Celery Casserole with Lamb

Serve a platter of fresh coarsely chopped vegetables with the casserole: cucumbers, tomatoes, petioled celery, red sweet onions - and fresh herbs. For drinks, strong dark ales work well.

Ingredients

• 00 g root celery
• 1 kg minced lamb
• 150 g fat tail lamb fat
• 2 sweet red peppers
• 2 medium onions
• 4 cloves of garlic
• 200 g fat sour cream
• 1 large egg
• 2 tbsp. l. decoys
• 1 tsp cumin seeds
• salt, freshly ground black pepper

Directions

1. Preheat oven to 180 ° C. Peel the celery, cut into large pieces, pour cold water in a saucepan so that it is not completely covered. Bring to a boil over high heat, season with salt, simmer until soft, about 30 minutes.
2. Finely chop the fat tail fat, place in a large skillet with a thick bottom and heat-resistant handle, put on medium heat to melt.
3. Peel and finely chop the onion, garlic and bell peppers. When the fat is melted, add the onion to the pan, fry for 5 minutes.
4. Add garlic and bell peppers, fry for another 5 minutes. Increase the heat to the maximum, add the minced meat and cumin, fry, breaking the lumps, until the minced meat changes color. Remove the pan from heat, salt and pepper.
5. Drain the finished celery. Dry the celery over low heat and crush into mashed potatoes. Beat the egg with sour cream and salt, add in mashed potatoes with semolina and black pepper, mix thoroughly.
6. Place mashed potatoes on top of the minced meat in a skillet. Bake on celery until golden brown, about 30 minutes. Serve the casserole hot.