Mutton stew March 8th, 2011

Being impressed by the video of Vlad Piskunov, before the weekend I asked to buy lamb meat on the market, intending to fry meatballs in a parmesan crust with mint sauce. But there were no lambs on the market, and instead of a square in front of me, there were 3 kg of fatty pieces of a chopped back of a ram. Therefore, I had no choice but to extinguish it. And I sat down to study theory.

Do you know how to cook lamb stew?

I am sure that each of you will answer - YES! I have done this many times. And what's the big deal? Fry the pieces in the melted lamb fat, transfer them to a deep pan, add onions, carrots and vegetables, add broth, add salt, pepper, herbs you found (s), cover with a lid, and let yourself stew for a couple of hours on low heat. That's all the tricks.

But, if you strive for perfection, you want to hit your home-eaters with your culinary skills, then try cooking lamb stew exactly as described in this recipe, observing technology, and you will be worn.

Strictly speaking, this recipe from the book "Chef's Handbook" refers to the preparation of lamb drumsticks, but I will try to apply it to the lamb curry.

This time I will write you a list of ingredients first. It is very simple:
3 kg of meat with bones
225 grams of onion, cut into large cubes
115 grams of carrots, the same
115 grams of celery, the same
1 head of garlic, cut in half, and sauteed in oil
2 table. spoons of tomato paste
2 table. spoons of ghee
60 gr. flour for ru
400 ml dry red wine
1.6 liters of brown meat broth
4 sprigs of parsley, 0.5 tsp of dried thyme, 0.5 tsp of crushed black pepper
Inventory:
Frying pans for frying
Saucepan with a lid to extinguish in the oven (you can use a thick foil instead of the lid).

Here's a lamb with a centimeter layer of fat I have to cook. But there is nothing to fear. Cutting off all external and internal fat. On the inside I will fry, and the outside is neatly folded into a bag and put in the freezer until better times. Each piece of lamb salt and pepper.

I cut onions, carrots and celery into large cubes. In a hot skillet over medium to high heat, heat the inner fat, and then remove the cracklings. On two pans in one layer, fry the lamb pieces to a confident brown crust, then transfer them to a hot saucepan and close the lid.

On the same fat, fry onions and carrots until golden brown, and then celery until translucent. Add garlic and tomato paste, and fry for about a minute until sweet smell appears. Add two tablespoons of ghee and dissolve it.

For the preparation of this dish, I chose dry red chianti.

When the butter is melted, I pour two tablespoons of flour, mix and fry for 4 minutes, and then pour in the wine. Mix well, to disperse all the lumps, and evaporate the wine by half. Now you need to pour broth, and on medium heat bring it to a boil. Pour the prepared sauce into the pot with the meat. The sauce should lightly cover the meat.

I cover the pan with a lid and place it in a heated to 135 degrees. oven for 45 minutes.

After 45 minutes, add the parsley, thyme and pepper, and return the pan back to the oven for another 45 minutes. At the end of cooking the meat should be easily pierced with a fork.

Of course, if guests came to you, you can put the finished lamb pieces into a hot container in advance, pour the sauce, then grind it with a blender and pass through a sieve. But, if it’s a homemade dinner, then carrot, celery and garlic pieces will only diversify your gourmet dish.

Many myths and contradictions are associated with this meat, which makes it seem to many that it is difficult for an unprepared cook to cook it at home.

In fact, everything is simpler than it seems, and today you can see for yourself when you read our tips on how and how much to simmer lamb in a pan. Of course, meat has its own cooking characteristics, but who said that they can only be mastered by Eastern people, for whom this meat is a familiar product.

Lamb: Myths and Reality

Before we proceed to the preparation and quenching of lamb meat, let's dot the “i”. Clarity in this matter is very important, because many of our hostesses refuse to cook this product at home, considering that mutton is fat, high-calorie and smells very unpleasant. But is it really?

As for the specific taste and smell, it is really true. However, such a small drawback is easy to fix, just by holding the meat in the marinade beforehand, and then filling it with spicy spices.

But the opinion of the high calorie and fat content of lamb is a real myth.

Few people know that the fat in mutton meat is 2-3 times less than in pork. It also contains cholesterol several times less than beef (2.5 times) and pork (4 times).

Calorie meat of lamb category 1 is 203 kcal, and 2 categories - 165 kcal per 100 g of product.

In addition, lamb is very useful. It contains many vitamins and minerals, especially iron, phosphorus, potassium, calcium and magnesium.

How to choose mutton for stewing

The most suitable for stewing and frying is the meat of young sheep, aged from several days to 3 years. The meat of older lambs is also eaten, but it is harder, fatter and has many veins.

The ideal option, almost delicacy, is the meat of a milk lamb. It has a delicate texture and very soft, refined taste.

Valuable and nutritious meat is young (up to 18 months) sheep, unfit for breeding, and neutered sheep.

