Hagood's Lamb Recipe

How to make it

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• Written by WH
• Here is an approximation of what I did:
• About 3 pounds of lamb loin (bone in). Grill on a very hot grill turning to sear all sides. A little char adds flavor. I’m guessing about two minutes per side. (Because of the triangular shape, that means three sides or about six minutes, total.) Remove from the grill and de-bone, remove the fat, and cut into ½ inch cubes. Place in a heavy pot and simmer in about two cups of water until fork tender. Since I was short on time I pressure cooked at 15 pounds for about 20 minutes. I’m guessing that would be the equivalent of two and a half to three hours simmering, but I don’t really know. You will likely have to add a little water periodically to keep enough liquid to avoid scorching. I didn’t add any seasoning at all to accommodate young palates and chose to have the curried yogurt as a condiment for the same reason. It would likely be more authentic to mix the yogurt into the lamb just before serving.
• When the meat is tender, mix a ½ cup of cold water into 2 tablespoons of corn starch and add to the simmering lamb. (Add the cold water to the starch to avoid lumps.) Mix thoroughly and let rest while you mix the yogurt.
• Mix ½ cup yogurt with ½ cup crumbled feta cheese. Add cream as necessary to reach desired texture. Mix in about 1 tsp. of a good curry (I used a mild (not hot) curry, but spicy would be interesting.) and a smidgeon of turmeric.