Montenegrin Lamb in Milk (Brav u Mlijeku) is a popular traditional dish, found in northern Montenegro, where the lamb is slowly stewed in milk with potatoes, carrots, fennel, garlic, and seasoning. Traditionally lamb is widely used in national dishes in Montenegrin cuisine.
Montenegrin Lamb in Milk
- 2 cloves garlic minced
- 1/2 cup finely chopped flat leaf parsley plus a little extra for garnish
- 2 lb boneless lamb shoulder cut into bite size pieces
- 1 carrot sliced into bite size pieces
- 1 tsp fennel seeds
- 1 tsp vegeta seasoning
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 6 small new gold potatoes peeled
- 3 cup milk
- 2 rosemary sprigs
- A good quality lamb is important. Cut the lamb meat on a cutting board into smaller pieces.
- You can use a chop blender and add garlic, flat-leaf parsley and fennel seeds and crush them to form a paste from these ingredients.
- Turn on the heat to medium and place a dutch oven with the olive oil. Then add in the crushed garlic paste and cook for about 1 minute.
- Increase the he heat and add in the lamb pieces and cook until browned all over.
- When ready remove the lamb and season with pepper and salt.
- Pour the milk, so you cover the meat about 1/2 cup and cook for about 2 minutes.
- Add rosemary, the vegeta, vegetables and the remaining milk and bring it to a simmer and then cover. Cook for about 1 hour and 15 minutes or until tender.
- Then transfer the lamb to a bowl and remove the rosemary.
- Increase the heat and bring the milk to boiling until half of it left.
- You can now transfer the milk sauce from the pot to a blender to make a puree and then transfer it back in the pot and add the lamb back in. Reduce the heat and simmer until everything is warm.
- Season with salt and pepper and garnish with parsley.
- Serve warm with some bread and a shopska salad for a delicious Montenegrin meal.
Inspiration and adaptation: untravelledpaths.com, internationalcuisine.com, theculturetrip.com
Explore other recipes from the traditional Montenegro cuisine.