Lammefondue

Ingredients for Lammefondue

Instructions for Lammefondue

To prepare the Lammefondue recipe, please follow these instructions:

Cut the meat for 2-3 cm. Big cubes. Arrow went and chop it fine. Peel the garlic cloves and squeeze them into a bowl. Pour oil, vinegar and wine over the garlic and mix well with onions, peppers and rosemary. Place the meat in this marinade and let it pull under the lid for 12 hours. The meat is reversed several times during the marinering period.

Combine the sauce, fry, yogurt, mustard and oil well with sauce and season with salt and pepper. The fresh basil is rinsed and shaken dry. Peel off the leaves, chop thoroughly and stir in the sauce.

Heat the oil in a fondue pot over the stove and place it in the middle of the table on a rechaud. Take the meat off the marinade, dry thoroughly with kitchen paper and apply it to 4 small plates.

Put the sauce on the table in a bowl.

Suitable for this: Flute and various sauces such as Green sauce, curry sauce and garlic sauce.

In addition: pickles, sweet pickled fruits, artichoke hearts and mangochutney.


Green sauce (Dip)
50 g. Mayonnaise stir with 50 g of semi-solid mustard and season with salt and pepper. Pour lots of finely chopped dill, 1 teaspoon. Finely chopped fresh marijuana and 1 teaspoon. Finely chopped fresh esdragon.


Karrysauce (Dip)
Pour 100 grams of mayonnaise together with 3 tablespoons. sour cream. ½ sour apple and 1 small onion tear and stir in sauce with 1-2 tsp. curry. Season with lemon juice, salt and possibly. A little bit of sugar.


Garlic sauce (Dip)
Put 2-3 cloves of garlic into a bowl and mix with 150 grams of mayonnaise. Season with chilli sauce and tomato ketchup.