Monday, April 21, 2008

Mutton Kespe

  • 2½ pounds lamb (with or without bones), cut into pieces
  • 2 Tablespoons vegetable oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 bay leaves
  • 1 Tablespoon dried dill
  • Salt and pepper, to taste
  • 4 cups cooked noodles (egg noodles are best)
  1. Place the cut lamb into a large pot. Add enough cold water to cover.
  2. Bring to a boil, then reduce heat to low. Cook for about 1 hour.
  3. In a skillet, heat the oil over medium heat. Sauté carrots, onion, and bay leaves about 10 minutes.
  4. In a large bowl, mix the cooked noodles, onion, bay leaves, and carrots. Remove and discard bay leaves before serving.
  5. Top with boiled lamb and dill.

Serves 4.

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