Croatian Lamb “tingul"

READY IN: 30mins
Recipe by nitko

Dish from Croatian peninsula Istria. Tingul is a meal which Croats eat after great feasts where roasted lamb or veal is served. This is our way of using leftovers.

Top Review by marikamum

Made this last night, hubby reckoned more like 3.5 stars, but I thought I'd give it the four as I thought it was a nice different way for treating leftover lamb. I made the recipe for 2 serves with about 300g of meat and about 1/2 recipe worth of the rest of the ingredients, though I did use a whole slice of pancetta. I did not have any rosemary and I used the basil rather than thyme and the "dried plums" (prunes) rather than blueberry jam. I also just noticed that I used celery rather than celery root/celeriac (oops!) I also used commercially prepared gnocchi rather than homemade. My husband's comment was that he figured out the ideal way to eat it was to have a piece of lamb and a piece of gnocchi in the mouth at the same time, but it was hard to eat it all together, the tingul and gnocchi tasted good together but did not meld. I cut the lamb into approximately 3cm cubes (I cannot imagine a 5cm cube - is that supposed to be 5cm cubes or strips?) and it still seemed too big. I would make it again with the meat cut smaller. A lovely flavour combination.

Ingredients Nutrition


  1. Put onion, carrots and celery on prepared meat fat and sauté until it become soft.
  2. Add garlic and bacon.
  3. Than add the meat with rosemary and wild thyme, plumes and bay leaf.
  4. Cook shortly, about 10 minute.
  5. Add wine
  6. (add blueberry jam only if you don't have plums.
  7. Cook for 5 min more.
  8. Serve with home-made potato gnocchi.
  9. You can also use any kind of game, turkey, duck, or goose.

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