Croatian Lamb Peka
Croatian lamb peka is a traditional dish from Croatia, particularly from the Dalmatian region. It is a slow-cooked dish prepared under a metal bell called a “peka.” The peka is placed over hot coals to evenly cook the food inside.
13 ingredients
Meats
• 850 g Lamb
Fruits and vegetables
• 1 Eggplant, small chunky
• 1 Carrot, wide
• 1 Zucchini, chunky
• 1 tbsp Garlic puree
• 1 Onion, large chunky
• 600 g Potatoes
• 1 tbsp Sundried tomato puree
• 1 Thyme
Culinary aids and spices
• 1 Black pepper and salt
• 1 Pepper, chunky green
Oils and vinegars
• 1/2 cup 80 ml olive oil
#Instructions:
1. Preheat the coals: Prepare the coals in a fire pit and allow them to burn down to hot embers.
2. **Prepare the peka**: In a large bowl, mix the lamb with the olive oil, white wine, salt, pepper, garlic, oregano, rosemary, and thyme. Let it marinate for at least 30 minutes.
3. **Assemble the peka**: In a large, shallow dish (typically a round, shallow pan for peka), layer the sliced potatoes, carrots, bell pepper, zucchini, onions, and tomatoes. Add the marinated lamb pieces on top.
4. **Cover the peka**: Place the metal bell (peka) over the dish.
5. **Cook**: Move the peka over the hot coals. Add more coals on top of the peka to evenly cook the food inside. Let it cook for about 2-3 hours. The cooking time may vary depending on the size of the lamb and the heat of the coals. Check occasionally to ensure even cooking and adjust the coals as needed.
6. **Serve**: Once the lamb is cooked and the vegetables are tender, remove the peka from the coals and carefully lift the lid. Garnish with chopped fresh parsley.
Croatian lamb peka is a delicious and flavorful dish perfect for a special occasion or a gathering with friends and family. Enjoy it with some crusty bread to soak up the juices!
