- 3/4 tsp ground coriander
- 3/4 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp dried thyme or fresh, slightly chopped if fresh
- 1/4 tsp cinnamon
- 1 lb ground lamb or beef 450g
- 1/2 lb chicken livers or 1/2 lb of braunschweiger 225g
- 1 cup stock 240ml
- 4 oz pinhead/steel cut oatmeal 115g (optionally toasted)
- 3 medium onions, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder, or 1 tsp minced
Preheat the oven to 350F/175C. Warm the butter in a pan. Finely dice the onion and cook over a medium heat in the butter until softened, about 5 minutes. Meanwhile take any fatty of tough pieces off the chicken livers and roughly chop. Add the various spices and thyme to the onion and cook a minute then add the meat and chicken livers. Brown the meat then once it is all cooked, add the stock and cover. Allow to simmer for around 20mins. Then add the oatmeal, mix well and transfer to an oven dish (unless you started with a dish that can transfer). Cover the dish and put in the oven for 30mins. Remove the lid and cook another 10 mins. Serve with mashed potatoes and mashed rutabaga/swede.
Recipe and pictures submitted by:
SIS Hegh house murda
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