Stewed lamb recipe. Lamb stew with vegetables: cooking tips and recipes Lamb stew recipe

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Stewed lamb with onions is a dish that allows for a huge number of variations. I want to show you how to cook lamb that will melt in your mouth (and literally fall apart at the touch of a spoon!). It is optimal to prepare this dish from a fairly cheap piece: a shoulder blade with a neck. It is fatty and intense in taste, but it has a lot of films, so in order for it to become soft, it is subjected to very long heat treatment. Expect a total of about 3.5-4 hours. Don't be afraid, you won't spend all this time at the stove, and the result is definitely worth it.

Stewed lamb with onions goes well, in fact, with any side dish: even with rice, even with potatoes, even with vegetables. Yes, even with pasta it will be great if it occurs to you to eat lamb with pasta. Although this dish looks like a simple gravy, its taste is worthy of a holiday table!

Separate the meat from the bones, cut into large pieces and weigh. How much pulp - so much onion you need to take.

Let's heat up the boiler. No oil, because this cut already has enough fat.

We lay out the pieces of lamb in a dense mosaic in one layer, with the fat towards the bottom of the cauldron. Fry over high heat.

Turn the pieces over and fry them over high heat on all sides until browned. The most convenient way to do this is with forceps. We still try to ensure that the lamb is distributed throughout the cauldron in one layer. The fire is strong.

While frying the lamb, start chopping the onion. Don’t cut it in advance - you’ll just waste your time, because you can’t introduce onions en masse anyway, there’s as much of it as there is lamb. This will bring down the temperature of the meat, leaving it dry and tough. And slicing the onion while frying the lamb allows you to save on cooking time and ensure the optimal temperature for this dish.

When the lamb is fried on all sides, we begin adding the onions. If you already have a lot of it chopped, then do not add more than one-fifth of the total amount. Well approximately! As for the rest: stir in one portion, while it’s frying, cut the next one, stir in it, and so on. The fire is strong.

If you fry the onion at this stage until translucent, the finished dish will be golden brown. If you bring it to brown now, the result will be darker and sweeter, like with caramelized onions, although there is not an ounce of sugar. As soon as the onion has reached the desired shade, reduce the heat to low, add peeled and roughly chopped garlic, close the lid and simmer the lamb and onion for about 1.5 hours.

After this, open the lid, increase the heat to medium and evaporate the excess liquid for about another hour. And when the meat becomes so soft that when stirring with a spoon, layers begin to separate from it - then the stewed lamb with onions is ready!

This dish can only be eaten very hot, but not necessarily freshly cooked! In a few hours or the next day, it will also be simply wonderful, and perhaps even richer in taste! But it will need to be reheated.

In eastern countries, lamb is a very common meat from which a variety of dishes are prepared. In our country, dishes made from beef and pork, as well as chicken, are more popular. But sometimes lamb also appears on the table. They make kebabs and pilaf from it, and bake it in the oven. A very tasty dish is stew which you can choose depending on your preferences and availability of products. You can also improve the cooking method yourself.

Lamb stew

Remove films and veins from a kilogram of meat. Rinse and dry with paper towels, rub with salt, suneli hops and pepper. Wash 2 sweet peppers and 4 tomatoes. Remove seeds from peppers and cut into strips. Cut the tomatoes into slices. Rinse 100 g of dried apricots in a colander. Peel 2 onions and chop into strips. Pour vegetable oil into a frying pan with a thick bottom, put on fire and add onion. It must be simmered over low heat and stirred constantly. After 15 minutes the onion will become transparent. Increase the heat and add the chopped pepper first, and after 5 minutes - the tomatoes. Salt the vegetables, sprinkle with ground pepper and pour a glass of boiling water. Then add lamb and dried apricots. When the liquid boils, cover the pan, reduce the heat and simmer for an hour and a half. Periodically, the meat needs to be turned over and boiling water added if necessary. Place the lamb in the center of the dish, and around it vegetables with dried apricots. Pour in the gravy that formed during stewing.

