Kotlovina with Lamb and Herbs
80% autentično · Macedonian-inspired
A creative twist on Kotlovina, using lamb for a richer flavor and incorporating fresh herbs for added complexity. Cooked in a cauldron for authentic smoky notes.
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Sastojci
- Lamb shoulder, cubed700g
- Onions, chopped2 medium
- Carrots, chopped2
- Parsnips, chopped1
- Garlic, minced4 cloves
- Lamb or beef broth500ml
- Olive oil40ml
- Sweet paprika1.5 tbsp
- Dried rosemary1 tsp
- Fresh thyme sprigs3-4
- Saltto taste
- Black pepperto taste
Koraci
- 1
Heat olive oil in a cauldron or Dutch oven over medium-high heat. Brown the lamb cubes in batches. Remove and set aside.
- 2
Add chopped onions to the cauldron and sauté until softened, about 5 minutes.
- 3
Add carrots and parsnips, cook for another 5 minutes.
- 4
Stir in minced garlic, sweet paprika, and dried rosemary. Cook for 1 minute until fragrant.
- 5
Return the lamb to the cauldron. Pour in the lamb or beef broth. Add fresh thyme sprigs.
- 6
Season with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the lamb is very tender.
- 7
Remove thyme sprigs before serving. Adjust seasoning. Serve hot.
