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Croatian Peka

Name: Croatian Peka
Total time: 2 h
Yield: 4 servings
Cuisine: Croatian
Ingredients: 500 g lamb shoulder or octopus; 500 g potatoes, peeled and cubed; 2 bell peppers, halved; 1 onion, sliced; 2 tbsp fresh rosemary, chopped; 1 tbsp garlic, minced; 2 tsp dried oregano; 1 bay leaves; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper

Traditional slow-cooked lamb or octopus with potatoes and bell peppers

Ingredients

500 g lamb shoulder or octopus

500 g potatoes, peeled and cubed

2 bell peppers, halved

1 onion, sliced

2 tbsp fresh rosemary, chopped

1 tbsp garlic, minced

2 tsp dried oregano

1 bay leaves

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

Method

Prepare the ingredients: cube the potatoes and cut the bell peppers in half.

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the lamb or octopus and brown on all sides.

Add the onions, garlic, and fresh rosemary. Cook for 2-3 minutes until fragrant.

Add the cubed potatoes and bell peppers.

Season with salt and black pepper. Stir well to coat.

Add the dried oregano and bay leaves.

Stir in 200ml of water or broth, cover the pot, and reduce the heat to low.

Cook the peka on low heat for 1 hour, stirring occasionally.

Remove from heat and let it rest for 10 minutes before serving.