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Albanian Lamb and Leek Stew
A hearty and flavorful stew featuring tender lamb cooked with leeks and other vegetables in a rich, savory broth. This dish highlights the use of seasonal produce and the comforting nature of Albanian home cooking.
🧂 Ainekset
- 2 lb Boneless lamb shoulder(cut into 1-inch cubes)
- 6 tbsp Unsalted butter
- 2 lb Leeks(trimmed, sliced in half lengthwise and cut 3/4-inch thick crosswise)
- 5 cloves Garlic cloves(roughly chopped)
- 2 medium Carrots(cut into 1-inch pieces)
- 1 large Fennel bulb(trimmed and cut into 1-inch pieces)
- 1 large Yellow onion(cut into 1-inch pieces)
- 1 medium Red bell pepper(stemmed, seeded, and cut into 1-inch pieces)
- 0.25 cup Tomato paste
- 1 cup Beef stock
- 3 tbsp Fresh oregano(finely chopped)
- 1.5 tbsp Fresh thyme(finely chopped)
- 1 leaf Bay leaf
- 14 oz can Whole peeled tomatoes(crushed by hand)
- Kosher salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Ohjeet
- 1
Preheat oven to 400°F (200°C). Melt butter in an 8-qt. Dutch oven over medium-high heat.
- 2
Add leeks and cook, stirring occasionally, until golden, 12–15 minutes.
- 3
Add garlic, carrots, fennel, onion, and bell pepper; cook, stirring, until soft, 18–20 minutes.
- 4
Add lamb and cook, stirring and breaking up meat into large pieces, until just browned, about 8 minutes.
- 5
Add tomato paste; cook, stirring, until lightly caramelized, 2–3 minutes.
- 6
Stir in beef stock, oregano, thyme, bay leaf, crushed tomatoes, salt, and pepper; bring to a boil.
- 7
Transfer to the oven; cook, uncovered, until browned on top, 20–25 minutes.
- 8
Reduce oven temperature to 350°F (175°C). Cover the Dutch oven and continue to cook for 1 hour and 30 minutes, or until the lamb is tender.
💡 Ammattilaisvinkit
- ✓This dish can be made ahead and reheated, making it ideal for entertaining.
- ✓Ensure the lamb is cut into roughly equal-sized pieces for even cooking.
- ✓Adjust the amount of herbs and spices to your personal preference.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Substitute beef for lamb.
- Add other root vegetables like parsnips or potatoes.