Lamb and Spinach Stew, Bánát Style

Bánáti Kapama

Preparation info

  • 6

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • pounds lamb stew meat, cut into 1-inch dice
  • ½ cup flour


  1. Roll meat in flour, and fry in hot lard till it reaches the color of a seared steak. Remove meat.
  2. Fry onion slices in lard remaining in the pan till slices become golden.
  3. Remove onion from fat with slotted spoon and put in a heavy casserole. Add paprika and salt to taste; mix.
  4. Place fried meat and spinach in the casserole with the onion; add