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Christmas menu: braised lamb with spinach dumplings and stuffed red pointed peppers

Difficulty Level
  • Ingredients for 6-8 Servings

    Spinach dumplings

    1 onion
    1 clove garlic
    500 g frozen spinach (spinach leaves)
    40 g clarified butter
    50 g Grana Padano
    500 g old bread
    60 ml GAZi UHT-Milk
    3 eggs
    2 tbsp flour
    ½ tsp salt
    Some pepper
    Some nutmeg

    Braised lamb

    250 g shallots
    60 ml oil
    1,2 kg lamb (shoulder or leg)
    1 pinch of sugar
    3 tbsp tomato paste
    1 tbsp flour
    600 ml vegetable broth / red wine
    1 tsp salt
    ½ tsp pepper
    1 bay leaf
    ½ tsp cumin
    1 tsp winter savoury
    1 tsp rosemary
  • Stuffed red pointed peppers

    4 red pointed peppers
    1 organic lemon
    250 g GAZi White Cheese
    150 g GAZi Taze Peynir cream cheese
    Some pepper
    2 tbsp olive oil

    Honey carrots

    1 bunch of young carrots
    2 cloves garlic
    ½ tsp salt
    ¼ tsp pepper
    1 tbsp vinegar
    4 tbsp olive oil
    2 tbsp honey
    1 tsp thyme
  • Preparation spinach dumplings

    1. Peel the onion and garlic and cut into a fine dice. Thaw the spinach in a sieve and squeeze out the remaining liquid. Sauté the onion and garlic in the butter for about 4-5 minutes until translucent. 

    2. Add the spinach and sauté until the liquid has almost evaporated.

    3. Cut the old bread into a fine dice, grate the Parmesan, add the spinach and milk and beat in the eggs. Season the mixture with salt, pepper and nutmeg. Add the flour and mix everything together. Let the mass rest, covered, for about 1 hour. 

    Tip

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    If the mass is still too dry, add 1 egg. If it is too wet, add some flour or bread. 

    Just before dinner

    Wet your hands and form the mass into small dumplings. Bring 5 litres of vegetable broth or salted water to a boil in a large saucepan, lower the heat to medium and simmer the dumplings for about 15 minutes. Take them out and serve them with the rest of the dishes. 

    Preparation braised lamb

    1. Peel the shallots and slice them roughly. Cut the meat into pieces of about 3 cm. Heat the oil in a stew pot or Dutch oven and brown the meat in portions, then remove. Sauté the onions in the remaining oil for about 4-5 minutes. Add the sugar, tomato paste and flour, cook briefly and then deglaze with the broth.

    2. Add the salt, pepper, bay leaf, cumin, mountain savoury and rosemary. Add the meat and close the lid. Cook the lamb in oven at 170°C for about 2 hours.

  • Preparation stuffed red pointed peppers

    1. Cut the tops off the peppers and remove the seeds and white skin inside.Reserve the tops.

    2. Crumble the cheese with your hands, add the lemon zest and stir in the cream cheese and pepper. Use this mixture to fill the peppers.

    3. Put the tops of the peppers back on, drizzle with some olive oil and bake in the oven for about 15 minutes.  

    Preparation honey carrots

    1. Cut off the greens and halve the carrots.

    2. Cut the garlic cloves into thin slices, mix all the ingredients together and drizzle over the carrots.

    3. Bake in the oven at 200°C for about 15-20 minutes. 

    PREPARATION

    Prepare spinach dumpling dough, place lamb in the oven, stuff the peppers and marinate the carrots.

    BEFORE SERVING

    Shape the dumplings, put the carrots in the oven, put the peppers in the oven, boil the dumplings and serve everything together.

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