Kjötkássan á annan veg

Meat dish in a different way

Using leftovers has always been a big topic in Icelandic cuisine - so here's a recipe that you can prepare the next day with cooked, leftover lamb.

The dish is traditionally served with potatoes, mashed potatoes or mashed turnips - the potatoes are arranged in a ring on the plate and the kjötkássa is "poured into it", so to speak, or the mashed potatoes or mashed turnips are arranged on the plate and the meat is placed in the middle .


Ingredients

500 g cooked lamb
75 g butter
80 g flour
90 g onions
1 tsp coarse sea salt
1/2 tsp ground pepper
1 tsp ground cumin
400 ml vegetable broth


Preparation

The cooked lamb is carefully turned through the meat grinder.

Before, afterwards

Melt the butter in a large pan.

Peel the onions, halve them and cut them into slices...

...and fry in the butter until they become translucent.

Dust the flour over it and mix thoroughly.

Then add the chopped meat, season with salt, pepper and cumin and fry briefly.

Pour in the vegetable broth and simmer for about 5 minutes, stirring repeatedly.

Arrange the potatoes, mashed potatoes or mashed turnips on the plate, add the meat and serve immediately.

I added a bit of fresh parsley on top - for taste and for the look. I love fresh herbs over my food!

[Translated from here.]