Lamb Casserole from Prizren (Tavë Prizreni)
Tavë Prizreni Say it: TAH-vuh pree-ZREH-nee
Tavë Prizreni arrives at the table in its baking dish, still steaming, with lamb soft enough to pull apart and vegetables folded into a paprika-tinted sauce. It is the kind of dish a Kosovo family might set out for a Sunday lunch or a celebration, and it rewards a slow oven: the eggplant and peppers soften, the tomatoes concentrate, and the meat gives up its richness. Serve it with bread to catch every drop.
Lamb Casserole from Prizren (Tavë Prizreni)
Tavë Prizreni
Pronounced TAH-vuh pree-ZREH-nee
- Serves
- 6
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the lamb
For the vegetables and sauce
Method
Set the oven to 325°F (160°C). Rub the lamb pieces with 1/2 teaspoon of the salt, the black pepper and the paprika.
In a large skillet, heat half the olive oil over medium-high. Brown the lamb in batches, turning until well colored all over, 6–8 minutes in total, and move it to a heavy 3–4 quart (3–4 liter) casserole or Dutch oven.
Pour the rest of the olive oil into the skillet. Sauté the onions and peppers over medium heat, stirring frequently, for 6–8 minutes, until they soften and their edges begin to brown. Add the garlic, cook 1 minute, stir in the remaining 1/2 teaspoon salt, and spread the mixture over the lamb.
Arrange the eggplant slices on top of the onions and peppers, then add the tomato slices or drained diced tomatoes. Whisk the tomato paste into the hot water in a small bowl and pour it around the inside edge of the casserole.
Seal the dish with a lid or foil and bake for 2 hours 30 minutes, until a fork slides easily into the lamb.
Remove the cover and bake another 30 minutes, until the liquid has reduced and the surface is golden in places.
Rest the casserole for 10 minutes, scatter over the parsley, and take it to the table while it is still bubbling.
Regional variant: Tavë Prizreni with potatoes (tavë Prizreni me patate)
Peel 2 medium potatoes and slice them 1/4 inch (6 mm) thick. Layer them with the eggplant, raise the hot water to 3/4 cup (180 ml), and bake as directed; the potatoes will soak up some of the tomato juices.
Cook's notes
- If you like, salt the eggplant slices for 20 minutes and pat them dry before layering; this optional step helps them soften more evenly.
- A clay or ceramic casserole gives the most traditional texture. Put it into a cold oven, then turn on the heat, so it warms gradually and is less likely to crack.
- When ripe tomatoes are not at their best, use 1 can (14 oz / 400 g) whole peeled tomatoes, crush them by hand, and drain them before layering.
Serve with
Pair it with crusty bread or pogača and a tomato-cucumber salad; ayran or a dry red wine also works well.
Make ahead and storage
Let it cool, then refrigerate for up to 3 days. Reheat covered in a 300°F (150°C) oven.
