Lamb stew

Lamb stew with a hint of spring

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Servings: 4

Lamb stew is a traditional dish, full of flavor and history, that brings not only delicious tastes but also childhood memories, when family meals were celebrated with dishes cooked with love. This recipe I will share with you combines tender lamb meat with fresh vegetables and aromatic herbs, resulting in a perfect dish for cool days and special occasions.

Ingredients

- 800 g lamb meat (ribs)
- 1 onion
- 1 bunch of green onions
- 1 bunch of fresh parsley
- 50 ml palm oil (or regular oil)
- 2 teaspoons sweet paprika
- pepper, salt, to taste
- 2 cloves of garlic
- sprigs of dill for decoration

Necessary utensils

- Deep pot
- Wooden spoon
- Knife
- Chopping board
- Grater (for garlic)
- Pot for blanching the meat

Step by step

Step 1: Preparing the meat

To achieve a lamb stew with a fine texture and intense flavor, start by cleaning the meat of any membranes. This step is essential to avoid an unpleasant taste. Once you have cleaned the meat, blanch it in boiling water for a few minutes. This method not only removes impurities but also helps to tenderize the meat.

Step 2: Sautéing the vegetables

In a deep pot, heat the palm oil (or your preferred oil) over medium heat. Add the cleaned and finely chopped onion along with the sliced green onions. Sauté the vegetables gently until they become translucent and aromatic, about 5-7 minutes. Adding the sweet paprika now will give a touch of color and deep flavor to your stew.

Step 3: Cooking the meat

Once the onion is well sautéed, add the lamb meat. Sear the meat lightly, stirring constantly to brown it evenly on all sides. This step is crucial to seal in the juices and achieve a juicy stew.

Step 4: Boiling the stew

After the meat is browned, add enough water to cover the meat (about 1-1.5 liters). Let the stew simmer over low heat for about 1 hour. Remember to check occasionally and add water if necessary. By the end of this step, the meat should be tender and easily shredded with a fork.

Step 5: Thickening the sauce

To thicken the sauce, mix a tablespoon of white flour with a little cold water to avoid lumps. Add this mixture to the pot and stir well. Let the stew come to a boil a few times, and the sauce will become creamy and delicious.

Step 6: Final seasoning

Add the 2 crushed garlic cloves and mix well. Taste and adjust with salt and pepper as desired. Turn off the heat and sprinkle fresh herbs, parsley, and dill, which will add a touch of freshness to your dish.

Serving

Lamb stew is delicious served alongside warm polenta, which will absorb the flavorful sauce. A fresh green salad (lettuce, onion, tomatoes) or pickles will perfectly complement the meal. Don’t forget to decorate the plate with sprigs of dill for an appetizing look!

Tips and variations

If you want to bring a bit of variety to the recipe, you can experiment with different vegetables, such as carrots or bell peppers, adding them alongside the onion. You can also replace the palm oil with extra virgin olive oil for a richer taste and a Mediterranean note.

Nutritional benefits

Lamb meat is an excellent source of high-quality proteins, essential for tissue regeneration, and contains a good amount of vitamins and minerals, such as zinc, iron, and vitamin B12. This dish is ideal for a hearty meal, but don’t forget to balance it with fresh salads and complex carbohydrates like polenta.

Frequently asked questions

Can I use another type of meat?
Yes, you can substitute lamb with beef or chicken, adjusting the cooking time according to the type of meat.

What type of wine pairs well with this stew?
A dry red wine or a well-chilled rosé will enhance the flavors of the stew.

How long can the lamb stew be stored?
It can be kept in the fridge for 2-3 days, and the taste gets even better the next day when the flavors have melded.

This lamb stew is not just a delicious dish, but also a way to bring family and friends together around the table. Cook with love, experiment with ingredients, and don’t forget to enjoy every moment spent in the kitchen! Enjoy your meal!

 Ingredients: 800 g lamb meat (ribs), 1 dried onion (from this autumn), 1 bunch of green onions, 1 bunch of fresh parsley, 50 ml palm oil (I haven't used this oil for a long time, but I am very satisfied; of course, regular oil can also be used), 2 teaspoons paprika, pepper, salt, sprigs of dill for decoration.