Lamb and Spinach Stew, Bánát Style

Name: Lamb and Spinach Stew, Bánát Style (Bánáti Kapama)
Yield: 6 servings
Cuisine: Hungary
Ingredients: 1½ pounds spinach, washed; 1½ cup ricotta cheese; ½ cup sour cream; 1½ teaspoon hot paprika; Salt; 1 large onion, peeled and sliced; ¼ pound lard; ½ cup flour; 2½ pounds lamb stew meat, cut into 1-inch dice

Bánáti Kapama

Preparation info

6
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

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

Europe
Hungary
Dinner
Eastern Europe
Spicy

Method

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