Lamb stew at home. Oven braised lamb recipe

Braised lamb is more popular with Muslims, as they, in accordance with their religion, prefer to use this particular product. Everyone who has tried lamb knows that it has its own flavor, so it must be cooked properly.

properties and calories

Braised lamb may have different caloric content, it all depends on what ingredients were used. It is best to buy meat for stew in the tail, chest, shoulder. It is also crushed on the market and sold already cut. Although it is high in cholesterol, it is rich in protein. Gout is caused due to the high amount of red meat consumed, so sometimes animal protein is better to get in the form of seafood or poultry instead of lamb.

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

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

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 the meat or stew it in a pan, an oven with a clay pot or a slow cooker is most suitable. The number of calories depends on the level of fat in the meat. Chops will contain 160 to 200 calories in a 100 gram piece. In a stew, the calorie content may increase or decrease depending on which additional ingredients use whether the oil will participate in the preparation of the dish.

When buying meat, make sure it is Pink colour, and the existing 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, be sure to put it in the refrigerator and store it there until ready. The nutritional value lamb shows that although the product has high content saturated fat, high in nutrients such as phosphorus, zinc, niacin, B vitamins, selenium, protein, amino acids, fatty acid, mineral salts, sodium, fiber.

List useful components as follows:

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

Of the vitamins, it is worth noting the following:

How to choose meat?

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

If meat is purchased not in 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 piece is ideal for stew and, most likely, will offer exactly the toughest pieces, because after 8 hours of languishing they will become surprisingly tender and fragrant. The consumer is left to decide how much time he has to devote himself to cooking. It should be noted that sometimes unscrupulous manufacturers put in a bag for extinguishing not quite the pieces that should be there. The fat content in different pieces will also differ.

Meat from the shoulder of an animal 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 stiff, but after prolonged thermal exposure, you will not find a tastier dish.

You will need to cut the meat into pieces of the same size. So they are evenly stewed, all hard fibers are destroyed, the juices are absorbed. Lamb is more tender than beef, and vegetables are especially good with it in stews. Herbs and seasoning can be added for flavor. Almost any cut of lamb will be amazing after a long stew, but the shoulder is the best option. Professional chefs it is advised to buy 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 dish. The top round cuts are ideal for stews and are the leanest in the whole carcass. Keep in mind that just because lamb cuts are tough, it doesn't mean they will be greasy. 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, beans and vegetables must be present in it. 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 and antibiotics.

Cooking features

Contrary to the claims of some people, lamb can be cooked quickly and tasty, and it is not necessary to spend a lot of time on it, it is enough to choose the right meat and calculate the temperature. Quenching has been used since ancient times as one of the better ways make soft and tender meat. It is worth saying what exactly mutton fat 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, respectively fatty layers only inside. If pieces of lamb fat come across on the surface, they should definitely be cut off.

The meat is salted only before cooking itself, since the salt takes away the juices, as a result, the product turns out to be tasteless. You can marinate lamb in tomato paste, lemon juice, soy sauce. You should not beat it off, damaged fibers during prolonged heat treatment will lose all the juice, again the meat will turn out to be tough. You can pre-soak the product in water so that its pores open or in milk, due to which unnecessary blood is drawn out.

The smell will go away if you use the right seasoning. The easiest way is to buy it by weight. Be sure to use garlic, black ground pepper, even ginger, 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 odor. Before cooking lamb stew you can fry it on a fast fire until a crust appears. The fat will seal inside, it won't be bright pronounced odor 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 a dish in a cauldron, since this dish is ideal for a long heat treatment. You can add vegetables to in large numbers, because they provide the necessary liquid, but you can make meat in own juice. It works very well if the lamb is laid in layers in a pan, where the first meat is coming, and then vegetables as soon as they reach readiness.

You can even put slices on the bones, after heat treatment the pulp will move away from it, but the dish will turn out to be especially fragrant.

Persian lamb stew with meat

The recipe for a simple Persian lamb stew with meat, turmeric and chili pepper is within the power of every housewife. It goes well with slow cooked, tender rice basmati. For cooking you will need the following ingredients:

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

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

Sprinkle everything with seasoning, distributing spices evenly over the entire 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 big spoon to remove fat from the surface every 30 minutes. After 2 hours, add tomato paste to the container and stir until it dissolves in the broth. Stew for another 20 minutes, stirring occasionally, until the meat is nice and tender and the sauce thickens. Salt and seasoning are adjusted as desired. Garnish lamb stew before serving with fresh parsley or cilantro, serve it on freshly cooked basmati rice with gravy.

