Croatian Lamb Tingul Recipes

TRADITION:ROASTED LAMB UNDER THE BELL

Steps:

• The preparation of this rustic meal is actually quite simple: you put everything together in the baking pan (which is part of the bell) and season with rosemary leaves, sea salt and oil. Just cut potatoes, tomatoes, onion and apple in half.
• Cook the way it is described in the text above for 1,5 to 2 hours. You can uncover it after about 45 minutes and turn the meat on the other side. Cover with bell and hot coals and continue baking. The meat should be nice and golden, the potatoes crispy and vegetables soft.

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 "BRODET"

Steps:

• Sauté onion in mixture of butter and olive oil.
• Add carrot, bacon and celery and sauté it shortly.
• Cut the meat to walnut size.
• Sauté meat until gets colour and starts to release liquid.
• Than add wine and cook until liquid partly evaporates.
• Add water to cover meat and cook until it is soft (about 90 min; add water if necessary).
• Before it is done add nutmeg powder, salt, pepper.
• Cook for more 10 min and add before mixed yolk, cheese and lemon in "brodet".
• Cut the fire, and wait 10 minute before serving.
• Serve with noodles or flour gnocchi.

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.