This recipe came under the title of Djuvec, a lamb stew from Serbia, but when I did a little more research I discovered that all the other recipes I found for this dish contained rice.
The vegetables varied from recipe to recipe but the three consistent ingredients were the lamb, rice and tomatoes.
I have no idea how authentic this recipe is but it is worthy of being posted in it’s own right as it is a very tasty one pot meal that just needs some crusty bread on the side.
SERBIAN STYLE LAMB STEW
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
900 g boned leg of lamb, cut into 1 in cubes
2 tablespoons butter
4 medium onions, thinly sliced
2 cloves garlic, crushed
100 ml chicken stock
1 bay leaf
1 teaspoon dried basil
4 large potatoes, sliced
2 green peppers, seeded and sliced
6 tomatoes, peeled and sliced
Preheat the oven to 180C/Gas 4.
Mix the salt, pepper and paprika together on a plate and roll the cubes of lamb in the mixture until well coated.
Melt the butter in a large frying pan over a moderate heat and fry the lamb, in batches, for 5-10 minutes until lightly browned.Transfer the meat from the pan with a slotted spoon and set aside.
Add the onions and garlic to the pan and fry for 6-8 minutes until lightly coloured. Remove from the pan with a slotted spoon and set aside.
Pour the chicken stock into the pan with the bay leaf and basil and bring to the boil over a high heat. Remove the pan from the heat.
Place half the onion mixture in the bottom of a flameproof casserole. Cover with the potatoes, green pepper slices and tomatoes.
Top with the lamb and then the remaining onion mixture. Pour the chicken stock over the top.
Place the pan on the hob and bring to the boil over a high heat.
Cover and continue to cook in the oven for 1 ¼ hours until the meat and vegetables are tender.
Discard the bay leaf and serve.