Southampton F.C. ~ Currie McMenemy

Introduction: Lawrence “Lawrie” McMenemy MBE (born Gateshead, 26 July 1936) is a retired English football coach, best known for his spell as manager of Southampton Football Club.  He was on the Newcastle payroll but never played for the first team. Lawrie McMenemy is rated in the Guinness Book of Records as one of the twenty most successful managers in post-war English football.

His 12 years at Southampton put both him and the club on the map by guiding Southampton to FA Cup victory with a 1-0 win over Manchester United in 1976. They were runners-up in the League Cup in 1979 and the First Division in 1983-84. He persuaded Kevin Keegan, the then England captain, to join Southampton in 1980 after two years in the Bundesliga.

He is an ex-Coldstream Guardsman.

Blimey I’ve not cooked this in a while. I think the last time was for that great kickball aficionado David “Rodders” Carr.

Preparation time: 30 mins

Cooking time: 1 match

Home kit: large shallow casserole and a boiled kettle

Away kit: 4-6 plates, knives and spoons

Serves: 4-6 (well it should but often gets completely scoffed)

Ingredients

  • 1 lb. Neck or leg of lamb cut into 1 inch cubes
  • 4 tbsp. vegetable oil
  • 1 large onion
  • 4 cardamom pods, bruised
  • 4 green chillies, chopped
  • 2 red chillies, chopped (torn up if dried)
  • 1 thumb fresh ginger, grated
  • 4 cloves garlic, peeled and finely chopped
  • 1 tbsp. ground coriander
  • 2 tbsp. Paprika (Spanish is best, Rodders bought me some)
  • 1 tsp. turmeric
  • Some hot water
  • 1 tsp. tamarind paste or juice of 1 lemon
  • Some salt
  • A handful of fresh coriander leaves

Method: Preheat the oven to 180oC

First half

Fry the onion and cardamom pods in the casserole dish over a medium heat until the onion begins to brown. Reduce the heat and add the red and green chillies, ginger, garlic, coriander, paprika, turmeric and fry them for a minute. Add the meat and fry until the pieces are evenly browned, about another 5 mins.

Second half

Add a little hot water, the tamarind paste or lemon juice and place in the oven for 1¾ hours.

Or reduce the heat to 140oC and you can leave it for as long as you like, say a trip to the kickball and back again.

Full time results

Serve with plain boiled rice and dahl which you can pick up from the Indian on the way home from the match. Eat with a spoon, curries are always eaten with a spoon in our family.

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