AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com
Spiced Lamb and Lemon Casserole
Auchendean's first ever menu (on 14 January 1988) contained this spiced casserole, and we have offered it often since.

1 boned shoulder of lamb
1 good pinch saffron or 1/2 teasp. turmeric
half pint stock
1 clove garlic
3tblsp olive oil
1tblsp curry powder*
1 teasp ground cinnamon
1 thin-skinned lemon
(or just the outer skin & the flesh -NOT the pith which will make the whole dish bitter)
salt & pepper
1/4 teasp garam masala (optional)
*NB – individual freshly ground curry spices are nicer still!
Auchendean's logo
 
1. Spend 3/4 hour painfully dicing lamb into generous 1/2" cubes and removing the fat/gristle.
2. Brown in olive oil. Place each batch in a casserole pan.
2. Sprinkle pan with spices & garlic and fry for 2 more mins, then empty into casserole and mix with the rest.
3. Deglaze pan with stock and add to casserole together with the sliced lemon.
4. Cook in oven - gas 3, or in a gentle oven for 1 1/2 hours until the meat is tender.
5. Sprinkle on garam masala, leave for 5 mins and serve, possibly with rice.