Lamb stew



Traditionally cooked in Romania for Easter meals, this recipe is also suitable during the cold months of winter.

Ingredients: 2½ pounds boned shoulder of lamb; 1 cup sliced onions; 6 tablespoons olive oil or salad oil; 2 medium-sized green sweet peppers; 1 small eggplant (½ pound); 2 small yellow summer squash (½ pound); ½ pound green beans; 1½ cups sliced okra; 2 medium-sized tomatoes, sliced; 2 teaspoons salt; 1 teaspoon paprika; Dash cayenne.

Preparation: Trim off and discard excess fat from lamb. Cut meat into 1 inch cubes and brown with onions in 2 tablespoons of the oil. Set aside. Cut green peppers into strips ½ inch wide. Peel and dice eggplant. Dice unpeeled squash. Cut beans into 1 inch pieces. Brown all vegetables except tomatoes in oil. Put into a 2-quart casserole in this order: lamb, vegetables and tomatoes sprinkling each layer lightly with salt, paprika and cayenne mixed together. Repeat, using remaining meat and vegetables. Cover casserole and cook in a preheated moderate oven (3500 F.) 1 hour or until meat is tender. Bring to the table in the casserole. Makes 6 to 8 servings.

“Pofta buna !”

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Cristina Paraschiv

Personal travel concierge and designer of exquisite experiences in Romania, Kryss has extensive knowledge about this less known destination. For the last over 18 years spent in hospitality field she enjoyed exploring countries like Malta, Germany, Austria and Czech Republic as much as revealing to others where and when to come on her native land to get the utmost of the still lively traditions, ...(Read More)

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