Introduction: On 5 February 1992, almost eight years after his final game as a player, Keegan returned to football as manager of Newcastle United. They had been relegated from the top flight in 1989 and narrowly missed out on promotion in 1990 after losing in the playoffs to arch-rivals Sunderland, but in 1991 they had failed to make the playoffs and at several stages in 1991–92 they had occupied bottom place in the Second Division. Following the dismissal of previous manager Ossie Ardiles, Keegan was appointed to prevent Newcastle from being relegated to the third tier of English football for the first time.
A stottie is a flat and round loaf, about a foot in diameter and quite deep used here as a traditional north eastern replacement for naan bread.
Preparation time: 10mins or o mins
Cooking time: None or 10 mins
Home kit: large mixing bowl, large frying pan
Away kit: 4 plates, knives and forks
- 500g minced lamb
- 1 egg
- 2 green chillies, chopped (don’t rub your eyes)
- 1 tbsp. ground coriander
- 1 tbsp. garam masala
- Handful fresh coriander, chopped (or a palmful of dried)
- Generous pinch of salt
- A little oil for frying
- Chilli sauce
- 1 stottie
Method: Preheat the oven to 100oC
Put all the ingredients into a large bowl and mix with your hands. When nicely combined take it out of the bowl and onto a clean flat surface like a breadboard and knead it for a while until it becomes smooth and sticky, like dough. Form into four patties.
Put the stottie on a plate in the oven to warm through.
Put a little oil in a frying pan and fry each of the patties for a couple of minutes on each side. Put them in the oven to rest for 5 mins.
Full time results
While the patties are resting take out the stottie, cut into four and then prise open each quarter. Slop in a little chilli sauce, pop in a rested pattie and eat. With salad if you must.
Alternatively, buy some seekh kebabs from the Indian on the way back from the match and stick them in a warmed stottie. With a salad if you must.