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dagara, tagara, lamb stew, veal stew, lamb and veal stew, veggie stew | balkanlunchbox.com

Lamb, Veal and Veggie Stew (Dagara)

Dagara is a straightforward lamb and veal stew. First seared on stovetop then baked in a clay pot infused with juices from several vegetables. Each layer of ingredients adds a new dimension to this traditional Balkan delicacy. 
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Servings 6
Calories 614 kcal


  • 4-6 veal cutlets smaller
  • 1 pound lamb ribs
  • 4 potatoes large
  • ½ pound flat green beans
  • 1 garlic head unpeeled
  • 1 onion large
  • 3-4 bell peppers large
  • 1.5 teaspoon seasoned salt or Vegeta
  • 1 teaspoon pepper
  • Oil
  • 2 tablespoon butter sliced or diced


  • Preheat oven to 480°F.
  • Season meat with seasoned salt. Warm some oil in a pan over high heat. Once the oil is very hot, brown meat on each side (approximately 2-3 minutes per side). Remove meat from the pan, and pour remaining oil into a clay pot, or glass bakeware.
  • Cut onion into eight pieces, and place in the pot together with the garlic head. Layer meat around and on top. Deseed peppers, peel potatoes and cut all into quarters lengthwise. Layer on top of meat, and add beans. Cover tightly with lid, or foil (you can make 2-3 holes in foil with a toothpick). Bake for 30 minutes.
  • Lower heat to 390°F and bake another 30 minutes. Uncover and add butter on top. Serve in clay or ceramic bowls.



You'll have about 3 pounds of meat in total.


Sodium: 792mgSugar: 6.1gFiber: 6.1gCholesterol: 199mgCalories: 614kcalSaturated Fat: 9.3gFat: 27.9gProtein: 54.7gCarbohydrates: 33.9g
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