What is the best way to stew lamb. Subtleties of cooking lamb stew
Lamb serves as the basis for the first and second courses. With proper preparation, the meat will turn out soft, juicy and very tasty. When deciding how much to stew lamb, consider the age of the animal. A young lamb will cook quickly, and the meat of an adult will be ready in 1.5-2 hours.
Before stewing lamb, remove excess fat
Ingredients
Mutton 700 grams Carrot 1 piece(s)
- Servings: 4
- Cooking time: 1 minute
How to stew lamb: preparation
Lamb has a strong specific smell. To get rid of it, before cooking, soak the meat in salted water and leave for half an hour. If the procedure does not help, cook more garlic for the dish than indicated in the recipe. It will hide the unpleasant aroma and make the treat spicy. Prepare the ingredients:
- 700 gr. lamb;
- 50 gr. lamb fat;
- 3-4 small onions;
- 5-7 cloves of garlic;
- 1 large carrot.
Salt, pepper, bay leaf, coriander and other spices are added to taste.
How much to stew lamb: the cooking process
Before stewing, remove excess fat, and divide the meat into portions or finely chop. You can cook:
- Heat a dry frying pan without adding oil, put pieces of meat on it, cover with a lid and simmer until the juice stands out. The liquid should completely cover the lamb.
- Transfer the meat to a deep bowl and fill with liquid. If juice is low, add water. Cover and simmer for about 10 minutes.
- Prepare the vegetables: grate the carrots on a coarse grater and finely chop the onion. Cut each clove of garlic into 3-4 pieces.
- Melt the mutton fat in a frying pan, add carrots and onions, cover and simmer for about 30 seconds over low heat. Add garlic and spices, then continue to simmer the mixture for two minutes.
- Transfer the vegetables to a container with the meat, salt and continue to simmer until fully cooked (about 40-60 minutes).
Serve the finished dish to the table in portions or in a common deep bowl.
Other options for stewing lamb
The above is an example of a simple recipe, for cooks of any level.
- If you want to please the family with a more complex dish, you can stew lamb with potatoes, green beans, prunes, dill sauce, wine, or using other ingredients.
- Do not forget to soak the meat before cooking, otherwise the specific smell will spoil the impression of the dish.
- Also remove fat, food without it will be very satisfying.
- Stewed lamb can be served with a side dish or as a separate dish.
It is stewed with vegetables and spices, keeping the juice or completely evaporating it. You can find many ready-made recipes or come up with your own.
Many people do not eat lamb because of its specific smell. But in the Caucasian, Kazakh and Central Asian cuisine, national dishes are most often prepared from this meat.
Experienced chefs can cook lamb in such a way that even a skeptical gourmet cannot find fault with anything.
The fact is that the meat of old animals really does not have a very pleasant smell. In addition, it can turn out to be hard even after a long heat treatment.
Young lamb is juicy, tender and has almost no smell. Thanks to spices, spices and seasonings, lamb dishes are tasty and fragrant.
Lamb soups are rarely cooked, because this meat is more suitable for frying, baking or stewing.
Frying lamb is not difficult, but lamb stew will turn out delicious only if you follow some rules.
Stewed lamb: the subtleties of cooking
- To extinguish, take the side, outer part of the hind leg or shoulder blade. You can also use second-class meat. It includes the neck, flank and brisket. Lightly beat off the portioned pieces, cut the tendons in several places.
- Stew lamb with onions, and the more of it, the better. The properties of the onion are such that it completely interrupts the specific smell of lamb, significantly ennobling its taste.
- In addition to onions, you can add carrots, tomatoes, bell peppers, eggplants to lamb. Put all the vegetables only after the pieces of meat are covered with a golden crust, which will not allow the meat juice to come out.
- Roast lamb over high heat. When the rest of the vegetables are browned, pour hot water (cold water will make the meat tough), bring to a boil and only then reduce the heat.
- Stew the lamb at a low boil, covering the pan (cauldron, pan) with a lid.
- Add spices and seasonings at the end of cooking. Basil, bay leaf, marjoram, garlic, rosemary, parsley, thyme, dill, mint, sage are well suited to lamb.
- Do not salt the meat long before heat treatment, otherwise it will lose a lot of juice and end up tough. Small and portioned pieces of meat can be salted immediately before frying. After the appearance of a golden crust, let the meat in a small amount of water, simmer for 40-50 minutes.
- If acid is allowed in the recipe, lamb can be marinated with vinegar, lemon juice, citric acid, or wine. Moreover, the wine can be taken both white dry and red.
- Instead of acid, you can use fresh tomatoes, tomato paste or tomato juice. Such meat is very soft, with a pleasant sourness. An unusual taste of lamb is given by stewing in beer or kvass.
