This is a typical Bosnian dish!
Bosnian Pot
Preparation 3/4 hour
Baking 3 hours
Total time 3-3/4hours
3 lbs. lamb or beef, cut into cubes
1 cup finely chopped onion
1 tbsp. finely chopped garlic
1 cup finely chopped parsley
1/4 cup finely chopped celery leaves
1 tbsp. salt
2 tsp. pepper
3 bay leaves
1/2 cup butter
1 cup sliced carrots
1 cup chopped kohlrabi
1/2 cup chopped parsley root
1/2 cup chopped celery root
1 cup green beans, cut into 1" pieces
2 red bell peppers, seeded and cut into squares
2 cups tomatoes, peeled, seeded and quartered
3 cups potatoes, cut into cubes
2 leeks, cleaned and cut into 1/2" slices
1 cup coarsely chopped cabbage
1/2 tsp. hot paprika or cayenne, or to taste
6 cups water
1/4 cup vinegar
Preheat the oven to 350°F.
Rinse the meat and put in a sieve to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminum foil, and bake until everything is tender, about 3 hours.
P.S. Somun recepie's coming soon!
