Best Croatian Lamb Tingul Recipes

CROATIAN LAMB "TINGUL"

CROATIAN LAMB

Yield 4-6 portions

Number Of Ingredients 12

Ingredients

1 kg roasted lamb meat cut in pieces cca 5cm large
fat which left from roasting
2 medium onions finely minced
2 medium carrots, sliced in thin rounds
1 small celery root, finely sliced
2-3 garlic cloves
1 slice bacon ("pancetta" or Croatian "prsut")
1 branch let of rosemary
1 bay leaf
1/2 teaspoon wild thyme or basil
0,2 l white wine
dried plums or blueberry jam

Steps:

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 min, than 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.

CROATIAN LAMB "TINGUL"

Croatian Lamb

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.

Provided by nitko

Categories Lamb/Sheep

Time 30m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

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