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Stufat de Miel

Serves: 2

  • 1 kg boneless lamb shoulder, 2
  • 3 T oil
  • 1 medium onion chopped
  • 1 t sweet Hungarian paprika
  • 2 T tomato puree
  • 1 T wine vinegar
  • 250 milliliter
  • 1 bay leaf
  • 1 t whole black peppercorns
  • 3 whole allspice berries
  • 2 cloves
  • 1 t salt
  • 1 kg small pickling onions (don't substitute)
  • 1 whole head of garlic
  • 1 T flour to thicken

Romanian Lamb Stew with Red Wine. Heat oil in heavy pan. Rub meat in flour. Sear meat on all sides. Remove meat and keep to one side. Lightly brown the choppeD onion in the left-over oil.add tomato puree. Remove from heat. Mix the vinegar, wine, and 250ml water and pour over onion. Sprinkle in paprika. Bring to boil for a minute then add the meat. Put peppercorns, allspice, bay and cloves in a muslin bag. Add salt. Simmer till meat is tender about 40-50 mins. At the same time bring pan of water to boil. Blanch onions for 10-20 seconds. Pour away water. Cut off the tops of the onions, not too much or they'll break up later on. Peel off outer layer of onions. Pull apart the head of garlic. Peel away any papery skin on the garlic cloves. Add onions and garlic to stew. Cook for 35 minutes more. Add some flour (by making a paste with cold water) When adding paste stir slowly and gently once or twice. Cook for 5 minutes more. Now serve with mashed potatoes or polenta. It's very popular back in Romania in the fall ( or any other time!!!)

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