Lamb stufat with spring onions

Name: Lamb stufat with spring onions
Ingredients: 500 g lamb shoulder (3 cm cubes); 10 bunches spring onions; 10 bunches green garlic; 4 tablespoons oil; 480 ml water; 2 teaspoons flour; 2 tablespoons tomato paste; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g parsley

Meat - Lamb stufat with spring onions by Anca C. - Recipia

Lamb stufat with spring onions is a Romanian stew, gently braised with spring onions and garlic, then thickened with a little flour and tomato paste. The sauce stays thick enough to coat the pieces of meat, with soft greens mixed through. When I buy lamb, I mostly look at how evenly the pieces are cut, so they all turn tender at the same time. Prep: 30 minutes. Cook: 92 minutes. Total time: 122 minutes. Serves: 2. Approximately 1100 kcal and 50 g protein per serving.

Ingredients

500 g lamb shoulder (3 cm cubes)
10 bunches spring onions
10 bunches green garlic
4 tablespoons oil
480 ml water
2 teaspoons flour
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon ground pepper
15 g parsley

Preparation

1. Clean the spring onions and green garlic, separate the white parts from the leaves and cut them up. Heat 2 tablespoons of oil in a saucepan and sauté the white parts for 5 minutes, then transfer them to a plate. 2. Sauté the chopped leaves in the remaining oil for 4 minutes, until softened. Put them on the same plate. 3. Heat the other 2 tablespoons of oil in the same saucepan. Brown the lamb pieces for 8 minutes, turning them until they are browned on several sides. 4. Pour in 240 ml water, cover the saucepan and braise for 45 minutes, until the meat is almost tender. 5. Mix the flour and tomato paste with another 240 ml water, then pour it over the meat. Add the sautéed onions and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook for another 30 minutes, until the sauce thickens and the meat is tender. 6. Finely chop the parsley and sprinkle it over the dish before serving.

Notes

For a gluten-free version, replace the 2 teaspoons of flour with 1 teaspoon cornstarch mixed with 2 tablespoons cold water and stirred into the gently simmering sauce; wheat flour is the allergen here. It goes well with soft polenta, which soaks up the sauce on the plate. I start cooking it well ahead of the meal, since lamb pieces larger than 3 cm may need another 10-15 minutes to become tender. When buying it, choose shoulder meat with a little fat between the fibers, not a completely lean piece. The spring onions should have firm white parts and leaves that are not wilted; if the bunches have thick stalks, cut them smaller than the green parts. Older green garlic has fibrous stalks, which can be finely chopped along with the rest. Store the cooled dish in a sealed container in the refrigerator for up to 3 days. When reheating, stir over low heat and add a little water if the sauce has thickened too much.