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Cimes (worlds cheapest casserole)




Source of Recipe


my mum used to make it






Recipe Introduction


This is simple food but fills and warms the stomach well in winter. I used to like it with mum's homemade rye bread and butter (as if it wasn't filling enough anyway). Small kids prefer it pureed and if you are doing this peel the potatoes.
If you don't have a ginormous pot you will have to reduce the amounts





List of Ingredients



• about 6 lamb chps plus whatever offcuts came with them (those budget packs)
  
• 6 large potatoes
  
• 6-9 carrots
  
• 1/4 cabbage (or more)
  
• 2 cups frozen (or fresh) peas
  
• 2 bay leaves
  
• some peppercorns
  
• salt
  






Instructions



1. Place the meat in the saucepan. Cut the potatoes (mum used to peel them I only wash them) and place on top.
   
2. Peel and chop carrots and add on top. Fill with water to just cover. Throw in bayleaves, salt and peppercorns.
   
3. Bring to boil and turn down to slow simmer. Simmer about and hour.
   
4. Add in the cabbage and peas and simmer another 15-30 minutes.
   






Final Comments


-sometimes if i run out of bayleaves I use mixed dried herbs.

-if all I have is minted peas they seem to go ok with the lamb

-you can skim off the fat if you are not latvian

-when she wanted to use up other veg mum has added spinach, corn, pumpkin or beans. I prefer the original recipe.