Romanian lamb pot roast with red wine, spring onions and fresh garlic. “Stufat”.
Although I’m calling this a pot roast, it’s really something else. Something between a stew and a roast, with some braised tendencies in the middle.
It starts on the stove and open flame, and finishes in the oven. Like a stew. But it has large pieces of meat, like a pot roast.
Well, it’s a Romanian lamb pot roast, so called “Stufat”.
Edit. 2017. Here’s a short video of this braised lamb in white wine recipe.
- lamb meat in pieces, ribs, leg, back, shoulder, approx 1,5kg
- 5-6 garlic cloves
- 1 large onion
- 3-4 carrots
- 250ml wine (white or red)
- 100ml oil
- 3-4 spoons white flour
- salt&pepper, thyme
- 1 bunch spring onions
- 1 bunch fresh garlic
- Dust the meat pieces in flour, shake the excess off and fry on all sides in the hot oil until a nice and golden crust forms on the top of the meat.
- Slice the carrots, dice the onions and thinly slice the garlic. Add to the pan and sweat for a few minutes until soften a bit.
- Pour on a glass of wine (I've used red, but a nice full flavor white can do as well), and a glass of water.
- Season with salt and pepper to taste. A pinch of thyme now does quite a lot of good to the lamb. Also a bay leaf or two can be added, and by preference a stock cube.
- Cover and put the pot into a hot oven (180C) for one hour, turning the meat on the other side after the first 30 minutes.
- The sauce will thicken from the flour, the meat will be soft and juicy, so what remains is to add a whole bunch of spring onions and fresh garlic over just before serving.
Nice roasted potatoes and a simple salad complement well this dish, also, since red wine was used in the cooking, why not finish the rest of the bottle with it…
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