Cooking dishes under an iron bell, a style known as peka, is unique to Croatia but the delicious flavours of slow cooked meats and vegetables can be achieved using a regular oven. The recipe can be made with beef if you prefer.
Ingredients
- Potatoes 400 g, scrubbed and cut into bite size pieces
- Carrots 2 medium, chopped into bite size pieces
- Onion 1 large, chopped
- Boneless Lamb Shoulder or Leg 1 kg, cut into large pieces
- Garlic 4 cloves, chopped
- Fresh Rosemary 1 sprig
- Fresh Thyme 1 sprig
- Olive Oil 1/3 cup
- Tomato Paste 1 Tbs
- White Wine 1 cup
- Salt & Freshly Ground Black Pepper to taste
Cook It
- Preheat oven to 220°C.
- Place the potatoes, onion, carrot and garlic in a Dutch oven or a roasting pan. Place the meat on top of the vegetables, then place the herbs on top.
- In a small bowl, whisk together the olive oil, wine, tomato paste, salt and pepper. Pour the marinade over the ingredients in the pot. Put the lid on the Dutch oven or cover the roasting pan with foil.
- Bake for 90 minutes, then bake uncovered, for a further 20 minutes.
- Remove the herb sprigs before serving.
