Lambakjöt með osti

Lamb with cheese

Traditionally, this dish was prepared with salted meat ("saltkjöt") - this way the fresh meat could be preserved for longer. However, the meat then needs to be soaked for a while so that it doesn't taste too salty and is edible. Nowadays you can also prepare it with fresh lamb, but you still need a little salt for seasoning.

Ingredients

500 g boneless lamb
1 onion
3 Tbsp oil
3 Tbsp flour
100 ml tomato juice
100 ml apple juice
100 ml water
1 tsp coarse sea salt
1 tsp ground pepper
1 tsp ground cumin
100 g grated cheese


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Clean the meat and cut into thin strips.

Peel the onion, halve it and cut it into thin half rings.

Heat the oil in a large pan and fry the onions until translucent.

Then take the onions out again.

Meanwhile, roll the lamb strips on all sides in flour and fry them in the hot oil in the pan.

Then put it in a fireproof dish.

Cover with the fried onions.

Pour in the tomato juice, apple juice and water and season with salt, pepper and caraway.

Sprinkle with the grated cheese.

Bake in the lower third of the preheated oven at 350 °F (180 °C) for about 40 minutes, stirring once or twice.

Then serve the meat with cooked barley and fresh salad. (Of course you can also use rice instead of pearl barley.)

[Translated from here.]