Glassy

Like so many of these family recipes, I had absolutely no idea why this was called Glassy and even my grandmother and mother didn’t now either! After investigation, I have discovered that the name is based on the french word glace (couldn’t do the acute over the e, sorry!) which means glazed. There is not much spice in this, it is very traditional Anglo-Indian, you can add more if you want. There is an element of a sweet and sour flavour to this and some recipes used fruit, but my Nan used good old ketchup!

To view printable version, click here Printable Version : Glassy

Ingredients

• 2 brown onions, finely chopped
• 1 tablespoon vegetable oil
• 6 pieces of neck of lamb or 6 lamb chops
• 1 heaped tablespoon garam masala
• 3 oxo cubes in 1/2 pint/300ml hot water to dissolve or 1/2 pint/300ml strong lamb stock
• 3 dessert spoons tomato ketchup
• 1 tablespoon worcestershire sauce
• 1 teaspoon coarse ground black pepper

Method

• Set the oven to Gas Mark 3/140oC fan/160o c non-fan
• In a frying pan on a medium heat add the oil and fry the meat until browned
• Set the meat aside and in the same pan (keep that flavour in!) fry the onions for at least 10 minutes or until browned, caramelised is best.
• Add the garam masala and fry for a couple of minutes, stirring all the time
• Add the rest of the ingredients and bring to the boil
• Place the meat in a casserole dish and pour the sauce over, scrape the sides to really get the flavoursome bits in.
• Put the lid on and place in the oven for 90 minutes if using neck of lamb chops or 60 minutes for lamb chops.
• Serve with rice or jacket potatoes

Watch this if you like!

The following are some videos of me cooking some of the dishes, bear with me as I am only just finding my feet with this! For example you can’t see very clearly into the pans, I will remedy that next time. Glassy is a versatile dish, you will note I brown the chops after the onions, you can do it first if you prefer as the book recipe suggests.