Lamb & Loaf from Gotland - perfect before trick or treat
This is hearty, rustic and pure food made from old recipes from my home island, Gotland. Kids will be fed this tonight, before they go trick or treating, collecting droves of candy made from high fructose syrup, food coloring and other chemicals. I made the stew and bread today, they mostly took care of themselves on the stove and in the oven. The recipe for Gotland loaf will be published later but here is the recipe for Gotland Lamb Stew.
Gotland Lamb Stew
3.5 lb/1.5 kg lamb neck (bone in)
20 boiler onions, peeled
1 medium sized rutabaga, cut in large chunks
1 leek, sliced
3 cups/7 dl frozen green peas
5 cups/1 l chicken or vegetable bouillon
4 tablespoons/msk tomato pure
some sprigs of fresh thyme
2 bay leaves
salt and black pepper
Brown the meat in a frying pan put meat and the rest of the ingredients except for the peas, in a large pot, simmer for about one hour until meat is tender, add the green peas and let them simmer for the last three minutes. Season after taste. Serve with rustic bread.
3.5 lb/1.5 kg lamb neck (bone in)
20 boiler onions, peeled
1 medium sized rutabaga, cut in large chunks
1 leek, sliced
3 cups/7 dl frozen green peas
5 cups/1 l chicken or vegetable bouillon
4 tablespoons/msk tomato pure
some sprigs of fresh thyme
2 bay leaves
salt and black pepper
Brown the meat in a frying pan put meat and the rest of the ingredients except for the peas, in a large pot, simmer for about one hour until meat is tender, add the green peas and let them simmer for the last three minutes. Season after taste. Serve with rustic bread.
