Yvonne's Jenny's Lammtopf
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Jenny (really Polyxene or Πολυξένη) was the proprietress of the Talhütte, a Greek restaurant in Frankfurt-Bonames, in the late 1980s. This is our take on one of the dishes they made there.


Serves 4

quantity       ingredient       step
350 g       Lamb Topside       1
15 g       Garlic       1
120 g       Onion       1
800 g       (1 can) Tomatoes, chopped       1
70 g       Tomato paste       1
3 g       Thyme, fresh       1
2 g       Oregano, dried       1
1 g       Rosemary, dried       1
10 g       Paprika powder, sweet       1
11 g       Salt       1
      Pepper, freshly ground       1
      Olive oil       1
250 ml       water       2
200 g       risoni (rice-shaped pasta)       2
to taste       grated hard cheese       2


  1. Cut lamb into 1 cm dices, finely chop onion and garlic. Fry meat, onion and garlic in olive oil, add tomatoes and tomato paste. Stir. Add salt, pepper, paprika and herbs. Simmer for one hour, stirring occasionally.

  2. Divide into portions of 350 g and freeze surplus for further use.

  3. Finish: Take equal amounts (1 bowl each) of lamb mix (350 g), risoni (rice-shaped pasta) (200 g) and water (250 ml), add 5 g of salt, or to taste, stir and bring to boil. Simmer for about 5 minutes, stirring constantly, until liquid is absorbed. Spread in an oven dish and sprinkle generously with shredded cheese (mozarella or parmesan). Bake for about 20 minutes in oven, 200°, until golden.

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