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Oriental Lamb

Don’t make a mistake about it, I’m a real hard-man. I walk tough, I talk tough. I can see out most of the bad-assed things that life throws my way. Though, there are a couple of exceptions to the rule of tough. I’m a sucker for a sob story. I can’t stand the sight of blood (particularly my own) and I am a fear-ridden jelly when it comes to the dentist.

There are few meats more tasty than a roasted leg of Wicklow lamb, garlic and rosemary studded, cooked pink and served with a traditional gravy and boiled potatoes (with a green veg for form’s sake too). There are a few half decent recipes here on the blog for such like. However, I like to try out my ideas and I often (I really mean rarely) listen to suggestions from friends and family. So, when a friend suggested I should part roast and part steam a leg of lamb “low and slow”, I was delighted (reluctant) to try it.

I love this stuff. Imagine if I had moved an apostrophe in “Idiots’” above. Then I would be saying, in a self-deprecating way, that I am an imbecile and that this is my guide to Oriental Lamb Shanks with Sauce. But, I’m not saying that. I am saying that this is a recipe which any fool, klutz or cretin has the wherewithal to prepare. If you don’t believe me or if you are still doubting your own prowess in the kitchen department, read on my friend, read on…

Asian Lamb Riblets (1 of 3)It’s a very long time since I studied economics. One of its cornerstones is the law of supply and demand. Simply put, it states that as demand increases the price does likewise. This then encourages new market entrants which increase supply, bringing the price back to where it started. In macroeconomic terms, this works pretty well. In the tiny world of retail that I occupy, this law doesn’t apply. So often, I have my enquiries rebuffed by slovenly sales staff with “No, there’s no demand for them.” or the one that really boils my ageing blood “No, there’s no demand for them any more.”. If I were looking for something like a set of E-180 cassettes or a pair of long johns with a trapdoor, I might not find this so upsetting. But, when I’m looking for lamb ribs in a butcher’s shop, I get pretty irate. “We used to sell them but it’s only the Chinese who eat them now.” was what the spotty youth in fancy dress said to me. 

lamb-and-aubergene-curry-16-of-16“I’m a mild-mannered man.” Or so said one of my Holy Ghost Father teachers before knocking seven levels of hell out of us with a stiff black leather.  Primary school education back in 1960’s Ireland was not what it is today. I well remember a dozen of us being punished for cycling in the yard after school. The punishment was “six of  the best”, with the leather, on each hand. I was moved for my secondary education to the Christian Brothers in Monkstown. That is another oxymoronic story altogether and probably has no place here, not today anyway. So, with mild manners in mind, here’s a delicious recipe for Mild Lamb and Aubergine Curry. Just like that Holy Ghost father, it too has the appearance of mildness yet packs a bit of a punch.

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