Name: Croatian Bell-Cooked Lamb and Potatoes
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Croatian
Ingredients: 1.2 kg bone-in lamb shoulder, cut into 6 cm chunks; 600 g veal shoulder, cut into 6 cm chunks; 120 ml olive oil; 6 garlic cloves, finely grated; 2 tbsp sweet paprika; 1 tbsp fresh rosemary leaves, chopped; 1 tsp black pepper, freshly ground; 2 tsp coarse sea salt; 1.2 kg waxy potatoes, peeled and halved; 3 large red onions, cut into thick wedges; 1 whole head of garlic, halved crosswise; 2 large red bell peppers, cut into wide strips; 200 ml dry white wine; 2 tbsp olive oil; 1 tsp coarse sea salt; 2 bay leaves

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A classic Dalmatian feast, this peka slow-cooks tender lamb and veal beneath a cast-iron dome buried under glowing embers. The result is impossibly succulent meat with caramelized potatoes and a smoky depth that defines Croatian coastal cooking.

Prep Time30 mins

Cook Time150 mins

Total Time180 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

612 kcalCalories
38 gFat
12 gSaturated Fat
34 gCarbs
4 gFiber
6 gSugar
36 gProtein
820 mgSodium
980 mgPotassium
65 mgCalcium
4.2 mgIron
42 mgVitamin C
185 mcgVitamin A

Ingredients

For the Meat and Marinade

1.2 kg bone-in lamb shoulder, cut into 6 cm chunks
600 g veal shoulder, cut into 6 cm chunks
120 ml olive oil
6 garlic cloves, finely grated
2 tbsp sweet paprika
1 tbsp fresh rosemary leaves, chopped
1 tsp black pepper, freshly ground
2 tsp coarse sea salt

For the Vegetables

1.2 kg waxy potatoes, peeled and halved
3 large red onions, cut into thick wedges
1 whole head of garlic, halved crosswise
2 large red bell peppers, cut into wide strips
200 ml dry white wine
2 tbsp olive oil
1 tsp coarse sea salt
2 bay leaves

Directions

In a large bowl, toss the lamb and veal with olive oil, grated garlic, paprika, rosemary, pepper, and salt. Cover and marinate at room temperature for 1 hour, or refrigerate up to 12 hours.
Prepare a large open fire pit or charcoal grill. You will need a metal baking tray (tepsi) and a cast-iron or sheet-metal bell (peka) with a handle. Light enough hardwood charcoal to fill two metal buckets once glowing.
Drizzle the tepsi tray with olive oil. Arrange the potatoes cut-side down in a single layer, scatter the onion wedges and halved garlic head over them, and lay the bay leaves on top.
Nestle the marinated meat chunks over the potatoes, then drape the red pepper strips around the edges. Pour the white wine evenly across the surface and drizzle with 2 tablespoons olive oil.
Cover with the bell dome. Shovel glowing embers across the top of the dome and pack additional embers around the base to seal in heat. Cook undisturbed for 2 to 2.5 hours, replenishing embers if they cool significantly.
After 2 hours, carefully lift the bell away using heavy gloves. The meat should pull easily from the bone and the potatoes deeply browned. If needed, replace the dome and cook 30 minutes longer.
Stir gently to coat everything in the rich pan juices, then transfer to a wide platter. Let rest 10 minutes before serving with crusty bread and a crisp green salad.

Cook’s Notes

A traditional peka uses a domed metal lid with a handle, but you can replicate the effect in a heavy Dutch oven buried in glowing coals or baked at 180°C for about 2.5 hours.
Hardwood charcoal (oak, olive, or grapevine wood) gives the most authentic smoky flavor; avoid lighter fluid which taints the meat.
Octopus is the most iconic peka ingredient, so swap half the lamb for 800 g cleaned octopus, simmered 40 minutes first to tenderize.
Save the pan juices by mopping them up with crusty bread, considered the best part of the meal.
Let meat come to room temperature before cooking for even browning under the dome.

DinnerSavoureux