A Taste of Spring Romanian Lamb Stew with Green Garlic Stufat de Miel
Details
This traditional Romanian stew is a true celebration of spring, featuring tender lamb and an abundance of fresh green garlic. It's a hearty, aromatic dish that brings the vibrant flavours of the season right to your table.
Ingredients
Instructions
Season the lamb pieces with salt and pepper. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, then set aside.
In the same pot, add the remaining 2 tbsp of olive oil. Sauté the chopped white and light green parts of the spring onions and green garlic until softened, about 5-7 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half. Return the lamb to the pot, then add the chopped tomatoes and stock. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the lamb is tender.
Stir in the chopped fresh parsley and dill. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, traditionally with polenta.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Authentic Colombian Garlic Sauce Recipe (Salsa de Ajo)
Bring the vibrant street food culture of Bogotá straight to your table with this incredibly creamy, tangy, and punchy Colombian garlic sauce. Perfectly balanced with fresh lime and cilantro, it is the ultimate companion for crispy patacones, yuca fries, or grilled meats.
Authentic Egyptian Garlic Dip Recipe (Creamy Tomiya)
Bring the vibrant streets of Cairo to your table with this authentic Egyptian garlic dip, known locally as Tomiya. Silky, fluffy, and intensely garlicky, this egg-free emulsion uses a traditional starch-base (or potato) technique to guarantee a perfectly stable, cloud-like texture every single time. It is the ultimate companion for grilled meats, warm pita, or a late-night shawarma craving.