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Bosnian Lonac with Lamb | Hearty Stew
(0)
190 min
Masterpiece
Gurkerl Küche
Der traditionelle bosnische Schmortopf (Bosanski Lonac) mit zartem Lammfleisch, Weißkraut, Erdäpfeln und Gemüse. Langsam im geschlossenen Backrohr geschmort – herrlich deftig, saftig und voller Aroma.
Preparation method
Preparing the Ingredients
Pat the lamb dry and cut it into cubes of about 3–4 cm. Peel the potatoes and carrots and cut them into chunks or thick slices.
Remove the core from the white cabbage and cut it into bite-sized wedges or rough squares. Clean, deseed, and coarsely dice the red bell pepper. Peel and quarter the onions, and peel and halve the garlic cloves.
Layering in the Pot
Grease a large, heavy Dutch oven or braising pot with a little extra virgin olive oil. Now traditionally layer all ingredients alternately: first, spread a layer of onions, white cabbage, and carrots over the bottom.
Chef's tip
Traditional enjoyment: Do not stir the Bosanski Lonac during cooking under any circumstances! By steaming gently in the closed pot, the flavors of the meat and vegetables blend harmoniously without the ingredients turning to mush.
Serving tip: Fresh, crispy flatbread (somun) or farmhouse bread pairs wonderfully to sop up the delicious, aromatic braising broth.
150 min
Under an hour
