Tocana de pastrama de oaie cu cartofi

Daca exista un preparat care defineste toamna romaneasca, acela este tocana de pastrama de oaie! Intensa, aromata si cu acea nota afumata care iti spune din prima ca urmeaza ceva serios! Este genul acela de tocana care se face cu rabdare, cu ingrediente simple dar atent alese, cu boia buna, pasta de ardei kapia, vin rosu si supa care transforma lichidul din oala intr-un sos bogat, complex si profund aromat. Pastrama de oaie aduce intensitatea aceea aparte pe care nu o gasesti la nicio alta carne: usor afumata, frageda dupa gatire lenta si cu un gust care te duce instant cu gandul la toamna, la must si la mesele acelea lungi in aer liber Tocana de pastrama de oaie cu cartofi este preparatul acela autentic romanesc pe care il faci cu drag!

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INGREDIENTE (pentru 4 portii)

1 kg pastrama de oaie
1 lingura ulei
1 lingurita chimen
2 cepe taiate cubulete
1 morcov taiat cubulete
1 ardei kapia taiat fasii
1 lingurita boia dulce
½ lingurita boia iute
2 linguri pasta de ardei kapia
300 ml supa de pui
100 ml vin rosu
6 cartofi taiati cubulete
patrunjel verde tocat marunt
muraturi pentru servit

Incalzim uleiul in vasul one pot la foc mediu spre mare. Adaugam pastrama de oaie si o prajim bine pe ambele parti pana capata o culoare aurie si usor caramelizata. Nu sarim peste acest pas, este esential pentru gustul final al tocanei!

Adaugam chimenul si lasam cateva secunde sa elibereze aroma, apoi adaugam ceapa si morcovul taiate cubulete si ardeiul kapia taiat fasii. Gatim la foc mediu aproximativ 5 minute, amestecand ocazional, pana legumele se inmoaie usor si incep sa isi elibereze aromele.

Adaugam boia dulce si boia iute si amestecam bine. Boiaua trebuie sa imbraca uniform toata compozitia. Adaugam pasta de ardei kapia, supa de pui si vinul rosu. Amestecam, gustam si potrivim de sare daca este necesar. Pastrama de oaie are deja sare, asa ca adaugam cu grija!

Punem capacul si gatim sub presiune 30 de minute. Depresurizam cu grija si verificam carnea. Trebuie sa fie frageda si sa se desprinda usor. Adaugam cartofii taiati cubulete, punem din nou capacul si mai gatim sub presiune inca 15 minute.

Depresurizam din nou, presaram patrunjel verde tocat marunt din belsug si servim imediat, obligatoriu cu muraturi alaturi si paine proaspata pentru inmuiat in sosul acela bogat si aromat!

Varianta clasica pe aragaz: urmati aceiasi pasi intr-o oala incapatoare cu capac greu. Dupa adaugarea lichidelor lasati tocana sa fiarba la foc mic cu capac 60-70 de minute, verificand si amestecand din cand in cand. Adaugati cartofii si mai fierbeti inca 25-30 de minute pana sunt perfecti si au absorbit tot sosul!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de tocana de pastrama de oaie cu cartofi, te invitam sa incerci si alte retete inspirate:

Tocana de vitel cu cartofi_o — Tocana de vitel cu cartofi

English version

Romanian Smoked Lamb Stew with Potatoes

If there is one dish that defines the Romanian autumn, it is smoked lamb stew! Intense, aromatic and with that smoky note that tells you from the first bite that something serious is coming! It is the kind of stew you make with patience, with simple but carefully chosen ingredients, with good paprika, kapia pepper paste, red wine and stock that transform the liquid in the pot into a rich, complex and deeply aromatic sauce. Smoked lamb brings that special intensity you will not find in any other meat — lightly smoked, tender after slow cooking and with a flavour that instantly takes you back to autumn, to fresh must and those long meals in the open air. Romanian smoked lamb stew with potatoes is that authentic Romanian dish you make with love!

INGREDIENTS (for 4 servings)

1 kg smoked lamb
1 tablespoon oil
1 teaspoon cumin
2 onions cut into cubes
1 carrot cut into cubes
1 kapia pepper cut into strips
1 teaspoon sweet paprika
½ teaspoon hot paprika
2 tablespoons kapia pepper paste
300 ml chicken stock
100 ml red wine
6 potatoes cut into cubes
finely chopped fresh parsley
pickles for serving

Heat the oil in the one pot vessel over medium-high heat. Add the smoked lamb and brown well on both sides until it develops a golden and lightly caramelised colour. Do not skip this step — it is essential for the final flavour of the stew!

Add the cumin and leave for a few seconds to release its aroma, then add the onions and carrot cut into cubes and the kapia pepper cut into strips. Cook over medium heat for approximately 5 minutes, stirring occasionally, until the vegetables soften slightly and begin to release their flavours.

Add the sweet paprika and hot paprika and mix well. The paprika should coat the mixture evenly. Add the kapia pepper paste, chicken stock and red wine. Stir, taste and adjust salt if needed. Smoked lamb already contains salt so add carefully!

Place the lid on and cook under pressure for 30 minutes. Depressurise carefully and check the meat — it should be tender and fall away easily. Add the potatoes cut into cubes, replace the lid and cook under pressure for a further 15 minutes.

Depressurise again, scatter plenty of finely chopped fresh parsley on top and serve immediately — obligatory with pickles alongside and fresh bread for dipping into that rich and aromatic sauce!

Classic stovetop version: follow the same steps in a large pot with a heavy lid. After adding the liquids leave the stew to simmer over low heat with the lid on for 60-70 minutes, checking and stirring occasionally. Add the potatoes and cook for a further 25-30 minutes until perfectly cooked and having absorbed all the sauce!

If you enjoyed this Romanian smoked lamb stew with potatoes recipe, we invite you to try other recipes for inspiration: Veal stew with potatoes, Roasted Pepper & Chickpea Stew or Veal Stew with Baguette Gratin.

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