Stewed lamb with eggplant

Wash 600 g of meat, dry and cut into cubes. Peel and chop 3 cloves of garlic. Cut the onion head into half rings. Cut the lemon into slices, place in a heated frying pan and sprinkle with sugar. Remove from heat. Fry the onion and garlic in a thick-bottomed pan with olive oil. Then add 5-6 fairly coarsely chopped green onions and one and a half tablespoons of cumin. After simmering for 2 minutes, add the lamb. Fry on all sides. Place lemon slices, cinnamon, mint sprigs, and bay leaves in a saucepan. Simmer for 40 minutes. Cut the eggplant into slices and sprinkle with salt. After a couple of minutes, put it in a pan with meat, add salt, seasonings and simmer for 20 minutes.

Stewed lamb with potatoes

Cut 700 g of lard with a meat layer into small pieces and place in a deep frying pan. Fry over medium heat. When the pieces are browned, set them aside. Cut 3 kg of lamb into 4 cm cubes, place it in a bowl, add pepper, half a glass of flour, salt. Mix everything and fry in melted fat in a frying pan. Place the lamb in a saucepan and add a couple of cloves of chopped garlic. Pour in a liter of beef broth. Cut 3 carrots, 3 potatoes and 2 onions into cubes. Fry the vegetables in a frying pan and place in the pan. Add a teaspoon of dried thyme, bacon, bay leaf and a little sugar. Pour in a glass of white wine. Simmer for one and a half hours.

Baked lamb

Soak 450 g of beans in water for a day. Then put it in a saucepan, pour water on top, add a little salt and cook for an hour and a half. Fry the chopped onion in butter, add a spoonful of tomato and beans. Mix. Weighing about 2.3 kg, make cuts into which to place garlic and rosemary sprigs. Add salt. Place the meat on a baking sheet, pour a glass and put in the oven for an hour and a half. Boil water in a saucepan and cook 450 g of green beans for 6 minutes. Place the finished lamb on a dish. Remove any fat from the meat juice remaining on the baking sheet. Put all the vegetables there and stir them over the fire. Then place them along the edges of the dish, around the lamb. Serve with fried potatoes and salad.

Lamb stew is more popular among Muslims because, in accordance with their religion, they prefer to consume this particular product. Anyone who has tried lamb knows that it has its own flavor, so it must be cooked correctly.

Properties and calorie content

Stewed lamb can have different calorie content, it all depends on what ingredients were used. It is best to purchase meat for stews in the area of the tail, chest, and shoulder. It is also crushed at the market and sold already cut. Although it is high in cholesterol, it is rich in protein. Gout occurs due to high amounts of red meat consumed, so sometimes it is better to get animal proteins in the form of seafood or poultry instead of lamb.

The stew contains about 244 calories. The fat content is 11 g, while cholesterol is 107 mg. Proteins that are necessary for the body are contained in lamb in the amount of 33.9 g; it contains calcium (21.5 mg) and potassium (424.9 mg). The saturated fat content of lamb is quite high.

Meat should not be consumed too often, as there is a risk of developing cardiovascular diseases.

The product is rich in nutrients such as manganese, phosphorus, pantothenic acid and vitamins B6 and A, and is low in sodium. It is better not to fry meat or stew it in a frying pan; an oven with a clay pot or a slow cooker is most suitable. The amount of calories depends on the level of fat in the meat. Chops will contain between 160 and 200 calories per 100 gram piece. In a stew, the calorie content may increase or decrease depending on what additional ingredients are used and whether oil is involved in the preparation of the dish.

When purchasing meat, make sure that it is pink in color and that any fat on it is white, not yellow. This is the first indicator that the meat is fresh, but you should not leave it on the table. When you get home, you should definitely put it in the refrigerator and store it there until ready. The nutritional value of lamb shows that although the product is high in saturated fat, it is rich in nutrients such as phosphorus, zinc, niacin, B vitamins, selenium, protein, amino acids, fatty acids, mineral salts, sodium, fiber.

The list of useful components is as follows:

saturated fats;
polyunsaturated fats;
monounsaturated fats;
sodium;
potassium;
magnesium;
potassium;
iron;
phosphorus;
copper;
manganese.

The following vitamins are worth noting:

How to choose meat?

Lamb neck and loin are best suited for preparing stew, but parts from other parts of the carcass, for example, shoulder, are often used. In confusion, most novice cooks choose the wrong cuts of meat, although more sinewy ones are also suitable for stews, since it is cooked during a long heat treatment. The white streaks are not fat, but collagen, the connective tissue in the flesh itself that will break down over the long cooking period, leaving the meat tender and juicy. The flesh from the animal's front shoulder or back leg will be the toughest and may take longer to cook, but will also be the most delicious.

