Lamb is typically a fatty meat, so it's often avoided in lower-calorie recipes. However, when cooked slowly like it is in this dish, with its fat trimmed off, the meat is still deliciously tender. While heavy on prep, this Bulgarian dish packs a real flavour punch and is worth the initial effort. You can leave it slowly cooking while you get on with other things.
This recipe is currently only available in our cookbook. You can get it here