Norwegian lamb is world class when it comes to quality. In the spring of this year, I visited Sygård Grytting in Gudbrandsdalen and visited the lambs and then got on the production. Many Norwegian lambs live freely in a nature that is more like an idyllic painting.
Ingredients
Recipe Lamb fricassee
- 1 kg sliced lamb thighs
- 1 liter broth
- 4 pcs carrot
- 1 pcs onion
- 2 dl whipping cream
- 3 tbsp butter
- 3 tbsp wheat flour
- salt and pepper
- finely chopped parsley
Recipe broth
- 1 pcs onion
- 1 pcs shallots
- 3 cloves garlic
- 2 pcs carrot
- 1 pcs chili
- 2 pcs bay leaf
- 1 tbsp whole black pepper
- a little fresh rosemary
Lamb fricassee is a Norwegian traditional dish and tastes fantastic. Here you let the meat simmer on low heat for a long time, which gives a fantastic broth and tender meat. You make the sauce on the good broth. This is a very delicious autumn dish. As usual, I have some small changes that give even more flavor to this good dish.
Step 1
Start by finding a large pan and set on medium heat. Add a little neutral oil and add all the vegetables that are under "recipe broth". Here you can also vary with other vegetables and herbs according to what you have in the fridge. The key is to get a good vegetable broth that the lamb should soak in. Bake for a few minutes while you cut the lamb into suitably large pieces. I put in the legs too, it gives extra good taste. Put the meat in the pan with vegetables and pour on ice-cold water until it covers the meat.
Step 2
When you use cold water, you get more flavor in the broth. Bring to the boil and turn down the heat so that it only simmers.
Step 3
If it cooks too much, the meat can quickly become "dry". Let this broth soak with the meat for 2-3 hours until the meat is completely tender. Occasionally remove the white foam that comes up to the top of the pan. Then you get a clear and nice broth.
Step 4
When the meat is tender, pour off the broth into a new pan and squeeze out the taste of the good vegetables. Place the meat on a plate and reduce the broth a little if you have too much. This gives an even stronger taste.
Step 5
I peel and cut up the vegetables I should have in the dish and finish soaking in the broth while I start on the sauce.
Step 6
Find a new pan and set on medium heat. Add the butter and when it has melted, add the flour. Dilute with the hot broth. Stir constantly so the sauce does not burn.
Step 7
When you have got all the broth, I add cream and let it boil for a few minutes. Turn down the heat on the sauce to below boiling point and add the tender vegetables and meat.
I think fricassee tastes best with mashed potatoes. Taste the fricassee with salt and pepper and serve piping hot. I think it is very good and looks nice with cut parsley on top. Now just enjoy this delicious Norwegian dish. Good luck.
