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Potato stew with lamb ribs

Potato stew with lamb ribs

Cook the onion in a little oil, pepper paste and salt,

when it is hardened, put the previously washed meat, and let it boil

, meanwhile we clean the potatoes, wash them and cut them into bigger or smaller cubes, as we like.

When the meat is almost cooked, put the potatoes and fill with water, salt, pepper, let it boil.

When the potatoes are ready, remove from the heat, add the parsley and season with spices.

Good appetite!

Traditional lamb stew with potatoes served with polenta and pickled gogonele salad

  • Traditional Lamb Stew with Potatoes (Maria Matyiku / Epoch Times) Traditional Lamb Stew with Potatoes
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Add a teaspoon of paprika and cut meat (Maria Matyiku / Epoch Times) Add a teaspoon of paprika and cut meat
  • Cover the pot with a lid and simmer (Maria Matyiku / Epoch Times) Cover the pot with a lid and simmer
  • When the meat is almost cooked add the diced potatoes (Maria Matyiku / Epoch Times) When the meat is almost cooked add the diced potatoes
  • Remove from the heat and sprinkle with finely chopped green parsley (Maria Matyiku / Epoch Times) Remove from the heat and sprinkle with finely chopped green parsley
  • Serve with polenta and pickle salad (Maria Matyiku / Epoch Times) Serve with polenta and pickle salad

Here is a traditional recipe for lamb or mutton stew, which many of us know from our grandmothers. Served with polenta and pickles, you will enjoy a very tasty traditional lunch with your loved ones.


1 kg of lamb or mutton,

a white onion,
a teaspoon of paprika,
salt and pepper to taste,
2 bay leaves,
½ kg of potatoes,
1 tablespoon flour or starch (optional),
a few sprigs of green or dried parsley


The meat is washed in cold water, then cut into smaller pieces. Also, the fat that is thicker is removed.

Finely chop the onion, then fry in a little oil until it becomes glassy. Then add a teaspoon of paprika and the meat cut into pieces. Continue mixing the meat, turning on all sides, until it catches a thin crust, then pour water, so that it covers the meat well.

Put the bay leaves, salt and pepper, then cover the pot with a lid and simmer. Check from time to time and if the sauce drops too much, add a little more hot water.

When the meat is almost cooked, add the potatoes cut into small cubes, add salt if necessary, then let it boil until the potatoes are cooked.

If the sauce is too thin, it can be thickened with a tablespoon of flour mixed with cold water. Remove from the heat and sprinkle with finely chopped green parsley.

The stew is served with polenta and cream if you like, along with a pickle salad (gogonele, cucumbers, donuts, sauerkraut, etc.).

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Ingredients Pork stew & # 8211 traditional recipe

  • 600 grams of pork leg
  • 1 tablespoon oil
  • 2 onions (230 grams had mine)
  • 2 cloves of garlic
  • 1 teaspoon sweet paprika or 1 tablespoon concentrated pepper paste
  • 150 grams of peeled tomatoes (canned)
  • 1-2 bay leaves
  • salt and pepper
  • optional: green parsley for sprinkling (of which I had no thread)

How to prepare pork stew & # 8211 traditional recipe

1. Peel and chop the onion, crush 1 clove of garlic and cut the meat into cubes with the side of

4 cm. Sprinkle the meat with salt and pepper.

2. In a saucepan (about 3 liters volume) heat the oil over medium heat. Brown the meat cubes in oil, stirring frequently. The oil will be a little, but the pork is inevitable not to leave a little fat, so until the end, it will be enough. This thing will take about 10 minutes.

3. After the pork cubes are browned here and there (they don't have to be all brown), take them out in a bowl and set them aside. Immediately add the chopped onion and the crushed garlic clove to the remaining fat in the pan. Reduce heat to low, sprinkle with a pinch of salt and sauté onions, stirring frequently, for 10-15 minutes, until well softened. Be careful, onions should not brown, if you notice this trend, immediately add 2-3 tablespoons of hot water to the pan.

4. As soon as the onion has softened, add the browned meat back to the pan, with all the juices it has left in the bowl. Immediately add the paprika or pepper paste and mix quickly. Cover everything with hot water, about 1 hand wide. Now put the bay leaf. Cover with a lid and simmer until the meat is tender. It took me an hour and ten minutes, depending on the tenderness of the meat. During this time, if the liquid drops too much, top up with hot water.

5. After the meat has softened, add the peeled tomatoes and the second clove of crushed garlic. Boil until the sauce decreases to taste and season with salt and pepper to taste.

Serving pork stew & # 8211 traditional recipe

Serve the hot pork stew with your favorite garnish. It goes a simple boiled rice, natural potatoes or mashed, a polenta or even some cooked pasta. Likewise, it fits any salad of vegetables & # 8211 even a simple lettuce & # 8211 or some pickles.

Potato stew with lamb

I thought like this: one last delight before starting fasting, a stew that my grandmother has been making since I was little and that I really missed.

We need:
& # 8211 1kg of potatoes
& # 8211 1kg honey
& # 8211 a big onion
& # 8211 a teaspoon of buoy
& # 8211 salt to taste
& # 8211 spices for lamb to taste
& # 8211 2 bay leaves
& # 8211 3 liters of water

In a pot, heat in a little oil, finely chopped onion, then add a teaspoon of paprika and meat, cut into pieces. Pour the 3 liters of water over them, cover and let them boil at will. This time I think the lamb was older than his kind because it boiled quite hard, that's why I put so much water because it drops quite a lot.

When the meat is almost cooked, add the diced potatoes, season with salt, vegeta and put the bay leaves. Let them boil until the potatoes are cooked. Usually we serve with sour cream and polenta, I hope you like it, for us it was a royal lunch.

Shepherd's lamb stew

This recipe has a special meaning, sentimentally speaking, being inherited from my grandfather who was a shepherd, then taken over by my father and perfected by my mother. By the way, my parents prepared it for Easter, at a family picnic. Therefore, this food, as I describe as accurately as possible, the stages of its preparation, creates vivid emotions for me, especially since I am the only one of all the grandchildren who have known my grandfather, an exceptional man, left us too soon.

Turning to our recipe, we first prepare the meat: we cut it into generous slices, clean it of various impurities, wash it with lukewarm water and scald it in a cauldron, give it two or three boils, so that the smell disappears a little and the intense taste of sheep, approx. 30 minutes.
Then take the scalded meat out of another pot with a spatula in a cauldron, discard the water and set it aside a little.
We prepare vegetables and spices:
Chop the onions as small as possible, the red bell pepper and the parsley (ours has already been chopped, being from the freezer).

We put the oil in the cauldron, and when it warms up, we heat the onion for 15 minutes, then the pepper, for 5 minutes, then we turn over the scalded meat and a liter and a half of water. Put a lid on the kettle and let it boil for an hour.
When the meat is half cooked (taste), add the spices, greens, crushed garlic, bay leaves, salt to taste, then boil the composition for another 30 minutes, or as needed, to reduce the sauce and the aromas intertwined.
Towards the end, you can add another 150 ml of dry red wine, which is allowed to drop for about 15 minutes.
When the meat is tender, it tends to separate from the bone, and the sauce becomes dense and enticing, the shepherd's stew is ready!
It is eaten with a brown polenta and a muzzle stuffed with bellows cheese or fresh curd, like in a sheepfold!
Even though I'm not a lover of lamb, I almost ate the stew, it caught my eye so much!
I hope you like my recipe, I don't guarantee that I reproduced it exactly like the original one, but I think I caught its essence!
Good appetite!