Peka de cordero croata

Ingredientes

• 600 grams Potatoes (1.3lb) (waxy potatoes (we used charlotte potatoes))
• 1 Courgette (chopped chunky)
• 1 Carrot (large chopped)
• 1 Pepper (green chopped chunky )
• 1 small Aubergine (chopped chunky)
• 1 large Onion (chopped chunky)
• 850 gram Diced lamb (1.8lb) (shoulder or leg of lamb (deboned and cut into nice size chunks) or buy already diced)
• 1 tbsp Garlic Puree (or finely chopped fresh garlic )
• 1 tbsp Sundried Tomato Puree (or tomato puree )
• 80 ml Olive oil (1/3 cup) (+ extra 2 tbsp for the last step)
• Thyme, rosemary and sage (you can choose other fresh herbs you like)
• 250 ml White wine (1 cup)
• Black pepper and salt (seasoning)

Preparación

1. 1

   Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought 850 gram Diced lamb (1.8lb), cut your lamb shoulder or leg into large chunks and place to one side.

2. 2

   Marinade: Make oil marinade - Mix 80ml of 80 ml Olive oil (1/3 cup) in a bowl with 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree Black pepper and salt.

3. 3

   Vegetables: Add 600 grams Potatoes (1.3lb) and all the vegetables 1 Courgette, 1 Carrot, 1 Pepper, 1 small Aubergine, 1 large Onion into a large lidded casserole dish.

4. 4

   Lamb: Place diced lamb on top of the vegetables, pour the marinade and 250 ml White wine (1 cup) over the top.

5. 5

   Herbs: Add the Thyme, rosemary and sage , trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.

6. 6

   Lid: Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil

7. 7

   Stir: Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.

8. 8

   Serve with fresh homemade bread to dip into the juices.