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Best Croatian lamb peka in San Francisco

Croatian lamb peka

What the real thing tastes like

Real ingredients (via TheMealDB): 600g Potatoes, 1 chopped Courgettes, 1 chopped Carrots, 1 chopped Green Pepper, 1 small Aubergine, 1 Large Chopped Onion, 800g Lamb Shoulder, 1 tbs Garlic Sauce, 1 tbs Tomato Puree, 80 ml Olive Oil, Sprinking Thyme, 250ml White Wine…

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Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7 If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side. Chunks of chopped lamb of a red chopping board Make oil marinade - Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt. olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka Add potatoes and vegetables into a large lidded casserole dish. Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan Place diced lamb on top of the vegetables, pour the marinade and wine over the top. Chunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan Add the rosemary, thyme and sage, trying to keep the herbs on top. So you can easily remove the herb stalks once cooked. Chunk

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