Tocanita De Miel (aromanian Lamb Casserole)

Tocanita de miel, also known as Aromanian Lamb Casserole, is a traditional dish from the Aromanian cuisine. This hearty and flavorful casserole is perfect for a cozy family dinner or a special occasion.

Gluten Free Dairy Free Main Course Aromanian Aromanian Cuisine Lamb Casserole Stew
Tocanita De Miel (aromanian Lamb Casserole)

Ingredients

  • 2 lbs lamb, cut into chunks
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 2 red bell peppers, sliced
  • 2 tomatoes, diced
  • 1 cup chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Season the lamb chunks with salt, pepper, and paprika.
  2. Heat the olive oil in a large pot over medium heat. Add the lamb and brown on all sides. Remove the lamb from the pot and set aside.
  3. In the same pot, add the onions and garlic. Sauté until the onions are soft and translucent.
  4. Add the bell peppers and tomatoes to the pot. Cook for 5 minutes, stirring occasionally.
  5. Return the lamb to the pot. Add the chicken broth and dried thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the lamb is tender.
  6. Adjust the seasoning with salt and pepper if needed. Serve the tocanita de miel hot, accompanied by crusty bread or over a bed of polenta.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Knife Cutting board Measuring cups and spoons

Tools

Stovetop

Serving suggestions

Serve the tocanita de miel with a side of creamy polenta and a fresh green salad.

Tips & tricks

For a richer flavor, you can marinate the lamb chunks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.

Cost

$25