To distinguish a young sheep from an old one is very simple. Young meat has a pleasant light red color and whitish elastic fat.

Old lamb is distinguished by a dark red, almost brown, shade of meat, thick yellow fat, a large number of veins and an unpleasant specific smell. Such meat is best eaten as minced meat.

How to tasty stew lamb in a frying pan with spices

Ingredients

• — 500 g (use meat from the hind legs of the carcass or back) + -
•   - taste + -
•   - 2 pcs. + -
•   - taste + -
•   - 15 g + -
• — for frying (to taste) + -
•   - 10 g + -

Cooking lamb in a frying pan at home

Having dealt with the choice of meat, you can proceed directly to its preparation. Today we will look at a step-by-step recipe for stewing lamb in a pan with slices.

If you strictly adhere to the recipe, you will definitely get a tasty juicy dish that can be served not only at a festive table, but also presented to a regular lunch or dinner.

1. Wash the meat in clean running water, dry it with paper napkins.
2. Cut the lamb into slices that are not thick, then lay them out in one pan in a frying pan which is very hot in oil.
3. The first 2-3 minutes simmer the pieces on high heat, then turn them over to the other side, reduce the flame to medium and continue cooking for another 2-3 minutes.
4. Pour boiling water into the pan in such an amount that the water becomes flush with the stew, and continue to cook it over moderate (slow) heat for 20-25 minutes until all the liquid is boiled away.
5. When water boils away, add salt, pepper, onion and chopped fresh greens to the pan.
6. Thoroughly mix everything, stew mutton 8-10 minutes until cooked.

At this cooking is over. Serve a hot snack with meat can be with any side dish, which only you will like. This can be boiled rice, fresh or baked vegetables, boiled (baked) potatoes with mushrooms, salads and more.

Ingredients

• Lamb with fat - 200 g;
• Spices (any) - to taste;
• Onion - 1 pc .;
• Salt - to taste;
• Potatoes - 200 g;
• Greens (fresh) - to taste.

How to stew lamb with potatoes in a pan

1. Pre-marinated meat is cut into pieces (the weight of each should be no more than 50 g) and spread them evenly on the bottom of a hot frying pan.
2. Simmer the lamb over low heat on both sides in its own juice until half cooked. In the process of stewing meat periodically overturn.
3. Peel the onions, chop them into large pieces. Also, large (slices) cut the peeled potatoes.
4. We send the sliced ​​meat to the skillet, salt the products, season with spices, and then gently mix everything with a wooden spatula.
5. Cover the pan with a lid, stew the dish until done.
6. At the end of cooking, sprinkle the meat and potatoes with chopped fresh greens, cover again and let the dish stand on the turned-off hob for 10 minutes.

The secrets of delicious lamb

Above, we looked at 2 step-by-step recipes for cooking lamb meat in a frying pan. However, knowledge of the recipes themselves is not enough to properly extinguish the meat pieces.

In fact, you will need practical advice on preparing lamb for stewing, marinating and specific cooking time. These are the secrets we give below step by step.

If you decide to extinguish the stuffing, then for processing take trimming, peritoneum or scapula. To extinguish / fry lamb whole or in pieces, use ribs, peritoneum, loin, shin, neck, shoulder blade, hip portion, brisket or tenderloin.

Tip # 2: Marinated meat to eliminate unpleasant odor

Ways of marinating lamb quite a lot. You are free to choose the one that you like the most.

However, for any marinade there is one general rule - keeping meat (if it is young) in it takes 10-12 hours. If the meat is from a mature lamb, then the time it is in the marinade should be increased.

Marinade number 1: Spiced vegetable oil

As a marinade you can use a mixture of vegetable oil (70 ml) with grated ginger (1 tsp), lemon juice (2 tbsp), chopped garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade №2: Soy sauce with mustard and garlic

For the preparation of piquant marinade you will need:

• Cilantro bunch and 2 cloves of garlic finely chopped.
• Add to the bowl your favorite spices to taste, 2 tbsp. soy sauce (you can replace it with any vinegar, for example, balsamic), mustard, vegetable oil.
• Squeeze the juice out of ½ lemon, mix everything and marinate the sliced ​​mutton in the mixture.

Spices we need to mitigate the unpleasant meat smell, as well as to give the lamb a special piquant taste. As a rule, use several types of spices.

You can take any fragrant dressings, but are best suited: marjoram, garlic, onions, cumin, oregano, a mixture of peppers, "Provence herbs", spicy sauces.

Accurately answer this question is quite difficult. It all depends on the size of the pieces that you are going to stew, and on the dishes in which you do it. Pickled pieces are always cooked faster, this also needs to be taken into account. On average, stewing lamb in a frying pan takes 1 hour.

