Boiled Shoulder of Lamb with Cabbage and Caraway (ürühs Edes recipe
ingredients
1 x 2 kg boned and rolled shoulder of lamb
salt
1 tsp caraway seeds
3 green pimentos
250 g quarters of cabbage
20 small turned potatoes
300 ml paprika-flavoured lamb veloute
225 ml soured cream
salt
1 tsp caraway seeds
3 green pimentos
250 g quarters of cabbage
20 small turned potatoes
300 ml paprika-flavoured lamb veloute
225 ml soured cream
method
1. Boil 1 x 2 kg boned and rolled shoulder of lamb in salted water with 1 tsp caraway seeds, 3 green pimentos, 250 g quarters of cabbage and 20 small turned potatoes.
2. Serve the sliced meat with the cabbage and boiled potatoes, moistened with the liquor and accompanied by 300 ml paprika-flavoured lamb veloute made from the cooking liquor finished with 225 ml soured cream.
2. Serve the sliced meat with the cabbage and boiled potatoes, moistened with the liquor and accompanied by 300 ml paprika-flavoured lamb veloute made from the cooking liquor finished with 225 ml soured cream.
serving amount
serves 10
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more information
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