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Tavë Qengji me Patate dhe Prush
Lamb and Potato Casserole with Prunes
A hearty and flavorful lamb and potato casserole, slow-cooked with sweet prunes and aromatic spices. This dish embodies the rich, comforting flavors of traditional Kosovar cuisine.
ð§ ææ
- 1 kg Lamb shoulder or leg(cut into 2-inch cubes)
- 500 g Potatoes(peeled and cut into 1-inch cubes)
- 150 g Prunes(pitted)
- 2 medium Onions(chopped)
- 4 Garlic cloves(minced)
- 3 tbsp Vegetable oil or olive oil
- 500 ml Beef or lamb broth
- 2 tbsp Tomato paste
- 1 tsp Paprika
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F). In a large oven-safe pot or Dutch oven, heat the oil over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste, paprika, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- 4
Return the browned lamb to the pot. Add the beef or lamb broth and bring to a simmer. Cover the pot tightly and transfer to the preheated oven.
- 5
Bake for 1 hour and 30 minutes, or until the lamb is tender.
- 6
Add the cubed potatoes and pitted prunes to the pot. Stir gently to combine. Cover and continue baking for another 1 hour, or until the potatoes are tender and the prunes are soft.
- 7
Remove from the oven, garnish with fresh parsley, and let it rest for 10 minutes before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can marinate the lamb overnight in a mixture of olive oil, garlic, paprika, and thyme.
- âIf the sauce becomes too thick during cooking, add a little more broth or water.
- âEnsure the prunes are pitted before adding them to the casserole.
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- Add other root vegetables like carrots or parsnips along with the potatoes.
- A splash of red wine can be added with the broth for added depth of flavor.