Imagine a dish that captures the rustic essence of Romanian countryside cooking, where tender lamb melts in your mouth and rich, aromatic spices tell a story of centuries-old culinary traditions. This Romanian Lamb Stew (Tocanita de Miel) is not just a meal—it's a culinary journey that transforms simple ingredients into a symphony of flavors that will warm your soul and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Romanian
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into cubes
- 2 onions, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 4 garlic cloves, minced
- 1 can diced tomatoes
- 2 cups beef broth
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the ingredients by cutting lamb into 1-inch cubes, ensuring even sizing for consistent cooking. Pat the meat dry with paper towels to promote better browning.
- Season lamb cubes generously with salt, pepper, and paprika. Allow meat to sit at room temperature for 15 minutes to absorb seasonings.
- Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add a small amount of cooking oil and brown lamb cubes in batches, creating a deep golden crust on all sides. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and sauté chopped onions until translucent and slightly caramelized, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Return browned lamb to the pot and add sliced carrots, diced tomatoes, and beef broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the stew cook slowly for approximately
- 5 to 2 hours, stirring occasionally.
- After 1 hour of cooking, add cubed potatoes to the stew. Continue cooking until lamb is tender and potatoes are soft.
- Taste and adjust seasoning with additional salt and pepper as needed. The stew should have a rich, deep flavor with tender meat.
- Remove from heat and let the stew rest for 10-15 minutes to allow flavors to meld together.
- Garnish with freshly chopped parsley before serving. Traditionally served hot with crusty bread or polenta.
Tips
- Choose the Right Cut: Select lamb shoulder or leg for the most tender and flavorful results. The marbling will help keep the meat moist during the long, slow cooking process.
- Browning is Key: Take your time when browning the lamb. This step develops deep, complex flavors that are crucial to the stew's rich taste. Don't overcrowd the pan—brown in batches for the best caramelization.
- Low and Slow is the Secret: Patience is essential. The long, slow cooking breaks down tough muscle fibers, resulting in incredibly tender meat that practically falls apart.
- Herb Enhancement: While parsley is traditional, consider adding fresh thyme or rosemary during cooking for an extra layer of aromatic depth.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestion: Pair with traditional Romanian polenta (mămăligă) or crusty bread to soak up the delicious sauce. A robust red wine complements the rich flavors perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 115mg