- Do not keep meat on fire longer than necessary. Excessive stewing worsens the appearance of the dish, as well as its taste. Stew large pieces of lamb for 1.5-2 hours, small ones - 1-1.5 hours.
- Before serving, store the stew in the sauce in which it was prepared at 50 °. If the onset of dinner is delayed, cool the meat, and reheat it in the same sauce (gravy) before eating.
Lamb stew with onions: a classic recipe
Ingredients:
- lamb - 700 g;
- onions - 3 pcs.;
- refined vegetable oil - 50 g;
- vinegar 5 percent - 1 tbsp. l.;
- black pepper - a pinch;
- red pepper - optional;
- salt.
Cooking method
- Wash the meat, cut into pieces of 50 g each. Sprinkle with vinegar, keep in the refrigerator for at least half an hour. Strain off the liquid. Fry the meat in hot oil until golden brown. Transfer to a cauldron.
- In the remaining oil, sauté the onion, cut into half rings. Pair it with meat.
- Pour hot water or broth up to the level of the meat. When the liquid boils, reduce the heat to a minimum, close the cauldron with a lid, simmer for 25-30 minutes.
- Salt. Put in black pepper. If you want the meat to be spicy, add red pepper. Simmer for another half an hour. Serve with any side dish, pouring over the sauce in which the meat was stewed.
Lamb stewed with onions, Indian style
Ingredients:
- lamb - 700 g;
- onions - 2 pcs.;
- tomato paste - 2 tbsp. l.;
- sour cream - 100 g;
- water - 100 ml;
- curry powder - 1 tsp;
- garlic - 4 teeth;
- water - 100 ml;
- vegetable oil - 50 g;
- salt.
Cooking method
- Chop the onion into thin half rings. Fry in oil until golden brown.
- Add crushed garlic, curry powder. Warm everything together for 2-3 minutes.
- Cut the meat into small pieces, put on the onion.
- Combine tomato paste with sour cream. Dilute with hot water. Pour this mixture over the meat. Salt, stir.
- Close the pan with a lid, reduce the fire to a minimum, simmer until the meat is soft. Serve with rice or mashed potatoes.
Lamb stewed with onions and green beans
Ingredients:
- lean lamb - 600 g;
- onions - 2 pcs.;
- green beans - 400 g;
- flour - 1 tsp;
- cream - 100 ml;
- salt.
Cooking method
- Wash the lamb, dry with paper towels, remove the existing fat. Cut into pieces of 50 g.
- Put in a cauldron with heated oil (take half the norm) and fry on all sides until golden brown. Fill with hot water to the level of the meat. Simmer at a low boil, covering the cauldron with a lid, for about half an hour.
- In another bowl, fry the chopped onion until golden brown. Transfer to a bowl with meat.
- Wash the bean pods, remove the side veins and tips. Cut into pieces 3-4 cm long. Combine with meat and onions. Put salt, mix. Simmer until the meat is soft.
- Pour flour into a cup. Enter, stirring constantly, cream. Rub with a spoon so that there are no lumps. Or use a mixer for this purpose.
- Pour this liquid into the cauldron with meat in a thin stream. Mix well, boil for 1-2 minutes. Bring the sauce to your desired consistency by adding a little more water.
Lamb stewed with onions and tomatoes
Ingredients:
- lamb pulp - 700 g;
- ghee - 50 g;
- tomatoes - 5 pcs.;
- large onion - 2 pcs.;
- cherry plum - 300 g;
- greens of cilantro, dill, mint - a bunch;
- salt;
- water or broth;
- lemon for decoration.
Cooking method
- Dry the washed lamb with a paper towel, cut into portions.
- Melt half the butter in a frying pan, fry the meat on it. Pour in a little hot broth or water, close the lid and simmer at a low boil for 30 minutes.
- In another pan, sauté the chopped onion. Transfer it to the pan with the meat.
- In the remaining oil, lightly fry the tomatoes cut in half, which are also put in a cauldron with meat. Put the halves of cherry plum without stones. Salt, stir and simmer until the meat is soft. 5 minutes before readiness, add chopped greens.
- Arrange the lamb on serving plates and garnish with a slice of lemon.
Lamb stewed with onions and herbs in wine
Ingredients:
- lamb (pulp and ribs) - 1 kg;
- fat tail fat - 100 g;
- dry white wine - 1 tbsp.;
- onion - 1 pc.;
- cilantro, dill, tarragon, parsley, basil, rosemary, thyme - a large bunch;
- salt.
Cooking method
- Cut the meat into portions so that there is pulp on each rib. Lightly salt, stir.
- In a cauldron, place fat tail fat cut into small pieces. When it's melted, put the meat in. Stir. Fry on all sides until golden brown.
- Put the onion cut into half rings and sauté until golden brown.
- Pour the contents of the cauldron with water so that it only slightly covers the meat, close the lid, reduce the heat, simmer for 30 minutes.
