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Balkan Summer Lamb Stew

3 lb Lamb shoulder with bones; cut in chunks
2 md Onions; peeled and coarsely chopped
3 lg Bell peppers; trimmed and seeded
12 sm Red new potatoes; scrubbed and eyes removed
2 lg Tomatoes; cut into eighths
1 bn Green onions and tops; roots trimmed & sliced into 1 1/2" lengths
8 Cloves garlic; crushed and peeled
1 c Snipped fresh dill or 3 tablespoons dried dill
1 tb Hot Hungarian paprika; or to taste or 1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper; to taste
1/4 c Olive oil
1/3 c Water
3 Yellow summer squash or yellow zucchini; ends trimmed and thickly sliced
1/4 c Green beans; ends trimmed and cut in 1 1/2" lengths
2 tb Lemon juice; or to taste


Preheat oven to 350. Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.Pour on olive oil and then the water. Cover and bake 2 1/2 hours.Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry. Bake 30 minutes longer. Remove casserole from oven, leaving oven turned on if serving stew the same night. Pour off (or tilt casserole and spoon off) most of the liquid into a bowl. To liquid add lemon juice, tasting carefully and correcting seasonings.



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