Trondheimssodd - Norwegian Creamy Meat and Vegetable Stew

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sauté until translucent. Add the carrots, leeks, potatoes, and celery, and cook for a few minutes until slightly softened.
3. 3.
   Return the lamb to the pot and pour in the beef or vegetable broth. Add the thyme sprigs, bay leaves, and lemon zest. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
5. 5.
   Remove the thyme sprigs and bay leaves from the pot. Stir in the heavy cream and chopped parsley. Simmer for an additional 10 minutes to heat through.
6. 6.
   Serve the Trondheimssodd hot, garnished with a sprinkle of fresh parsley. Enjoy with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into chunks.
• Thyme — Use fresh thyme sprigs for optimal flavor. If unavailable, you can substitute with dried thyme, but reduce the amount to 1 teaspoon.
• Heavy cream — Opt for full-fat heavy cream to achieve a rich and creamy texture in the stew.

Tips & Tricks

• For a twist, you can add a splash of white wine to the stew during the cooking process to enhance the flavors.
• If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Trondheimssodd in deep bowls, allowing the creamy stew to take center stage. Accompany it with freshly baked crusty bread or boiled potatoes to soak up the delicious flavors.

Presentation advice

Garnish each serving of Trondheimssodd with a sprinkle of fresh parsley to add a pop of color. Serve the stew in rustic bowls or traditional Norwegian wooden bowls for an authentic touch.