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Danish Lamb Stew with spring onions - Denmark Recipe

Dansk lammekød med forårsløg

Country recipe from Denmark for a hearty dinner. It won't make you into a Viking but be sure to drink a skål and you'll be feeling like one.

Serves 4

  • 1 lb lamb, e.g. shoulder, in cubes (approx. 1 1/2")
  • 2 tbsp plain flour
  • 1 oz Danish Butter (Slightly salted butter)
  • 3/4 pt water
  • 1/2 oz finely chopped fresh basil leaves
  • 1 crushed clove garlic
  • 1/2 tsp salt
  • Freshly ground pepper
  • 11 oz broccoli
  • 3 oz full fat cream cheese, plain
  • 12 oz spring onions, cut into oblong pieces (approx. 2")
  • 9 oz mange-touts, cut into chunky pieces
  • Accompaniment: 9 oz bread.
  • Turn the meat in the flour.
  • Melt the butter in a sauté pan over a high heat, but without browning.
  • Fry the lamb's meat for approx. 1 min.
  • Add water, basil, garlic, salt and pepper.
  • Boil, covered and over a low heat, for approx. 45 min.
  • Cut the broccoli into small florets and the stem into thin slices.
  • Add cream cheese to the meat and boil while stirring, until the cheese has melted.
  • Add broccoli and boil for approx. 2 min.
  • Add spring onions and mange-touts. Boil for approx. 3 min.
  • Season.

 

LastUpdate: 2015-04-21 09:24:14