Pawaru-Grahmata

№ 58II. nodaļa

Jēru gaļa ar kaperēm

Lamb stewed in butter with capers, lemon and anchovy

  • Serves 4–6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Jehru-galla ar Kapperehm.

Modernizētslpp. 101 · PDF 115
4 porcijas

The book gives no quantities beyond "a couple of" whole onions and "a few" cloves, bay leaves and anchovies; the amounts below are ours.

Method

5 soļi
  1. Rinse the lamb pieces and pat them dry.
  2. Melt the butter in a heavy casserole with a tight lid over low heat. Add the lamb, mace, cloves, onions and bay leaves. Cover and cook very gently, on the lowest heat or in the oven at 150 °C (130 °C fan), for 1¼–1½ hours, until the meat is nearly tender. The lamb first gives off its own juices; check every 20 minutes and, if the pan is nearly dry, add boiling water 100 ml at a time so nothing catches.
  3. Meanwhile, if the anchovies are salted, soak them in cold water for 10 minutes and pat dry. Chop them finely.
  4. When the lamb is nearly done, add the capers, lemon pieces, anchovies and wine. Simmer, covered, for another 10–15 minutes, until the meat is completely tender.
  5. If the sauce is thin, stir in the breadcrumbs and simmer for 3–5 minutes until it thickens. Taste before adding salt: the anchovies and capers are salty. Fish out the mace blades, cloves and bay leaves if you can, and serve.

Notes

What the book says vs. what we added

the method is the book's: lamb in pieces, washed, put into melted butter in a small lidded pan with whole mace, a few cloves, a couple of whole onions and a few bay leaves, simmered slowly over coals with care that it doesn't burn, a little boiling water added if the juice runs low; when nearly done, capers, pieces of lemon without pips, a few soaked and finely chopped anchovies and a drop of wine go in, and grated white bread thickens the sauce if needed. The amounts, times and oven are ours.

Anchovies

the book's sardeles are salted anchovies (German Sardellen), not sardines. They melt into the sauce and season it rather than tasting fishy.

The pan

a dēģelis was a small lidded pan set on embers. Any heavy casserole with a tight lid works, on the hob or in a low oven.

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