Traditional Lamb with Sorrel (Агнешко с лапад)
Традиционно ястие · Bulgarian
A classic Bulgarian stew featuring tender lamb and tangy sorrel, simmered with aromatic herbs and spices. This hearty dish is a staple in Bulgarian cuisine, especially during spring when sorrel is abundant.
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Съставки
- Lamb shoulder800g
- Sorrel500g
- Onion1 large
- Garlic3 cloves
- Carrots2 medium
- Potatoes2 medium
- Vegetable oil3 tbsp
- Water500ml
- Saltto taste
- Black pepperto taste
- Fresh dillsmall bunch
- Sour creamfor serving
Стъпки
- 1
Cut the lamb into bite-sized pieces. Chop the onion, mince the garlic, and dice the carrots and potatoes.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides.
- 3
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Add the diced carrots and potatoes to the pot. Stir well.
- 5
Pour in the water, ensuring the lamb and vegetables are mostly submerged. Season with salt and black pepper.
- 6
Bring to a boil, then reduce heat, cover, and simmer for about 1.5 hours, or until the lamb is tender.
- 7
Wash and roughly chop the sorrel leaves. Add them to the pot during the last 15 minutes of cooking.
- 8
Stir the sorrel until it wilts and integrates into the stew. Adjust seasoning if needed.
- 9
Serve hot, garnished with fresh dill and a dollop of sour cream.
