Romanian Lamb Stew – Tocanita de miel

4.84 from 6 votes

Romanian lamb stew or tocanita de miel - incredibly tender lamb pieces stewed in an aromatic sauce.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Stews

Cuisine: Romanian

Servings: servings

Calories: 680kcal

Author: Adina

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