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Lamb stew with potatoes

Lamb stew with potatoes

First we wash the meat very well and cut it into smaller pieces (we also put the bones because they taste good). We clean and chop the onion finely (I have an obsession with onions to be finely chopped, my mother-in-law makes stew with sliced ​​onions, if I see pieces of onion I don't touch that food :))).

In a larger saucepan (or kettle if you have it) heat the oil and put the onion to fry.

After the onion has softened a little, add the paprika and mix.

Add the pieces of meat and mix well.

Season with salt and pepper and put warm water over the meat with about 2 fingers and simmer covered over low heat for about 1 hour, depending on how tender the meat is (water will decrease)

In the meantime, we clean and cut the potatoes into larger slices, because they will crush when they boil and form the sauce on the meat, I don't put flour in this stew.

When the meat is almost cooked, add the potatoes, add a little more salt and let it cook covered over low heat for about 35 minutes.

When the potatoes are soft and lightly crushed (you can crush them with a fork to help form the sauce), the stew is ready, seasoned and then served with pickles. Bon appetit!

Baked lamb steak

If you want a refreshing garnish for lamb steak, which can be difficult to digest, we recommend a garnish that combines tabouleh salad with chemical sauce. Specifically, finely chop 2 large tomatoes, a bunch of fresh parsley, 2 sprigs of green onions, 5-6 mint leaves, season with salt, pepper and lemon juice and top to taste with olive oil. Those who want can grate a small clove of garlic and add dried oregano.

  • 3 large red potatoes
  • 3 yellow onions
  • 1 red onion
  • 2 carrots
  • 1 celery root
  • 1 red pepper
  • 25 ml oil
  • 4 l apa
  • 1 yolk
  • 3 tablespoons sour cream
  • 3 tablespoons vinegar
  • dried and crushed tarragon
  • green parsley
  • salt to taste

We prepare the ingredients

I can't give a quantity of tarragon, because I don't have a specific measure, I sprinkle it over the soup, enough to cover the entire surface of the pot.

But it can be added in two portions, tasting the soup.

We clean the roots, wash them well and chop them into cubes.

We peel the potatoes, wash them and chop them into larger cubes.

We bring the rest of the ingredients on the work table, to have them at hand.

Preparation of sour potato soup with tarragon

In the bowl in which we will prepare the soup, heat the oil and at the same time add the onion, carrot and celery.
Sprinkle with a pinch of salt and add a cup of hot water.
Cover the bowl and let the vegetables simmer well.
When they are well soaked (we will try them, tasting them), add the potatoes and peppers, then fill with boiled water.
Cover the bowl again and wait until the potatoes will easily penetrate the fork test and sprinkle the tarragon.
I add the tarragon in the last 10-15 minutes of preparation.
In a bowl, mix the yolk with sour cream and dilute with vinegar.
Add over this mixture, a few tablespoons of hot soup, mix well and pour everything into the bowl, stirring constantly to dilute evenly, without cheese cream.
Leave the pot on the fire for another 5 minutes, then add the salt soup, turn off the heat and add the chopped parsley.
Serve hot soup with hot peppers and no bread, or with a red onion.

Lamb Stew With Potatoes And Rosemary

1. Cut the lamb into pieces. Cut the potatoes into 1 cm cubes and heat the oil in a large pan. Add the potatoes and fry for 5 minutes. Cut the garlic and onion and set aside. Cut the kale, scald, drain and set aside.

2. Cook the potatoes for 10 minutes, stirring the pan occasionally, until golden. Season, then set aside. Season the lamb and add it to the pan. Cook for 2 minutes on each side. Put on a plate.

3. Add oil to the pan and fry the onion, garlic and rosemary for 8-10 minutes until softened, stirring occasionally. Add vinegar, then add kale and simmer for 2 minutes. Add the lamb and potatoes, then season. Serve with lemon slices.

Traditional lamb stew with potatoes served with polenta and pickled gogonele salad

  • Traditional Lamb Stew with Potatoes (Maria Matyiku / Epoch Times) Traditional Lamb Stew with Potatoes
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Add a teaspoon of paprika and cut meat (Maria Matyiku / Epoch Times) Add a teaspoon of paprika and cut meat
  • Cover the pot with a lid and simmer (Maria Matyiku / Epoch Times) Cover the pot with a lid and simmer
  • When the meat is almost cooked add the diced potatoes (Maria Matyiku / Epoch Times) When the meat is almost cooked add the diced potatoes
  • Remove from the heat and sprinkle with finely chopped green parsley (Maria Matyiku / Epoch Times) Remove from the heat and sprinkle with finely chopped green parsley
  • Serve with polenta and pickle salad (Maria Matyiku / Epoch Times) Serve with polenta and pickle salad

Here is a traditional recipe for lamb or mutton stew, which many of us know from our grandmothers. Served with polenta and pickles, you will enjoy a very tasty traditional lunch with your loved ones.


