Lamb Hash

Thursday October 18

The slightly gristly end of a lamb leg makes excellent hash, but we had no potatoes. Instead, we decided to use three turnips we had sitting around, which makes it Scotch hash - both in the sense of Scotch broth, and also in being thrifty
We've already given the Theory of Hash.

This was a food-processor version, except for the two onions, which would have turned to mush if processed. They were diced and browned in oil along with the processed turnips. Then some chicken broth was added to the pan, and it all steamed merrily under a cover until tender. Finally, the processed lamb and a shitload of fresh chopped thyme (plus a bit of parsley) was mixed in. But it was still a bit bland, so we rummaged around a bit and added - you'll never guess - a healthy dollop of oyster sauce - enough to make it taste meatier, rather than make it Asian (though some detected a certain Mongolian influence). Browned under the broiler as usual, it didn't stick together the way a hash made with potatoes would, but it was still damn tasty.