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Krelane me Domate dhe Piper
A hearty and flavorful stew featuring tender lamb, sweet tomatoes, and bell peppers, often slow-cooked to perfection. This dish highlights the use of fresh, local produce and traditional slow-cooking methods.
ð§ ææ
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 3 tbsp Olive oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 large Bell peppers(mixed colors, deseeded and chopped)
- 800 g Tomatoes(crushed or diced)
- 2 tbsp Tomato paste
- 500 ml Beef or lamb broth
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
ðšâð³ äœãæ¹
- 1
Pat the lamb pieces dry and season generously with salt and pepper.
- 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and chopped bell peppers and cook for another 5 minutes until slightly tender.
- 4
Stir in the tomato paste and cook for 1 minute until fragrant. Add the crushed tomatoes, broth, oregano, and thyme. Bring the mixture to a simmer.
- 5
Return the browned lamb to the pot. Ensure the lamb is mostly submerged in the liquid. If needed, add a little more broth or water.
- 6
Cover the pot and reduce the heat to low. Simmer gently for at least 2 hours, or until the lamb is very tender and falling apart. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to thicken it.
- 8
Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with crusty bread or mashed potatoes.
ð¡ ããã®ã³ã
- âFor extra depth of flavor, you can marinate the lamb overnight with herbs and a little olive oil.
- âUsing a Dutch oven or a heavy-bottomed pot will ensure even cooking and prevent sticking.
- âDon't rush the simmering process; slow cooking is key to tender lamb.
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- Add a bay leaf during the simmering process for an extra aromatic note.
- Include a pinch of red pepper flakes for a touch of heat.
- For a richer sauce, stir in a tablespoon of butter at the end of cooking.