Possum’s Recipe Book

Minced Lamb

Minced Lamb    

Serves 4

2 cups cook lamb – diced small
1 brown onion – finely chopped
1 ½ cups lamb stock or left over gravy
1 tablespoon mushroom ketchup
6 tsp butter
1 tbsp flour
Black pepper
Sea salt
Melt the butter in a saucepan, fry the onion until slightly browned, 
add flour and brown also. 
Stir in the gravy or stock, add the ketchup and season to taste. 
Simmer gently for 10 minutes.
Add the meat and simmer for 30 minutes.
Serve with mashed potato, boiled rice or sippet of bread. 
Inspired by Mrs Beeton

Cook's notes:
You may substitute Worcestershire or soy sauce for mushroom ketchup
but it does not have the same flavours.
Homemade sweet chilli sauce works well and can replace mushroom ketchup.
I added 1tsp Ras el Hanout, my new favourite spice, when making this 
and it really spices up the flavour of the lamb. 

Definition of sippet: a small piece of bread or toast, 
                                     used to dip into soup or sauce or as a garnish.