This is a delicious way to serve lamb at a party – your guests will love the rich flavour of the sauce-covered lamb cubes with their crisp outer coating. Any sauce left over may be diluted with stock and served with the lamb cubes.2 lb. boned leg of lamb, cut into
8 fl. oz. vegetable oil
5½ oz. butter
6 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper l| pints hot chicken stock
3 egg yolks
3 tablespoons single cream
3 tablespoons tomato puree
2 eggs, lightly beaten
4 oz. fresh breadcrumbs
To make the sauce, in a medium-sized saucepan, melt 3 ounces of the Crisp Kemah Lamb Cubes, with tomato sauce, and Kelaa Almond Pastries are two exotic recipes. butter over moderate heat. With a wooden spoon, stir in the flour, salt and pepper to make a smooth paste. Reduce the heat to low and cook for 2 minutes, stirring constantly. The mixture must not change colour.
Remove the pan from the heat and gradually add the hot stock, stirring constantly. When all the stock has been added, return the pan to the heat and, stirring constantly, bring the sauce to the boil. Boil for 1 minute, then reduce the heat to low and allow the sauce to simmer for about 30 minutes, or until it has reduced to about half the original quantity.
Strain the sauce into the top of a double boiler and set aside.
In a small mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are well mixed. Gradually beat in 3 tablespoons of the hot sauce. Return the egg yolks and sauce mixture to the remaining sauce in the top of the double boiler. Add the remaining butter, cut into small pieces, then stir in the cream and tomato puree.
Half fill the bottom part of the double boiler with boiling water and put the top part in position. Place the pan over low heat and cook the sauce for 30 minutes, stirring occasionally with a wooden spoon. The sauce should be so thick that the spoon will stand up in it.
Remove the pan from the heat and allow the sauce to cool for 40 minutes.
Drop the meat cubes into the sauce and turn to coat them on all sides.
Place the eggs and breadcrumbs on separate plates and dip each sauce-covered lamb cube first in the egg and then in the breadcrumbs, coating it evenly on all sides.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, place 6 or 8 of the lamb cubes in the pan and fry, turning occasionally, for 10 minutes, or until the cubes are deep golden brown. With a slotted spoon remove the cubes from the pan and drain them on kitchen paper towels. Keep the lamb cubes warm while you fry the remaining lamb cubes in the same way.
Serve piping hot.