Montenegrin lamb in milk (Brav u Mlijeku)
A lamb stew cooked with milk, potatoes, carrot and herbs. Makes 4 servings; the 20 minutes of hands-on preparation is an estimate.
The lamb is browned, then gently simmered in milk with potatoes and carrot. This version includes garlic, parsley, fennel seeds and rosemary; hands-on preparation time is an estimate.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Make the herb paste
Crush the garlic, parsley and fennel seeds together to make a coarse paste.
Ready to continue when: The garlic and herbs form a coarse paste.
5 min - 02
Brown the paste and lamb
Heat the oil in a heavy-based pot over medium heat. Add the paste and cook for about 1 minute, until fragrant. Add the lamb and brown it on all sides.
Ready to continue when: The paste is fragrant and the lamb pieces are browned on the outside.
10 min - 03
Deglaze and stew
Remove the lamb from the pot. Pour in 0.5 cup of milk and scrape up the browned bits from the bottom; let it simmer gently for about 2 minutes. Add the remaining milk, the lamb and its juices, the Vegeta seasoning, potatoes, carrot and rosemary. Bring to a gentle simmer, cover and cook for about 75 minutes, until the lamb is tender and the vegetables are cooked.
Ready to continue when: The lamb is tender, and the potatoes and carrot are cooked through when pierced.
75 min - 04
Finish the sauce
Transfer the lamb and vegetables to a bowl and remove the rosemary sprigs. Boil the milk in the pot until reduced by about half, then blend it into a sauce. Return the sauce to the pot, add the lamb and vegetables again, and heat gently until everything is hot.
Ready to continue when: The sauce is blended, and the lamb and vegetables are hot again.
10 min - 05
Serve
Divide the lamb, vegetables and sauce among plates and serve hot.
Ready to continue when: The portions are served hot with sauce.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Montenegrin Lamb in Milk (Brav u Mlijeku) - International Cuisine www.internationalcuisine.com/montenegrin-lamb-in-milk/
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- - YouTube www.youtube.com/watch?v=RS0DjdyafS4
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State: Published after documentary validation; no “Tested” label is shown.