Lamb stew

If you want to treat your guests with something unusual, then you should use next recipe. To prepare it, you will need ingredients such as:

• meat from the shoulder part, 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 of garlic, minced;
• 1½ cups diluted soy sauce;
• 1 kg champignons, coarsely chopped;
• 4 cups broth, preferably beef or chicken
• 1 tablespoon 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 with lamb pieces 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 this, if there is moisture, then the flour will turn into porridge. Lamb is fried in hot sunflower for several minutes on each side, then spread on a plate. Add diced onion to the same pan and saute for 2 minutes. Spread the garlic and cook for another minute, stirring constantly.

Add 1½ cups diluted soy sauce. Spread chopped mushrooms, bring to a boil, close the lid and simmer for another 10 minutes. Now preheat the oven to +170°C. in a baking dish, clay pot, spread lamb, 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. Meat and potatoes should be very tender and flavorful.

Middle Eastern lamb stews are perfect for waking up taste buds, especially if you are tired of the same food. Most recipes offer stewed cubes lamb in aromatic spicy sauce which are prepared within a few hours. This lamb stew just melts in your mouth. In fact, there are a lot of cooking options. Moroccan lamb stew, which includes apricots, raisins and chickpeas, is popular.

Can't help but please the sharp beef stew which is being prepared with big amount tomato paste and turmeric. These dishes are served with flatbread or rice.

Moroccan lamb

To cook 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 of garlic, crushed;
• 1 teaspoon black pepper;
• 1 teaspoon of salt;
• a cup (80 ml) of 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 lamb stew

For Iranian lamb stew, you will need to have in the kitchen such components as:

• 1 tablespoon of turmeric;
• 2 teaspoons of black pepper;
• 1 teaspoon of salt;
• 1 teaspoon crushed red pepper flakes;
• 3 tablespoons olive oil;
• 2 medium onions, grate, 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

Rub the onion on a grater. When cutting meat, carefully cut excess fat, for this use sharp knife. Fry the meat first, until an attractive crust forms on it. Then add the onions and seasonings. Melt 2 tablespoons butter in a large saucepan or slow cooker. Add pieces of lamb and grated onion along with seasonings. Stir and cook for 5-7 minutes.

The cook should smell the spices, while the lamb should not be overcooked. From the seasonings, the following are poured into the container:

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

The chickpeas are opened, strained, rinsed, and then added to the pot along with 2 cups of chicken broth. Bring Moroccan stew to a boil and reduce heat to low. Cover 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 stir in 1/4 cup chopped fresh parsley along with 2 tablespoons lemon juice. You can serve the dish with tortillas or couscous.

Pour 3 tablespoons of olive oil into a heated frying pan and wait until it is well heated. Add the chopped onion and sauté for about 10 minutes or until translucent and softened. You can adjust the heat so that the onion does not burn. Lamb cut into big chunks, add to the pan with fried onions and cook over medium heat for several minutes. Turn the meat after a few minutes so that it is fried on all sides, the resulting fat is drained. You can use lamb without bones, any large pieces, which are even on the bone.

Add the spice mixture to the browned lamb and mix well so that they are absorbed into the lamb meat. Pour 4 cups of water and bring to a boil. Reduce the fire to a minimum and extinguish everything for 2 hours. Fat on top must be removed if you want the dish to be fragrant, but not smell specific. A small spoon works great for this. Remove fat every half an hour.

After the specified time, add 3 tablespoons of tomato paste and mix. Stew with the lid closed for another 20 minutes. If cooked on the stovetop and in a pan, the stew is often stirred to keep it from sticking. The dish should thicken, then it will soften.

Before serving, add 1/4 cup chopped fresh parsley or cilantro to the table. It is best eaten hot with rice.

The recipe for stewed lamb with vegetables and Adyghe cheese, see the next video.

In our country, pork or beef is most often used for meat dishes, but lamb is somehow bypassed, considering it tough and not very fragrant. But in the Middle East, such meat is held in high esteem; barbecue is fried from it, pilaf and other dishes are cooked. If you still decide to try lamb, then start by cooking in a cauldron. Lamb stewed in it is very tender, soft and tasty.

Braised lamb in a cauldron

Mutton dishes are traditionally prepared in the East. Such meat has its own special taste and at the same time it contains many substances useful for our body. How to properly and tasty cook lamb in a cauldron, you will learn right now.

Ingredients:

• half a kilo of lamb;
• two bulbs;
• two cloves of garlic;
• fresh herbs and spices.

Cooking method:

1. Cut the lamb into pieces, rub them with salt and pepper, put them in a cauldron and leave aside.
2. We cut the onion into strips, put it to the meat and overcook over high heat until softened.
3. Then pour in water so that the meat is completely immersed in it. As soon as the broth boils, reduce the heat and simmer the dish for one and a half to two hours.
4. Serve lamb stew with fresh herbs.

