Ingredients

The following ingredients have 4 Servings
  • 1/2 tbsp butter (5g, approx)
  • 1 onion
  • 1/2 tsp ground black pepper
  • 3/4 tsp ground coriander
  • 3/4 tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp dried thyme (or fresh, slightly chopped if fresh)
  • 1/4 tsp cinnamon
  • 1 lb ground lamb (450g, approx, lamb mince)
  • 1/2 lb chicken livers (225g)
  • 1 cup stock (240ml)
  • 4 oz pinhead oatmeal (115g)

Instruction

  • Preheat the oven to 350F/175C.
  • Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes.
  • Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop.
  • Add the various spices and thyme to the onion and cook a minute then add the lamb and chicken livers.
  • Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins.
  • Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer).
  • Cover the dish and put in the oven for 30mins.
  • Remove the lid and cook another 10 mins.
  • Serve with mashed potatoes and mashed rutabaga/swede.
  • Note: I allow around 4oz/110g rutabaga/swede and potato per person, skin them, boil them then add some butter and pepper to the rutabaga/swede and some butter and milk to the potatoes and mash each of them.