Raw lamb pastrami, fried and soft cheesy polenta.
I’m calling this lamb pastrami recipe, “raw lamb pastrami”, as it’s cooked from the meat that had been just cured with the salt and the spices, not smoked, hot or cold.
So find the previous recipe here – http://gustomondo.net/lamb-pastrami-recipe-homemade-lamb-pastrami-smoked/ for the method of curing the lamb meat.
- 400g cured lamb pastrami
- 100ml oil
- 50g grated cheese
- 200g polenta flour
- pinch of salt
If after curing you don’t cook the meat right away, and don’t want to smoke it, it can be kept in an airtight bag (vacuum sealed is best) in the freezer for quite a while. Defrost in the fridge when you’re ready. Cured and then sliced, it looks like in the image below.
Easiest recipe ever, slice the pastrami into thin slices. Heat the oil in a frying pan and flash fry for a couple of minutes. The meat doesn’t need any seasoning at all as it has all the spices and salt on it already.
For the polenta, bring 800ml of water to a slow simmer with a pinch of salt. Slowly add the polenta flour, mix, and keep mixing until thick and done. The quantities of water and flour can sometimes be tricky, as there are quite a few types and brands of flour. Experiment, leave to simmer for longer, or if too thick, add more water.
When cooked mix in the grated cheese. Serve with the (now fried) raw lamb pastrami on the top. And fresh salad, salsa or pickles.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.