Croatian Lamb Tingul
Transport your taste buds to the heart of Dalmatia with this comforting Croatian Lamb Tingul, a slow-simmered stew bursting with rustic Mediterranean flavors. Tender lamb shoulder is seared to golden perfection and then braised with a fragrant mix of vegetables, sweet paprika, ripe tomatoes, and a generous splash of dry red wine. Infused with the warmth of bay leaves and finished with a sprinkle of fresh parsley, this hearty dish achieves a perfect balance of richness and brightness. With its melt-in-your-mouth lamb and velvety sauce, this one-pot wonder is ideal for cozy gatherings or an indulgent family dinner. Serve this traditional Croatian stew with crusty bread, creamy mashed potatoes, or polenta, and let every bite transport you to the Dalmatian coast. Perfect for slow-cooking enthusiasts, this recipe will quickly become a cherished favorite.
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Recipe Information
Ingredients
- 1.5 kilograms lamb shoulder (bone-in, trimmed and cubed)
- 4 tablespoons olive oil
- 2 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 red bell pepper (diced)
- 2 carrots (sliced)
- 400 grams ripe tomatoes (peeled and chopped)
- 250 milliliters dry red wine
- 500 milliliters beef stock
- 2 bay leaves
- 2 teaspoons sweet paprika
- 3 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the lamb cubes with a pinch of salt and black pepper, and then sear them in the hot oil until browned on all sides. Work in batches to avoid overcrowding. Remove the lamb and set aside.
In the same pot, add the chopped onions and cook for about 5 minutes until softened and translucent.
Add the minced garlic, diced red bell pepper, and sliced carrots. Stir and cook for another 5 minutes to allow the vegetables to soften slightly.
Return the seared lamb to the pot. Stir in the sweet paprika and mix well to coat the meat and vegetables.
Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any flavorful bits. Let it simmer for 5 minutes to reduce slightly.
Add the chopped tomatoes, beef stock, and bay leaves. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 2 to 2.5 hours, stirring occasionally. The lamb should become tender and the flavors well developed.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve the Lamb Tingul hot with crusty bread, mashed potatoes, or polenta for a complete meal.
Nutrition Facts
Calories |
4771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.4 g | 461% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 31.2 g | ||
| Protein | 286.0 g | 572% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 6462 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
