👨‍🍳 作り方

1. 1

   Season the lamb chunks generously with salt and pepper. Heat 2 tablespoons of 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 from the pot and set aside.

2. 2

   Add the remaining 2 tablespoons of oil to the pot. Add the chopped white parts of the spring onions and minced spring garlic. Sauté until softened, about 5 minutes.

3. 3

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let the wine reduce by half.

4. 4

   Add the chopped tomatoes and lamb stock (or water). Stir well and bring to a simmer. Return the seared lamb to the pot, along with any accumulated juices.

5. 5

   Cover the pot, reduce the heat to low, and simmer gently for about 1 hour and 45 minutes, or until the lamb is very tender. Stir occasionally, adding a little more stock or water if the stew becomes too dry.

6. 6

   Stir in the sliced green parts of the spring onions, chopped fresh parsley, and dill. Cook for another 10-15 minutes until the greens are wilted and tender.

7. 7

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