Croatian Lamb “tingul"
- Ready In:
- 1 kg cooked lamb (cut in pieces cca 5cm large)
- 2 g fat (which left from roasting)
- 2 medium onions, finely minced
- 2 medium carrots (sliced in thin rounds)
- 10 g celery root (finely sliced)
- 2 -3 garlic cloves
- 1 slice bacon ("pancetta" or Croatian "prsut")
- 1⁄2 teaspoon rosemary
- 1 bay leaf
- 1⁄2 teaspoon wild thyme or 1/2 teaspoon basil
- 200 ml white wine
- 8 g dried plums or 8 g blueberry jam
- Put onion, carrots and celery on prepared meat fat and sauté until it become soft.
- Add garlic and bacon.
- Than add the meat with rosemary and wild thyme, plumes and bay leaf.
- Cook shortly, about 10 minute.
- Add wine
- (add blueberry jam only if you don't have plums.
- Cook for 5 min more.
- Serve with home-made potato gnocchi.
- You can also use any kind of game, turkey, duck, or goose.
Questions & Replies
Got a question? Share it with the community!
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.