With vegetables in a multicooker

In this kitchen "helper" you can cook any meat dish and even lamb. True, most housewives reject such meat because of its specific smell.

Prepare tender delicious taste lamb can. You just need to choose young meat that does not yet have bright aroma. Young lamb has fat without yellowness, and the flesh itself is pale pink or light red.

Write down the recipe for cooking in a slow cooker, which will come in handy for those who are not at all familiar with the principles of cooking lamb.

Ingredients:

• 750 g of meat;
• two onions, bell peppers and carrots;
• five cloves of garlic and tomatoes;
• 40 g melted butter;
• ten peas of pepper;
• two leaves of lavrushka;
• 0.5 tsp. "meat" seasonings, granulated sugar and salt.

Cooking method:

1. Marinate the lamb pieces in dry seasonings mixed with salt.
2. Then, in the "Frying" program, cook them until crispy.
3. Add chopped onion half rings, grated carrots and sweet pepper cubes. After three minutes, put the chopped tomatoes.
4. As soon as the vegetables give juice, pour in another half a glass of water, select the “Extinguishing” option for an hour.
5. As soon as the device beeps, add chopped garlic along with peppercorns and bay leaves, simmer the dish for another 20 minutes. https://www.youtube.com/watch?v=6vF52awkeYc

How to put out meat in the oven

Lamb has its own special taste and aroma, but to appreciate it, you need to cook something really tasty from it. For example, put out the meat in the oven.

Ingredients:

• a kilo of lamb;
• 100 g lamb (pork) fat;
• two bulbs;
• three cloves of garlic;
• three tomatoes;
• two tablespoons of tomato puree;
• spices, adjika, herbs.

Cooking method:

1. Before sending the meat to the oven, it must be cut into cubes and fried in a frying pan together with pieces of lard. There is no need to add oil - fat will be enough.
2. Separately, pass the chopped onion, then add the chopped tomato pulp to it and vegetable paste.
3. We shift the frying to the meat, adding chopped garlic, spices and adjika. We send the products to the oven preheated to 180 degrees for 20 minutes.
4. Serve fragrant meat with sprigs of cilantro or basil.

Lamb stew with potatoes

Such meat is easy to stew with any vegetables, including potatoes. It comes out very juicy and tasty, although it will take a long time to stew it, but the result is worth it.

Ingredients:

• 650 g lamb;
• 550 g potatoes;
• two heads of onions;
• bell pepper;
• 70 g olives;
• three cloves of garlic;
• a glass of tomato puree;
• 30 ml of balsamic vinegar;
• by th tsp dried sage and dill.

Cooking method:

1. Meat cut into cubes and fry without oil. Then add onion cloves, chopped garlic to it and fry together for five minutes.
2. We add vegetable paste, herbs, vinegar, as well as salt and pepper to the ingredients, pour in 350 ml of water, if any, then meat broth.
3. We cut the sweet pepper into cubes, put it to the meat and simmer for 50 minutes.
4. We cut the potatoes in the same way, put it to stew ingredients and cook the dish for another half an hour. At the very end of the process, add chopped in small pieces olives.https://www.youtube.com/watch?v=lLIDP0J3EPM

Recipe from Stalik Khankishiev

Stalik Khankishiyev understands the intricacies like no one else oriental cuisine and knows how to cook lamb deliciously. For this purpose, he takes ingredients that have already passed the test of time: carrots and garlic. And a sudden component is quince.

Ingredients:

• 680 g shanks;
• two carrots;
• a liter of broth on meat;
• quince;
• five garlic heads;
• lemon;
• thyme, zira.

Cooking method:

1. We cut the carrots into cubes so that the vegetable can better give off its taste.
2. Pour the oil into a small saucepan and fry the carrot cubes over low heat so that the vegetable just becomes soft. We season it with sugar and zira.
3. Now we spread the lamb to the carrots and salt, and also put whole heads of garlic and dried thyme.
4. Pour in the broth and simmer over low heat.
5. As soon as the broth partially boils away, remove it from the stove, lay the quince slices, and distribute lemon slices on top. We bring the dish to readiness in the oven for half an hour.https://www.youtube.com/watch?v=Pq8Ppy0uXL0

Cooking in Armenian

In the East, lamb stewed with vegetables in a cauldron is called khashlamana. Many nations consider it theirs national dish, but anyway classic recipe cooking refers specifically to Armenian cuisine.

