LaVarenne » COOKING WITH GRANDMA CHRONICLES 115
Discover how to make Bulgarian Lamb Kavarma, a hearty stew with leeks, onions, and aromatic herbs, perfectly cooked in the oven. Serves 4-6.
Ingredients
- 900 g/2 lb boneless leg or shoulder of lamb
- 2 tablespoons vegetable oil
- 1 lb leeks, sliced including some of the green tops
- 2 onions, sliced
- 4 garlic cloves, chopped
- Salt and pepper
- Water
- 350 g/¾ lb tomatoes, seeded and chopped
- 225 g/½ lb mushrooms, sliced
- 3-4 tablespoons chopped oregano or savory
- 2-3 tablespoons chopped parsley
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