- 450 g mutton or lamb bones
- 450 g mutton meat (lamb)
- 2 carrots
- 2 parsnips
- 1 /2 medium size leak
- 1 medium onion
- 1 tbsp green peas
- 100 g butter
- 1 tbsp flour
- 1 knob of butter
- 1/4 sweede
- pinch of salt
- pich of ground black pepper
- 1 tbsp marjoram
Yet another old yet great tasting recipe. This time it’s mutton (lamb) soup recipe.
- Put the broth on the bones and on the mutton, which can be used for a stew the next day.
- Rub the lamb with garlic.
- Add a lot of stewing vegetables (swede, carrot, parsnip, leek, swede, celery stick) and roasted (smoked on the stove) onion for an extra flavor.
- Separately, melt some butter in a frying pan and stew some chopped vegetables alongside with a tablespoon of green peas.
- When the broth is cooked and strained, season it with a roux which is a mixture of fat and flour heated and used as a basis for sauces and soups
- Add a few diced potatoes, stewed vegetables and a piece of cooked mutton, also diced into cubes.
Note: This classic recipe goes back to XIX and early XX century Polish cuisine.
There are various similar mutton recipe with a twist present in Persian, Mesopotamian or Moroccan cuisine too, e.g. Harira with mutton meat or Abgoosht dishes. However often with addition of lentils or cheap peas and different more oriental spices.