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."
 
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Ready In:
30mins
Ingredients:
12
Yields:
5 portions
Serves:
5
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ingredients

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directions

  • 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 minute.
  • 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.

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Reviews

  1. Made this last night, hubby reckoned more like 3.5 stars, but I thought I'd give it the four as I thought it was a nice different way for treating leftover lamb. I made the recipe for 2 serves with about 300g of meat and about 1/2 recipe worth of the rest of the ingredients, though I did use a whole slice of pancetta. I did not have any rosemary and I used the basil rather than thyme and the "dried plums" (prunes) rather than blueberry jam. I also just noticed that I used celery rather than celery root/celeriac (oops!) I also used commercially prepared gnocchi rather than homemade. My husband's comment was that he figured out the ideal way to eat it was to have a piece of lamb and a piece of gnocchi in the mouth at the same time, but it was hard to eat it all together, the tingul and gnocchi tasted good together but did not meld. I cut the lamb into approximately 3cm cubes (I cannot imagine a 5cm cube - is that supposed to be 5cm cubes or strips?) and it still seemed too big. I would make it again with the meat cut smaller. A lovely flavour combination.
     
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