Braised Leg of Lamb with Turmeric, Capers, Anchovy and Red Peppers

Name: Braised Leg of Lamb with Turmeric, Capers, Anchovy and Red Peppers
Yield: Serves 4–6
Cuisine: Norway
Ingredients: 25 g (1 oz) butter; 1 tablespoon salt; 2 red peppers, deseeded and diced; 25 g (1 oz) plain flour; 3 bay leaves; 6 celery sticks, cut into batons; a few dill or parsley stalks; a few dill or parsley stalks; 4 eggs, hard-boiled (we used seagull’s eggs); freshly ground black pepper; fresh dill or parsley, to garnish; 4 eggs, hard-boiled (we used seagull’s eggs); 50 g (2 oz) capers, rinsed and drained; 1 tablespoon ground turmeric; 300 ml (½ pint) double cream; 50 g (2 oz) anchovy fillets, rinsed and chopped; fresh dill or parsley, to garnish; 2 onions, peeled and studded with a dozen cloves; 3 leeks, white part only, sliced; 6 carrots, peeled and cut into thick batons; 2 onions, peeled and studded with a dozen cloves; 1 leg of lamb, weighing about 2 kg (4½ lb)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

The locals told me that they would normally boil a leg of lamb in water, flavoured with an onion, and would then make a white sauce with the stock, flavoured with chopped fresh dill. Delicious and simple, I am sure, but I felt that their excellent salt marsh lamb deserved tweaking up a bit.

Ingredients

1 leg of lamb, weighing about 2 kg (4½ lb)
6 carrots,

Europe
Norway
Norwegian
Main course
Nordic
Winter

Method

To braise the lamb, put it into a very large cooking pot, cover it with cold water and bring to the boil. Reduce the heat, skim off any scum and then add all the vegetables, herbs and salt. Cover and simmer for about 3 hours, after which time the meat will be really tender. Strain off 600 ml (