Lamb Casserole with Root Vegetables

lammegryte med røtter_page

5-6 servings
Preparation time ca. 1 1/2 hours

Option 1:

about. 1 1.2 kg [3,3 lb]  lamb with bones
or 700 – 800 g [1,55 – 1,75 lb] boneless
4/3 I [1,6 pt] water
2 teaspoons salt
5 white peppercorns
1 bay leaf
8 medium potatoes
2 – 3 carrots (about 200 g /0,44 lb)
1 bit rutabaga (approximately 300 g / 0,66 lb)
2 onions

Option 2:
meat and seasoning as above
1 small turnip (about 400 g / 0,88 lb)
4 – 3 carrots (approximately 300 g / 0,66 lb)
3-4 onions
2 tablespoons margarine or butter


Option 1:
Cut the meat into cubes. Put it and any bones in a saucepan. Add salt and spices. Cook under lid on low heat for about 30 minutes.

[2] Meanwhile peel potatoes, root vegetables and onions. Cut potatoes, carrots and turnips into cubes and onion into wedges. Place them in the saucepan and cook for another 25-30 minutes.

[3] Season. Drizzle with parsley.

Option 2:
[1] With browned roots: Boil the meat with salt and seasoning as above, but about 1 hour until meat is tender.

[2] Meanwhile peel turnips, carrots and onions. Cut them into pieces. Brown root vegetables and onions in the margarine/butter in a thick-bottomed  pans or large skillet. Add a few tablespoons of meat broth and cook until the roots are barely soft, 15-20 minutes.

[3] Pour off and strain the meat stock, thicken it with flour to make the sauce. Arrange the meat in the middle of a serving dish andplace onions and root vegetables around it, see picture.

Serve with boiled rice or boiled potatoes.