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Lamb stew and recipe no. 100

Lamb stew and recipe no. 100


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Very tasty Easter recipe, only the smell of garlic with baked lamb is ... amazing. It smells on the whole scale :) The recipe is also here - http://noiinbucatarie.ro/stufat-de-miel/

  • Lamb
  • 5-6 cloves of green garlic
  • 5 tablespoons broth
  • salt
  • pepper
  • Bay leaves
  • oregano
  • green dill
  • green parsley

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Lamb stew and recipe no. 100:

I washed the lamb's hull and put it in the pan.

Cut the garlic into small slices and place it over the lamb (you can chop it into larger strips).

Dissolve the tomato paste in water and put it over the meat, add salt and pepper to taste.

Put bay leaves and sprinkle with oregano. Bake for 50-60 minutes. When ready, add finely chopped dill and parsley.

Good appetite!

Tips sites

1

You can harden the garlic a little, if you want.

2

You can also add different spices for lamb.


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Lamb stew in a cauldron for the Easter meal

Lamb stew is a stewed lamb stew, and cooked in a cauldron gives the best taste! It can also be made from chicken, pork or beef. The traditional recipe for lamb stew is found, especially, in the Muntenia area, but it has spread quickly in other areas of the country.

Ingredient:

  • 1.5 kg bone-in lamb (back, ribs, pieces of meat, neck)
  • 4 bunches of green garlic
  • 4 bunches of green onions
  • 3 good tablespoons of olive oil
  • salt, ground black pepper
  • 100 ml semi-dry white wine (optional)
  • 300 ml tomato juice, homemade broth or canned tomatoes (cubes)
  • a handful of chopped greens (parsley, dill)

The best lamb stew for Easter. Recipe

The tasty lamb stew should never be missing from the Easter table. Here is a recipe that will satisfy even the most demanding tastes.

To get a wonderful lamb stew, you need the following ingredients:

1.5 kg of bone-in lamb (back, ribs, pieces of meat, neck),

4 bunches of green garlic,

4 bunches of green onions,

3 tablespoons olive oil,

100 ml semi-dry white wine (optional),

canned broth or tomatoes (cubes),

chopped greens (parsley, dill).

Remove the excess fat from the meat and cut into suitable pieces, add salt and pepper and sprinkle with olive oil, then leave to cool for a few hours. Cut the onion and garlic into slices.

Heat a pan and fry the pieces of meat, then place in a pan. In the same pan, fry the onion and garlic and quench with 100 ml of white wine. Then pour the tomato sauce and bring to a boil. Add the rest of the chopped garlic leaves and turn off the heat.

Pour the tomato sauce with garlic over the fried pieces and put in the oven for half an hour.


Traditional lamb stew with spinach

The Easter meal cannot be complete without the delicious one traditional lamb stew, a food for the preparation of which you do not have to sacrifice much time. Moreover, it is not necessary to be endowed with an extraordinary culinary talent to be able to prepare this stew.

Here, then, is a simple but tasty recipe for traditional lamb stew!


Chicken stew. A dietary alternative to lamb stew

Not everyone eats lamb. It's a known thing. Some do not like the taste of this type of meat. Others do not consume it for other reasons. Maybe even those related to health.

Lamb, it is known, is a harder to digest meat and more heat. Only 100 grams of lamb contains 200-300 calories.

So, if for some reason, on festive Easter meal you can not put a traditional lamb dish, such as a lamb steak or a lamb stew, not the problem. You can make other choices. And my role is to help you, through the recipes I publish, with such alternative.

So, today's recipe for chicken stew I thought of her just considering this and she is a an equally tasty alternative to the traditional lamb, but somewhat more dietary.

In addition, this recipe has another advantage, that it can be cooked at any time of the year, not just for Easter. Okay, I admit, it's more suitable for spring, when we have plenty and at reasonable prices where to buy green garlic, green onions or fresh leurda. But, this recipe can be made in another season if we really want a food with a lot of greenery.

Chicken meat, unlike lamb, is available all year round and at affordable prices for anyone. In addition to this advantage, today's recipe has another: it is a recipe that can be very well classified in the category quick and easy recipes to make. In 30 minutes you can put on the table of your family a tasty and healthy dish, full of flavor.

In preparing this chicken stew I used a High Oleic oil, 100% Romanian product that comes from the factory of one of the main producers of vegetable oil in Romania, Prutul SA.

High Oleic Oil is a sunflower oil with a content of at least 75% Omega 9 (monounsaturated fatty acid, considered healthy in the diet) and comes from a special variety of sunflower seed bearing the same name internationally (High Oleic).

The first 100% High Oleic bottled sunflower oil in Romania (Spornic Premium) has been launched by the Prutul company since 2015.

