Serbian Djuveč

Last Updated on October 21, 2024

Sliced lamb, browned in a pan with lard, bacon and onion, baked in the oven with Vegetable Recipes, potatoes and rice, covered with broth.

Ingredients:

Rule for approx 6 portions: 600 g of lamb (I had ramen) 100 grice (dry) 100 g of bacon 1/2 cup bone broth (or other) 2 tbsp green brassicas (parsley + celery) 1 tbsp lard 6 pcs tomatoes 5 pcs of peppercorns 5 pcs of garlic cloves 5 pcs of potatoes 4 pcs of onions 1 pk larger kohlrabi 1 pk olives freshly cracked pepper salt as needed

Procedure:

1. Throw diced bacon into a large pan, add lard and cook until fragrant and crispy
2. Add the diced onion, sliced garlic and the meat cut into smaller cubes, season with salt and pepper and sauté until the meat is tender
3. Add the diced aubergine, diced peppers, sliced kohlrabi into thin half or quarter slices, add the rinsed and drained rice and mix everything together
4. 5. Lightly grease a baking dish or baking pan with lard and cover with scraped potatoes cut into half cm rounds, lightly salt and layer the meat and vegetable mixture from the pan
6. Top with the sliced tomatoes, add the broth and cover
7. Bake in a preheated oven at 200 °C for about 1 hour, then without a lid for another 30 minutes, baste with broth if necessary, but the Vegetable Recipes will release enough juice.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová