Lamb Stew

Name: Lamb Stew
Cuisine: Romanian
Ingredients: 600 g lean lamb meat (i used hind leg); 1 large onion; 1/2 red bell pepper; 1 teaspoon sweet pepper paste; 1/4 teaspoon harissa (or 1/4 teaspoon chili powder); 1 teaspoon sweet paprika; 1/2 small bunch parsley; salt, pepper; 4 tablespoons oil

March 22, 2010

Simple Recipes Easter Recipes Meat Dishes Lamb Romanian

To quote my husband: "it's superb" 😋 I know it seems incredible that a man used this word, but that's exactly what happened.

For starters, to encourage those who don't like lamb, he's not a big lamb lover either. By blanching and then washing the meat, some of its specific smell was removed, and in the end my stew had the most delicate lamb flavor - you could barely tell what you were eating if you thought about it. If that didn't convince you, you can replace the lamb with veal, definitely veal not beef.

The rest of you who appreciate lamb, I know you'll appreciate this stew due to the simplicity of the ingredients. The recipe is typical of my mother who always knew how to get the tastiest food with ingredients that are available to everyone. And another quality: by cutting small cubes, the meat cooked so well that it simply melts in your mouth.

I'm done with the praise, I can't wait to hear yours. 😊

Ingredients

600 g lean lamb meat (I used hind leg)
1 large onion
1/2 red bell pepper
1 teaspoon sweet pepper paste
1/4 teaspoon harissa (or 1/4 teaspoon chili powder)
1 teaspoon sweet paprika
1/2 small bunch parsley
salt, pepper
4 tablespoons oil

Servings: 4

How to prepare lamb stew

Cut the meat into small cubes (like backgammon dice 😉 ), this way the stew will look better.
Bring plenty of water to a boil and when it boils, add the meat cubes and let them blanch for 5 minutes. Drain using a strainer, then rinse under cold running water and wash well. Set aside the prepared meat.
Heat the oil in a pot and sauté the onion and bell pepper grated on a coarse grater. This is important because this way the sauce will turn out smooth.
When the vegetables have softened, remove the pot from heat, add the meat cubes, a few pinches of salt, a little pepper, harissa (or chili), pepper paste, and paprika. Mix well until the meat is coated with these seasonings. Add 1/4 cup of water and cook. Bring the stew to a boil, reduce heat to low (so the stew just gently bubbles) and cover. Cook for 1 hour. Check the stew every 10-15 minutes, stir it, and when the liquid reduces too much, add a ladle of hot water. For this, keep a small pot with hot water next to your stew pot and use it when needed.
Add the very finely chopped parsley and let it cook for another 10 minutes, still covered.
Serve with mashed potatoes, couscous, or rice.