Seasoned lamb buns with celery

Ingredients for Seasoned lamb buns with celery

Instructions for Seasoned lamb buns with celery

To prepare the Seasoned lamb buns with celery recipe, please follow these instructions:

Make the two kinds of celery and cut the celeriac into mundane pieces. Cut the cutlery pieces into pieces of 7-8 cm. Boil both kinds of celery for 5-6 minutes in 3/4 liters of letsalted water. Take them up with a clove and put them in a bowl. Let the cooking water stay in the pot.

Shake coriander and cumin lightly on a dry pan. The spices must be kept in constant motion, otherwise they will burn. Shock them or crush them fine afterwards.

Pil onion and garlic and peel the ginger. Chop the three things roughly and put them in the food processor together with 3-4 grated lemon peel, they spiced spices, rasp and milk. Drive to a uniform mass. Add meat, eggs and 1½ to 2 teaspoons. Salt and pepper and drive until it's a smooth father.

Form the dad to buns the size of small plums with a spoon and cook them for approx. 5 min in the boiler water from the celery pieces. Boil the speed of several turns and put the balls on a dish as they finish.

Boil the cooking water to 4-5 dl. And put it in a bowl. Thoroughly clean the pot. Bring butter and flour in and behind it together over moderate heat. Sprinkle with the soap of boiling water at a time, stir in the pan all the time. Add the milk and cook the sauce well. Add the cream and let the sauce boil for a few more minutes. Season with salt, pepper, sugar (if any) and lemon juice. Bring celery and buns into the sauce and gently return the dish to the boiling point.

Server with potatoes or rice and chopped herbs.

tips:
The balls can of course also be made with minced calf and pork.