Stufat is a beloved lamb dish that Romanians traditionally prepare during Easter, celebrating youth, renewal, and all things green. We reckon this dish is too tasty to wait for Easter and it’s the perfect winter warmer.
Traditionally made with the long green tops of spring onions and garlic, this flavourful stew is paired with lipie, a simple unleavened bread. This recipe preserves the authentic flavours while adding a touch of texture to the bread for a delightful meal.
This recipe is taken from Danube: Recipes and Stories from Eastern Europe, the new cookbook by award-winning writer, Irina Georgescu, which is published this week on 16th January.
With over 80 extraordinary recipes for everyday cooking – many focusing on vegetables, beans and pulses without meat – this cookbook is a testament to the diverse cultures of Romania, Serbia and Bulgaria in those border regions shaped by the Danube.
Ingredients
For the Stew
- Sunflower oil, for frying
- 500 g (1 lb 2 oz) diced lamb or boneless leg cut into chunks
- 2 medium brown onions, sliced
- 4 medium garlic cloves, chopped
- 25 ml (scant 2 tablespoons) white wine
- 200 ml (7 fl oz/scant 1 cup) vegetable stock
- 4 medium spring onions (scallions), ideally with long green tops (plus optional extra to garnish)
- 200 g (7 oz) spinach
- 200 g (7 oz) chard
- 20 g (¾ oz) chives, plus extra to garnish
- Juice of 1 large lemon, plus extra lemon wedges to serve
- Salt and freshly ground black pepper
For the Flatbreads
- 250 g (9 oz/2 cups) plain (all-purpose) flour
- 5 g (1/4 oz) salt
- 35 ml (generous 2 tablespoons) sunflower or olive oil, plus extra for cooking
- 125 ml (4 fl oz/½ cup) water

Method
1. Cook the Lamb and Onions
Heat a thin layer of oil in the base of a large sauté pan and cook the lamb over a high heat for 5 minutes, browning on all sides. Remove to a plate. Add another splash of oil, reduce the heat to medium, and fry the onions with a pinch of salt for 8–10 minutes until they caramelize. Stir occasionally to avoid burning, or add a drop of water. Add the garlic towards the end and fry briefly.
2. Simmer the Stew
Pour in the wine and allow the alcohol to evaporate. Return the lamb to the pan, stir in the stock, cover, and simmer over medium–low heat for 40 minutes until the lamb is tender.
3. Prepare the Flatbread Dough
While the lamb is cooking, mix the flatbread ingredients in a bowl and knead briefly to form a smooth dough. Cover and leave until you are ready to cook.
4. Add Greens to the Stew
Roughly chop the spring onions (including the green tops), spinach, chard, and chives. Add them to the stew, combine well, cover, and simmer for 5 minutes. Pour in the lemon juice, then taste and adjust the seasoning. Keep the stew over very low heat while grilling the flatbreads.
5. Cook the Flatbreads
Divide the flatbread dough into 4 balls and roll each out to an 18 cm (7 in) circle. Heat a cast-iron or non-stick frying pan and add enough oil to cover the base in a very thin layer. Cook each flatbread for 2–3 minutes on each side. As each bread is ready, place it on a plate lined with paper towel and cover with a plastic bag to keep them soft.
6. Serve
Serve the stew immediately, scattering extra chopped chives on top. Accompany with the flatbreads and some lemon wedges on the side.
Note: For a traditional touch, reserve a few spring onion green tops or chives, braid them in three strands or twist them together in pairs, and tie them in a small loop to garnish the dish.
You can see more on Danube: Recipes and Stories from Eastern Europe published by Hardie Grant here.