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Lamb à la Murillo (agneau à la Murillo)

Lamb à la Murillo from 1914: lamb breast or shoulder in pieces is gently cooked in olive oil with salt, paprika and onion, browned, and finished in gravy, Madeira and tomato purée until the meat is tender.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 241 (falt i det fri)

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About the dish

One of the more international lamb dishes in Erken's meat chapter, with olive oil, paprika, Madeira and tomato purée — a Spanish-inspired touch in the Norwegian household cookbook from 1914.

How to make it

  1. 1

    Cut up the meat

    Cut the meat into smaller pieces, as for a fricassee.

  2. 2

    Place the meat in oil

    Pour the oil into a pan or wide pot. Sprinkle the meat pieces with salt, paprika and chopped onion mixed together, place them in the pan and let them sit over fairly low heat for about 30 minutes.

  3. 3

    Brown the meat

    About an hour before serving, set the pan over high heat. When the meat is nicely browned, pour off the oil.

  4. 4

    Sauce and wine

    Pour the gravy, the Madeira and the tomato purée over the meat, and let it simmer until the meat is completely tender. Add the mushrooms in the last few minutes if you like.

Changes from the original

Measures have been converted to deciliters and grams. The ingredients list mentions button mushrooms without the method doing so; they have been added at the end of the sauce. The original's "pepper" in the method has been interpreted as paprika from the ingredients list, and both are included.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 241) → 1949 (korrekturlest, s. 271)~61% av teksten endretfjernetlagt til
(Agneau à la Murillo.) 1½ kg. lammekjøt lammekjøtt (bryst eller bog) 1 del. olje eller smør salt paprika 1 løk ¼ l. skysaus (i skiver) 1 del. tomatpuré spiseskje hvetemel vann 1 liten boks champignons 2 del. madeira. tomatpuré. Kjøttet skjæres op i mindre stykker som til frikassé. Oljen haves varmes i pande; kjøtstykkerne panne; kjøttstykkene strøes med det blandede salt, pepper og hakkede pepper, mel, den brunede løk og lægges vannet legges i panden; sættes pannen; settes over ganske svak varme ½ times tid. 1 time, time før det skal anrettes, sættes panden settes pannen over sterk varme; naar når kjøttet er pent brunt, heldes helles oljen fra, og sausen, vinen og tomatpuréen heldes fra. Tomatpuréen helles over kjøttet. Smaasurrer sammen, til kjøttet er ganske mørt. mot slutten av kokingen. Stuingen legges på midten av fatet, og kokte erter legges omkring.

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Frequently asked questions

Which part of the lamb suits this dish?
The recipe uses 1½ kg lamb from the breast or shoulder, cut into smaller pieces as for a fricassee.
What is the method and the timing?
The meat is seasoned with salt, paprika/pepper and chopped onion, placed in the pan with oil and left over fairly low heat for about ½ hour. One hour before serving, the pan is set over high heat; when the meat is nicely browned the oil is poured off, and gravy, Madeira and tomato purée are added. Then it simmers until the meat is completely tender – about 2 hours in all.
What gives the dish its flavor?
1 dl tomato purée, ¼ l gravy, 2 dl Madeira, onion, paprika and a small can of button mushrooms, all cooked together with the meat.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 241, where it is called agneau à la Murillo. It is intended for 6 servings.

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