์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Jagnjetina sa Suvim ล ljivama
Lamb with Dried Plums
A rich and flavorful Montenegrin dish featuring tender lamb slow-cooked with sweet dried plums, aromatic spices, and a touch of wine. This dish balances savory and sweet notes, making it a comforting and celebratory meal.
๐ง ์ฌ๋ฃ
- 1.5 kg Lamb shoulder(cut into 2-inch cubes, trimmed of excess fat)
- 3 medium Red onions(finely sliced)
- 4 cloves Garlic cloves(peeled and chopped)
- 2 cm Fresh ginger(peeled and grated)
- 1 medium Red chili(deseeded and finely chopped)
- 2 tablespoons Ras el Hanout
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 900 ml Light chicken stock
- 2 400g tins Chopped tomatoes
- 3 Bay leaves
- 2 Cinnamon sticks
- 4 tablespoons Tamari
- 4 tablespoons Maple syrup
- 200 g Soft prunes(pitted)
- 1 lime Lime juice
- 2 tablespoons Olive oil
- 50 g Fresh coriander(stems chopped, leaves for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Season the diced lamb generously with salt and freshly ground black pepper. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- 2
Add the sliced red onions to the same pan with a little more oil if needed. Cook until softened, about 5-7 minutes. Add the chopped garlic, grated ginger, chopped red chili, Ras el Hanout, ground cinnamon, and ground turmeric. Stir and cook for 1 minute until fragrant.
- 3
Return the lamb to the pan. Add the chicken stock, chopped tomatoes, bay leaves, cinnamon sticks, tamari, and maple syrup. Stir well, bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours.
- 4
Add the pitted prunes and chopped coriander stems to the pot. Stir, and add more stock or water if the mixture seems too dry. Cover and continue to simmer for another 30 minutes, or until the lamb is very tender and the sauce has thickened.
- 5
Stir in the lime juice. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves and cinnamon sticks before serving.
- 6
Serve hot, garnished with fresh coriander leaves. It pairs well with couscous, rice, or crusty bread.
๐ก ์ ๋ฌธ๊ฐ ํ: For a richer flavor, you can marinate the lamb with spices the day before.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the prunes are soft; if they are dry, soak them in warm water for 15-20 minutes before adding.
- โAdjust the amount of chili and spices to your personal preference.
- โThis dish tastes even better the next day as the flavors meld.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of honey along with the maple syrup for extra sweetness.
- Substitute dried apricots for prunes.
- For a spicier kick, add a pinch of cayenne pepper.