If you buy meat not at the market, but in a store, already packaged and cut, then it is better if the packaging indicates that it is specifically intended for stews.

When buying from a butcher, he will be happy to tell you which cut is ideal for the stew and, most likely, will offer the toughest pieces, since after 8 hours of simmering they will become surprisingly tender and aromatic. The consumer is left to decide for himself how much time he has to devote himself to cooking. It should be noted that sometimes unscrupulous manufacturers put in the stew bag not exactly the pieces that should be there. The fat content in different pieces will also differ.

Meat from the animal's shoulder is perhaps the best cut for this type of dish. Due to the fact that the shoulder is active every time the ram moves, the muscles that make up this piece of meat are initially very tough, but after prolonged thermal exposure you cannot find a tastier dish.

You will need to cut the meat into pieces of the same size. This way they will stew evenly, all the hard fibers will be destroyed, and the juices will be absorbed. Lamb is more tender than beef, and it makes especially good vegetables in stews. You can add herbs and seasoning for flavor. Almost any cut of lamb will taste amazing after a long braise, but the shoulder is the best option. Professional chefs advise buying a part of the shoulder with a bone that needs to be removed.

If you want to find meat cheaper, then you should take a cut from the neck.

The less fat the meat contains, the healthier the dish. The top round cuts are ideal for stews and are the leanest of the whole carcass. Keep in mind that just because a piece of lamb is tough does not mean it will be fatty. Meat contains a number of beneficial nutrients such as iron, zinc and vitamin B12, as well as protein. For a dish to be and remain healthy, it must contain beans and vegetables. They are the key ingredients because they are a rich source of other nutrients. Be sure to use the following ingredients when stewing beef:

potato;
roots;
tomatoes;
bulb onions;
garlic;
leek;
turnip;
parsnip.

Important! It is necessary to choose animal meat from trusted producers who have not used hormones or antibiotics.

Cooking features

Contrary to the claims of some people, you can cook lamb quickly and tasty, and you don’t have to spend a lot of time on it, just choose the right meat and calculate the temperature. Braising has been used since ancient times as one of the best ways to make meat soft and tender. It is worth saying that lamb fat specifically has a specific aroma, so the main problem for the cook is to remove the smell. The thing is that the less it is in a saucepan, slow cooker or oven, the better the dish will turn out.

It is worth picking up a piece from the shoulder blade, where the muscle is more developed, and therefore the fat layers are only inside. If you find pieces of lamb fat on the surface, you should definitely cut them off.

Meat is salted only before cooking, since salt takes away the juices, resulting in a tasteless product. You can marinate lamb in tomato paste, lemon juice, and soy sauce. You should not beat it, damaged fibers will lose all their juice during prolonged heat treatment, and the meat will again turn out tough. You can pre-soak the product in water to open its pores or in milk, which draws out unnecessary blood.

The smell will go away if you use the right seasoning. The easiest way is to buy it by weight. You should definitely use garlic, ground black pepper, even ginger and rosemary. As for sage, it has a specific aroma, so it is not suitable for everyone; it is added to taste. Lemon juice is great for removing aroma. Before preparing the stewed lamb, you can fry it over high heat until a crust appears. The fat will be sealed inside, there will be no pronounced smell, and the meat will be juicy.

Recipes

You can cook beef stew with onions in a simple frying pan or in a clay pot in the oven. But it is best to make the dish in a cauldron, since this dish is ideal for long-term heat treatment. You can add vegetables in large quantities, because they provide the necessary liquid, or you can cook the meat in its own juice. It works very well if the lamb is placed in a pan in layers, where the meat comes first, and then the vegetables as quickly as they reach readiness.

You can even place slices on the bones; after heat treatment, the pulp will come away from it, but the dish will turn out to be especially aromatic.

Persian lamb stew

The recipe for making a simple Persian lamb stew with meat, turmeric and chili pepper is suitable for every housewife. It goes great with slow-cooked, tender basmati rice. For preparation you will need the following ingredients:

1 tbsp. l. turmeric;
2 tsp. black pepper;
1 teaspoon salt;
1 teaspoon crushed red pepper;
2 medium onions, chopped;
Cut 3 pieces of lamb into cubes or strips for stewing;
¼ cup fresh parsley or cilantro, finely chopped;
4 cups steamed rice.

