Bosnian Pot

Bosanski lonac

Ingredients14

• beef chuck500 g
• lamb shoulder400 g
• onions3
• white cabbage400 g
• potatoes500 g
• carrots3
• tomatoes2
• garlic4 cloves
• sweet paprika1 tbsp
• bay leaves2
• fresh parsley20 g
• salt2 tsp
• black pepper1 tsp
• water500 ml

Method

1. Cut the beef and lamb into large chunks and season with salt and pepper.
2. Slice the onions, cabbage, carrots, and tomatoes; cube the potatoes and crush the garlic.
3. Layer the meat and vegetables in a heavy pot, sprinkling paprika, garlic, and bay leaves between layers.
4. Pour in the water, cover tightly, and cook over very low heat for about 2 hours 30 minutes without stirring.
5. Check that the meat is tender and the vegetables have released their juices, then season to taste.
6. Rest briefly, sprinkle with chopped parsley, and serve hot from the pot.