This hearty Dalmatian Lamb Stew is a traditional Croatian dish that brings together tender chunks of lamb, vibrant bell peppers, potatoes, and tomatoes simmered in dry white wine and olive oil. The flavors meld beautifully during the slow cooking process, creating a comforting and flavorful meal. Perfect for a family dinner or special occasion, this recipe is a true taste of Croatia.
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In a deep, heavy-bottomed pot, combine the lamb, red and green peppers, onions, potatoes, tomatoes, white wine, olive oil, salt, and pepper.
Give the ingredients a gentle stir to ensure they are well blended.
Cover the pot tightly. If the pot lid doesn't fit tightly, consider using waxed paper under the lid to create a tight seal.
Cook for 90 minutes over medium heat, without lifting the lid.
Serve hot.
Ensure the pot lid is tightly sealed to prevent steam from escaping, which helps the flavors meld together.
Use fresh, high-quality ingredients for the best flavor.
Avoid stirring the stew while cooking to maintain the integrity of the ingredients.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or pork, but the flavor profile will change slightly.
What type of wine should I use?
Dry white wine is recommended for this recipe to complement the flavors of the lamb and vegetables.
Can I make this stew ahead of time?
Yes, this stew can be made ahead of time and reheated. The flavors often deepen and improve after resting.
Can I add other vegetables?
You can add vegetables like carrots or celery, but keep in mind it may alter the traditional flavor of the dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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