In the spring it is time for Dalmatian lamb with fresh peas. Add some boiled potatoes and you get a full meal.
800 g (1.75 lb) lamb with bones (ribs, shoulder-joint…)
2 tablespoons olive oil
2 tablespoons tomato purée
½ teaspoon ground paprika
3 cloves garlic
1 tablespoon salt
¼ teaspoon black pepper
50 ml (1.7 fl oz) white wine
250 g (9 oz) fresh peas
1 tablespoon chopped parsley
Remove the small bones off the meat and cut in smaller pieces.
Fry finely chopped onion on some oil. When it becomes glassy, add cubed carrot and fry it all together some more.
Add meat and fry it on both sides for about 10 minutes. Add 100 ml water (3.40 fl oz) and stew the meat for about 10 minutes. Then add tomato purée, red paprika, crushed garlic and black pepper. Mix it all well and pour the white wine. Briefly boil and pour 400 ml (13.60 fl oz) water (up to 2/3 of the meat level). Cover the pan with a lid.
When the water boils, cook semi-covered for 20 minutes. Then add peas and cook for another 15 minutes.
While still warm, sprinkle with chopped parsley and serve with added boiled potatoes.