Djuvec

Ingredients

• 100 g rice
• 3 onions
• 4 tomatoes
• 1 kg lamb shoulder (or pork shoulder)
• 500 ml beef broth
• 2 green bell peppers
• 1 eggplant
• 4 tbsp olive oil
• 1 Garlic clove
• 1 tsp Sweet paprika powder
• black pepper from the mill
• Salt

Instructions

1. 1.

   Wash the tomatoes, blanch them, peel, halve, deseed and roughly dice.

2. 2.

   Peel and cube the onions and garlic cloves and set aside.

3. 3.

   Rinse the bell pepper under running water, pat dry with paper towels, remove the stem end, halve it, remove the membranes and seeds, and cut into strips.

4. 4.

   Rub the eggplant with a cloth, split lengthwise and slice into rounds.

5. 5.

   Wash the meat, pat dry, cut into not too small cubes and sear in heated olive oil in a braising pot. Season with salt and pepper and lift from the pot.

6. 6.

   In the same fat lightly sauté all vegetables, season, pour in broth, add the meat back and bring to a boil.

7. 7.

   Stir in the rice, cover the pot. Simmer over gentle heat for about 20 to 25 minutes.

8. 8.

   Taste the Djuvec with salt, pepper and paprika and adjust seasoning if needed. Sprinkle chopped parsley before serving as desired.