Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 4 large tomatoes, chopped
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add lamb stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add chopped onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add sliced red and green bell peppers and cook for another 5 minutes.
6. Add chopped tomatoes, tomato paste, smoked paprika, thyme, oregano, salt, and black pepper to the pot.
7. Stir to combine and bring to a simmer.
8. Add the browned lamb back to the pot and stir to combine.
9. Pour in 2 cups of water and bring to a boil.
10. Reduce heat to low, cover the pot with a lid, and simmer for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
11. Stir in chopped fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-1.5 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 375
Fat: 20g
Carbohydrates: 12g
Protein: 35g
Sodium: 650mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Smoked paprika can be substituted with regular paprika.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use canned diced tomatoes instead of fresh tomatoes.
- Add a pinch of cayenne pepper for extra heat.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and peppers.
- Simmer the stew on low heat to prevent the meat from becoming tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
Serve with crusty bread or over rice.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, remove the lid and simmer the stew uncovered for a few more minutes until it thickens.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tocană is a traditional Romanian stew made with meat, vegetables, and spices.
Flavor profiles:
This stew is savory, slightly sweet, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread or over rice.
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Region: Romanian