Otherby TheMealDBCroatian lamb pekaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+600g Potatoes1 chopped Courgettes1 chopped Carrots1 chopped Green Pepper1 small Aubergine1 Large Chopped Onion800g Lamb Shoulder1 tbs Garlic Sauce1 tbs Tomato Puree80 ml Olive OilSprinking Thyme250ml White WinePinch PepperStepsStep-by-step0 of 20 done1Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 72If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.3Chunks of chopped lamb of a red chopping board4Make oil marinade -5Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.6olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka7Add potatoes and vegetables into a large lidded casserole dish.8Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan9Place diced lamb on top of the vegetables, pour the marinade and wine over the top.10Chunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan11Add the rosemary, thyme and sage, trying to keep the herbs on top.12So you can easily remove the herb stalks once cooked.13Chunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan14Place lid on the casserole dish and cook for 1hr 30 minute15If you do not have a lid cover very well with kitchen foil16Cast iron dish with lid on in the oven17Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.18Cook for a further 20-30 mins.19Cooked Croatian Lamb Peka in a cast iron pan in the oven20Serve with fresh homemade bread to dip into the juices.Source: TheMealDB
