Ingredients:

• 12 Lamb tails
• 2 Onion, small dice
• 2 Carrots, small dice
• 2 Leeks, small dice
• 100 grmsPeas
• ½ cup Corn kernels
• ½ cup White button mushrooms, quarted
• 2 Potato, diced
• 2 Garlic cloves
• 2 tbsp Worcestshire sauce
• 1 litre Lamb stock or chicken stock (hot)
• 2 tbsp Curry powder
• 100mls Olive oil
• 1 tsp Salt
•  Mountain Oysters:
• 500 grmsMountain oysters (lamb testicles)
• 2 Onion, diced
• 100 grmsButter
• 1 Garlic clove, crushed
•  Salt and pepper
•  Chopped thyme

Cook the tails in hot boiling water, till you are able to remove the wool from the flesh, wash the flesh carefully and chop into small pieces.

In a heavy base pan heat the oil, sweet the onion, carrot, garlic, curry powder and leeks till soft. Add the peas, potatoes, corn kernels and mushrooms. Stir in the lamb tails and worcestshire sauce.

Carefully pour in the stock and stir, bring to the boil, and then simmer. Thicken with flour and water or cornflour and water or a beurre manie, which is butter and flour. Cook till the bones of the tails are soft, 1 hour

In a pan melt the butter; fry the mountain oysters, onion and garlic for 10 minutes on med-high heat. Top with chopped thyme and season with salt and pepper.