Description
Pinnekjott, or lamb ribs is a dish more common on the West coast and, at the end of the contest, the most popular Christmas food in Norway. Due to the ancient methods of preservation - salting and drying - has a unique flavor.
Ingredients
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Lamb
1.6 kg
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Rutabaga
1 kg
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Carrots
2 piece
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Potatoes
3 piece
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Water
1 l
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Salt
2 tsp
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Allspice
0.5 tsp
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Cream
100 g
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Butter
3 Tbsp
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Sausage
500 g
Cooking
Keep the meat in plenty of water for approx. 30 hours, let stand at room temperature.
Place metal grate or birch sticks without bark on the bottom of a wide pot. Pour water so that it was flush with the grille. Add meat and cover with lid. Hover the meat over low heat for approx. 3 hours. Be careful water does not boil dry, top up if necessary.
Clean the turnips, carrots and potatoes. Chop coarsely and boil them until tender in salted water. Pour boiling water and mash the vegetables.
Add the butter and cream. Season with salt and pepper and, if desired, with grated nutmeg.
Delicious lamb ribs ready for serving. Serve with boiled potatoes and broth, remaining after cooking meat.
You can also along with the meat to boil for a few sausage.
Ribs if you want to bring in the oven until slightly brown. Keep it in the oven at high temperature or under the grill for 5 minutes.
Serverem and serve. In Norway, all podaetsya separately.
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