Montenegrin Lamb and Potato Stew (Kacamak)
Tantalize your taste buds with this hearty Montenegrin Lamb and Potato Stew, locally known as Kacamak. This traditional dish combines succulent lamb, earthy potatoes, and aromatic herbs in a rich and savory broth, offering a comforting meal that brings the warmth of Mediterranean hospitality to your table.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch chunks
- 1 pound potatoes, peeled and quartered
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, sliced
- 2 tablespoons olive oil
- 4 cups beef or lamb stock
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb chunks with salt and pepper and sear them in batches until browned on all sides. Remove the lamb and set aside.
- In the same pot, add the onions and garlic. Cook until the onions are translucent, about 3-4 minutes.
- Stir in the carrots and cook for another 2 minutes.
- Add the tomato paste, paprika, and dried thyme, cooking for a minute until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Return the lamb to the pot and add the potatoes.
- Pour in the stock and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
- Adjust seasoning with salt and pepper, and remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Notes
For a thicker stew, you can remove a portion of the cooked potatoes, mash them, and stir them back into the stew.
If preferred, you can substitute lamb stock with chicken or vegetable stock.
The stew tastes even better the next day as the flavors meld together overnight.
Always use a cut of lamb that is suitable for slow cooking to achieve the most tender meat.