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Adjust Servings:
1 kg Lamb meat
1 kg spring Onions
100 g spring Garlic
1 liter warm Water
100 ml Sunflower oil
50 g Parsley
50 g fresh Spearmint
1 tsp Red pepper
1 tsp Black pepper
1 tbs Flour

Lamb stew

Main dish

Explosion of tender meat and spring freshness

  • 270 min
  • Serves 5
  • Medium



Lamb stew – traditional Easter recipe for Bulgaria. Soft, melting pieces of meat slowly cooked and flavored with all the fresh aromas of the spring season. Simple recipe with outstanding result. A festive meal encompassing the spirit of home and tradition in one. Soo Tasty with Soo Foodies!

  • You may substitute the lamb meat with chicken or turkey one for example
  • Variation of the recipe could include a bit of carrots and potatoes as well
  • You may start stewing on the hot plate and finish it in the oven, eventually 2 hours for each step
  • In addition, serve with fresh green salad



Wash and chop all the fresh spring onions, garlic, parsley and spearmint. Cut in big pieces to have more texture in the stew. Take saucepan and add the lamb in, together with the onions and garlic. Pour 1 liter hot water and give it a good stir. Bring to boil with the lid on for about 15 minutes, then reduce to medium heat. Stew until almost ready (approximately 3 hours).


Add sunflower oil, parsley, fresh spearmint, red pepper and black pepper and stir again. Sprinkle with salt and flour and cover with the lid again. Cook for another hour. Remove the lid for the final 30 minutes to get the water boiled away and achieve thicker consistence. Try it before serving and season lightly with additional salt and pepper if necessary. Serve with spring garlic.

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