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 de miel" 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 flavors 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 in the meat; add 1 cup of water, enough to cover the meat. 

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), add the freshly chopped parsley, dill and freshly ground pepper. 

To finish the ragout, make the sauce. In  a small bowl whisk together flour and the 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 flavors and to cook away the flour.

  lamb-stew3

Serve lamb ragout with mashed potatoes or over steamed rice to your heart content. 

Makes: 4 servings

Bon Appetit!
Leia’s Culinary Treasures

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