Thursday, May 27, 2010

Dirty Little Secrets...

Durmitor Lamb is a delicious dish that is served up regularly in Montenegro. Montenegrin food has been influenced by Italian, Serbian, and Mediterranean cuisines. Montenegrins are proud carnivores and will tell you that meat dishes are their specialty. This one is very traditional and is typically cooked "ispod saca," meaning "under the coals," using a special pot called a "sac." Cooked in milk, and typically served with potatoes and kajmak, a sour cream cheese/yogurt, this is a hearty and flavorful example of simple, satisfying food. Nearly all food in Montenegro is organic and of the highest quality, making the flavors very distinct and rich. The ingredients depend upon what's available locally, and this dish is popular in the Northern region of Montenegro, where the dairy and cattle is especially good in the mountains. The quality of the food in Montenegro is not only some of the healthiest, and unpolluted in the world, but because of this high quality, the flavors of the ingredients are supreme and will be hard to match. If you want to try out this traditional dish with the ingredients you have available, here's a recipe!

Durmitor Lamb:

1.5kg of lamb (filleted loin or shoulder joint)
1 litre of milk
1/2 litre of water
1kg of potatoes
3 carrots/parsnips
2 bay leaves
Seasoning: a little salt, 5-6 black peppercorns, freshly chopped parsley.

Wash the lamb, place in a large saucepan and pour over the diluted milk, add one carrot, bay leaves, pepper and salt. Bring to the boil, cover and simmer for two hours until tender. Boil peeled potatoes (for 20 minutes) and remaining vegetables separately. Place the lamb and vegetables together in a larger pot and pour over the strained milk, garnish with parsley and serve. Tip: some recipes suggest using only milk to boil the lamb, we have found that it is easier to prevent the lamb boiling over or boiling dry if water is used as well.

*Photo from
*Recipe from

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