Traditional Bulgarian Lamb Stew (Agnеshka Yahniya)
Традиционно ястие · Bulgarian
A hearty and flavorful traditional Bulgarian lamb stew, slow-cooked with aromatic vegetables and spices, resulting in tender lamb and a rich, savory broth.
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Съставки
- Lamb shoulder800g
- Onions2 large
- Carrots2 medium
- Potatoes2 medium
- Red bell pepper1 large
- Garlic4 cloves
- Tomato paste2 tbsp
- Red wine150ml
- Beef or lamb broth500ml
- Bay leaf1
- Dried savory1 tsp
- Paprika1 tsp
- Saltto taste
- Black pepperto taste
- Olive oil3 tbsp
Стъпки
- 1
Cut lamb into 2-3 cm cubes. Season with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 3
Chop onions, carrots, potatoes, and bell pepper into bite-sized pieces. Mince garlic.
- 4
Add onions to the pot and sauté until softened, about 5-7 minutes.
- 5
Add carrots, potatoes, and bell pepper. Cook for another 5 minutes.
- 6
Stir in tomato paste, paprika, and dried savory. Cook for 1 minute until fragrant.
- 7
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 8
Return the lamb to the pot. Add minced garlic, bay leaf, and broth. Bring to a simmer.
- 9
Cover the pot, reduce heat to low, and simmer for at least 1.5 to 2 hours, or until the lamb is very tender.
- 10
Adjust seasoning with salt and pepper if needed. Remove bay leaf before serving.
