Montenegrin-style Abbacchio brodettato

Ingredients

In the Montenegrin adaptation of Abbacchio brodettato, the dish retains its essence but incorporates flavors and ingredients commonly found in Montenegrin cuisine. The original Italian recipe is traditionally made with young lamb, while the Montenegrin version may use slightly older lamb for a richer flavor. Additionally, Montenegrin cuisine often incorporates local spices such as paprika and cumin, which add a unique twist to the dish. The Montenegrin-style Abbacchio brodettato is a delightful fusion of Italian and Balkan flavors. We alse have the original recipe for Abbacchio brodettato, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into pieces 1.5 kg (3.3 lbs) lamb, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 2 bay leaves 2 bay leaves
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the paprika and cumin over the lamb, and stir well to coat the meat evenly with the spices.
4. 4.
   Pour in the white wine and let it simmer for a few minutes to allow the alcohol to evaporate.
5. 5.
   Add the bay leaves, rosemary sprigs, and lamb or vegetable broth to the pot. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Once the stew is ready, remove the bay leaves and rosemary sprigs. Serve the Montenegrin-style Abbacchio brodettato hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb, such as shoulder or leg, for the best results. Trim any excess fat before cooking to reduce the richness of the stew.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Serve the Montenegrin-style Abbacchio brodettato with a side of creamy polenta or mashed potatoes for a satisfying meal.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Montenegrin-style Abbacchio brodettato in deep bowls, allowing the rich broth to envelop the tender lamb. Accompany it with a slice of crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the Montenegrin-style Abbacchio brodettato with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in rustic earthenware bowls to enhance the traditional feel.