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Montenegrin Lamb in Milk
Brav u Mlijeku
A traditional Montenegrin dish where tender lamb is slow-cooked in milk with aromatic herbs and root vegetables, creating a rich and creamy sauce. This hearty one-pot meal is known for its incredibly tender meat and subtle flavors.
ð§ ææ
- 1.5 kg Lamb shoulder(cut into bite-sized pieces)
- 4 tbsp Olive oil
- 6 cloves Garlic(minced)
- 1/2 cup Fresh parsley(finely chopped, plus extra for garnish)
- 1 tsp Fennel seeds
- 1 tsp Black peppercorns
- to taste Salt
- to taste Black pepper(freshly ground)
- 1 kg New potatoes(peeled and cut into chunks)
- 3-4 medium Carrots(peeled and sliced)
- 1.5 liters Whole milk
- 2 Rosemary sprigs
- 1 tsp Vegeta seasoning(optional)
ðšâð³ äœãæ¹
- 1
In a mortar and pestle, crush the garlic, parsley, fennel seeds, and black peppercorns to form a coarse paste.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the garlic paste and cook until fragrant, about 1 minute.
- 3
Add the lamb pieces to the pot and brown them on all sides. Remove the lamb and set aside. Season with salt and pepper.
- 4
Add the sliced carrots to the pot and cook for about 5 minutes until slightly softened.
- 5
Return the lamb to the pot. Add the new potatoes, remaining milk, rosemary sprigs, and Vegeta seasoning (if using). Bring to a simmer.
- 6
Cover the pot and reduce the heat to low. Simmer gently for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the lamb is very tender.
- 7
Once the lamb is tender, remove the rosemary sprigs. If the sauce is too thin, increase the heat and boil uncovered for a few minutes to reduce it slightly. Season with salt and pepper to taste.
- 8
Serve hot, garnished with fresh parsley.
ð¡ ããã®ã³ã
- âFor an even richer flavor, you can use a combination of milk and cream.
- âEnsure the lamb is well-browned for maximum flavor development.
- âIf you don't have fresh parsley, dried parsley can be used, but adjust the quantity.
- âThis dish can also be finished in the oven for the last 30 minutes of cooking, covered, at 160°C (320°F).
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- Add other root vegetables like parsnips or celery root.
- For a spicier version, add a pinch of red pepper flakes with the garlic paste.