Lamb Metals in Sherrysovs

Ingredients for Lamb Metals in Sherrysovs

Instructions for Lamb Metals in Sherrysovs

To prepare the Lamb Metals in Sherrysovs recipe, please follow these instructions:

Lamb stamps can be purchased or ordered at most halal butchers, and they think it is very exotic when a Peruvian woman points and purchases them - or even order them. But I do not care.
When they see, you know what it's all about, they often want to share recipes and ideas about other lesser-known delicacies.

1. Flush the lambs and place in a pan of salted water that will boil soon. They must be covered by the water.
Boil 5 minutes.
Then they are put in ice-cold water so they become almost cold.

2. With a knife, the testicles are peeled (one at a time): A cut with a knife in the very thick and cool skin surrounding each sphere makes it easy to remove the skin (There may be more and they should be all gone)
You know they are peeled off when you get back with the soft beige / light-red gland back - in about the chicken size.

3. Sovsen: Put in a small pot a lot of butter, sherry and the fund. This boils heavily for a while. Well, it's well-reduced poured cream and a spicy truffle oil in. This will simulate while the lamb balls are ready.

4. Divide the testicles in half and turn them thoroughly in the flour.
On a large pan brune well with butter - not too hot.
The chopped half-bowls are carefully placed in the butter, salted and pebbled a little drip of diced oil over a little, and they are heated by steady heat for 6-7 minutes on each side until they are very light brown all the way and work more firmly.

5. Sovsen is cooked for ..... It should not be too salty or strong. The meat has a very mild flavor, and it should not be completely overdosed. Pour more cream in if it is too strong.
It may be a bit of honey, it makes a beautiful finnish, I think.
A few teas full of corn flour are poured into a little water and added to the sauce so it smooths a little - and remember that it evenens even more when it is poured over the balls.

6. When the meat is fried, pour the sauce into the forehead and it only simmer for 2 minutes before it is finished.

In the original recipe that I have modified, black truffles are planed in addition to each serving. I did not have "time" to buy, but I can tell that it also tastes heavenly without it.

Served with boiled potatoes and if there is a party, then it is beautiful to serve different grilled vegetables too.