Mix turmeric, black pepper, salt and chili in a small dish. Heat olive oil in a large saucepan, cauldron or frying pan, but it should not smoke. Fry the onion for 10 minutes until it softens and begins to turn golden brown. Add lamb meat, you can use pure pulp without bones or together with them. The meat is fried for several minutes on each side. Be sure to drain the fat that collects in the container.

Sprinkle the seasoning all over, distributing the spices evenly throughout the top of the meat. Pour 4 cups of water on top, bring the mixture to a boil, then reduce the heat to medium. Simmer for two hours, using a large spoon to skim the fat from the surface every 30 minutes. After 2 hours, add tomato paste to the container and stir until it dissolves in the broth. Simmer for another 20 minutes, stirring occasionally, until the meat is nice and tender and the sauce has thickened. Adjust salt and seasoning as desired. Garnish the stewed lamb with fresh parsley or cilantro before serving and serve it on freshly cooked basmati rice with gravy.

Lamb stew

If you want to treat your guests to something unusual, then you should use the following recipe. To prepare it you will need the following ingredients:

shoulder meat, cut into pieces;
½ tablespoon salt for lamb plus 1 teaspoon for stew;
1 teaspoon black pepper for meat plus 1/2 teaspoon for vegetables;
¼ cup wheat flour or cornstarch;
1 large yellow onion, diced;
4 cloves garlic, minced;
1½ cups diluted soy sauce;
1 kg champignons, coarsely chopped;
4 cups of broth, preferably beef or chicken;
1 tablespoon of tomato paste;
2 bay leaves;
½ teaspoon dried thyme;
1½ kg potatoes;
4 medium carrots, peeled and cut into thick strips;
¼ cup parsley, finely chopped for garnish.

Season the lamb pieces with 1/2 tbsp. l. salt and 1 tsp. Pepper, sprinkle with 1/4 cup flour and mix well. It is advisable to dry the meat well before doing this; if there is moisture, the flour will turn into porridge. Fry the lamb in hot sunflower oil for a few minutes on each side, then place it on a plate. Add diced onion to the same pan and sauté for 2 minutes. Add the garlic and cook for another minute, stirring constantly.

Add 1½ cups diluted soy sauce. Add chopped mushrooms, bring to a boil, close the lid and simmer for another 10 minutes. Now preheat the oven to +170°C. Place lamb in a baking container, clay pot, add 4 cups of broth, 1 tbsp. l. tomato paste, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. dried thyme and 2 bay leaves. Add potatoes and carrots, making sure they are completely covered with liquid. Bring to a boil, cover and simmer gently for 1 hour and 45 minutes. The meat and potatoes should be very tender and flavorful.

Middle Eastern lamb stews are perfect for awakening your taste buds, especially if you're tired of the same old food. Most recipes call for braised lamb cubes in a flavorful, spicy sauce that cooks for several hours. This lamb stew simply dissolves in your mouth. In fact, there are a lot of options for preparing the dish. Moroccan lamb stew, which includes apricots, raisins and chickpeas, is popular.

The spicy beef stew, which is cooked with lots of tomato paste and turmeric, is irresistible. These dishes are served with flatbread or rice.

Moroccan lamb

To prepare Moroccan lamb at home, you will need to have on hand the following ingredients:

lamb shoulder;
2 tablespoons unsalted butter;
1 small onion, grated (about 1/3 cup or 50 g);
4 cloves garlic, crushed;
1 teaspoon black pepper;
1 teaspoon salt;
cup (80 ml) wine vinegar;
411 g canned chickpeas;
2 cups (473 ml) chicken broth;
¼ cup (40 g) raisins;
¼ cup (5 g) chopped fresh parsley;
2 tablespoons lemon juice.

Iranian braised lamb

For Iranian lamb stew you will need to have the following ingredients in your kitchen:

1 tablespoon turmeric;
2 teaspoons black pepper;
1 teaspoon salt;
1 teaspoon crushed red pepper flakes;
3 tablespoons olive oil;
2 medium onions, grate and grind;
1.36 kg lamb, cut into pieces for stewing;
4 cups (950 ml) water;
3 tablespoons of tomato paste;
1/4 cup (5 g) fresh parsley or cilantro, chopped.

