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Stufat de Miel
Romanian Spring Lamb Stew
A traditional Romanian spring lamb stew, celebrated for its fresh flavors of lamb, spring onions, garlic, and a medley of fresh herbs. Typically enjoyed during Easter, it's a vibrant and tender dish perfect for any season.
đ§ Ingredienser
- 1.5 kg Lamb shoulder(cut into 2-inch chunks)
- 4 tbsp Vegetable oil
- 8 bunches Spring onions(whites and greens separated, whites finely chopped, greens sliced)
- 6 cloves Spring garlic(minced (or regular garlic if spring garlic is unavailable))
- 150 ml Dry red wine
- 400 g Chopped tomatoes(canned)
- 100 ml Lamb stock or hot water
- 1 bunch Fresh parsley(chopped)
- 1 bunch Fresh dill(chopped)
- Salt(to taste)
- Black pepper(to taste)
đšâđł Instruktioner
- 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
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
Pour in the red wine and scrape the bottom of the pot to deglaze. Let the wine reduce by half.
- 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
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
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
Taste and adjust seasoning with salt and pepper if needed. Serve hot, traditionally with mÄmÄligÄ (polenta).
đĄ Proffstips
- âIf spring garlic is unavailable, use regular garlic, but be mindful of its stronger flavor.
- âFor a richer flavor, you can add a bay leaf during the simmering process.
- âThis stew can be made a day in advance; the flavors often meld and improve overnight.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include a small amount of tomato paste for added depth of flavor.
- A pinch of marjoram or thyme can be added for an extra herbal note.