Try this Romanian lamb stew or tocanita de miel. The incredibly tender lamb pieces are stewed in an aromatic sauce.
This Romanian lamb stew is one of the best dishes I've ever had. It's so good that you'll keep making it again and again.
How about making a lamb stew this Easter? This lamb stew, or tocainide de miel, is the perfect dish for anybody who likes lamb. The meat is tender and delicate, not as lamby as when you roast a whole leg or shoulder of lamb. Make Lamb and Potato Stew or Lamb and Rice, next.
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What is Romanian tocana or tocanita?
Tocanita is simply the diminutive form of tocana, making them the same dish, one of the most popular dishes in Romania. You can make tocana with any meat or vegetables, and there are also vegetarian and vegan versions, often enjoyed in summer or during fasting before Easter and Christmas. For instance, eggplant stew with tomatoes, stewed cabbage, or leek and olive stew – they really are some of my favorite vegan stews.
Or the always present tocana de cartofi – potato sausage stew, which I probably ate at least every two weeks when growing up. It was cheap, filling, and super delicious. It's a recipe that any child would love.
Recipe ingredients
Lamb: I always make this stew with cubed meat from the leg. I normally don't manage to find a boneless leg, but I ask the butcher to remove the bone. Of course, you could do it yourself, but the butcher always makes it better.
- Don't leave the bone behind. Instead, take it with you and make lamb stock, or freeze it to make stock later.
Wine: You will need a small amount of white wine for this Romanian stew. Red wine would also work if you have an open bottle sitting there. You can also cook the stew without any wine, but I like to use it; it adds flavor.
Vegetables: Onions, red bell pepper, and tomatoes.
Spices: Very good quality sweet paprika powder (the Amazon affiliate link opens in a new tab). When it comes to paprika powder, I always advise buying the best quality you can get; cheap paprika only tastes of dust. And the good paprika powder is not that expensive either; it is really worth buying.
How to serve any Romanian stew?
You can serve tocana with bread; the traditional Romanian fluffy white bread is perfect for mopping up the sauce from any Romanian stew. But any other kind of bread would be fine as well.
Mamaliga or polenta are also perfect with many stews (not potato stew). Try polenta with pork stew, meatball stew with sauerkraut, or any vegetable stew.
Mashed potatoes can be served with any meat stew and many veggie stews. Try the garlic Parmesan mashed potatoes or the rosemary potato mash.
And don't forget the pickled vegetables, like green tomato pickles; pickles are the best match for tocana. Or a nice white cabbage salad.
Store and reheat
Like any stew, this Romanian lamb stew tastes even better if you make it one day in advance. Letting it sit allows the flavors to blend, making it richer and more delicious when reheated.
Reheat it on the stovetop, occasionally stirring. Reheat leftovers in the microwave.
You can freeze the lamb stew in an airtight container for up to 3 months. Defrost in the fridge and reheat it well before serving.
More Romanian stews
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Romanian Lamb Stew – Tocanita de miel
Ingredients
- 2 lbs lamb meat from the leg, 900 g
- 1 tablespoon olive oil
- 2 medium onions
- 1 large red bell pepper
- ½ teaspoon fine sea salt
- ½ cup white wine 125 ml
- 7 oz tomatoes 200 g
- 1 teaspoon sweet paprika powder
- 1 teaspoon tomato paste
- fine sea salt and freshly ground black pepper
- a small bunch of parsley
Instructions
- Sear lamb: Chop the meat into small cubes. Pat dry with kitchen paper. Heat the oil in a Dutch oven or cast iron pot and fry the meat in two or three batches until nicely browned. Transfer each batch to a bowl or plate.2 lbs lamb meat/ 900 g + 1 tablespoon olive oil
- Cook onions and peppers: In the meantime, chop the onions very finely and the bell pepper into small and thin strips. After removing the meat, place the onions and the pepper in the pot, add the salt, mix well, and cook on medium heat for about 10 minutes or until softened.2 medium onions + 1 large red bell pepper
- Simmer lamb stew: Return the lamb pieces to the pot, add wine, finely chopped tomatoes, paprika powder, tomato paste, salt, and pepper. Mix well, cover tightly, and cook for one hour.½ cup white wine/ 125 ml + 7 oz tomatoes/ 200 g + 1 teaspoon sweet paprika powder + 1 teaspoon tomato paste + ½ teaspoon fine sea salt + black pepper
- Check every 15-20 minutes and stir well. Add a bit more water if the stew threatens to catch. However, if you have a tight lid for your pot, that should not be necessary; it wasn't in my case.
- Adjust taste: Add about half of the chopped parsley, adjust the taste with salt and pepper, and simmer for another 5 minutes. The meat should be really, really tender.fine sea salt and freshly ground black pepper + a small bunch of parsley
JoLee says
This was an amazing lamb stew, thanks for recipe!
Karen (Back Road Journal) says
I am one of the people who does like lamb and your stew looks delicious.
Anna says
What is the one half cup of white? Did you mean to say white wine? Thanks I am looking forward to making the recipe
Adina says
Hi Anna. Yes, it is wine.
Adina says
Great, MJ. Let me know if you liked it.
mjskitchen says
This looks fantastic Adina! I'm going to be making this. Bobby and I eat more lamb than beef so I'm always looking for new ideas. Love this! Thanks for sharing.
Maha Khan says
Love your recipe.
It's looking very tasty.
I will make this at home....
Anu - My Ginger Garlic Kitchen says
This stew looks so flavorful, tender and delicious, Adina.
Angie@Angie's Recipes says
This looks so tender and good that I wish I ate lamb!