Peka

Ingredients

• 1 kg lamb or veal
• Potatoes
• Onions
• Carrots
• Garlic
• Rosemary and olive oil

How to make it

1. Season meat and vegetables generously. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
2. Place in a heavy pan with olive oil and herbs. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Roast covered until tender. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.
4. Uncover briefly to brown and serve with pan juices. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.