Romanian Lamb Stew (Stufat de Miel)

If you want a finger licking good, heart warming dish, look no further because this is it. I grew up with this dish and my parents made it every year for Easter. The lamb is cooked to perfection, literally melting in your mouth. Traditionally this is made with green onions and green (spring) garlic. I can't find green (spring) garlic where I am, so I have to use regular garlic. It's still absolutely delicious. Make sure to serve it with fresh mamaliga (cornmeal mush). SO yummy! Enjoy!

Ingredients:

-4 Tbs extra virgin olive oil, divided

-1.5 lbs lamb, cut into chunks

-8 bunches green onions, cleaned and chopped

-4 cloves garlic, minced

-2 tsp salt

-1.5 tsp pepper

-2 tsp dill

-2 tsp parsley

-3 cups water

-2 Tbs flour

-4 Tbs tomato paste

Directions:

Heat 2 Tbs of the oil in large pot. When hot, add the lamb chunks and season with a little salt and pepper. When nice and brown, remove lamb onto a plate.

Return pot to stove and heat up remaining oil. Add the onion and garlic. Give it a good stir and cook for about 5 minutes or until the onion is nice and soft. Season with the salt, pepper, dill and parsley. Add the lamb and any juices. Mix well. 

In a bowl, quickly whisk the water, flour, and tomato paste. Pour over lamb. Mix well and bring the mixture to a boil.

Lower the heat, cover and cook for 30 minutes, stirring occasionally. Serve over fresh mamaliga (cornmeal mush). Enjoy! YUM!