Lamb Peka
Lamb Peka from Croatia - designed for cooking in an oven
Yield: 4
Calories: 632kcal
Equipment
- Heavy pot or Dutch oven with a top
Materials
- 1.3 lbs Potatoes
- 2 Zucchini chopped chunky ( called Courgette in Croatia)
- 1/2 lb Carrot - large chopped
- 1 Green Bell Pepper - chopped chunky
- 1 small Eggplant - chopped chunky
- 1 large Onion - chopped chunky
- 2 lbs lamb shoulder cut into nice size chunks
- 1 tbsp finely chopped fresh garlic
- 1 tbsp Sundried Tomato Puree
- 1/3 cup Olive oil - + extra 2 tbsp for the last step
- Thyme, rosemary, and sage sprigs - (use herb stalks)
- 1 cup White wine
- Salt & Pepper to taste
- Fresh homemade bread
Instructions
- Preheat oven to 425°F
Make the Marinade
- Mix 1/3 cup Olive oil in a bowl with 1 tbsp Garlic, 1 tbsp Sundried Tomato Puree, pepper & salt
For the Lamb Peka
- Add potatoes and all the vegetables, including the zucchini, pepper, eggplant, carrots, and onion, into a large pot with a covered lid.
- Place diced lamb on top of the vegetables, and pour the marinade
- Add 1 cup of white wine over the top.
- Add the Thyme, rosemary and, sage. Keep the herbs on top. So you can easily remove the herb stalks once cooked.
- Place lid on the casserole dish and cook for 1 hr 30 minutes.
- After 90 minutes, take the lid off, remove the herb stems. Stir in 2 tbsp of olive oil.
- Cover and cook for a further 20-30 mins.
- Serve with some crusty bread
Video
Notes
ADDENDUM – I would add the Zucchini and eggplant at the one-hour mark. I would also add a cup of veggie stock when I add the wine. It was a little dry & some veggies were mush.
Nutrition
Serving: 2cups | Calories: 632kcal | Carbohydrates: 41g | Protein: 32g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 213mg | Potassium: 1630mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2796IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 5mg