Lamb with Cherries

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Lamb with Cherries

Juicy red cherries from the orchards of Kent add a slight sharpness to this unusual casserole. Flavours and textures blend deliciously as the ingredients cook together in red wine.

Serves 6

225 g (8 oz) streaky bacon rashers, rinded and chopped

15 g (1/2 oz) butter

1.4 kg (3 lb) boneless leg or shoulder of lamb, cut into

4 cm (1 1/2 inch) cubes

1 medium onion, skinned and sliced

1 medium carrot, sliced

1 celery stick, sliced

1 garlic clove, skinned and sliced

568 ml (1 pint) dry red wine

bouquet garni

freshly grated nutmeg

salt and pepper

450 g (1 lb) fresh red cherries, stoned

In a large frying pan, fry the bacon in its own fat until browned. Add the butter to the pan and fry the lamb, a little at a time, until browned.

Remove from the pan with the bacon and put in the casserole.

Fry the onion, carrot, celery and garlic in the fat remaining in the pan for about 5 minutes, until lightly browned. Add the vegetables to the casserole.

Pour over the wine and add the bouquet garni, pinch of nutmeg and salt and pepper. Cover and bake at 150°C (300°F) mark 3 for about 2 1/2 hours, until tender.

Thirty minutes before the end of the cooking time, stir the cherries into the casserole and continue to cook until the meat is tender and the cherries soft.