Montenegrin Lamb and Potato Stew (Kacamak)
A hearty and comforting stew featuring tender lamb, potatoes, and aromatic herbs, embodying the warmth of Montenegrin hospitality. This dish is a staple, especially during colder months, reflecting the region's pastoral heritage.
🧂 Ingredients
- 2 pounds Lamb shoulder(cut into 2-inch chunks)
- 1 pound Potatoes(peeled and quartered)
- 1 Large onion(finely chopped)
- 4 Garlic cloves(minced)
- 2 large Carrots(sliced)
- 2 tablespoons Olive oil
- 4 cups Beef or lamb stock
- 1 cup Red wine
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 Bay leaf
- Salt(to taste)
- Black pepper(to taste)
- Fresh parsley(chopped for garnish)
👨🍳 Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb chunks with salt and pepper and sear them in batches until browned on all sides. Remove the lamb and set aside.
💡 Tip: Searing the lamb locks in juices and creates a flavorful fond. - 2
In the same pot, add the onions and garlic. Cook until the onions are translucent, about 3-4 minutes. Stir in the carrots and cook for another 2 minutes.
- 3
Add the tomato paste, paprika, and dried thyme, cooking for a minute until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 4
Return the lamb to the pot and add the potatoes. Pour in the stock and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
- 5
Adjust seasoning with salt and pepper, and remove the bay leaf before serving. Garnish with fresh parsley and serve hot.
💡 Tip: Taste and adjust seasoning before serving.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the lamb overnight with herbs and spices.
- ✓If the stew becomes too thick, add a little more stock or water.
- ✓This stew can be made ahead of time and reheated, as the flavors meld beautifully.
🔄 Variations
- Add other root vegetables like parsnips or turnips.
- For a spicier kick, add a pinch of red pepper flakes.