Lamb and Spinach Stew, Bánát Style

Bánáti Kapama


  • pounds lamb stew meat, cut into 1-inch dice
  • ½ cup flour
  • ¼ pound lard
  • 1 large onion, peeled and sliced
  • teaspoon hot paprika
  • Salt
  • pounds spinach, washed
  • cup ricotta cheese
  • ½ cup sour cream


  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 ½ cup water. Cook, covered, over a very low heat for 1 hour or longer, until lamb is tender. Check several times to see if additional water is necessary, but each time only add ¼ cup water.
  5. When meat is cooked and spinach becomes totally disintegrated, like a sauce, mix in ricotta and sour cream. Simmer for a few minutes. Serve with rice pilaf.