Wednesday, July 29, 2015

Werner's lamb casserole - Werners lammgryta

Werners lammgryta

With lentils and potatoes, a bit German inspired, this is a filling and generous casserole.

4 servings

1 1/3 lbs boneless lamb, e.g. shoulder
or back
1 large onion
2 tbsp cooking oil
½ tsp salt
dash white pepper
grated zest from ½ lemon
1 bay leaf
2 tbsps tomato purée
1 tsp ground coriander
1 crushed garlic clove
good ¾ cup red wine
2 cups water
1 to 1½ meat bouillon cubes
4 potatoes
good 1/3 cup red lentils
1 to 2 tbsps chopped parsley

Cut the meat in pieces and chop the onion. Heat the oil in a frying pot and sizzle the meat until coloured. Add the onion and sizzle for another couple of minutes. Flavour with salt and pepper. Blend in lemon peel, bay leaf, tomato purée, coriander, garlic, wine, water and bouillon cube and boil for about 30 minutes.

Peel and dice the potatoes. Add them to the casserole together with the lentils and boil for another 15 minutes or until meat and lentils are tender. Add parsley and flavour to taste with salt and pepper.

Serve and enjoy!



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