Potroasted Kid, Locarno Style (Capretto Alla Locarnese)

Für 4 Servings

Zutaten

900 g Boneless kid or lamb

Salt

Pepper

3 EL Butter

1 1/2 TL Ground sage, or

2 1/2 TL Fresh sage

6 Juniper berries, crushed

1/2 TL Dried mint, or

1 EL Fresh mint

1/8 TL Ground cinnamon

1/8 TL Nutmeg (fresh if poss.)

1 Tasse Dry white wine

1 Tasse Heavy cream

1 EL Rum

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the meat is tender (it took me a little more than an hour with the kid I had). Remove the meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream. Return the meat to the sauce and heat through. Serve with dry boiled rice and green peas. (it says here: but I served it with wide homemade egg noodles, and I think that works better than rice would, even if not strictly the way they would do it in Locarno.) (from THE SWISS COOKBOOK, Nika Standen Hazelton, Atheneum, ISBN 0-689-70363-5)


Stichworte	Dish, Main, Meats, Swiss

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