From cj.lougher@tiscali.co.uk Sat Feb 26 10:58:20 2005 Date: Sat, 26 Feb 2005 03:38:44 +0000 (UTC) From: Colin Lougher Newsgroups: rec.food.recipes Subject: Dalmatian Lamb with new potatoes and peas (Croatia) Followup-To: rec.food.cooking, rec.food.recipes Have you tried Croatian recipes? The country's cuisine has influences from the Mediterranean, central European and Turkish regions. The River Sava brings freshwater fish like carp and catfish to the table. >From the Adriatic sea comes fresh seafood. The Turkish influence is shown in the cevapi (kebabs), meat and desserts. A recipe for Dalmatian Lamb with new potatoes and peas 800g leg of lamb 4 Tbsp olive oil 1 onion, chopped 3 garlic cloves, chopped 500g new potatoes, scrubbed or peeled 150g tomatoes, skinned and chopped 1 bay leaf 1 rosemary sprig, chopped 500ml fresh lamb stock 250g frozen peas salt and ground black pepper, to taste parsley, chopped For the lamb stock: lamb bone 1 onion, slices 1 large carrot, chopped 1 celery stick, chopped 1 rosemary sprig 1 bay leaf 6 black peppercorns 1.5l water To make the stock, cut the lamb off the bone into bite-sized chunks and set aside. Place the bone in a large saucepan; add onion, carrot, celery, rosemary, bay leaf, peppercorns and 1l of water. Bring to a boil, cover and leave to simmer for 2 hours. Strain through a sieve. The stock is now ready for use. Preheat the oven to 190 C. Heat the olive oil in a large pan and gently fry the onion for 4-5 minutes until softened. Add the garlic and lamb chunks, and cook until lightly browned on all sides. Add the potatoes, chopped tomatoes, bay leaf and rosemary. Season with salt and ground black pepper. Stir in half of the stock, bring to the boil, and then transfer to the terracotta dish or suitable casserole pot. Place in the oven and cook for about 11/2 hours. When the lamb is almost tender add the peas and some more stock, and cook for another 10 minutes. Sprinkle with parsley and serve To see a picture: go to http://uk.geocities.com./sandralougher -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/