Kjötréttur

Kjötréttur is a traditional Icelandic dish that translates literally to "meat dish." While the name is quite general, it most commonly refers to a specific type of lamb stew. The preparation typically involves slow-cooking lamb, often with bones for added flavor, in a pot with water. Root vegetables such as potatoes, carrots, and rutabaga are usually added to the stew as it cooks, becoming tender and absorbing the rich lamb broth. Onions are also a common ingredient for aromatic depth.

The flavor profile of Kjötréttur is hearty and savory, with the natural taste of lamb being the dominant element. It's a dish designed to be warming and filling, particularly suited to the colder climate of Iceland. Historically, Kjötréttur was a practical way to utilize less tender cuts of lamb and to make a substantial meal from readily available ingredients.

Serving Kjötréttur is often simple, with the stew presented in bowls, sometimes with a side of bread to soak up the flavorful liquid. Variations exist across different households and regions, with some recipes incorporating herbs like thyme or parsley, or even a touch of cream for a richer consistency. It remains a popular comfort food in Iceland and a staple in many home kitchens.