This recipe, prepared by chef Elliott Castellanos and registered, for the first time, in a cookbook of 1877, is substantial and complete.
Ingredients
1 pound of ground lamb meat
2 pounds of potatoes
4 ounces of butter
1 cup of whole milk
8 ounces of Parmesan cheese or from which it is preferred, to gratin
1 onion
2 Carrots
1 sprig of celery, without leaves
2 tomatoes
2 garlic cloves
1 fresh rosemary sprig
2 fresh thyme twigs
1 teaspoon of oregano
1/2 cup of white wine
Ground black pepper
Olive and salt oil
Preparation
- Wash the potatoes and peel them. Put them to cook in a completely covered water, with a teaspoon of salt, until they are soft.
- Drain them still warm and pass them through a papuré. Add the butter and hot milk, as well as pepper and a little salt. A thick puree must be obtained, but silky.
- Sauté the carrots, onion, garlic, celery and tomato, cut into very fine dice, with olive oil and spices. Add the ground meat and mix perfectly so that there are no lumps. Finally, add the wine. Let cook for about 20 minutes.
- In a suitable baking bowl, place a layer of potato puree, then all the meat of the lamb with the vegetables and, finally, another layer of puree. On this, spread the cheese and bake it from 20 to 35 minutes, over medium-high heat.
- The gratin surface must be left. Serve warm.
Related readings
Star ingredient
It is believed that the first lambs were domesticated in 11,000 before Christ, in Iraq, And it was in the Neolithic, when sheep cattle reached the Iberian Peninsula. This meat is obtained from lambs between 1 month and 1 year.
This meat It constitutes a significant source of protein, of high biological value, iron and vitamins of the B complex, as the B-12 and B-3. B-12 is essential for the proper functioning of the nervous system and red blood cell formation, and B-3 helps reduce fatigue and fatigue. In addition, it contains minerals such as selenium, zinc and phosphorus, fundamental for bone health and the immune system.
Also read: Recipe: Supreme Lamb of Cuchumatanes
The mutton also It contains healthy fats, such as omega-3 fatty acids, They help reduce inflammation and improve cardiovascular health.
Although lamb meat is a rich source of nutrients, It is advisable to consume it in moderation, due to its content of saturated fats and cholesterol.
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Chef profile
- Elliott Castellanos Guillén is a professional chef with more than 30 years of experience.
- He is a bakery and chef, as well as national and international cuisine instructor.
- Conducts your radio program The chef Elliott at home.
- He is a member of the Latin American Master Chef Federation.
- He is president of the Chimaltenango gastronomic collective.
- Organize and participate in different altruistic and educational activities in your community.
- He has organized various culinary competitions and has obtained several awards at gastronomic festivals.
- He is the executive chef of his restaurant, Bontá, in El Tejar, Chimaltenango.