Grate the onion. When cutting meat, carefully trim off excess fat using a sharp knife. Fry the meat first until it forms an attractive crust. Then add onions and seasonings. Melt 2 tablespoons butter in a large saucepan or slow cooker. Add lamb pieces and grated onions along with seasonings. Stir and cook for 5–7 minutes.

The cook should smell the spices without overcooking the lamb. The following seasonings are poured into the container:

4 cloves crushed garlic;
1 teaspoon black pepper;
1 teaspoon salt;
1 teaspoon ground cinnamon;
1 teaspoon ground coriander;
1 teaspoon ground cumin;
½ teaspoon red pepper flakes;
¼ cup (80 g) apricot jam;
cup (80 ml) wine vinegar.

Open the chickpeas, strain them, rinse them, and then add them to the pot along with 2 cups of chicken broth. Bring the Moroccan stew to a boil and reduce the heat to low. Cover with a lid and let simmer gently for 1 hour and 15 minutes. You can adjust the temperature. Once the lamb is tender, add 1/4 cup (40 g) raisins. Cook the stew for another ten minutes with the lid closed. The raisins should soften and swell. Turn off the heat and add 1/4 cup chopped fresh parsley along with 2 tablespoons lemon juice. You can serve the dish with flatbread or couscous.

Pour 3 tablespoons of olive oil into a preheated frying pan and wait until it is hot. Add chopped onions and fry for about 10 minutes or until they become translucent and soften. You can adjust the heat so that the onions don't burn. The lamb is cut into large pieces, added to a pan with fried onions and cooked over medium heat for several minutes. Turn the meat after a few minutes so that it is fried on all sides, and drain off the resulting fat. You can use boneless lamb, any large pieces you have, even on the bone.

Add the spice mixture to the browned lamb and stir well to absorb into the lamb meat. Pour 4 cups of water and bring to a boil. Reduce the heat to low and simmer everything for 2 hours. The fat on top must be removed if you want the dish to be aromatic, but not have a specific smell. A small spoon works great for this. Remove fat every half hour.

After the specified time, add 3 tablespoons of tomato paste and mix. Simmer with the lid closed for another 20 minutes. If cooking on the stove and in a frying pan, stir the stew often to prevent it from sticking. The dish should thicken, then it will soften.

Before serving, add 1/4 cup of chopped fresh parsley or cilantro. The dish is best eaten hot with rice.

For the recipe for stewed lamb with vegetables and Adyghe cheese, see the following video.

Stewed lamb with vegetables is especially tasty if prepared using fresh and young meat. It should be noted that there are many recipes with which you can quickly and easily make a flavorful and satisfying dish using this product. We will consider only a few of them.

general information

Lamb with vegetables (the recipe will be presented later) does not take very long to cook on the stove or in the oven. That is why dishes using these ingredients are especially popular among those who like to eat tasty and satisfying food, but do not want to devote a lot of time to creating lunch.

It should also be said that the speed of preparation of such products depends on what kind of meat you purchased. So, stewed lamb with vegetables will be ready to eat within 35-43 minutes if you purchased a young lamb carcass. If you come across a stringy piece from an adult lamb, then it may take much more time to cook it. By the way, such meat often has a specific smell. In this regard, to create a tasty and tender dish, we recommend purchasing only the youngest and freshest product possible.

Lamb with vegetables: a recipe for delicious and rich goulash

Young lamb meat is ideal for preparing delicious goulash. It should be noted that this gravy can be served with absolutely any side dish. But it goes best with fluffy mashed potatoes, pasta or boiled rice.

Cooking lamb with vegetables requires the use of the following products:

Processing of vegetables and meat

Before preparing lamb with vegetables, you should pre-process all the mentioned ingredients. The meat must be washed, freed from all kinds of veins and films, and then chopped into not very large pieces. The onions should be peeled and then cut into thick half rings. Meaty tomatoes need to be scalded with boiling water, the skin-film removed from them and chopped with a knife. Carrots must be peeled and cut into thin slices.