In order not to overdo the meat (too long a heat treatment makes it dry) - follow strictly according to the recipe and do not cook the lamb longer than it is indicated.

That's all, now you know how and how much to simmer lamb in a frying pan slices. Follow simple tips and step-by-step recipes - and let your meat snack always work out for the glory.

Enjoy your meal!

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

Recipe Information

Cuisine: Arab.

Cooking method: frying and stewing.

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

Number of servings: 2 .

Ingredients:

• young lamb - 400 g
• onions - 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. 
   Tomatoes cut into slices, diced onions, Bulgarian pepper (small) cut into small rings. When cutting pepper seeds can not remove it.
3. 
   Eggplant to clean, cut into bars.
4. If the lamb is young, then just fry it for 7 minutes in vegetable oil. If harsh, then add water and simmer until soft and complete evaporation of the liquid.
5. 
   In the next step, add the onions and fry for 4 minutes.
6. 
   Add to the pan or cauldron pepper rings.
7. 
   Add eggplants.
8. 
   Stir in the ingredients until the eggplants are ready, stirring for about 7 minutes.
9. 
   Last add tomatoes.
10. 
    Keep the lamb with vegetables on the fire for another 2 minutes. Now there is a dish of salt, mix slightly and can be served. At the very beginning of cooking, it is not recommended to salt because the vegetables will immediately give a lot of juice, they will get mashed potatoes in the process of stewing.
11. The dish turns out so juicy that does not require the additional addition of any sauces and gravy. As a side dish, you can choose rice, couscous, or simply boiled potatoes. If desired, decorate the lamb stew with greens, olives.

Lamb - meat with a special taste and smell, which can be emphasized as best as possible by preparing from it a delicious dish, baked in the oven. The recipes for cooking meat in the oven are vast, but the ones below are some of the best.

Recipe number 1. Lamb in the oven

For this recipe you will need products such as: lamb - about 1 kilogram, 100 grams of fat of tail, you can use lard, tomato paste, onion, garlic, a few fresh tomatoes, spices, adjika, herbs and salt.

Mutton meat and fat are cleaned and washed gently, after which they should be cut into cubes and thrown into the pan, fry over low heat, stirring constantly. Oil should not be added to the pan, it is much more important to remember to cover the meat during frying with a lid.

While in one pan meat is being cooked, in the other one it is necessary to fry the onions and tomato paste, bring to readiness, a sign of which is the darkening of the tomato paste. As soon as the sauce is ready, from the first frying pan it is necessary to transfer the stew, mashed garlic, spices and spices with salt, mix and simmer for a while. The same can be done in the oven by placing the meat, the necessary seasonings and sauce in the cauldron. The oven temperature should be at least 180 degrees.

Before serving, the stew is sprinkled with chopped parsley, cilantro and basil and laid out in shallow dishes.

Recipe No. 2. Lamb stew with vegetables

In order to cook lamb stew with vegetables, you will need a good piece of lamb shoulder, bacon, or neck. Rinse the meat, chop it together with the bones into pieces weighing 40-50 grams, sprinkle with salt, pepper and fry in lard or in butter. Fried pieces of meat should be put in a saucepan, add tomato paste, passaged flour, which must be diluted with broth and simmer for about 45-60 minutes. after the allotted time has expired, it is necessary to lay sliced ​​and fried potatoes, carrots, onions and parsley in the saucepan, the ingredients must be mixed and put in the oven.

Lamb with vegetables should be cooked in the oven for 30 minutes under a tightly closed lid until the vegetables are fully cooked.

For 600 grams of lamb meat, you need 2 tablespoons of lard or butter, 5 potatoes, carrot and parsley roots, 2 onions, 1 tablespoon of wheat flour, 3-4 tablespoons of tomato flock, 1.5 cups of chicken broth, you can substitute water, salt and pepper.

Recipe number 3. Lamb stew with mushrooms

To cook lamb stew with mushrooms, you need a fat part of the brisket, or scapula. The meat is cleaned and washed, cut into pieces along with the bones, the pieces should turn out small, regular shape, they need to be salted and fried in a sufficiently heated smaltse or butter, adding tomato paste to the end of the dish. Also in the dish it is necessary to add pasted onions, pre-cooked and cut into small pieces of mushrooms, pour all the water and simmer in the oven. Approximately 10-15 minutes before the final readiness of the dish, you need to add passaged flour diluted with cold broth, pepper and a few bay leaves. Ready mutton is removed from the oven and seasoned with crushed garlic.

Lamb can be served on the table with mashed potatoes and gravy, in which mutton meat was stewed.

For 500-600 grams of lamb, you need 2-3 tablespoons of lard, or butter, 3 tablespoons of tomato paste, 2-3 onions, 20 grams of dried mushrooms, 1 tablespoon of wheat flour, 1.5 cups of broth, salt, pepper and bay leaf .

