Goat Stick Meat with Garlic Prunes, Caramelized Cream and Almond Potatoes

“Pinnekjøtt” – stick meat – is a very traditional Norwegian dish, salted and fired lamb or goat ribs.

INGREDIENTS:

Serves four persons

4 pounds, 1,8 kg of salted and dried goat ribs (possibly lamb), rehydrated out overnight, check what the label recommends!

water

Prunes and garlic-paste:

2 cups / 5 dl full-fat cream

1 whole garlic, baked until soft

1 cup prunes cut into small cubes

PREPARATION:

Salting, cooking, smoking and roasting goat meat occurs in all corners of the world. This is a more experimental version of the classic, with prunes and baked garlic, inspired by Norwegian Chef Even Ramsvik.

Do like this:

Use a large and wide pot with a lid.

The usual is to add birch sticks to the bottom of the kettle, but it is not strictly necessary. The point is to let the meat steam, and not cook in a lot of water.

Have a generous cup of water in the kettle, and stack up the diluted pieces of ribs.

Put on the lid and let it simmer for at least two hours.

Refill water if necessary.

The meat is finished after two hours of simmering, and now you can give the meat some extra flavor by grilling it for a few minutes, either on a charcoal grill outside or in your kitchen oven.

Serve with boiled or baked almond potatoes and prune and garlic mixture, add a little of the same caramelized cream we made for the porridge recipe.

Caramelized cream sauce:

Bring the cream carefully to a boil. Reduce the cream, while constantly stirring with a spatula or small wooden spoon. When the cream will caramelize after a while, and notice that fat separate from the watery parts of the cream. Use a spoon to scoop fat into a cup, and keep the claridied butter for serving the porridge, or use it for later cooking.

Use a mixer, add four to five baked garlic cloves, peeled and mashed in the mixer, add prunes and mix everything well into a sauce before serving.