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Scottish Recipes - Mustard Lamb and Turnip Purry
This is a Lamb recipe which combines the natural sweet taste with the sharper tastes of mustard. To make it a completely Scottish dish the addition of Turnip as a side dish makes it a meal.
Mustard Lamb and Turnip Purry
Add the wine and redcurrant jelly to the tin, place back on the heat and stir to mix well. Stir in the cream and simmer GENTLY until SLIGHTLY thickened. Remove the mixture from the tin and place in a gravy boat.
To make the purry, roughly chop the turnip and boil until soft. Drain then mash adding the butter, cream and cummin. Season if required.
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For US to UK equivalents for food weights and measurements see this rough guide