Lamb Peka

Lamb Peka

A peka is a large metal baking dish with a bell-shaped dome lid, which is used for slow cooking. You just put all the ingredients in the pan and place it in the fire, where you can put some coals on top of the lid.

Ingredients (serves 6):
-2,5 kg lamb meat (lamb shoulder with bone in, or leg)
-1 kg waxy potatoes
-2 onions
-8 garlic cloves
-1 tomato
-1 small eggplant
-1 green capsicum
-3 rosemary sprigs
-60 ml olive oil
-250 ml dry white wine

Accompany this dish: Dika Frankovka, Plavac Hvar, or Jubo'v

Time:
Preparation 15 minutes
Cooking 1h45 (or 3.5 hours in the oven)

Introduction: A peka is a large metal baking dish with a bell-shaped dome lid, which is used for slow cooking. You just put all the ingredients in the pan and place it in the fire, where you can put some coals on top of the lid. If you do not have a peka or any open fire, you can also make this dish in the oven or in a pan on the stove.

Preparation: Cut all vegetables into chunks. If you have a Peka, mix everything together except the wine. Place the peka into the fire for one hour. Then add the wine and simmer for another 45 minutes in the fire.
If you don't have a Peka, you can make the dish in a cast-iron casserole pan with a lid or in a frying pan over low heat. In this case, add the white wine from the beginning. The cooking time will be 3.5 hours at 160 degrees Celsius in the oven or 3 hours or over low heat in the pan.

 

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