650 g lamb
250 g carrots
100 g onions
2 tbsp butter
2 tbsp tomato paste
125 ml white wine
250 ml lamb stock
2-3 thyme springs
Cut lamb into medium sized cubes and carrots in halves, finely chop onions. In a pot heat the butter, fry the onions.
Add the carrots and lamb cubes and cook for another 2-3 minutes. Stir in tomato paste and wipe with white wine.
Add lamb stock and season with bay leaf, thyme, salt and pepper. Cook for one or two hours until the sauce thickens.
Bakalca is usually served to žlikrofi (filled pasta).
Bakalca is an old dish which comes from Idrija. At the beginning it was cooked with mutton, today bakalca is normally made with lamb.
To make the sauce thicken well, it is necessary to cook it with bone broth. For thickening (on the usual broth) one can stir in a small amount of flour.