Ingredients
One kg of lamb (veal, octopus or chicken); 1 kg of potatoes; 2 onions; 4 cloves of garlic; 2 carrots; a handful of cherry tomatoes (optional); 2 tbsp of olive oil; salt, pepper, and other desired seasonings; few sprigs of rosemary and other fresh herbs.
Preparation and Cooking
- Chop the lamb into large chunks and season it with salt, pepper, and olive oil and leave it for marination for a few hours, or overnight.
- Cut the potatoes, onions, carrots, and garlic into large pieces.
- In a peka* (or in a large clay pot with lid, or in a tagin) spread the vegetables and place the marinated lamb on top.
- Closed the the dish with the bell lid and place it in the wood fired oven in Area E (or Area G if slow cooking), and cook it for about 2 hours at 160-180o If using earthenware pots, there is no need to check for doneness and can cook longer periods and even higher temperatures
- Once cooked, remove the pan from the oven and let it rest for a few minutes before serving. It is usually served with homemade bread and local wine.
Hints and Comments
- * Peka refers to a metal tray with a bell-shaped lid. The word peka comes from peći, which means to roast or bake. Therefore, this traditional Croatian dish is known as “Ispod čripnje” (under the bell). This is one of the most iconic and substantial dishes from Croatia.
