What’s cooking? World recipes

Ingredients

• Pluck of sheep – 1
• Stomach of sheep – 1
• Suet (raw, hard fat) – ½ lb
• Onions – 2
• Ground black pepper – 2 tsp
• Red chilli flakes – 2 tsp
• Ground coriander – 2 tsp
• Nutmeg – ½ tsp
• Allspice – ½ tsp
• Fresh thyme (slightly chopped) – 1 tsp
• Cinnamon powder – ½ tsp
• Oatmeal – ½ cup
• Butter – 1 tbsp
• Salt – to taste

Instructions

1. Take the sheep’s stomach and soak it in salted water. Once it is soaked, turn it inside out.
2. Now take a large pot and fill it with water. Add the pluck of sheep in it.
3. Let it simmer on a slow flame until it gets tender. This may take around 2 hrs.
4. Now remove it from the heat and allow it to cool in the same pot and water overnight.
5. Next day, strain the entire pluck. Once it is strained, reserve the stock for later use.
6. Take a large bowl and add the strained pluck in it.
7. Finely chop the meat of the pluck. Now season the meat with salt, black pepper, red chilli flakes, thyme and chopped onions.
8. In a pan, add butter and toast the oatmeal for around 5-10 mins in a medium low flame. Add this lightly toasted oatmeal in the seasoned meat too.
9. In this, add the suet and 2-3 cups of the reserved stock. Mix well until the entire mixture is combined together.
10. Now take the soaked stomach of the sheep. Fill it with the spicy meat mixture until it is half full. Sew the stomach tightly with a strong thread so that it doesn’t explode during cooking.
11. With a skewer, make a few holes on the sewed stomach so that it gets cooked properly.
12. In a large pot, add water and bring it to boil. Now place the spicy sewed up stomach in the boiling water and allow it to cook for around 3 hrs. Keep adding more water in the pot.
13. Transfer the haggis on a nice serving platter. Cut it open with a sharp knife.
14. Garnish it with parsley.