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Bosanski Lonac | Traditional Balkan Lamb Stew
(0)
115 min
Masterpiece
Knuspr-Küche
Bosanski Lonac ist der Inbegriff balkanischer Schmortradition: Zarte Lammkeule wird mit Weißkohl, Kartoffeln, Spitzpaprika und Herbstgemüse kunstvoll im Schmortopf geschichtet und sanft geschmort. Unglaublich aromatisch, wärmend und herzhaft.
Ingredients
Preparation method
Preparation
Pat the leg of lamb dry and cut into approx. 3–4 cm juicy cubes. Season all over with 1 tsp fine table salt.
Prepare the vegetables: Remove the core from the white cabbage and cut into bite-sized, coarse pieces. Peel and quarter the potatoes. Peel the carrots and slice into approx. 2 cm thick rounds. Trim, deseed, and roughly chop the pointed peppers. Peel and quarter the onions. Peel the garlic cloves and leave them whole. Roughly dice the tomatoes.
The traditional layering (Bosanski Lonac)
Have a large, heavy casserole dish or Dutch oven ready. Line the bottom of the pot with a first layer of white cabbage and quartered onions.
Chef's tip
The secret to authentic Bosanski Lonac lies in layering without stirring: this allows each ingredient to cook in the rising steam and juices of adjacent layers, preserving its perfect texture.
The dish also turns out wonderfully in the oven: braise the covered Dutch oven at 160 °C top/bottom heat on the middle rack for 2 hours.
150 min
Under an hour
