Fried Lamb Fingers
|Lean lamb breast||2 Pound|
|Onion||1 Medium, peeled and sliced|
|Carrot||1 Medium, peeled and sliced|
|Celery stick||1 , chopped|
|Egg||1 , beaten|
|Parsley and thyme stuffing||65 Gram (1/2 packet)|
Place meat, salt, onion, carrot, celery and bayleaf in a saucepan with sufficient water to cover, bring to the boil and simmer for 1 1/2-2 hours.
Drain meat and remove all bones.
Press meat flat under a weighted board and leave until cold.
Cut into 1 in. wide fingers; dust with flour, with salt and pepper added, and brush with egg.
Coat with stuffing-mix and shallow-fry in hot oil until golden on both sides.
Drain on kitchen paper.