Bosnian Tabani with Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them 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.
3. 3.
   Add the sliced carrots, diced potatoes, and bell peppers to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, paprika, dried thyme, bay leaves, salt, and pepper. Mix well to coat the vegetables with the spices.
5. 5.
   Return the browned lamb to the pot and pour in the beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves from the pot before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For the most tender results, choose lamb shoulder or leg cuts. Trim any excess fat before cooking.
• Tomato paste — Opt for high-quality tomato paste to enhance the flavor of the dish.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and paprika for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Serve Tabani with a dollop of sour cream or yogurt for added creaminess.

Serving advice

Serve Tabani hot, accompanied by a side of crusty bread to soak up the flavorful sauce. It pairs well with a fresh salad or pickled vegetables.

Presentation advice

Garnish the Tabani with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the vibrant vegetables and tender lamb to take center stage.