Heat treatment

So, let's cook lamb with vegetables. To do this, you need to put a deep saucepan on high heat, and then pour oil into it and heat it up. Next, you need to put the shredded lamb meat in the dish and lightly fry it. After 8-10 minutes, add chopped onion to the main product and continue heat treatment for about ¼ hour. Finally, place carrot slices and chopped tomatoes in a saucepan. After salting and seasoning all the ingredients, mix them well and simmer under a closed lid for about 40 minutes. In this case, it is recommended to periodically stir the contents of the dish with a large spoon. If during the stewing process the broth evaporates quickly, then you can add an additional 1/2-2/3 cup of plain water to the meat.

Serve it right at the dinner table

Stewed lamb with vegetables, prepared according to the presented recipe, turns out very tasty and aromatic. After the meat product becomes soft, you need to place it along with the gravy on a plate, and place any of your favorite side dishes next to it (for example, boiled rice, mashed potatoes, pasta, etc.). It is also recommended to sprinkle the finished lunch with a small amount of fresh chopped herbs.

Detailed recipe: lamb (stewed) with vegetables

If you do not want to prepare goulash and side dish separately, then you can make a tasty and complete lunch from such a product. To do this we may need:

lamb without bones, but with a small amount of fat - approximately 600 g;
medium-sized potato tubers - about 3 pcs.;
ripe, fleshy large tomatoes - 2 pcs.;
soft pumpkin - 200 g;
juicy large carrots - 1 pc.;
small eggplants - 2 pcs.;
refined vegetable oil - approximately 70 ml;
pepper, salt and any seasonings - use to taste.

Product processing

Lamb with vegetables in a cauldron turns out especially tasty and aromatic. But if you don’t have such utensils in your kitchen, you can use an ordinary thick-walled saucepan.

Before thermally treating all ingredients, they should be pre-prepared. To do this, you need to take the pulpy part of the sheep carcass, wash it well, and then cut off all unnecessary veins and chop it into fairly large pieces. After this, you should peel all purchased vegetables. In this case, you need to cut the potatoes into quarters, the onions into half rings, the pumpkin into cubes, and the carrots into circles. As for eggplants, they should be peeled, finely chopped and soaked in salted water. This procedure is necessary in order to deprive the product of its bitterness as much as possible. After half an hour, the eggplants need to be discarded in a colander and rinsed under cold water. If you don't do this, you may end up with an overly salty dish.

Roasting ingredients

Lamb with vegetables in a cauldron should be prepared in stages. To begin with, the main part of the ingredients should be pre-fried. To do this, you need to pour a sufficient amount of vegetable fat into the vessel and then heat it up very much. Next, you need to put the potatoes in a cauldron (or thick-walled pan) and fry them a little. In this case, the vegetable should brown well, but remain tough inside. After this, the tubers should be removed and carrots and onions placed in the oil instead. Having fried the products in the same way, they must also be removed to the side. Finally, young lamb meat should be fried in the same bowl. At the same time, it needs to be peppered and salted as much as possible.

Extinguishing process

After the lamb is well fried, add potatoes, carrots and onions to it, and then mix all the ingredients thoroughly. On top, these products must be alternately covered with eggplants, tomatoes and pumpkin. After adding 1 glass of water to the cauldron, it is recommended to close it, set the heat to low and simmer all the ingredients for about 35-44 minutes. The specified time is enough for the meat and vegetables to be completely cooked.

How to serve the dish for lunch?

Now you know how to cook lamb with vegetables. After all the components become soft, they should be removed from the heat and left under a closed lid for ¼ hour. During this time, the meat and vegetables will simmer and become saturated with the aroma of spices. A tasty and satisfying lamb dish should be served in deep plates. It is recommended to decorate lunch with fresh herbs beforehand.

Armenian dish with lamb

Surely everyone knows that dishes with sheep meat are especially popular among residents of the Caucasus. And who, if not them, should know what can be prepared from this product.

Armenian lamb with vegetables is a very tasty, satisfying and aromatic dish. To make it yourself, we will need:

lamb without bones, but with a small amount of fat - approximately 250 g;
sweet white onions - 2 pcs.;
medium garlic cloves - 3 pcs.;
small eggplants - 3 pcs.;
ghee - approximately 50 ml;
pepper, citric acid, salt, saffron, parsley, cinnamon - use to taste.

