Swedish lamb with coffee sauce

Apparently it's spring, although as usual the weather has failed to notice. As I write, the rain falls persistently, and as much as I love gazing at the Barbican in the rain, I'm really looking forward to some sunshine. This delicious and slightly unusual stew is perfect for days like these: light enough for post-winter fare but comforting when the weather is refusing to play ball.

This week's recipe is extra special as it's not only from a 1973 cookbook, but was cooked right here in the Barbican for a dinner with friends in November 1984. The recipe is from Robert Carrier's Cooking for You, owned and treasured by a long term Brendon Mews resident and prolific cook.

For more stories about my hunt for vintage recipe books, see my column in this month's Barbican Life magazine (available here soon: http://www.barbicanlifeonline.com/barbican-life-magazine/magazine-issues/, updates via the Facebook page: http://bit.ly/2k0ICuL)

Ingredients

(Serves 4)

1kg lamb shoulder or neck

2 tbsp butter/olive oil

1 onion finely chopped

2 large carrots, thickly sliced

1 tsp sugar

150ml freshly brewed coffee

250ml beef stock

6 tbsp double cream

Method

1. Chop the lamb in 4cm chunks, removing any fat or gristle.

2. In a large casserole, fry the onion in the butter or olive oil until soft; remove from the pan and set aside.

3. Fry the lamb in the same fat until golden brown all over.

4. Return the onions to the pan and add the carrots. Season, sprinkle with sugar and caramelise over a moderate heat for 5 minutes.

5. Stir in the coffee, stock and cream; cover and simmer on a low heat for 1 1/2 hours, stirring regularly.

6. Remove the lamb and carrots from the casserole with a slotted spoon; turn the heat up and reduce the sauce by half.

7. Pour the sauce over the meat and carrots and serve with creamed potatoes, green vegetables and a punchy red wine. 

The lamb ends up really tender, the sweetness of the carrots perfectly balanced by the smoky coffee. We certainly won't be waiting another 33 years to cook this dish again!