Step 1

Using a mortar and pestle

Step 2

place the garlic, flat leaf parsley and fennel seeds and crush to form a paste.

Step 3

In a dutch oven, heat the olive oil and add in the garlic paste, cook until fragrant about 1 minute.

Step 4

Raise the heat and add in the lamb pieces. cook until browned all over.

Step 5

Remove the lamb and season with salt and pepper.

Step 6

Add about 1/2 cup of the milk to the pot and scrape up any browned bits, deglazing the pot for about 2 minutes

Step 7

Add the remaining milk, rosemary, seared lamb and its juices as well as the vegeta and vegetables. Bring to a simmer and then cover and cook until tender about 1 hour and 15 minutes.

Step 8

Using a slotted spoon, transfer the lamb to a bowl and discard the rosemary sprigs.

Step 9

Boil the milk over high heat until reduced by half.

Step 10

Puree the milk sauce in the pot with an immersion blender or in a regular blender. Put the sauce back in the pot and add the lamb back in, simmer until everything is warm.

Step 11

Season with salt and pepper and garnish with parsley

Step 12

Serve warm with some bread and a sopska salad for a delicious Montenegrin meal