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Serbian Lamb Stew with Vegetables
A hearty and flavorful lamb stew, slow-cooked with a medley of root vegetables and seasoned with traditional Serbian herbs, creating a comforting and aromatic dish.
ð§ ææ
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 medium Carrots(peeled and chopped)
- 2 medium Parsnips(peeled and chopped)
- 500 g Potatoes(peeled and cubed)
- 1 liter Beef broth
- 2 tbsp Tomato paste
- 2 tsp Sweet paprika
- 1 tsp Dried marjoram
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 1/4 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 vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, searing on all sides. Remove lamb from the pot and set aside.
- 3
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped carrots and parsnips. Cook for 5 minutes, stirring occasionally.
- 5
Add the tomato paste and sweet paprika, stirring to coat the vegetables. Cook for 1 minute.
- 6
Return the browned lamb to the pot. Pour in the beef broth and add dried marjoram. Bring to a simmer, then reduce heat to low.
- 7
Cover the pot and simmer gently for 1.5 hours, or until the lamb is tender.
- 8
Add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
- 9
Taste and adjust seasoning with salt and pepper if needed. Stir in fresh parsley before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can sear the lamb in batches to ensure a good crust.
- âIf the stew becomes too thick, add a little more beef broth or water.
- âThis stew tastes even better the next day, allowing the flavors to meld.
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- Add other vegetables like celery, bell peppers, or peas.
- For a spicier stew, add a pinch of red pepper flakes.