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Bosnian Lamb and Vegetable Stew
Jahnija
Jahnija is a hearty and flavorful one-pot stew that embodies the comforting essence of Bosnian home cooking. This dish features tender lamb slow-cooked with a medley of seasonal vegetables, aromatic herbs, and spices, creating a rich and satisfying meal perfect for family gatherings.
ð§ ææ
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Olive oil
- 2 large Yellow onions(quartered)
- 4 cloves Garlic cloves(peeled and left whole)
- 3 large Carrots(peeled and cut into large chunks)
- 4 large Potatoes(peeled and cut into large chunks)
- 4 large Tomatoes(cut into wedges)
- 2 Green bell peppers(cut into large pieces)
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Paprika
- 4 cups Water or beef broth
- 0.25 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Pat the lamb cubes dry with paper towels. 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 cubes in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Add the quartered onions to the pot and sauté until softened and lightly browned, about 5-7 minutes. Add the whole garlic cloves and cook for another minute until fragrant.
- 4
Return the browned lamb to the pot. Add the carrots, potatoes, tomatoes, and green bell peppers. Sprinkle with paprika.
- 5
Pour in the water or beef broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for at least 2 hours, or until the lamb is very tender.
- 6
Check the stew periodically and add more liquid if it seems too dry. Adjust seasoning with salt and pepper as needed.
- 7
Once the lamb is tender and the vegetables are cooked through, remove from heat. Let the stew rest for about 10-15 minutes before serving.
- 8
Serve hot, garnished with fresh chopped parsley. Jahnija is traditionally served with crusty bread.
ð¡ ããã®ã³ã
- âFor a deeper flavor, you can sear the lamb in batches until well-browned.
- âFeel free to add other seasonal vegetables like celery, parsnips, or peas.
- âIf using a clay pot, follow traditional methods for slow cooking.
- âThe stew can be made a day in advance; flavors often meld and improve overnight.
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- Use beef or veal instead of lamb.
- Add a tablespoon of tomato paste for a richer tomato flavor.
- A splash of red wine can be added with the broth for added depth.