Quick Lamb Under the Bell (Simplified Peka)
70% autentično · Croatian
A faster, oven-based adaptation of the traditional 'ispod peke' method, using a Dutch oven or heavy lidded pot to achieve tender, flavorful lamb with vegetables in a shorter time.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Lamb shoulder, cubed1 kg
- Potatoes, quartered750 g
- Carrots, sliced250 g
- Onions, roughly chopped250 g
- Garlic cloves, minced4-5
- Fresh rosemary, chopped2 tbsp
- Dry white wine150 ml
- Olive oil50 ml
- Saltto taste
- Black pepperto taste
- Water100 ml
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
In a large Dutch oven or heavy oven-safe pot with a lid, combine the cubed lamb, potatoes, carrots, and onions.
- 3
Add minced garlic, chopped rosemary, salt, and black pepper. Toss to coat evenly.
- 4
Drizzle with olive oil and pour in the white wine and water.
- 5
Stir everything together to ensure the lamb and vegetables are well-mixed with the seasonings and liquids.
- 6
Cover the Dutch oven tightly with its lid.
- 7
Place in the preheated oven and cook for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Stir halfway through cooking if possible.
- 8
Remove from oven, let rest for 5 minutes with the lid on, then serve directly from the pot.
