👨‍🍳 Instruktioner

1. 1

   Prepare the meat: Cut the lamb or veal into large, even chunks. Place in a large bowl and rub generously with salt, pepper, and rosemary. Add crushed garlic and drizzle with half of the olive oil. Mix well and set aside to marinate.

   💡 Proffstips: Marinating the meat for at least an hour enhances the flavor.
2. 2

   Prepare the vegetables: Slice the potatoes, courgettes, carrots, onions, and bell pepper. Place them in a separate bowl, season lightly with salt, and drizzle with the remaining olive oil. Toss to coat evenly.

   💡 Proffstips: Cutting vegetables into large chunks helps them withstand the long cooking time.
3. 3

   Arrange the dish: Place the seasoned vegetables at the base of a Dutch oven or heavy-lidded roasting dish. Layer the marinated meat on top, distributing evenly. Add the rosemary sprigs.

   💡 Proffstips: Ensure the meat is not fully submerged in vegetables to allow for better roasting.
4. 4

   Add liquid: Pour the dry white wine over the meat and vegetables. Cover tightly with the lid to trap steam and flavor.

   💡 Proffstips: The wine adds moisture and a subtle acidity that balances the richness of the meat.
5. 5

   Cook the peka: If using an oven, preheat to 180°C (350°F). Place the covered dish inside. If cooking outdoors with embers, ensure the traditional peka dome is fully surrounded with hot coals for even cooking.

   💡 Proffstips: Avoid opening the lid frequently, as heat retention is key to authentic results.
6. 6

   Check and finish: Cook for 1.5 to 2 hours, checking only once halfway to ensure there is sufficient liquid. If the dish looks dry, add a splash of stock or water. Avoid frequent opening. Once cooked, let the peka rest for 10 minutes before serving.

   💡 Proffstips: The meat should be meltingly tender, and the vegetables soft and savory.