Great Scot! Balls of Haggis!

Ingredients Haggis 1 lb minced lamb shoulder 1/4 lb beef suet 1 cup of Scottish steel cut oats 1 cup of stock 2 finely chopped onions ½ tsp grated nutmeg 1/2 tsp allspice ¼ tsp of cayenne pepper 1 tsp ground coriander Sea salt and ground black pepper to taste Breading 1 cup flour 1 tbsp of baking powder 1 tsp of salt Pinch of black pepper (1/2 cup Extra flour)

Method

1.    Preheat oven to 300°F
2.    Boil the lamb in a large stock pot approximately one hour; then allow to cool.
3.    Reserve the stock
4.    Meanwhile, toast the oats in a sauté pan shaking occasionally to be sure all toasts equally and doesn’t burn
5.    Chop the meats finely
6.    Mix all ingredients together including the reserved stock
7.    Put the mixture well greased oven-proof glass bowl and cover with a layer of foil or parchment paper.
8.    Place in a water bath using a pan large enough to accommodate the bowl and add warm water to come ¾ of the way up the bowl. Check from time to time to replenish the water level.
9.    Cook for 3 hours.
10.    Let cool in your fridge for 2 hours.
11.    Using a spoon, scoop out balls of haggis the size of a tablespoon, and using your hands form them into a nice smooth ball. Return haggis balls to fridge for 30 minutes.
12.    To make the breading: Mix all the ingredients (except the extra flour) in a bowl with a whisk until smooth and there are no lumps.
13.    Toss the haggis balls in the extra flour; then toss them in the breading batter.
14.    Using a thermometer heat 1 inch of vegetable oil to 325 degrees.
15.    Carefully put the battered haggis balls into the oil (caution do not splash), cook in oil for 4 minutes or until golden brown.
16.    Let cool for 1 minute before indulging.
17.    Serve with mustard.

Alternatively, if you would like to try it the traditional way, scoop it out onto a plate and serve it with neeps and tatties.(turnips and potatoes mashed together)

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