- Wash the greens, chop, add to the meat. Pour in the wine. Simmer until lamb is done, about 25-30 minutes.
Lamb stewed with onions and carrots: recipe 1st)
Ingredients:
- lamb - 600 g;
- carrots - 1 pc.;
- large onion - 2 pcs.;
- ready-made mustard - 1 tbsp. l.;
- flour - 1 tbsp. l.;
- salt;
- black pepper;
- bay leaf - 2 pcs.;
- water - 2 tbsp.
Cooking method
- Wash the lamb, dry it, cut into small pieces of 50 g. Mix thoroughly with mustard, leave for an hour to marinate.
- While the meat reaches the desired condition, chop the onion and carrot into strips. Lightly fry in oil.
- In another pan, fry the meat until golden brown.
- Put meat and vegetables in a cauldron, put spices, bay leaf, pour boiling water. When the contents of the cauldron boil, reduce the fire. Simmer under a closed lid for 40-50 minutes.
- Dilute flour in a small amount of warm water, stirring, combine with meat. Let the sauce simmer a little more and then remove the pot from the heat.
Lamb stewed with onions and carrots: recipe 2
Ingredients:
- lamb - 500 g;
- carrots - 500 g;
- large onion - 2 pcs.;
- refined sunflower oil - 50 g;
- raisins - a handful;
- cumin - 0.3 tsp;
- salt;
- dill greens.
Cooking method
- Rinse lamb meat, pat dry with paper towels and cut into small cubes.
- Pour oil into a frying pan, heat it up to a light haze, put the meat. Fry over high heat until golden brown on all sides. Transfer to a deep thick-walled dish, such as a cauldron.
- In the remaining oil in the pan, fry the chopped onion until golden brown. Transfer to a cauldron.
- Peeled and washed carrots cut into cubes. Combine it with meat and onions.
- Add washed raisins, cumin and salt. Stir. Pour in a little hot water, cover the dishes with a lid. Simmer over low heat until the meat is soft. Sprinkle the finished dish with chopped herbs.
Lamb stewed with onions and bell peppers
Ingredients:
- lamb - 600 g;
- onions - 2 pcs.;
- Bulgarian pepper - 2 pcs.;
- tomato paste - 1 tbsp. l.;
- garlic - 4 cloves;
- refined sunflower oil - 40 g;
- salt;
- sugar - 1 tsp;
- soy sauce - 1 tbsp. l.
Cooking method
- Wash the lamb, dry it, cut into portions. Pour half the amount of oil into a frying pan with high sides, heat up to a barely noticeable haze. Put the pieces of meat and fry on all sides until golden brown. Pour half a glass of hot water, close the lid and simmer for 30 minutes over low heat.
- Peel the onion and garlic. Cut the onion into half rings, garlic into slices.
- Peel the Bulgarian pepper from seeds, rinse, cut into large pieces (squares or strips).
- Heat another pan with the remaining oil, fry the onion until golden brown. Add pepper and garlic. Stir and fry for 2-3 minutes.
- Transfer the vegetables to the skillet with the meat.
In a bowl, combine the tomato paste, sugar and soy sauce. Combine with meat. Stir. Taste for enough salt and add salt if needed. Continue to simmer over low heat until the meat and vegetables are soft. Sprinkle the finished dish with herbs.
Note to the owner
If you got old meat, don't worry. First, wash it well, then immerse it in cold water, to which add vinegar and spices. This is done with game to beat off a specific smell.
I spied this recipe from Serge Markovich. I love this chef and love to watch his cooking classes. Such a charming man and a wise cook. He cooked elk according to this recipe. Considering that elk is very rough and hard (like lamb meat), I decided to use the recipe and cook lamb. 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. Therefore, the mass should be slightly undersalted. It is better to add salt to an already prepared dish than to oversalt during stewing.
How to cook lamb stew recipe:
Alt="1) Dissolve salt in warm water. Pour lamb with this water and leave at room temperature for half an hour. During this time, lamb meat will be salted enough, and a specific smell will come out.
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-2-280pech.jpg" width="280">1) В теплой воде растворить соль. Залить этой водой баранину и оставить при комнатной температуре на полчаса. За это время баранье мясо достаточно просолится, а также выйдет специфический запах. !}
Alt="2) Remove the meat from the water, dry it slightly. If necessary, cut into small portions. I cut the steaks in half.
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-3-280pech.jpg" width="280">2) Мясо вынуть из воды, слегка просушить. Если есть необходимость, то порезать мелкими порционными кусочками. Я стейки разрежу пополам.!}
Alt="5) Prepare onions, garlic and carrots.
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-6-280pech.jpg" width="280">5) Подготовить репчатый лук, чеснок и морковку.!}
Alt="6) In the pan where the mutton was fried, then we will cook the vegetables. First you need to melt a little mutton fat. As soon as the fat is rendered, put onions and carrots in the pan. Cover and simmer for 30 seconds on a very small fire.
