Looking for dishes to include in my occasional series on Great British Classics, I was much taken with a recipe I came across several times.
Mince the lamb or dice it very small. Cook it in the butter until it loses its raw look. Pour on half the liquid, cover and simmer for 50–60 minutes. (Mutton will take longer.) Meanwhile, peel the cucumber, cut it in half lengthways, scrape out and discard the seeds, and dice the flesh. Slice the lettuces. Add the vegetables and remaining liquid to the lamb after it has cooked for 50–60 minutes, and cook for a further 20–30 minutes. Season to taste and serve in a ring of boiled or steamed rice, garnished with herbs.
© 1995 Frances Bissell. All rights reserved.