John Myers
Lamb Pudding
The perfect lamb pudding recipe with a picture and simple step-by-step instructions.
- 1 kg Minced lamb
- 1 tsp Coriander grains
- 1 tsp Caraway seeds
- 0,25 piece Chili
- 10 g Fleur de sel
- 1 piece Egg
- 0,5 piece Bun
- 2 piece Chopped onions
- 1 tsp Hot paprika powder
- 1 pinch Pepper
- 100 g Smoked bacon
- 0,5 bunch Chopped parsley
- 3 piece Sprigs of thyme
- 1 piece Clove of garlic
- 2 piece Rosemary sprigs
- 3 piece Chopped garlic
- 1 tsp Mustard
- 2 tbsp Tomato ketchup
- 1 shot Olive oil
- 1 piece Fresh white cabbage
- 1 bunch Carrots
- Roast coriander seeds, caraway seeds and chilli in a pan and then grind or mortar. Mix salt, egg, bread roll, onions, paprika powder, pepper, bacon, parsley, thyme, clove of garlic, rosemary and garlic, mustard and ketchup and knead into a homogeneous dough.
- Roast coriander seeds, caraway seeds and chilli in a pan and then grind or mortar. Mix salt, egg, bread roll, onions, paprika powder, pepper, bacon, parsley, thyme, clove of garlic, rosemary and garlic, mustard and ketchup and knead into a homogeneous dough.
- Take a large saucepan and three-quarters fill it with water. Cook the closed jars for 1:15 hours. Unopened, this can can be kept for approx. 6 weeks.
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