Traditional Bulgarian Lamb with Potatoes (Агнешко с картофи)
Традиционно ястие · Bulgarian
A classic Bulgarian slow-cooked lamb and potato stew, seasoned with traditional herbs and spices, resulting in tender meat and flavorful potatoes.
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Съставки
- Lamb shoulder, bone-in1 kg
- Potatoes1 kg
- Onions2 large
- Carrots2 medium
- Garlic4 cloves
- Tomato paste2 tbsp
- Red wine200 ml
- Beef or lamb broth500 ml
- Bay leaves2
- Fresh thyme3 sprigs
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 160°C (320°F).
- 2
Cut lamb into large chunks. Peel and chop potatoes, onions, and carrots into bite-sized pieces. Mince garlic.
- 3
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear lamb chunks on all sides until browned. Remove lamb and set aside.
- 4
Add onions and carrots to the pot and sauté until softened, about 5-7 minutes.
- 5
Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
- 6
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 7
Return the lamb to the pot. Add potatoes, broth, bay leaves, and thyme sprigs. Season with salt and black pepper.
- 8
Bring the liquid to a simmer, then cover the pot tightly.
- 9
Transfer the pot to the preheated oven and bake for 2.5 to 3 hours, or until the lamb is very tender and the potatoes are cooked through.
- 10
Remove bay leaves and thyme sprigs before serving. Adjust seasoning if needed.
