Krusevsko Grne - Macedonian Lamb Stew

Ingredients

• 1 kg (2.2 lbs) lamb, cut into chunks 1 kg (2.2 lbs) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 lemon, zest only 1 lemon, zest only
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (950 ml) beef or vegetable broth 4 cups (950 ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the diced carrots, potatoes, red bell pepper, zucchini, and tomatoes to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and add the tomato paste, paprika, dried thyme, dried oregano, bay leaf, lemon zest, salt, and pepper. Mix everything together until the lamb and vegetables are coated with the spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Once the stew is ready, remove the bay leaf and discard. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Krusevsko Grne hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of fluffy rice.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into chunks.
• Lemon zest — Use a microplane or fine grater to zest the lemon, making sure to only scrape off the outer yellow layer and avoiding the bitter white pith.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and lemon juice for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• The stew tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Krusevsko Grne hot in deep bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or fluffy rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some additional lemon zest and fresh parsley on top of the stew before serving. Serve it in rustic ceramic bowls for an authentic touch.