Janjetina Ispod Peke (Traditional Lamb Under the Bell)
Tradicionalno jelo · Croatian
A classic Dalmatian dish where lamb is slow-cooked to perfection under a metal bell (peka) with potatoes, vegetables, and herbs, resulting in incredibly tender and flavorful meat.
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Sastojci
- Lamb shoulder or leg2 kg
- Potatoes1.5 kg
- Carrots500 g
- Onions500 g
- Garlic cloves1 head
- Rosemary sprigs4-5
- Bay leaves3-4
- White wine200 ml
- Olive oil100 ml
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Preheat the oven or prepare the embers for the peka. If using an oven, preheat to 160°C (320°F).
- 2
Cut the lamb into large pieces. Peel and cut potatoes into large wedges, carrots into thick rounds, and onions into quarters. Peel and lightly smash garlic cloves.
- 3
In a large baking dish suitable for the peka, arrange the lamb pieces. Season generously with salt and black pepper.
- 4
Scatter the potatoes, carrots, onions, garlic, rosemary sprigs, and bay leaves around the lamb.
- 5
Drizzle everything with olive oil and pour the white wine over the lamb and vegetables.
- 6
Add a small amount of water to the bottom of the dish, if needed, to create steam.
- 7
Cover the dish tightly with the metal bell (peka). If using an oven, place the dish inside. If using embers, place the peka over the dish and cover the peka itself with hot embers and ash.
- 8
Cook for approximately 3 to 4 hours, or until the lamb is extremely tender and falling off the bone. Check periodically and add more embers or adjust oven temperature as needed. Ensure the peka remains well-covered to trap steam and heat.
- 9
Once cooked, carefully remove the peka. The lamb and vegetables should be deeply browned and very tender. Let it rest for 10-15 minutes before serving.
