Serves 4-6
Ingredients
- 1 soaked salt herring or two Matjes herring fillets
- 8 anchovy fillets
- 1kg/2lb roast lamb
- 2 medium onions
- 1 and a half tbsp butter for cooking
- Juice from the roast lamb or consomme
- 1tbsp tomato sauce or puree
- White pepper
- 2 tbls mustard
- 100ml single cream
Method
- Clean and fillet the herring. Mince the fillets, anchovies, roast lamb and onions in a mincer of a food processor.
- Melt the butter in a saucepan, add the meat mixture and bring to the boil. Add a little meat juice or consomme until the mixture becomes porridge-like in consistency. Add tomato sauce or puree and pepper to taste. Add the mustard and cream.
- Simmer the lamb for 30 minutes, stirring occasionally to prevent sticking. Serve steaming hot with pickled cucumbers, pickled beetroots and soured cream. The traditional drink, Ryyppy is served ice cold as an accompaniment to the meal.
