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Jagnjetina sa Kruškama
Lamb with Pears
A rich and flavorful lamb stew slow-cooked with sweet pears, onions, and aromatic spices, offering a delightful balance of savory and sweet notes. This dish highlights the use of seasonal fruits in traditional Montenegrin cooking.
🧂 सामग्री
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 4 medium Pears(peeled, cored, and cut into large chunks)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- 1 cup Dry white wine
- 2 cups Lamb or beef stock
- 2 tbsp Honey
- 1 Cinnamon stick
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
👨🍳 निर्देश
- 1
Season the lamb cubes generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden on all sides. Remove lamb and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- 5
Return the lamb to the pot. Add the lamb stock, honey, cinnamon stick, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the lamb is tender.
- 6
Add the chopped pears to the pot. Stir gently, cover, and continue to cook for another 45 minutes to 1 hour, or until the pears are tender and the sauce has thickened slightly.
- 7
Remove the cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
💡 पेशेवर सुझाव
- ✓Use firm pears that will hold their shape during cooking.
- ✓For a richer flavor, you can marinate the lamb in spices overnight.
- ✓Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Substitute apples for pears for a different fruit flavor.
- Add a pinch of ground cloves or nutmeg for extra warmth.