In Međimurje Stewed potato is called Kalapajsani kalamper. The term ‘kalapajsati’ is derived from ‘pajsati’ which means stewing, and ‘kalamper’ is a term used in Međimurje for potato. Enriched with onions and ground paprika it makes a delicious side-dish to roasted meat.
Ingredients
1 kg (2.2 lb) potatoes
2 bigger onions
1 tablespoon lard (50 g/1.75 oz)
1 tablespoon salt
500-600 ml (17-20 fl oz) water
1 tablespoon red ground paprika
Preparation
Peel the potato and cut into bigger cubes. Peel and dice the onions.
Heat the lard and sauté onions for 2-3 minutes. Add potatoes and sauté for about 5 minutes. Season with salt and pour 200 ml (6.8 fl oz) water. Continue cooking for about 30 minutes adding from time to time some water until cooked.
In the end add ground paprika and stir well.
Serving
Serve the Kalapajsani kalamper with roasted meat.
Preparation time
40 minutes
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