Entree: Montenegro – Northern Culinary Region – Kastradina (Hearty Montenegrin lamb and vegetable stew simmered in a savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 large onion, finely chopped (approx. 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (0.5 g) smoked paprika (optional)
- 4 cups (960 ml) beef or lamb stock
- 1 cup (240 ml) dry white wine or water
- 1 lb (450 g) potatoes, peeled and cut into 1-inch pieces
- 3 medium carrots, sliced (approx. 8 oz / 225 g)
- 2 cups (200 g) green cabbage, thinly sliced
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 1 tbsp (15 g) fresh thyme leaves
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat the oil or lard in a large heavy pot over medium-high heat. Add the diced bacon and cook until rendered and lightly browned, 3–4 minutes.
2. Season the lamb pieces with salt and pepper. Brown the lamb in batches in the hot pot until well-seared on all sides, 6–8 minutes per batch; transfer browned lamb to a plate.
3. Reduce heat to medium, add the chopped onion to the pot and cook until translucent, 5–6 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
4. Stir in the paprika, return the lamb and any accumulated juices to the pot, then add the stock and wine. Add the bay leaf and thyme. Bring to a gentle simmer, then cover and cook over low heat for 45 minutes.
5. Add the potatoes and carrots, stir, cover, and continue to simmer for 20 minutes. Add the sliced cabbage, adjust seasoning with salt and pepper, and cook uncovered another 10–15 minutes until all vegetables and lamb are tender and the stew has thickened slightly.
6. Remove the bay leaf, check seasoning, and sprinkle with chopped parsley. Serve hot with crusty bread or polenta.