Macedonian Lamb Stew with Prunes (Jagneshko so Kajsii)
A rich and flavorful lamb stew, slow-cooked with the sweetness of prunes and apricots, aromatic spices, and a hint of wine. This dish is a comforting and traditional Macedonian specialty, often prepared for special occasions.
🧂 Ingredients
- 1.2 kg Lamb shoulder(cut into 4-5 cm cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(peeled and sliced)
- 150 g Dried prunes(pitted)
- 100 g Dried apricots
- 200 ml Red wine
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Paprika
- 1 Cinnamon stick
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 3 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: This low and slow cooking method ensures tender lamb. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes on all sides in batches. Remove lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the sliced carrots, tomato paste, and paprika. Cook for 1-2 minutes, stirring constantly.
- 5
Return the lamb to the pot. Add red wine, beef broth, prunes, apricots, cinnamon stick, and bay leaf. Season with salt and black pepper.
- 6
Bring the stew to a simmer, then cover the pot tightly and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the lamb is very tender.
- 7
Remove the cinnamon stick and bay leaf before serving. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
💡 Tip: This stew can be made a day ahead and reheated; the flavors meld beautifully.
💡 Pro Tips
- ✓For a thicker sauce, you can mix a tablespoon of flour with a little cold water and stir it into the stew during the last 30 minutes of cooking.
- ✓If you don't have dried apricots, you can use more prunes or omit them.
- ✓Serve with crusty bread, mashed potatoes, or rice to soak up the delicious sauce.
🔄 Variations
- Add a handful of chopped walnuts in the last 30 minutes of cooking for added texture.
- A pinch of ground cloves can be added along with the cinnamon for extra warmth.