Main course
Shketo with lamb
Lamb braised in a great deal of onion and parsley, thickened with a spoonful of flour at the end. A spring dish.
Recipe from Марија Дика · Toronto, ON
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Brown the lamb on all sides in 2–3 tablespoons of hot oil. Work in batches if the pan is small — crowded meat steams instead of browning.
- Add the finely chopped onion and the carrots and sweat for about 10 minutes, watching that nothing catches. The onion should caramelise — that is where the flavour of this dish is made.
- Add the white part of the spring onions, finely chopped, and sweat for another 5 minutes. Then add the green part and fry everything together for a further 5 minutes.
- Wash the parsley and chop it finely, as you would for a salad, then add it to the meat and onions.
- Pour in a little water, just enough to cover the meat. Bring to the boil, then lower the heat and simmer until the meat is tender — about 30 minutes.
- In a small glass of water mix the flour, seasoning, salt and pepper and pour it into the pot. Let it boil together for about 5 minutes until the sauce thickens. Serve hot.
- Variation: add a little spinach along with the parsley.
If you cannot find it
Substitutions that work outside Macedonia.
- Lamb
- Lamb neck or shoulder are best; goat or veal also work but need longer cooking.
- Flat-leaf parsley
- Curly parsley — use a third more, as it is milder.
- Seasoning mix
- Stock powder with dried celery and a little garlic powder.
