Jagnjetina sa Šljivama (Lamb with Plums)
A rich and savory Montenegrin dish featuring tender lamb slow-cooked with sweet prunes, aromatic spices, and a touch of honey. This dish highlights the traditional use of fruits in savory meat preparations, common in Balkan cuisine.
🧂 Ingredients
- 1.5 kg Lamb shoulder(boneless, cut into 2-inch cubes)
- 600 g Onions(finely chopped)
- 3 cloves Garlic(finely chopped)
- 250 g Prunes(pitted)
- 4 tbsp Honey
- 2 tbsp Cinnamon
- 1 tbsp Curcuma (Turmeric)
- 1 tbsp Curry powder
- 4 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 400 ml Chicken or vegetable stock(optional, for a richer sauce)
👨🍳 Instructions
- 1
The day before, marinate the lamb cubes with half of the chopped onions, garlic, honey, cinnamon, curcuma, curry powder, salt, and pepper. Mix well, cover, and refrigerate overnight.
- 2
Preheat your oven to 150°C (300°F).
- 3
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the marinated lamb in batches until golden brown on all sides. Remove the lamb and set aside.
- 4
Add the remaining chopped onions to the pot and sauté until softened and lightly golden, about 6-8 minutes.
- 5
Return the lamb to the pot. Add the pitted prunes. If using, pour in the chicken or vegetable stock. Stir everything together.
- 6
Cover the pot tightly with a lid or aluminum foil. Place in the preheated oven and cook for 2.5 to 3 hours, or until the lamb is very tender.
- 7
Check the seasoning and adjust salt and pepper if needed. The sauce should have thickened slightly. If it's too thin, you can simmer it uncovered on the stovetop for a few minutes to reduce.
- 8
Serve hot, traditionally with couscous, rice, or crusty bread.
💡 Tip: Garnish with fresh coriander leaves if desired.
💡 Pro Tips
- ✓Marinating the lamb overnight allows the flavors to meld beautifully.
- ✓For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper.
- ✓If you don't have prunes, dried apricots can be used as a substitute.
🔄 Variations
- Add a tablespoon of lemon juice or zest in the last 30 minutes of cooking for a brighter flavor.
- Incorporate other dried fruits like figs or apricots along with the prunes.