Cooking process

How to stew lamb with vegetables according to the Armenian recipe? To answer this question, you must adhere to the following rules:

Proper serving for lunch

Armenian stewed lamb with vegetables turns out very aromatic and tasty. Before serving such a dish, be sure to sprinkle it with fresh, finely chopped herbs. Bon appetit!

Stew meat with vegetables in the oven

If you don’t know what to cook as a hot dish for the holiday table, then we suggest you make delicious meat in pots.

Lamb with vegetables cooks quite quickly in the oven. But in order to make such an unusual dish and treat your loved ones to it, you should definitely take care of the availability of small portioned pots into which all the products will be placed. It is desirable that such dishes be made of clay. After all, this is the only way you can get the most aromatic and tasty dish.

So, lamb with vegetables in pots involves the use of the following products:

lamb without bones, but with a small amount of fat - approximately 900 g;
sweet white bulbs - 3 pcs.;
medium-sized potato tubers - approximately 7 pcs.;
juicy large carrots - 3 pcs.;
bay leaves - 2 pcs. for each pot;
peppercorns - 3 pcs. for each pot;
fleshy tomato - 1 pc.;
refined vegetable oil - a large spoon for each pot;
pepper, salt and any seasonings - used to taste.

Preparing the Components

To prepare such a dish, you should wash the pulpy piece of meat well and then chop it into small pieces. Next, you need to peel all the vegetables and cut them into thin slices.

Shaping the dish

Before preparing such a lunch, you should wash all the pots well and then dry them using paper towels. Next, you need to pour a large spoonful of vegetable oil into each clay container. After this, you need to place shredded lamb, onion rings, 3 allspice peas and 2 laurel leaves into the pots in equal portions.

After laying out the meat and aromatic spices, carrots and potato tubers should also be placed in the pots. It is recommended to place one thick slice of fleshy tomato on top of all the ingredients. Finally, add salt and other aromatic seasonings to each filled pot, and then pour in 2/3 cup of plain water.

Heat treatment process

After shaping the dish, all clay containers should be closed and placed on the oven rack. At a temperature of 220 degrees, lamb and vegetables should simmer for about 50 minutes. After this time, one pot should be opened and the products should be tested for softness. If the knife easily and quickly enters the dish, then it can be safely removed from the oven.

How to serve it correctly for the holiday table?

The finished dinner in pots should be carefully removed from the oven and placed on flat saucers. It is recommended to serve lamb with vegetables to the holiday table covered, along with a salad of fresh vegetables and dark bread.

To cook lamb meat yourself at home, there is no need to have special culinary knowledge and skills. But to create a tasty, aromatic and satisfying dish, it is still recommended to adhere to the following rules:

Lamb lovers love this meat in all types of culinary preparations. Lamb stewed according to this recipe has a mild taste, an abundance of tasty gravy, and the aroma of the vegetables that make up the dish. But in order for the lamb to definitely turn out soft, you need to simmer it for a long time, do not rush to turn off the heat, let it simmer enough, and then you are guaranteed delicious, aromatic lamb!

Ingredients

To prepare lamb stew you will need:

lamb - 1 kg;

carrots - 3 pcs.;

onion - 1 pc.;

tomato puree - 1 glass;

water - 1 liter;

vegetable oil - 2 tbsp. l. - for carrots;

vegetable oil - 2 tbsp. l. - for frying lamb;

zira - 2 tbsp. l.;

salt, pepper, spices - to taste.

(!) Tomato puree can be replaced with 2 tbsp. l. tomato paste or 3 fresh tomatoes.

(!) Zira is desirable, but not required.

Cooking steps

Heat vegetable oil in a cauldron and place carrots, chopped into long strips, into the hot oil. Fry carrots for 7 minutes.

Add chopped onion to carrots.

Place the zira in a mortar and grind a little. If you don’t have a mortar, you can grind it with a rolling pin or just your fingers. Zira must be crushed somehow, only then will it give off its unique aroma.

Cut the lamb into medium pieces and fry in vegetable oil in a frying pan on both sides until golden brown.

Place the fried pieces of lamb into a cauldron on top of the vegetables. Add hot water, add salt, pepper, spices. Cover with a lid, bring to a boil, reduce the heat to the lowest setting and simmer for 1.5-2 hours. During this time, the stewed lamb will become very tasty and will amaze you with its delicate, soft taste and aroma!

Place the finished stewed lamb on plates and serve.

Bon appetit!

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