In the area around the river Gacka, food used to be prepared from ingredients that people would have in their homes, at their heaths. This is how preparation of meat under the lid or pekva. They used to be made from clay, and today they are metal. The final product of such preparation of meat is soft, tasty meat and delicious potato, with flavours of gravy.
700 g (24.5 oz) chicken (drumstick with upper leg)
600 g (21 oz) breast of veal
700 g (24.5 oz) lamb
100 g (3.5 oz) pork lard
500 g (17.5 oz) new potatoes
Salt the meat and coat with part of the pork lard (80 g). Distribute it in a large baking pan. Cover with the lid and place in the oven previously heated to 180 ˚C (356 ˚F).
Wash the potatoes and slice into larger slices, together with the peel. Add salt and mix well with the remaining pork lard. After an hour of baking meat, distribute the potato into the baking pan and continue to bake for another 30 minutes.
If there is an option, prepare the meat under the clay or metal lid. Baking time depends on the type of meat and amount of live coals.
Carve the meat onto smaller pieces and serve with the potato. Serve with salad and pita bread.
For additional flavour of the meat baked under the lid, you can also add some other vegetable, per your choice (carrots, bell peppers…).