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Lamb And Spinach Stew, Banat Style
Preamble
"Lamb is not as popular in Hungary as other meats. Little Cumania, part of the Great Plains, is the only section where lamb is regularly eaten. Otherwise this meat is used only at Eastertime."
Ingredients2 1/2 lb Lamb (stewing meat) cut into 1 inch dice 1/2 cup Flour 1/4 lb Lard 1 large Onion peeled and sliced 1 teaspoon Hot Paprika Salt 1 1/2 lb Spinach washed 1/4 cup Ricotta Cheese 1/2 cup Sour Cream |
MethodRoll meat in flour, and fry in hot lard till it reaches the colour of a seared steak. Remove meat. Fry onion slices in lard remaining in the pan till slices become golden. Remove onion from fat with slotted spoon and put in a heavy casserole. Add paprika and salt to taste; mix. Place fried meat and spinach in the casserole with onion; add 1/2 cup water. Cook, covered, over a very low heat for 1 hour or longer, until lamb is tender. Check several times to see if additional water is necessary, but each time only add 1/4 cup water. When meat is cooked and spinach becomes totally disintegrated, like a sauce, mix in ricotta and sour cream. Simmer for a few minutes. Serve with rice pilaf. |
Remarks
Note: In South Hungary, where both Serbs and Hungarians live, they use sour cream made of sheep's milk and in the spring, when they have no spinach, they subsitute scallion greens.
Lamb And Spinach Stew, Banat Style
Lamb casserole with spinach, sour cream & ricotta
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Lamb casserole with spinach, sour cream & ricotta