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Name: Bosnian Pot
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: Bosnia and Herzegovina
Ingredients: 500 g beef chuck; 400 g lamb shoulder; 3 onions; 400 g white cabbage; 500 g potatoes; 3 carrots; 2 tomatoes; 4 cloves garlic; 1 tbsp sweet paprika; 2 bay leaves; 20 g fresh parsley; 2 tsp salt; 1 tsp black pepper; 500 ml water

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Bosnia and Herzegovina2 h 45 minServes 6cooked before

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

meatvegetablespice & sauceother

Method

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