Guide to SKOPJE

Spring lamb stew


Spring changes people’s eating habits. Winter preserved food is slowly replaced with specialties that include fresh vegetables. Balkon 3 recommends preparing lamb stew with vegetables. Hot stew is a great breakfast choice that will warm you up on cold April mornings or it can be a delicious starter for Sunday lunch.

Ingredients for 4 servings:

– 4 tablespoons butter

– 1/2 kg. lamb chopped into cubes

– 2 tablespoons of flour

– 1 chopped clove of garlic,

– 1 branch of rosemary

– 1 laurel leaf

– 3 bunches of parsley

– 2 small potatoes chopped into cubes

– 3 chopped carrots

– 1 finely chopped onion

– 1 cup of fresh peas

– 3 cups of boiling water

– salt and pepper


Heat a hotplate and a put on a pot with 4 tablespoons of butter to heat up. Once the butter melts immediately put the chopped meat. Fry shortly over low heat, then add flour and mix gently. Add garlic, rosemary and laurel. Pour white wine over it and let it simmer for twenty minutes. Then add the potatoes, carrots and onions and pour some water over it. Let it simmer for an hour at low heat, and 20 minutes before it is ready, add peas. If necessary, add more water. Five minutes before it is ready add some parsley, salt and pepper. The stew is served while it is still hot, and it is best served with grilled bread.

Bon appetit!