Thursday, February 28, 2008

Lamb Stew

Lamb stew is generally made from lamb's chops but you can use any part of lamb cut in nice pieces. In our family lamb stew is eaten on the second day of Easter and never again in the whole year.

  • 1kg lamb chops/meat
  • 30-40 green onions
  • 15-20 green garlic
  • 2 tbs. minced green parsley
  • 2 tbs. minced dill
  • 1 tbs. flour
  • 2 tbs. oil
  • ½ glass red wine
  • 5 tbs. tomato juice
  • salt
  • Chop the white part of onions and garlic. Soak the tails in boiling water. Let them cool for a while. Then knot each tail of onion and garlic like an eight. Fry them in a little bit of oil, but keep them green.
  • Cut the chops in pieces and made them nice and brown over a fire (with one tablespoon of oil). Add the chopped white part of verdures. Add the flour and mix. Add tomato juice wine (optional) and salt.
  • After it boils move it in the oven and let it boil on slow heat for an hour. When it is ready spread the minced greens over and serve it with mamaliga and garden lettuce salad.
Lamb stew recipe ingredients are for 4 portions.

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