New verse by Devonport writer Kevin Ireland.
Lamb stew with bonus
Gently fry tomatoes and green peppers. Toss them in a casserole.
Use olive oil, not butter. Flavour them with home-cured bacon,
and throw in plenty of shallots – they’re better halved or whole.
Don’t forget turmeric, herbs, black pepper, and, of course, some salt.
Add a dollop of tomato puree mixed with a lavish slug of wine
and a touch of cornflour in some stock. It’s entirely your own own fault
if you ruin it with mushrooms. Now simply flop the butterflied leg
of lamb onto the bed you have so lovingly prepared, then top
the lot with stalks of rosemary and thyme and grate some nutmeg
on it all – just enough to add exotic hints of mystery to the stew.
Then shove the dish into a gentle oven and forget about it till it falls
apart. Meanwhile, drink whatever wine’s left over. I always do.
Kevin Ireland, 2018
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