Lamb Peka

INGREDIENTS

• 2.5 kg. lamb shoulder (cut into 6 pieces)
• 1 kg. potatoes
• 2 bell peppers cut in half
• 2 Roma tomatoes cut in halves
• 1 onion cut in halves
• 1 large zucchini cut in half
• 1 large carrot cut in 4
• 1 cup dry white wine
• sea salt, cracked pepper, rosemary and sage leaves
• 3 garlic cloves (skin on)
• 3 tablespoons sunflower oil

METHOD

Quickly seal the lamb pieces in oil in a hot pan.
Cut potatoes into large chip-like pieces.
Combine all ingredients into heavy based pan. (a Tagine is ideal for this dish)
Add white wine to the pan, cover and place in the oven at 170degC for 2 hours.
Uncover and turn after 1 hour.
(This dish can be done in a covered BBQ)

…and now for the wines…

With a Croatian style of cooking using a Peka (or perhaps a camp oven) the selected meat dish produced will require a robust flavoured wine to drink with it. Traditionally, along the Dalmatian Coast, a heavy, very ripe and high in alcohol red wine is selected. This is made from the Plavac Mali grape which is a cross between Zinfandel and a little known local grape.

To accompany the main ingredient selection of lamb or goat, my choice of wine would focus on the red Zinfandel grape which is now being used by about 70 wineries around Australia. There is a lot of variation in the styles produced but the wine made by Nepenthe Wines in Adelaide Hills and the one from Cape Mentelle Vineyard in Western Australia are two examples worth looking for to enjoy with the results of your cooking. Both places are worth a personal visit if you are in their region.

If you are a bit more willing to search, you may find a bottle of one of the rugged, dry reds from California which is very well known for its  Zinfandel wines. Both red and white styles are popular there.