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Stufat de Miel cu Usturoi Verde și Ceapă Verde
A traditional Romanian spring lamb stew, celebrating the fresh flavors of the season with tender lamb, abundant green garlic, and spring onions, often prepared during Easter. It's a light yet flavorful dish, typically served with polenta.
🧂 Składniki
- 1.5 kg Lamb with bone (neck or shoulder)
- 3 bunches Spring onions(separated whites from greens, greens thinly sliced)
- 3 bunches Green garlic(separated whites from greens, greens thinly sliced)
- 3 tbsp Vegetable oil
- 150 ml Dry red wine
- 1 can (400g) Chopped tomatoes
- 100 ml Lamb stock or hot water(optional, for a more liquid sauce)
- 1 bunch Fresh parsley(chopped, for garnish)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instrukcje
- 1
Take the lamb out of the fridge one hour before cooking. Season with salt and pepper and let it reach room temperature.
💡 Wskazówki profesjonalistów: This ensures even cooking. - 2
Separate the whites from the greens of the spring onions and green garlic. Chop the whites finely and thinly slice the greens.
💡 Wskazówki profesjonalistów: The whites will be sautéed, while the greens will be added towards the end for freshness. - 3
Heat vegetable oil in a large oven-proof pan or Dutch oven over medium-high heat. Sear the lamb pieces in batches until golden brown on all sides. Remove the lamb and set aside in an ovenproof tray.
- 4
In the same pan, sauté the whites of the spring onions and green garlic until softened.
- 5
Pour in the red wine and increase the heat, allowing the alcohol to evaporate.
- 6
Add the chopped tomatoes to the pan and simmer the sauce until slightly thickened. If needed, add lamb stock or hot water for a more liquid sauce.
- 7
Turn off the heat and stir in the sliced greens of the spring onions and green garlic. Pour the sauce over the seared lamb in the ovenproof tray, ensuring the meat is well coated.
💡 Wskazówki profesjonalistów: This step adds the fresh, aromatic flavors of the greens. - 8
Cover the tray with a lid or aluminum foil and bake in a preheated oven at 180°C (356°F) for about 1 hour and 45 minutes, or until the lamb is tender.
- 9
Uncover the tray for the last 10 minutes of baking.
- 10
Remove from the oven, garnish with freshly chopped parsley, and serve hot.
💡 Wskazówki profesjonalistów: Traditionally served with polenta, pickles, or pickled cabbage.
💡 Wskazówki profesjonalistów
- ✓Using lamb with bone adds more flavor to the stew.
- ✓Ensure not to overcrowd the pan when searing the lamb to achieve a good crust.
- ✓Adjust the amount of liquid to your preferred sauce consistency.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other spring vegetables like young carrots or leeks.
- For a richer flavor, a tablespoon of tomato paste can be added with the chopped tomatoes.