Steamed Lamb and Kidney Pudding
When it comes to comfort food, I really enjoy the delights of old fashioned British cooking and a steamed meat pudding takes some beating, however, always wishing to be a little different, try this traditional fare with lamb rather than beef, and flavoured with the Arabic spices sumac and zaatar. Hope you like the change!
6
30 minutes
Boiling time 4 hrs
Stove cooking
Ingredients
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Meat filling
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850g boneless lamb
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400g lamb kidney
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2 tbsp sumac
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Pinch salt and grind of black pepper
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1 large red onion- finely chopped
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Handful of fresh Zaatar- chopped
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1-2 tbsp cold water
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Suet pastry
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375g self-raising flour
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185g shredded suet
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Approx 250ml cold water
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Stock
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To be used as additional, natural gravy
Instructions
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Prepare meat filling:
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01 Finely chop onion and Zaatar (a food processor is excellent for this).
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02 Trim lamb and kidneys – remove excess fat off lamb and any white veins from kidneys. 3 Mix 1-2 tbsp of sumac with lamb and kidneys.
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03 Mix 1-2 tbsp of sumac with lamb and kidneys.
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Prepare suet pastry:
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04 In a bowl mix self-raising flour and shredded suet. Add enough cold water to bind together to form a soft dough.
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05 Roll out suet crust into a large circle, remove a small triangle and line the buttered pudding bowl. Reserve the small piece for the top.
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Assemble the pudding:
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06 In alternative layers, starting with the meat, place the meat and onion zaatar mixture inside the pudding. Finish with 1-2 tbsp of cold water (this make delicious natural gravy inside the pudding). Seal pudding with the suet crust lid.
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Prepare for boiling:
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07 Cover pudding with a layer of baking paper and a layer of tin foil. Tie securely with string. Lift into a large, deep saucepan filled half way with boiling hot water, cover with the saucepan lid and boil away for total 4 hours.
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08 Serve turned out or wrapped in a cloth with extra natural gravy stock on hand. Accompany with lightly steamed vegetables, or may be even some golden buttery mashed potatoes.
Notes
For a golden crust boil hard for the first hour and then reduce to a gentle simmer for the remaining three. This pudding does freeze well after cooking and if you prepare ahead and let go cold, please remember, it will always needs another 2 hours to reheat.
