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Honey stew

Honey stew

A recipe for which the source of inspiration was Ina. Of course I never respect what I read :))), but I looked at her stew before preparing it. >: d

  • a lamb pulp
  • 3-4 cloves of garlic
  • an onion
  • 2 tablespoons tomato paste
  • 2 peppers
  • Bay leaves
  • rosemary (1/2 teaspoon)
  • salt
  • pepper
  • a cup of white wine

Servings: 4

Preparation time: less than 30 minutes


Bone the pulp and cut it into cubes.

In a pan, heat 4-5 tablespoons of oil in which we put the sliced ​​garlic and chopped onion.

Heat for two minutes, then add the meat cubes and lightly brown them on all sides.

Add the wine and leave it on a moderate heat until it evaporates.

Then add a cup of water (or more if necessary, it should include the whole meat), sliced ​​peppers, rosemary bay leaves, salt, pepper and simmer.

When the meat is well cooked, add the tomato paste and leave until the sauce thickens.

We served with polenta and salt kneaded urda.

This time I didn't want to put any greens, nah! :)))

Honey stew

To quote my husband: & quotba superba & quot I know it seems incredible that a man used this word, but it really was.

To begin with, to encourage those who do not like lamb, he is not a big lover of lamb either. By the fact that I scalded and then washed the meat, a little of its specific smell came out, and in the end my stew had the finest taste of lamb, you could hardly imagine what you were eating. If I didn't convince you with that, you can replace lamb with veal, not necessarily veal.

The rest, those who appreciate lamb, know that you will also appreciate this stew due to the simplicity of the ingredients. The recipe is typical for my mother who always knew how to get the tastiest food with ingredients that are available to everyone. And another quality: by the fact that I cut the small cubes, the meat was made so well that it simply melts in your mouth.

I'm done with the praise, I can't wait to hear yours.

How to make lamb or mutton stew with onions and green garlic, potatoes or polenta?

Ingredients for lamb, mutton or sheep stew

For a lamb stew, I use pieces of meat with bone: ribs, back, neck, front leg and falls left from the shaping of the back leg from which they make steak. The meat on the bones is very tender and has a special flavor. I cut the meat into suitable pieces.

I prepared a bunch of green onions as well as 2-3 cloves of green garlic. What spring flavors they will give!

I chopped the whiter parts of the onion and green garlic, keeping their tails for the end.

We like the stew with thick and flavorful sauce so we also prepared 2 old onions (chopped). Onions sweeten dishes. I also cleaned some potatoes.

I kept them in a bowl of water until it was time for them to land in the pan with lamb stew.

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.