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-7-280pech.jpg" width="280">6) На той сковороде, где поджаривалась баранина, далее будем готовить овощи. Сначала необходимо растопить немного бараньего жира. Как только жир вытопиться, выкладываем на сковороду лук и морковь. Накрыть крышкой и тушить секунд 30 на очень маленьком огне.!}
Alt="7) Cut garlic into rings (at least 1 large head per 700 grams of lamb).
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-8-280pech.jpg" width="280">7) Порезать кольцами чеснок (не менее 1 крупной головки на 700 грамм баранины).!}
Alt="8) Add garlic to vegetables. Simultaneously with garlic, add the following spices: coriander grains, allspice and black bitter peppercorns, bay leaf. Mix quickly and, covered with a lid, simmer for 2 minutes.
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-9-500pech.jpg" width="500">!}
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.
" src="/380/2013_5/baranina-tushenaja/baranina-tushenaja-10-500pech.jpg" width="500">!}
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 for the lamb stew recipe:
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.
- 1 kg fresh lamb,
- 0.5 - 0.7 kg of onions,
- Salt - to taste
- ground black pepper - to taste,
- spices - to taste,
- dried herbs (I prefer thyme)
- greenery.
Cooking process:
First, prepare the lamb: wash it thoroughly in cool water, then dry it. Cut lamb ribs and shoulder-length meat into portion-sized pieces. At the same time, do not cut the veins and fat from the meat, they are needed in order to let out a lot of juice when stewing. No other animal or vegetable fat is used in the recipe at all. Rub the lamb pieces with salt, spices, pepper and dry herbs; thyme and tarragon give the meat a very good flavor. Fold and set aside the meat to soak in spices in a deep cup or immediately into a cauldron. The meat should be soaked for at least one and a half hours.
In the meantime, prepare the onions. And you also need to decide at what point you will use the greens: put it immediately in a cauldron with meat or sprinkle fresh when serving. I like the second cooking option (how to cook with herbs, recommendations will be given in the text). Onions need to be peeled and washed under running water, dried and finely chopped. Greens also: rinse under running water and chop very finely.
Now, put the chopped onion and herbs to the meat in a cauldron or cup. Grind everything carefully again, the greens and onions should let the juice go. Make sure the meat is evenly covered with them. When cooking in a cauldron, you can marinate meat with onions and spices right in it.
The coating of the multicooker bowl or stewpan requires more careful handling, so it is better to put the ingredients in it after all the manipulations.
Now cover the cauldron or deep saucepan with a lid and put it on low heat. Stewed lamb with onions will cook for about one and a half to two hours, periodically it needs to be stirred. On an electric stove with a large power run-up, I cook such a lamb dish on a C grade (at nine power levels).
Neither water nor vegetable oil is added during cooking. The meat is stewed in its own juice, it turns out juicy and tender. Steamed onion and softness of meat will tell about the readiness of the dish. I wanted to add 30 more minutes to 90 minutes of cooking, in total the meat was stewed for 2 hours. Just like on the stove lamb stew in a slow cooker will be prepared for 2 hours on the "quenching" program.
Arrange the finished lamb dish on plates, pour over the juice that formed in the cauldron during stewing, sprinkle with fresh chopped herbs. A glass of red wine is perfect for a meal.
Anyuta wishes you bon appetit!
I spied this recipe from Serge Markovich. I love this chef and love to watch his cooking 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. Therefore, the mass should be slightly undersalted. It is better to add salt to an already prepared dish than to oversalt during stewing.
Cooking steps:
Alt="1) Dissolve salt in warm water. Pour lamb with this water and leave at room temperature for half an hour. During this time, lamb meat will be salted enough, and a specific smell will come out.
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-2-600pech.jpg" width="">!}
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 it slightly. If necessary, cut into small portions. I cut the steaks in half.
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-3-600pech.jpg" width="">!}
2) Remove the meat from the water, dry slightly. If necessary, cut into small portions. I cut the steaks in half.
Alt="5) Prepare onions, garlic and carrots.
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-6-600pech.jpg" width="">!}
5) Prepare onions, garlic and carrots.
Alt="6) In the pan where the mutton was fried, then we will cook the vegetables. First you need to melt a little mutton fat. As soon as the fat is rendered, put onions and carrots in the pan. Cover and simmer for 30 seconds on a very small fire.
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-7-600pech.jpg" width="">!}
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).
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-8-600pech.jpg" width="">!}
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 bitter peppercorns, bay leaf. Mix quickly and, covered with a lid, simmer for 2 minutes.
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-9-600pech.jpg" width="600">!}
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.
" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-10-600pech.jpg" width="600">!}
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.
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