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Stufat de Miel Românește
Romanian Spring Lamb Stew
A traditional Romanian spring lamb stew that celebrates the season with tender lamb and fresh herbs. This hearty dish is often prepared for Easter and is best served with polenta.
🧂 Ainekset
- 1 kg Lamb shoulder or leg(cut into 2-inch pieces)
- 2 tbsp Vegetable oil
- 2 bunches Spring onions(whites and greens separated, chopped)
- 2 bunches Spring garlic(whites and greens separated, chopped)
- 1 can (400g) Canned chopped tomatoes
- 150 ml Dry red wine
- 100 ml Lamb stock or water
- 1 bunch Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Season the lamb pieces generously with salt and pepper. Let them come to room temperature for about an hour before cooking.
💡 Ammattilaisvinkit: Bringing the lamb to room temperature ensures even cooking. - 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.
💡 Ammattilaisvinkit: Do not overcrowd the pan; searing in batches creates a better crust. - 3
Add the white parts of the spring onions and spring garlic to the same pot. Sauté until softened, about 5-7 minutes.
- 4
Add the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce by half.
- 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.
💡 Ammattilaisvinkit: If the sauce seems too thick, add a little more stock or water. - 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
Uncover the stew for the last 10 minutes of cooking to allow the sauce to thicken slightly. Stir in the chopped fresh parsley.
- 8
Taste and adjust seasoning with salt and pepper if needed. Serve hot, traditionally with mămăligă (polenta).
💡 Ammattilaisvinkit: Pickled cabbage or pickles also make a great accompaniment.
💡 Ammattilaisvinkit
- ✓Using spring onions and spring garlic adds a fresh, seasonal flavor.
- ✓The slow simmering process is key to tender lamb.
- ✓This stew can be made a day ahead; the flavors meld beautifully overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of dried marjoram or thyme along with the other herbs.
- For a richer sauce, a tablespoon of tomato paste can be added with the chopped tomatoes.