December 17, 2013

Creamy Lamb Ragout (Tocanita de miel)

One might think, lamb dishes are only for Easter, but when it comes to my husband and my son-in-law, they both think, I don't make lamb often enough. They just don't seem to understand, there are so many other dishes I'd like to make, I simply forget about the lamb  : -)
                                                                                                                                                                 
This is one from my heritage main-dish recipes we call, "Tocanita" in Romanian. Some people might not fully appreciate lamb dishes due to the stronger taste. The use of fresh chopped dill in this recipe makes this a great tasting lamb dish. Thick, hearty stew made with chopped onions, lamb meat, herbs and spices, cooked slowly on a medium-low heat until meat becomes tender. Delicious!

It also taste great reheated next day after allowing flavours to develop. Serve with mashed potatoes,  or over  steamed rice.

Enjoy!                                                                                                


lamb-stew 

Ingredients:
1 onion, chopped
2 tbsp. oil
1-1/2 lb. (675 gr.) Lamb meat, sliced (or 2 lb. or 900 gr. lamb chops)
1 tsp. sea salt
1 tsp. paprika
1/2 tsp. seasoning salt
2-3 tbsp. freshly chopped parsley
1 tbsp. dill
1/4 tsp. freshly ground black pepper

Sauce:
2 tbsp. flour
2 tbsp. sour cream
1/2 cup water

Directions:
Sautee chopped onions in the oil until becomes translucent. Add meat and continue sautéing, stirring with the onion to coat, for about 2 minutes.

Add salt, paprika and seasoning salt; stir meat; cover with about 2 cups of water.

Bring to a gentle boil, then reduce heat to medium-low and cook, stirring occasionally, until meat is tender, for about 1 hour to 1-1/2 (depending on the cut of meat). If water evaporates and meat has not reached the desired tenderness, add a little more water. (Once meat is cooked, it should not be dry, but have a fair amount of liquid surrounding it).

Once meat is tender, add parsley, dill and freshly ground pepper and let it simmer.

Meanwhile prepare the sauce. In a bowl stir together flour and sour cream; add water to the mixture and stir together to make a lump-free sauce, (should be the thickness of a heavy cream).

Pour sauce over meat and bring to a gentle boil. Cook for about 2 minutes to blend flavours.

  lamb-stew3

Serve lamb ragout with mashed potatoes or over steamed rice if that's what you prefer.

Makes: 4 servings

Bon Appetit!
Leia’s Culinary Treasures

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