Janjetina ispod peke (Hungarian Style)

Ingredients

While the original Croatian dish is cooked under a bell-shaped lid, the Hungarian adaptation of Janjetina ispod peke involves roasting the lamb in a covered pot or Dutch oven. The Hungarian version also incorporates a unique blend of spices and herbs, giving the dish a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 tablespoon marjoram 1 tablespoon marjoram
• 1 tablespoon thyme 1 tablespoon thyme
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, sliced 2 tomatoes, sliced
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, Hungarian paprika, caraway seeds, marjoram, thyme, salt, and black pepper to make a spice rub.
3. 3.
   Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
5. 5.
   Sear the lamb shoulder on all sides until browned, then remove from the pot and set aside.
6. 6.
   In the same pot, add the sliced onions, bell peppers, and tomatoes. Cook until softened.
7. 7.
   Return the lamb shoulder to the pot and pour in the beef broth and red wine.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Roast the lamb for 3-4 hours, or until the meat is tender and easily falls off the bone.
10. 10.
    Remove the lamb from the pot and let it rest for a few minutes before slicing.
11. 11.
    Serve the Hungarian-style roasted lamb with the vegetables and pan juices.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as it will ensure a tender and juicy final dish.
• Hungarian paprika — Use high-quality Hungarian paprika for an authentic and robust flavor.
• Caraway seeds — Toast the caraway seeds in a dry pan before using to enhance their aroma and taste.
• Marjoram and thyme — Fresh herbs are recommended for a more vibrant flavor, but dried herbs can be used as well.
• Red wine — Choose a dry red wine that you would enjoy drinking, as it will contribute to the overall flavor of the dish.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the spice rub.
• If you prefer a thicker sauce, you can remove the lamb shoulder from the pot after roasting and simmer the pan juices on the stovetop until reduced.
• Serve the roasted lamb with traditional Hungarian side dishes like nokedli (dumplings) or tarhonya (egg barley).
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and flavorful meal.
• Don't rush the cooking process - slow roasting the lamb will result in a more tender and flavorful dish.

Serving advice

Serve the Hungarian-style roasted lamb as the centerpiece of a festive meal. Slice the tender meat and arrange it on a platter, surrounded by the roasted vegetables. Drizzle some of the pan juices over the lamb for added flavor. Garnish with fresh herbs, such as parsley or dill, for a vibrant touch.

Presentation advice

To enhance the presentation, you can sprinkle some additional Hungarian paprika over the sliced lamb before serving. This will add a pop of color and hint at the rich flavors within. Serve the dish on a large, decorative platter to showcase the beautiful roasted lamb and vegetables.