Traditionally cooked in Romania for Easter meals, this recipe is also suitable during the cold months of winter.
Ingredients: 2˝ 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 (˝ pound); 2 small yellow summer squash (˝ pound); ˝ pound green beans; 1˝ 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 ˝ 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 !”
You can find more traditional Romanian recipes on: http://yourpersonaltravelconciergeinromania.wordpress.com/category/anews/dsavory/