Šurlice with lamb ragout recipe: the culinary treasure of the island of Krk

Anyone visiting the island of Krk simply has to try authentic Šurlice with lamb ragout. This handmade pasta, traditionally shaped around a knitting needle, is the heart of local gastronomy. Combined with tender lamb from the island’s barren pastures, it makes a dish that perfectly reflects the character of the Kvarner Bay.

Why this Šurlice with lamb ragout recipe is so special

Šurlice are more than just noodles; they are part of the cultural heritage. In this recipe for Šurlice with lamb ragout we combine the rugged aromas of sea salt and the wild herbs the lambs graze on with the softness of homemade pasta. It is the ideal festive meal for anyone who loves Croatia.

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The ingredients for your Šurlice with lamb ragout

For an authentic experience you need high-quality ingredients, ideally bought directly at the markets of Krk or Malinska:

• 500 g šurlice (traditional pasta from Krk)
• 500 g lamb (from the leg or shoulder, diced)
• Vegetables: 1 onion, 2 garlic cloves, 2 carrots, 2 celery sticks
• Sauce base: 1 tin chopped tomatoes, 500 ml meat stock
• Flavour: 250 ml full-bodied red wine, olive oil from Krk, fresh rosemary & thyme
• Seasoning: Salt, pepper, fresh parsley

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Preparation: how to make Šurlice with lamb ragout

To serve: Cook the šurlice al dente and mix them into the sauce so that the pasta can soak up the flavour.

Brown the lamb: Heat the olive oil in a casserole dish. Sear the diced lamb until it turns a dark colour, then remove it briefly.

The aromatic ragout: In the same pot, sauté the onions, garlic, carrots and celery. This is the flavour base for our Šurlice with lamb ragout.

Deglaze & braise: Return the meat to the pot and deglaze everything with red wine. Add the tomatoes, stock and herbs.

Patience pays off: Let the ragout braise for approx. 2 hours over low heat, until the meat is meltingly tender and the sauce has a creamy consistency.