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