| Greg's Jenny's Lammtopf |
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Jenny (really Polyxene or Πολυξένη) was the proprietress of the Talhütte, a Greek restaurant in Frankfurt-Bonames, in the late 1980s. This is our take on one of the dishes they made there.
I've had an inordinate amount of trouble getting the quantities right for this dish. The portion quantities are based on my attempt of 14 November 2023, and will almost certainly change further.
Serves many
| quantity | ingredient | step | ||
| Olive oil | 1 | |||
| 1 kg g | Lamb Topside | 1 | ||
| 40 g | Garlic | 1 | ||
| 160 g | Onion | 1 | ||
| 400 g | (1 small can) Tomatoes, chopped | 1 | ||
| 70 g | Tomato paste | 1 | ||
| 3 g | Thyme, dried | 1 | ||
| 3 g | Oregano, dried | 1 | ||
| 1.5 g | Rosemary, dried | 1 | ||
| 13 g | Paprika powder, sweet | 1 | ||
| 20 g | Salt | 1 | ||
| Pepper, freshly ground | 1 | |||
Cut lamb into dices of a maximum of 1 cm on a side. Finely chop onion and garlic. Fry meat, onion and garlic in olive oil, add tomatoes and tomato paste. Stir. Add salt, pepper, paprika and herbs. Simmer for 30 minutes, stirring occasionally.
Divide into portions of 100 g and freeze surplus for further use.
Per portion. The quantities depend on whether you're Yvonne and whether it's a meal by itself or part of a 3 course meal. The base quantities are:
| quantity | ingredient | step | ||
| 200 g | mixture (see above) | 1 | ||
| 70 g | risoni | 1 | ||
| 80 g | water | 1 | ||
If it's part of a meal, reduce by 30%. For Yvonne, halve the quantities (again, if necessary).
Mix the ingredients in a serving dish holding about 250 cm²:
Cook in a microwave oven until the water is absorbed, about 1½ minutes per portion at 1200 W. Cover with grated cheese, then transfer to an “air fryer” and heat at 220° for about 10 minutes until brown.
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Bake until golden:
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I've been working on the details of this dish for since 2010, but there are still details that I need to clarify. I'm continually adding more meat; hopefully it will stabilize some time.
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