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Balkan Summer Lamb Stew
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- #55953
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds lamb shoulder with bones, cut in chunks
2 medium onions, peeled and coarsely chopped
3 large bell peppers, trimmed and seeded
12 small red new potatoes, scrubbed and eyes removed
2 large tomatoes, cut into eighths
1 bunch green onions and tops, roots trimmed & sliced into 1 1/2" lengths
8 cloves garlic, crushed and peeled
3 tablespoons dried dill
1 tablespoon hot Hungarian paprika, or to taste
OR
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1/4 cup olive oil
1/3 cup water
3 yellow summer squash or yellow zucchini, ends trimmed and thickly sliced
1/4 cup green beans, ends trimmed and cut in 1 1/2" lengths
2 tablespoons lemon juice, or to taste
directions
Preheat oven to 350 degrees F.
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 for 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.
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.
added by
winniethepooh
nutrition data
Nutritional data has not been calculated yet.
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