Croatian Lamb Tingul Recipes

CROATIAN LAMB PEKA

Steps:

• Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
• Make oil marinade - Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
• Add potatoes and vegetables into a large lidded casserole dish.
• Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
• Add the rosemary, thyme and sage, trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.
• Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil
• Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.
• Serve with fresh homemade bread to dip into the juices.

CROATIAN LAMB "TINGUL"

Steps:

• Put onion, carrots and celery on prepared meat fat and sauté until it become soft.
• Add garlic and bacon.
• Than add the meat with rosemary and wild thyme, plumes and bay leaf.
• Cook shortly, about 10 minute.
• Add wine
• (add blueberry jam only if you don't have plums.
• Cook for 5 min more.
• Serve with home-made potato gnocchi.
• You can also use any kind of game, turkey, duck, or goose.

CROATIAN LAMB/MUTTON CHOWDER (AJNGEMAHTES)

Steps:

• Put cold water in a pot (appropriate large pot).
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• In the meantime, cook green peas until almost done and put aside.
• Take another pot and heat olive oil and put flour in it and fry until it become slightly brown (brownish). Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
• Cut carrots into small cubes; add green peas and some lamb meat; of course cut it into small pieces.
• Cook for more 30 minutes on low fire. You can also add noodles if you like.
• Before serving add sour cream and freshly minced dill and serve.

CROATIAN LAMB/BEEF STEW WITH GREEN PEAS

Steps:

• Cut meat into 2-3 cm large pieces.
• Finely mince onion and put it into a pot with lard. Sauté onion until becomes soft and transparent.
• Add meat and sauté until meat starts to release liquid.
• Now add paprika, thyme, salt and pepper and stir.
• Add wine and sauté until alcohol evaporates. Add some water and cook for about 30 minutes.
• In the meantime peel potato and cut it into small cubes (1-2 cm).
• Remove green peas from shuck. Add green peas and potato into stew and cook until all ingredients become soft and liquid is reduced a bit. Seve hot.