Iški lopiž (Veli Iž, island of Iž)

Ingredients:

• 1 kg of young lamb
• 1 kg of young kid
• ½ cup of olive oil
• 2 cups of cleaned young peas (biji)
• 2 cups of cleaned young beans
• 4 small new potatoes
• 2 large carrots
• 3 large tomatoes
• 1 large onion (capule)
• 2 cloves of garlic (onion)
• herbs: fennel, sage, basil
• ½ glass of white wine-
• salt and pepper as needed

Preparation:

This dish is traditionally prepared in an Iž lopiž (a clay pot traditionally made on the island of Iž) over an open fire. Nowadays, it is mostly prepared on a stove or stove. Clean, wash, dry and cut the meat into pieces. Pour oil into the pot and brown the finely chopped capule on it, then add the sliced garlic that is fried very briefly. Then add the pieces of cut meat, salt and stew for 20 minutes to half an hour on medium heat. Then add one finely chopped peeled tomato and herbs (which we have in the garden ). In another bowl, cook the vegetables (beans, peas, potatoes, tomatoes) in salted water and when the beans are soft, drain most of the water and add the vegetables to the pot with the meat and mix. Let it boil and then add the wine, cover and cook for a short time on low heat so that the meat and vegetables permeate and thicken. Towards the end, add finely chopped parsley and serve in a bowl.