Ground Lamb with Brussels Sprouts

Potatoes? You don't need potatoes. It is just a cultural habit. 400g of lean Scottish ground (minced) lamb, browned in its own fat for twenty to twenty five minutes. Two chopped onions were added, and the pot covered.

Cooked at a low heat for another half an hour, stirring frequently. Lamb stock was added, and then boiling water. The lamb was allowed to simmer for two hours until tender.

The large Brussels sprouts were cooked in boiling water for 11 minutes (9 minutes if small), drained, and decanted to a serving plate along with the lamb (serves three to four).

Add freshly ground black pepper to taste.