Ingredients:

• 1.5 kg lamb;
• a kilo of fresh tomatoes;
• two bell peppers;
• a bunch of dill, parsley and celery;
• 850 ml of beer.

Cooking method:

1. For the preparation of the Armenian khashlama use back leg ram. From it you need to cut the meat and clean it from the films.
2. The bone will come in handy, so we chop it into three parts and put it on the bottom of the cauldron.
3. Cut the meat into pieces and spread over the bones. Salt, pepper and add other seasonings of your choice.
4. We simply wash the greens and lay them directly on top of the meat in bunches.
5. Now add the pepper cubes.
6. We peel the skin from the tomatoes, cut the pulp into cubes and send it to the cauldron.
7. Now pour in the beer, light it up medium fire and simmer for two hours.

With onions and herbs in wine

Especially tasty and juicy lamb is obtained with fragrant herbs and wine.

For stewing, it is better to take meat of the first grade - this is the shoulder blade or the outer side of the hind leg.

Ingredients:

• a kilo of lamb pulp;
• 120 g lamb fat;
• bulb;
• a glass of white wine (dry);
• herbs: parsley, cilantro, thyme, rosemary, basil, tarragon.

Cooking method:

1. Lightly salt the portioned pieces of meat.
2. We send the chopped bacon to the cauldron and melt it, then lay out the lamb and overcook the meat until golden brown.
3. After that, pour half-rings of onion into the cauldron, after ten minutes pour in water so that it slightly covers the meat, and simmer everything together for half an hour.
4. After this time, add chopped greens, pour wine and do not remove the dish from the fire for another 25 minutes. https://www.youtube.com/watch?v=y6zi5-ys9QU

With bell pepper

Today there are many lamb dishes, but we want to offer a simple recipe for cooking meat with bell peppers.

Ingredients:

• half a kilo of lamb;
• two bell peppers;
• bulb;
• three cloves of garlic;
• a spoonful of starch and soy seasoning;
• two tsp. ketchup and sugar.

Cooking method:

1. Meat cut into cubes, pepper large slices, onion in half rings, and garlic in circles.
2. Saute the onion in hot oil, then add the garlic and Bell pepper, fry vegetables for five minutes.
3. Separately, fry the lamb until a pleasant crust.
4. We make a sauce from starch, soy seasoning, ketchup and sugar.
5. We spread the vegetables to the meat, pour everything with the sauce and simmer for half an hour.

The most important thing in cooking lamb dishes is, of course, the meat itself. Choose it in trusted places, give preference to a product with young lamb and do not forget about spices, which are used in the countries of the East without stint.

If you do not like lamb for its specific taste and smell, I would recommend only one thing: learn how to cook it properly. After all, the final result directly depends on the skill and talent of the chef. cooking secrets delicious meals from lamb and mutton long ago revealed cooks Arab countries, Caucasus and Central Asia. Add more vegetables, all kinds of herbs and spices, and the meat will turn out tender, juicy, fragrant and taste good. I often cook one of these dishes for my relatives - in my homeland it is called “Looking”, or stewed lamb with vegetables in Arabic. In Libya, this dish is served even on festive feast and in restaurants. The Arabs have many variations of recipes for lamb stew with vegetables. Sometimes the list of ingredients can be expanded by adding pieces of dried apricots, herbs or hot pepper chili, but this is already an amateur. This dish is much more varied and brighter than baked.

Recipe Information

Cuisine: Arabic.

Cooking method: frying and stewing.

Total cooking time: 20 minutes if young lamb; 60 minutes if the meat of a mature animal is min.

Servings: 2 .

Ingredients:

• young lamb - 400 g
• onion - 2 pcs.
• Bulgarian pepper - 150 g
• tomatoes - 100 g
• eggplant - 150 g
• salt - to taste
• vegetable oil - 50 ml.

Cooking:

1. 
   Cut lamb into small pieces.
2. 
   Cut the tomatoes into slices, dice the onion, cut the bell pepper (small) into rings. When slicing a pepper, the seeds may not be removed.
3. 
   Peel eggplant, cut into bars.
4. If the lamb is young, then just fry it for 7 minutes in vegetable oil. If it is harsh, then add water and simmer until soft and the liquid has completely evaporated.
5. 
   In the next step, add the onion and fry for 4 minutes.
6. 
   Add pepper rings to the pan or cauldron.
7. 
   Add eggplant.
8. 
   Fry the ingredients until the eggplant is cooked through, stirring for about 7 minutes.
9. 
   Add the tomatoes last.
10. 
    Keep the lamb with vegetables on fire for another 2 minutes. Now it remains to salt the dish, mix lightly and you can serve. At the very beginning of cooking, it is not recommended to salt, because the vegetables will immediately give a lot of juice, and in the process of stewing they will acquire the consistency of mashed potatoes.
11. The dish turns out so juicy that it does not require additional addition of any sauces and gravy. As a side dish, you can choose rice, couscous or just boiled potatoes. If desired, decorate the stewed lamb with herbs, olives.

