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Loading...A traditional Macedonian oven-baked casserole layering tender cubes of lamb, beef, and pork with eggplant, zucchini, peppers, and potatoes. Slow-cooked in a rich tomato and paprika sauce, this hearty dish captures the rustic soul of Balkan home cooking. Serve it straight from the pot with crusty bread to soak up every drop of savory juices.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings4
Yield4 to 6 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 32 gFat
- 10 gSaturated Fat
- 28 gCarbs
- 8 gFiber
- 10 gSugar
- 42 gProtein
- 720 mgSodium
- 1280 mgPotassium
- 95 mgCalcium
- 5.5 mgIron
- 48 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the Meats
- 1 lb lamb shoulder, cut into 1.5-inch cubes
- 0.5 lb beef chuck, cut into 1.5-inch cubes
- 0.5 lb pork shoulder, cut into 1.5-inch cubes
- 1 tsp sweet paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
For the Vegetables
- 2 medium eggplants, sliced into thick rounds
- 2 medium zucchini, sliced into thick rounds
- 2 red bell peppers, cut into wide strips
- 1 large russet potato, peeled and cubed
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 ripe tomatoes, sliced into rounds
For the Sauce and Finishing
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup beef broth or water
- 1 tsp sweet paprika
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh flat-leaf parsley, chopped
Directions
- Preheat the oven to 375°F (190°C) and position a rack in the lower third of the oven.
- Toss the lamb, beef, and pork cubes in a large bowl with 1 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.
- Heat the olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat. Brown the meat in two batches, turning occasionally, until deeply golden on all sides, about 6 to 8 minutes per batch. Transfer the browned meat to a plate.
- Reduce the heat to medium. Add the onion and garlic to the same pot and sauté for 3 minutes until softened and fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Layer the potato, eggplant, zucchini, bell peppers, and sliced tomatoes evenly over the onion mixture. Pour the broth over the vegetables, then nestle the browned meat throughout the layers, pressing gently so everything sits snugly in the pot.
- Cover the pot tightly with a lid and transfer to the oven. Bake for 45 minutes, allowing the vegetables to soften and the meat to release its juices into the sauce.
- Remove the lid and continue baking uncovered for 20 to 25 minutes, until the vegetables are fork-tender, the sauce has thickened, and the edges of the casserole are lightly caramelized.
- Remove from the oven and let the casserole rest for 10 minutes so the juices settle. Sprinkle generously with fresh parsley and serve hot in shallow bowls, ladling the glossy pan sauce over each portion.
Cook’s Notes
- Use a true mix of lamb, beef, and pork for the most authentic Macedonian flavor, but any two cuts of meat work beautifully if you prefer.
- Salt the eggplant slices and let them sit for 20 minutes before layering to draw out bitterness and excess moisture.
- Let the casserole rest at room temperature for 10 minutes after baking so the flavorful pan juices thicken and redistribute.
- This dish tastes even better the next day once the flavors have melded, making it ideal for advance meal prep.
- Serve with warm flatbread, a side of tangy sheep's milk cheese, and a simple cucumber salad for a complete Balkan-style meal.
