Croatian Lamb Stew

Lamm Slawonisch

Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is a basic but tasty stew, a sort of lamb goulash, that I have tasted in Trieste, Istria, and Croatia. It is most delicate with chunks of spring lamb, and heartier with mutton in winter.


  • pounds/1 kg boneless lamb, cut into large chunks
  • 2 red bell peppers, seeded and cut into strips


Combine the lamb, red and green peppers, onions, potatoes, tomatoes, wine, olive oil, and a little salt and pepper to taste in a deep, heavy-bottomed pot. Traditionally it will be entirely made of copper or at least be copper-clad, but use any pot you have that conducts heat evenly. Give the ingredients a gentle stir just to assure they are well blended.

The traditional preparation woul