It doesn\u2019t take much to make the recipe. All you need on top of that is five tomatoes, about 15 sprigs of spring onion and another 15 of green spring garlic. Cut the onion and garlic into segments about an inch long.
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\nIn a pan heat some oil, and cook the meat on all sides at low heat, turning it periodically. Set the meat aside, then, in the same oil, sweat the pieces of onion and garlic. Also, cut the tomatoes into little cubes. Now take a covered deep oven dish and mix inside the lamb, onions and garlic, as well as the tomatoes.
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\nIn some versions, a bit of flour is added to the mixture to thicken the sauce. Top with a bit of water, then set in the oven at medium heat for about half an hour. Take out the vessel and throw in a glass of wine, as well as salt and pepper to taste, then leave to cook in the oven for about another quarter of an hour. It is a recipe as simple as it is delicious.
\nEnjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
As it has barely been a week since Easter Lent has ended, today we bring you a lamb dish. The so-called \u2018stufat, a delicate spring lamb stew, is very popular in the period right after Easter in Romania and all over the Balkans. You can make it with eithe<\/p>\n","protected":false},"author":125,"featured_media":170720,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-170719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n