👨‍🍳 تعليمات

1. 1

   Season the lamb pieces generously with salt and pepper. Let them come to room temperature for about an hour before cooking.

   💡 نصائح احترافية: Bringing the lamb to room temperature ensures even cooking.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until golden brown on all sides. Remove the lamb and set aside.

   💡 نصائح احترافية: Do not overcrowd the pan; searing in batches creates a better crust.
3. 3

   Add the white parts of the spring onions and spring garlic to the same pot. Sauté until softened, about 5-7 minutes.

4. 4

   Add the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce by half.

5. 5

   Stir in the canned chopped tomatoes, lamb stock (or water), and the green parts of the spring onions and spring garlic. Bring to a simmer.

   💡 نصائح احترافية: If the sauce seems too thick, add a little more stock or water.
6. 6

   Return the seared lamb to the pot. Cover and simmer gently for about 1 hour and 45 minutes, or until the lamb is very tender.

7. 7

   Uncover the stew for the last 10 minutes of cooking to allow the sauce to thicken slightly. Stir in the chopped fresh parsley.

8. 8

   Taste and adjust seasoning with salt and pepper if needed. Serve hot, traditionally with mămăligă (polenta).

   💡 نصائح احترافية: Pickled cabbage or pickles also make a great accompaniment.