1 kg of lamb or mutton,

a white onion,
a teaspoon of paprika,
salt and pepper to taste,
2 bay leaves,
½ kg of potatoes,
1 tablespoon flour or starch (optional),
a few sprigs of green or dried parsley


The meat is washed in cold water, then cut into smaller pieces. Also, the fat that is thicker is removed.

Finely chop the onion, then fry in a little oil until it becomes glassy. Then add a teaspoon of paprika and the meat cut into pieces. Continue mixing the meat, turning on all sides, until it catches a thin crust, then pour water, so that it covers the meat well.

Put the bay leaves, salt and pepper, then cover the pot with a lid and simmer. Check from time to time and if the sauce drops too much, add a little more hot water.

When the meat is almost cooked, add the potatoes cut into small cubes, add salt if necessary, then let it boil until the potatoes are cooked.

If the sauce is too thin, it can be thickened with a tablespoon of flour mixed with cold water. Remove from the heat and sprinkle with finely chopped green parsley.

The stew is served with polenta and cream if you like, along with a pickle salad (gogonele, cucumbers, donuts, sauerkraut, etc.).


Lamb can also be present in appetizers, which you can bring to the table before the main course, especially if your loved ones are big lovers of pies. Here you can find the recipe for pie stuffed with lamb . An even more attractive option, and also easy to serve, is the recipe for lamb wallets .

Another ingenious appetizer idea is a meat-filled roll, a versatile dish that can be served either as an appetizer or instead of traditional steak. We offer you a recipe guaranteed by Chef Doru Serban that you will surely adore. See how you prepare roll with lamb .

Finally, we must not forget the delicious drob, a dish that can be made very well of beef and pork , but specific to the Easter Holidays remains lamb liver .

Honey steak

If you spend Easter in a traditional style, you certainly don't want to miss the juicy steak either. And in this case you have several options, because you can either cook leg of lamb , flavored with rosemary, or you can prepare some delicious chops. Do you rather like conservative and simple recipes? Then choose from several recipes, such as lamb chops with thyme , muscle with cheese , both classic recipes.

Do you want to try a recipe with oriental flavor or something more modern and surprise your guests with a unique recipe? Recipes for lamb chops with hazelnuts or lamb chops in pistachio crust surely they will be the culinary stars on the Easter table.

If you still prefer foods richer in sauce, instead of steak you could prepare one lamb stew , or you could even try one Transylvanian lamb stew .

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Pork stew with potatoes and tomato sauce & # 8211 simple recipe

Pork stew with potatoes and tomato sauce & # 8211 simple recipe. Pork stew with potatoes and tomato juice. A simple and quick recipe. A potato dish with meat and tomato sauce or broth, very fragrant and tasty. Pork meat can be used successfully in this recipe.

Pork stew with potatoes and tomato sauce is an alternative to the classic paprika or at pörkölt. I admit that the version of paprika with a lot of paprika (paprika and / or hot peppers) and cumin suits me better, but I also eat this stew with tomato juice with great pleasure.

In Transylvania and Banat we don't really use tomato juice for this type of food, but we flavor and color it with paprika. Of course they do not have the sour taste of those prepared with tomatoes and that is why we eat them with fermented cream. But let's change the culinary repertoire a bit and try other dishes with sauce!

This stew is a modest food that does not require any complicated cooking techniques or sophisticated ingredients. A daily food, perfect if you have to cook for 2-3 days and you have to reheat the food.

You can also find a variant of pork rib stew with potatoes & # 8211 recipe here, made by Oana. She puts the kapia pepper in the stew and I put carrots.

The quantities below are for approx. 4-6 servings of pork stew with potatoes and tomato sauce.

If you like it, share it with your friends!


700g pipote
250g bacon
2 onions
8 medium carnations
4 carrots
200ml broth
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Chilly optional
Fresh dill
Frying oil

Method of preparation:
We clean the carrots, wash them and cut them into rounds.

We peel the potatoes, wash them and cut them into cubes.

Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.

After they have boiled, take out the carrots and potatoes in a strainer and let them drain.

We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.

Cut the bacon into slices and fry it in another pan with a little oil. Let it, until it takes on a slightly reddish color.

After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.

We clean and wash the pipettes, then let them drain a little in a strainer.

In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.

After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.

Towards the end, add the potatoes and carrots cooked beforehand, add more water to cover them & # 8211 if needed.

Add melted cheese.

Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.

At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.