Jagnjetina sa Šljivama

Name: Jagnjetina sa Šljivama
Prep time: PT30 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours
Yield: 6
Cuisine: Montenegro
Ingredients: 1.5 kg Lamb shoulder (cut into 5cm chunks); 3 tbsp Olive oil; 2 large Onions (roughly chopped); 4 medium Carrots (chopped); 4 cloves Garlic (minced); 250 g Prunes (pitted); 800 ml Lamb stock; 200 ml Red wine; 2 Cinnamon sticks; 2 Bay leaves; 1 tsp Ground ginger; to taste Salt; to taste Black pepper; for garnish Fresh parsley

Lamb with Plums

A rich and flavorful Montenegrin dish featuring tender lamb slow-cooked with sweet prunes, creating a delightful balance of savory and sweet. This hearty stew is often prepared for special occasions and showcases the country's love for combining meat with fruit.

준비 시간30 minutes

조리 시간2 hours 30 minutes

총 시간3 hours

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Preheat oven to 160°C (320°F). Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb chunks with salt and pepper, then brown them in batches until golden on all sides. Remove lamb and set aside.
2
Add onions and carrots to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and ground ginger, and cook for another minute until fragrant.
3
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes.
4
Return the lamb to the pot. Add lamb stock, cinnamon sticks, bay leaves, and pitted prunes. Stir to combine. Bring the mixture to a simmer.
5
Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is very tender.
6
Remove the cinnamon sticks and bay leaves. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer it uncovered on the stovetop for a few minutes to reduce.
7
Serve hot, garnished with fresh parsley.

요리 기록 추적

💡 전문가 팁

✓For a deeper flavor, you can marinate the lamb in red wine with some of the aromatics (garlic, ginger, cinnamon, bay leaves) overnight in the refrigerator.
✓If prunes are very dry, soak them in warm water for 15-20 minutes before adding them to the stew.
✓This dish tastes even better the next day as the flavors meld together.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a handful of dried apricots along with the prunes for an extra layer of sweetness and flavor.
A pinch of cloves or a star anise can be added for a more complex spice profile.