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Moldovan Lamb Stew with Herbs
A hearty and aromatic lamb stew, typical of Moldovan cuisine, featuring tender lamb simmered with root vegetables and fresh herbs. This dish is often enjoyed during colder months and is traditionally served with crusty bread for dipping.
đ§ Ingredienser
- 1.5 kg Lamb shoulder(cut into 5cm cubes)
- 3 tbsp Sunflower oil
- 2 large Onions(coarsely chopped)
- 3 medium Carrots(peeled and cut into 2cm chunks)
- 2 medium Parsnips(peeled and cut into 2cm chunks)
- 6 cloves Garlic cloves(minced)
- 1/2 cup Fresh parsley(chopped)
- 1/4 cup Fresh dill(chopped)
- 2 tbsp Fresh lovage(chopped (optional, or use celery leaves))
- 2 pieces Bay leaves
- 1.5 l Water
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Heat sunflower oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
đĄ Proffstips: Ensure the pot is large enough to hold all ingredients comfortably. - 2
Add the lamb cubes and brown them on all sides. Do this in batches if necessary to avoid overcrowding the pot.
- 3
Remove the browned lamb and set aside. Add the chopped onions to the pot and sauté until softened and lightly golden.
- 4
Add the carrots and parsnips to the pot and cook for another 5 minutes, stirring occasionally.
- 5
Stir in the minced garlic, chopped parsley, dill, and lovage (if using). Cook for 1 minute until fragrant.
- 6
Return the browned lamb to the pot. Add the bay leaves, water, salt, and pepper. Bring the stew to a boil.
đĄ Proffstips: Season generously with salt and pepper. - 7
Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender.
đĄ Proffstips: Stir occasionally to prevent sticking. - 8
Taste and adjust seasoning if needed. Remove the bay leaves before serving.
đĄ Proffstips: The stew should be rich and flavorful. - 9
Serve hot, traditionally with crusty bread for dipping.
đĄ Proffstips: Can also be served with mÄmÄligÄ (polenta).
đĄ Proffstips
- âFor a richer flavor, you can add a tablespoon of lard or butter when sautĂ©ing the onions.
- âIf you prefer a thicker stew, you can remove the lid during the last 30 minutes of simmering to allow some liquid to evaporate.
- âLovage can be substituted with celery leaves for a similar aromatic quality.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like potatoes or turnips.
- For a touch of acidity, add a tablespoon of white wine vinegar in the last 30 minutes of cooking.
- A pinch of smoked paprika can add a subtle smoky depth.