Unlike ordinary, sunflower oils, High Oleic oil has superior stability at high temperatures and oxidation. These qualities make it a vegetable oil suitable for baking and frying. E.g, smoking point of Spornic Premium Oil (High Oleic) is 248 ° C.

High Oleic Oil is an oil highly appreciated internationally by the food industry and HoReCa, for its outstanding qualities: a very high flash point, which means stability at very high temperatures but also superior resistance to oxidation and rancidity.

High Oleic Oil it is also versatile in use, keeping the taste and smell unchanged in the case of repeated frying processes at very high temperatures, for a low browning time, ie NOT borrows the taste or smell from one preparation to another. But it can be used successfully any type of preparation: salads, baked goods, fried, fried, etc.

As a matter of fact, for those who may not know, "Prutul" oil factory, from Galați, is the factory with the longest tradition in the production of vegetable oil in Romania. It was founded in 1893, so last year it celebrated 125 years of existence.

An important thing to remember is the fact that sunflower, the raw material from which the vegetable oils from "Prutul" are made, comes from Romanian farmers from all over the country, being purchased directly from them.

Omega 9 fatty acid is a monounsaturated fat, known as oleic acid. Its use lowers cholesterol levels, which implicitly reduces the risk of cardiovascular disease, prevents atherosclerosis (stiffening of the arteries), reduces insulin resistance, improves the functioning of the immune system and protects against certain cancers.


And, because we are already beginning to think about the festive meal on Easter day, in the preparation of this stew recipes I chose to use a chicken breast but chicken pulp can be used just as well. The cooking time will be a little different, but it will certainly be just as tasty.


  • 1.5 & # 8211 1.7 kg of honey pulp
  • 4-5 cloves of garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 100 ml oil
  • salt

We put the washed meat in the tray, sprinkle salt, spices, crushed garlic, pour the oil and put the water up to the level of the meat.

Put in the preheated oven for about an hour, over medium heat until the liquid drops more than half and the meat browns.

serve honey steak with boiled vegetables, in the pan, baked potatoes or your favorite garnish. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, we are waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Lamb stew

Lamb stew

It is not a year that I do not prepare this Lamb Stew for the Holy Easter Holidays, but I do not know how it was that I failed to draw this well-known dish every time. However, I want to write exactly how I prepare it to keep this recipe for my children and after that I will not be able to prepare it for them. I recommend you browse as well Traditional Easter recipes.

Honey Stew Ingredient:

1 kg of lamb
3 green onion bindings
3 bundles of green garlic
1 link green dill
1 large bunch of green parsley
1 dried onion
100 ml oil
salt pepper
1 teaspoon buoy

Preparation Lamb stew:

Cut the dried onion into small pieces. Green onions and green garlic are cut into slices and leaves inclusive. Cut the meat into suitable portions.
Heat the onion on 100 ml of oil, add the portioned meat and season with salt, pepper and paprika.


Now add the onion and chopped green garlic, pour over the water to cover the meat a little and let it boil for about 30 minutes. At the end, add the dill and the green parsley, let it boil and set aside.
Serve hot with fresh bread, and then I recommend you enjoy a Feteasca Neagra or a Cabernet Sauvignon.


Traditional lamb stew recipe! It's done fast!

This lamb stew recipe is delicious and is made in less than two hours.

INGREDIENTS

1.5 kg of lamb with bone
15 green onion bundles
15 bundles of green garlic
300 ml tomato juice
1 tablespoon tomato paste
1 leg of parsley
100 ml oil
1 leg marar
salt
pepper

METHOD OF PREPARATION

Cut the meat into suitable pieces, then wash in plenty of cold water.

Heat the oil in a large saucepan and place the pieces of meat. Add a cup of water and let the meat simmer over medium heat. Discard the foam as many times as necessary.

Peel the onion and garlic, drain the water, and chop them about 3-4 inches and place them over the meat when it is well done and begins to brown. Let simmer for 5 minutes, stirring well.

Now add the tomato paste, tomato juice and a cup of hot water! Season with salt and pepper, put the lid on and simmer for about 15 minutes.

At the end, add the finely chopped dill and parsley, let it boil for two more minutes and turn off the heat.


Wash and clean the lamb well. Place it in a tray and sprinkle salt and pepper over it. Sprinkle with oil, pour the wine and water, put the sliced ​​garlic and rosemary sprigs.

Put the tray in the oven for about an hour at 220 ° C and in the meantime sprinkle the meat and the sauce formed. When the pieces of meat have browned nicely and the sauce has dropped,lamb steak with garlic and rosemary is ready.

Serve hot with your favorite garnish.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".