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Bosanski Povrtni Lonac sa Janjetinom
A hearty and flavorful Bosnian stew featuring tender lamb cooked slowly with a medley of seasonal vegetables in a rich, aromatic broth. This dish embodies the essence of Bosnian home cooking.
🧂 Ainekset
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 medium Carrots(peeled and chopped)
- 4 medium Potatoes(peeled and cubed)
- 2 medium Celery stalks(chopped)
- 400 g Tomatoes(diced)
- 750 ml Beef or lamb broth
- 2 tbsp Tomato paste
- 1 tbsp Paprika
- 1 tsp Dried marjoram
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- for garnish Fresh parsley
👨🍳 Ohjeet
- 1
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb pieces on all sides until browned.
- 2
Remove lamb from the pot and set aside. Add chopped onions to the pot and sauté until softened and translucent.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste and paprika, cooking for 1-2 minutes to deepen the flavors.
- 5
Return the seared lamb to the pot. Add diced tomatoes, chopped carrots, celery, beef or lamb broth, marjoram, and bay leaf.
- 6
Season with salt and pepper. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the lamb is tender.
- 7
Add the cubed potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the potatoes are tender and the stew has thickened.
- 8
Remove the bay leaf before serving. Adjust seasoning if necessary.
💡 Ammattilaisvinkit: Taste and add more salt or pepper as needed. - 9
Ladle the stew into bowls and garnish with fresh chopped parsley.
💡 Ammattilaisvinkit: Serve hot with crusty bread for dipping.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can brown the lamb in batches.
- ✓Slow cooking is key to tender lamb and well-melded flavors.
- ✓Feel free to add other seasonal vegetables like peas, green beans, or zucchini.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use beef or veal instead of lamb.
- Add a splash of red wine during the simmering stage for added depth.