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Cooked by: Chef / Ethnicity: Icelandic cuisine / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 4 |
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Directions: Wash lamb and cut in small pieces. Add salt to water and bring to a
boil. Add meat and cook, removing scum, for 25 minutes. Wash cabbage
and break apart. Wash and peel carrots and turnips and cut into
quarters or smaller. Cook with lamb until vegetables are tender.
Remove meat and vegetables to serving dish. Melt margarine. Add
flour and blend. Add broth, a little at a time, and cook, stirring
constantly, until thickened.
Add finely sliced celery. Pour sauce over lamb and vegetables.
Ingredients:
2 Pound(s) Lamb
1 Pound(s) White cabbage
1 Pound(s) Carrots
1 Pound(s) Turnips
4 Cup(s) Water
2 Teaspoon(s) Salt
1/4 Cup(s) Margarine
1/4 Cup(s) Flour
3 Cup(s) Lamb broth
1 Stalk celery, sliced |
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