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Croatian lamb “tingul”

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.

Yield: 4 Ready in 30 minutes

Cuisine: CroatianMain Ingredient: lamb

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Ingredients

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Original recipe makes 4

1 kgroasted lamb meat; cut in pieces cca 5cm large

fat which left from roasting

2 mediumonions; finely minced

2 mediumcarrots; sliced in thin rounds

1 smallcelery root; finely sliced

2 clovesgarlic; (up to 3)

1 slicebacon; ("pancetta" or Croatian "prsut")

rosemary

1 bay leaf

1/2 teaspoonwild thyme; or basil

200 mlwhite wine

dried plums; or blueberry jam

Croatian lamb “tingul” Preparation

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.