Brav u Mlijeku
Lamb in Milk
One of my favorite things about this project is coming across something that tastes like nothing I've tasted before. This is the case of this lamb in milk, a delicious, homey dish from northern Montenegro.
There isn't much I can say about this dish other than I loved the flavor. Indeed, I was surprised it was so flavorful given the meager use of herbs and spices. The fennel seeds really shone through, though they were subtle rather than bold. When done correctly, this dish is supposed to have a milky white and smooth coloration. I'm not really sure how the color can be accomplished, as the combination of juices from the meat, vegeta/vegetable concentrate and carrots are bound to darken it no matter what. Mine, obviously, was brownish rather than white. I did seem to have overcooked my milk, and the sauce was grainier than I wanted (perhaps I should have blended it for longer), but the flavor was definitely perfect.
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Lamb in Milk
Ingredients
- 1/2 cup + 2 Tbsp Italian parsley leaves, chopped, divided
- 2 garlic cloves, peeled and halved
- 1 tsp fennel seeds
- 1/4 cup olive oil
- 2 lbs boneless lamb shoulder (about 4 lbs bone-in lamb shoulder)cubed
- salt & pepper to taste
- 3 cups milk, divided
- 6 new gold potatoes, peeled
- 1 carrot, sliced
- 2 sprigs rosemary
- 1 tsp vegeta seasoning or vegetable stock powder or concentrate
Directions
Using a mini chopper or blender, puree 1/2 cup parsley, garlic and fennel seeds together.
Heat oil in a shallow sauté pan over medium heat. Add the parsley paste and cook for 2 minutes. Increase the heat to high and add the lamb cubes. Sauté until browned on all sides, stirring as necessary. Season with salt and pepper to taste. Add 1/2 cup of milk and cook for 2 minutes. Add the potatoes, carrot, rosemary, vegeta seasoning and the remaining milk and stir. Bring to a boil, then reduce heat to low, cover and simmer for 1 hour 15 minutes.
Transfer lamb to a bowl and set aside. Remove the rosemary sprigs and discard. Bring heat to medium-high and cook, uncovered, until the sauce reduces by half. Using an immersion blender, puree the vegetables in the pot until smooth. Return the lamb to the top, reduce heat to medium-low and simmer until hot.
Taste and adjust seasoning. Transfer to a serving dish and garnish with the remaining 2 Tbsp chopped parsley.
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Adapted from a recipe at Balkan Recipes
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