Bulgarian Lamb Kavarma with Herbs
A hearty and aromatic stew featuring tender lamb slow-cooked with a medley of vegetables and a generous infusion of traditional Bulgarian herbs.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-3 cm cubes)
- 2 large Onions(chopped)
- 2 medium Bell peppers(mixed colors, chopped)
- 400 g Tomatoes(chopped)
- 2 medium Carrots(sliced)
- 4 cloves Garlic(minced)
- 200 ml Dry white wine
- 300 ml Beef or lamb broth
- 3 tbsp Olive oil
- 1 tbsp Paprika
- 1 tsp Dried savory
- 1 tsp Dried mint
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensures even cooking for the slow-braise. - 2
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
- 3
Add chopped onions and bell peppers to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic, paprika, savory, and mint. Cook for 1 minute until fragrant.
- 5
Return the lamb to the pot. Add chopped tomatoes, sliced carrots, dry white wine, and broth. Stir to combine.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 6
Add the bay leaf, salt, and pepper. Bring the mixture to a simmer.
💡 Tip: Season generously, as flavors will meld during cooking. - 7
Cover the pot tightly and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until the lamb is very tender.
💡 Tip: Check occasionally and add more broth if it seems too dry. - 8
Remove the bay leaf before serving. Garnish with fresh parsley.
💡 Tip: Serve hot with crusty bread or rice.
💡 Pro Tips
- ✓For a richer flavor, marinate the lamb overnight with herbs and a little red wine.
- ✓Adjust the amount of herbs to your preference.
- ✓If you don't have an oven-safe pot, transfer the mixture to a baking dish before covering and baking.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Include other root vegetables like parsnips or potatoes.
- Substitute beef or pork for lamb if preferred.