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Stufat de Miel cu Mărar
Romanian Spring Lamb Stew with Dill
A fragrant and tender spring lamb stew, traditionally made with young lamb, abundant fresh dill, and green onions. This dish captures the essence of Romanian spring cuisine, often prepared around Easter.
🧂 Ingrédients
- 1 kg Lamb shoulder or neck(cut into 2-inch chunks)
- 2 tbsp Vegetable oil
- 8 bunches Spring onions(white and green parts separated, chopped)
- 4 cloves Garlic(minced)
- to taste Salt
- to taste Black pepper
- 1 cup Fresh dill(finely chopped)
- 3 cups Water
- 2 tbsp All-purpose flour
- 4 tbsp Tomato paste
👨🍳 Instructions
- 1
Season the lamb chunks generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb and set aside.
- 2
Add the white parts of the spring onions to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
In a small bowl, whisk together the water, flour, and tomato paste until smooth. Pour this mixture into the pot with the onions and garlic. Stir well to combine.
- 4
Return the seared lamb to the pot. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for about 1 hour to 1 hour 15 minutes, or until the lamb is tender.
- 5
Stir in most of the chopped fresh dill and the green parts of the spring onions. Cook for another 5-10 minutes until the dill has wilted and the flavors have melded.
- 6
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with the remaining fresh dill.
💡 Conseils de pro
- ✓This stew is traditionally made with spring onions and spring garlic for a milder, fresher flavor. If unavailable, use regular garlic and green onions.
- ✓Serve with mămăligă (Romanian polenta) for an authentic experience.
- ✓The stew can be made ahead of time; the flavors often deepen overnight.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of dry white wine during the sautéing of the onions.
- A small amount of chopped sorrel can add a pleasant tartness.