Friday, May 9, 2008

Aviena Troðkinta Su Grybais (Braised Lamb With Mushrooms)

  • 1/2 k (1 lb) lamb, shoulder cut
  • 1 onion chopped; 5 dried boletus mushrooms
  • 1 tablespoon flour
  • 2 tablespoons sour cream
  • seasonings, juniper berries,
  • salt and pepper to taste
  • Cook lamb in salted water, but do not overcook.
  • Cut into serving pieces. Cook soaked mushrooms, julienne.
  • Place lamb pieces into a braising pot, cover with onion, mushrooms and seasonings, pour 1/2 cup mushroom cooking water, cover and braise for 25-30 minutes.
  • When braising is almost done, add sour cream blended with flour, stir to blend.
  • Simmer for 5 more minutes.
  • Serve with potatoes and dill pickles.

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