If you are a fan of lamb, then you’ll love it prepared in all possible ways, from being roasted on a spit, through sauteed to slowly baked under the bell. Gentle pink colour of the lamb, scarcely dressed with white envelope of tallow is unrepeatable in the spring and if it is coming from our coastal area or the islands – such is the opinion of connoisseurs of the gastronomy. We therefore suggest you try this recipe for žgvacet (lamb stew) coming from Croatian Littoral. As a perfect side dish serve fennel gnocchi that simply melt in your mouth. Bon appetit!
1 kg (2.20 lb) leg of lamb (no bones)
100 ml (3.4 fl oz) olive oil
4 small onions
1 can pelati (240 g/8.5 oz)
3 cloves garlic
half a sprig garlic
2 bay leaves
100 ml (3.4 fl oz) red wine
500 g (17.6 oz) potato
200-250 g (7-9oz) soft flour
60 g (2 oz) butter
8 g (1 tablespoon) fennel (green part)
grated sheep cheese
Remove the bones, excess fat, tendons and membranes from the meat. Cut in cubes. Clean and slice the onion and garlic. Cut the tomatoes thinly and chop the parsley.
Add chopped onion to heated olive oil and braise for about 15 minutes or until it gets slightly yellow. Add meat, tomatoes, chopped garlic and parsley, salt, pepper, bay leaves and some grated nutmeg.
Add water (300-400 ml/10-13 fl oz), stir and simmer for 45-50 minutes or until the meat softens. Near the end of cooking add wine and let boil briefly.
For gnocchi boil the potato in peel. Peel it and strain while still hot. Spread the strained potato onto a work surface to cool completely.
Create a little potato hill, make a hole in the middle to put egg, chopped fennel, softened butter and salt. Sprinkle some flour around the potato. Do not use up all the flour, because it depends on the quality of potato how much flour will it absorb. Mix the dough so to even out the mass.
Cut off smaller pieces of the dough and roll with your hands into smaller rolls (2 cm in diameter), and then cut into even smaller rolls. Round up every gnocchi (dumpling) with the palms of your hand and roll over the floured grater (with its handle turned downwards) or over a wooden board for forming gnocchi. Before cooking let them stand for an hour.
Use wide pan to boil a large quantity of salted water, cover the gnocchi and as soon as they swim to surface, remove with a slotted spoon.
Serve lamb stew (žgvacet) with gnocchi and grated sheep cheese.
To get 1 kg of clean lamb meat you need to purchase about 2 kg of lamb leg with bones.
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