Lamb stew
By: Kryss   |    Personal travel concierge for Romania | Azzurytt
January 28, 2013   |   0 Comments


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 !”

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