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Stufat de Miel cu Prune
Romanian Lamb and Plum Stew
A rich and flavorful lamb stew, Stufat de Miel cu Prune, combines tender lamb with the sweet and tart notes of plums, creating a unique and comforting dish. This slow-cooked stew is a delightful exploration of Romanian culinary traditions, balancing savory and fruity elements.
🧂 Ainekset
- 1 kg Lamb shoulder or leg, cut into 1.5-inch cubes
- 3 tbsp Olive oil
- 2 Large onions, chopped
- 4 Garlic cloves, minced
- 250 g Dried plums (prunes), pitted
- 750 ml Lamb or beef stock
- 2 tbsp Tomato paste
- 2 Bay leaves
- 3 Fresh thyme sprigs
- to taste Salt
- to taste Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Ohjeet
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove the lamb from the pot and set aside.
💡 Ammattilaisvinkit: Browning the lamb in batches ensures a good sear, which adds depth of flavor. - 2
Reduce the heat to medium. Add the chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pot as you cook the onions. - 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
💡 Ammattilaisvinkit: Toasting the tomato paste intensifies its flavor. - 4
Return the browned lamb to the pot. Pour in the lamb or beef stock, add the dried plums, bay leaves, and thyme sprigs. Bring the liquid to a simmer.
💡 Ammattilaisvinkit: Ensure the liquid almost covers the lamb; add a little more stock or water if needed. - 5
Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the lamb is very tender. Stir occasionally.
💡 Ammattilaisvinkit: Low and slow cooking is key to tender lamb. - 6
Once the lamb is tender, remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
💡 Ammattilaisvinkit: The plums will have softened and released their juices, thickening the sauce naturally. - 7
Serve the lamb and plum stew hot, garnished with fresh chopped parsley. It pairs well with mashed potatoes, crusty bread, or a simple side salad.
💡 Ammattilaisvinkit: This stew can be made a day ahead; the flavors meld beautifully overnight.
💡 Ammattilaisvinkit
- ✓If using fresh plums, ensure they are ripe and sweet. You may need to adjust the sweetness with a touch of honey if they are too tart.
- ✓For a spicier version, add a pinch of red pepper flakes along with the garlic.
- ✓The stew can also be made in a slow cooker on low for 6-8 hours.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add root vegetables like carrots or parsnips during the last hour of cooking.
- A splash of red wine can be added with the stock for extra depth of flavor.
- Serve with a dollop of sour cream or yogurt for a creamy contrast.