Lamb lovers love this meat in all forms. cooking. Lamb stew according to this recipe is different mild taste, abundance delicious gravy, the aroma of vegetables that are part of the dish. But in order for the lamb to turn out to be soft, it needs to be stewed for a long time, do not rush to turn off the fire, let it simmer enough and then it will be tasty, fragrant lamb you are guaranteed!

Ingredients

To cook 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 the vegetable oil in a cauldron and place the 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 there is no mortar, you can grind with a rolling pin or just your fingers. Zira must be rubbed somehow, only then it will give off its unique aroma.

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

Transfer the fried pieces of lamb to a cauldron, on top of vegetables. Top up hot water, add salt, pepper, spices. Close the lid, bring to a boil, reduce the flame to the smallest and simmer for 1.5-2 hours. During this time, the lamb stew will become very tasty and will amaze you with its delicate, mild taste and aroma!

Arrange the cooked lamb stew on plates and serve.

Bon appetit!

I spied this recipe from Serge Markovich. I love this chef and love to watch him culinary master classes. Such a charming man and a wise cook. He cooked elk according to this recipe. Considering that the elk is very rough and hard (like lamb meat), I decided to use the recipe and. It turned out very tasty.

I will give a few recommendations in case you decide to cook according to this recipe. Firstly, lamb is a very specific meat, which not only has a smell, but is also quite coarse. Be sure to pre-soak, and do not skimp on garlic during stewing. It won't ruin the dish. I put one large head per 700 grams of meat.

Secondly, the cooking time depends on the age of the lamb. A young ram cooks quickly, an old one needs to be stewed for a long time.
Thirdly, lamb stew according to this recipe should be cooked in its own juice. However, it may happen that all the juice is extinguished. In this case, add water little by little.

Finally, mutton stew is salted only after adding vegetables. The meat will draw a lot of salt, but do not forget, we pre-soaked it in saline solution. Therefore, the mass should be slightly undersalted. It's better to salt already ready meal than to oversalt during stewing.

Cooking steps:

Alt="1) warm water dissolve the salt. Pour lamb with this water and leave at room temperature for half an hour. During this time, the lamb meat will be sufficiently salted, and a specific smell will also come out.


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1) Dissolve salt in warm water. Pour lamb with this water and leave at room temperature for half an hour. During this time, the lamb meat will be sufficiently salted, and a specific smell will also come out.

Alt="2) Remove the meat from the water, dry slightly. If necessary, cut into small portioned pieces. I cut the steaks in half.


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2) Remove the meat from the water, dry slightly. If necessary, cut into small portions. I cut the steaks in half.

Alt="5) Prepare onion, garlic and carrots.

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5) Prepare onions, garlic and carrots.

Alt="6) In the pan where the lamb was fried, then we will cook the vegetables. First, you need to melt a little lamb fat. As soon as the fat is rendered, put onions and carrots in the pan. Cover and simmer for 30 seconds for a very small fire.


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6) In the pan where the lamb was fried, then we will cook the vegetables. First you need to melt a little lamb fat. As soon as the fat is rendered, put the onions and carrots in the pan. Cover and simmer for 30 seconds over very low heat.

Alt="7) Cut garlic into rings (at least 1 large head per 700 grams of lamb).


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7) Cut garlic into rings (at least 1 large head per 700 grams of lamb).

Alt="8) Add garlic to vegetables. Simultaneously with garlic, add the following spices: coriander grains, allspice and black hot peppers, Bay leaf. Stir quickly and cover with a lid and simmer for 2 minutes.


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8) Add garlic to vegetables. Simultaneously with garlic, add the following spices: coriander grains, allspice and black bitter peppercorns, bay leaf. Stir quickly and cover with a lid and simmer for 2 minutes.

Alt="9) Transfer the vegetables to the pot. Salt to taste. Next, you need to cook until the meat is ready on a very low heat. Approximately, it will take about 40 minutes. After that, the dish can be served.


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9) Transfer the vegetables to the cast iron. Salt to taste. Next, you need to cook until the meat is ready on a very small fire. Approximately it will take about 40 minutes. After the dish can be served at the table.

Ingredients:

Lamb 700 g, salt to taste, mutton fat 50 g, onion (young) 3-4 pcs., garlic (young heads) 5 pcs., carrots (large) 1 pc., spices (indicated in the recipe) to taste.