Recipe number 4. Dushenina from lamb in the oven

Mutton pulp is cut into wide strips not less than 1.5 centimeters thick, salted, peppered, rolled in flour and fried in boiling limp or butter in a frying pan. In a cauldron put a layer of peeled sliced ​​potatoes, interspersed with onions, bay leaf, allspice and salt. The second layer of lamb meat falls on the first layer, a layer of potatoes again lay down on top. A cauldron is poured with broth prepared from roasted lamb bones and put into the oven until cooked under a tightly closed lid. The finished dish is seasoned with grated or crushed garlic and laid out on deep plates.

At 400-500 grams of lamb meat you need 1 tablespoon of wheat flour, 2-3 tablespoons of lard, or ghee, 2-3 onions, half of parsley root, 1 kilogram of potatoes, salt, pepper and bay leaf - all this to taste.

Recipe number 5. Lamb stew in the oven with eggplant and tomatoes

Mutton meat is fried with fat in a deep pan. Eggplants and tomatoes are washed, cut into cubes, also come with onions.

Vegetables along with yas need to be put in a cauldron, or a deep pan, add finely crushed garlic, parsley, cilantro and basil, cauldron pour water so that it does not reach 2 centimeters to the edge, but at the same time covered meat and vegetables no less than on 1 centimeter. Cauldron must be tightly covered with a lid and simmer in the oven until fully cooked.

For cooking, you need 500-600 grams of lamb, about 50-60 grams of butter, 3-4 fresh eggplants, 5 tomatoes, onions, a few cloves of garlic, herbs, salt and spices.

Recipe number 6. Irish stew lamb

Lamb is cut into pieces, carrots, onions and potatoes are peeled, cut into small slices, and onions are cut with rings. Part of the vegetables should be laid out in a cauldron, salt and pepper and sprinkle with herbs. On top of a layer of vegetables, you need to lay out the meat, it is also to pepper and salt and cover with the rest of the vegetables, salt and pepper again.

The cauldron is poured with broth and placed in the oven for about 2 hours, at a temperature of 190-200 degrees. After the first tasting and recognition of meat and vegetables stewed, you can serve. It is important to remember that lamb stew in Irish is served exclusively hot, some time after cooking it will need to be heated in a pan or in a kazanchik.

For 4 servings of lamb stew, you need about 500-600 grams of meat, 8-10 medium-sized potatoes, 4-5 carrots, 3 large onions, salt, pepper, dry parsley, thyme and meat broth.

Meat prepared according to this recipe will simply melt in your mouth and please everyone without exception.

Recipe number 7. Lamb stew in Caucasian

Lamb is a favorite type of meat among the peoples of the Caucasus; it is there, among the inaccessible mountains, who know how to cook lamb better than anywhere else in the world. But in order to try a real tasty lamb ham in the Caucasus, it’s not at all necessary to go, it’s enough to open up to follow a very good and even wonderful recipe for cooking lamb stew in Caucasian style in the oven.

Ingredients like 1-2 kilograms of fresh lamb, 3 small heads of garlic, allspice peas, cloves, bay leaf, lemon, salt and pepper are needed for the dish.

Cook the lamb stew in the following order:

1. The first step is to prepare the meat. Lamb is cleaned from streaks and excess fat, washed under cold running water and dried with paper towels.
2. Garlic is crushed, mixed with salt and pepper.
3. Meat must be stuffed with cooked garlic, on top of the meat must also be rubbed with garlic, salt and pepper.
4. For the dish, you will need to purchase food foil, which is necessary so that the meat does not burn on the pan. On a large sheet of foil it is necessary to lay out bay leaf, cloves and pepper peas, put a large piece of lamb on top, processed as described above.
5. Meat should be sprinkled with freshly squeezed lemon juice and wrap the foil, leaving in this form for a few hours to soak the marinade.
6. After the necessary time, the meat is laid on a baking sheet, do not forget about the need to put a foil under it. From above, the meat is poured with a small amount of water and placed in an oven heated to 200 degrees for 1.5-2 hours, depending on the freshness and quality of the meat. From time to time it will be necessary to add fresh water, therefore, you always need to keep a cup of water on alert, if this is not done, the meat will become hard and lose the inherent taste and smell of the lamb stew.
7. As soon as the time runs out, the meat must be removed from the oven, freed from the foil, pouring the excess juice into a separate container and put the lamb back in the oven for 30 minutes, pouring the collected meat juice. The result is a juicy and soft lamb under a crispy crust.

Serve lamb with baked potatoes, vegetables and greens, do not forget to sprinkle with coriander and basil.

Recipe No. 8. Moroccan stewed lamb

Moroccan lamb cooked in the oven is, first of all, very tasty and fragrant, a dish rich in various spices forming a unique bouquet that gives it originality and exotics.

For lamb stew you will need the following list of products - a few pieces of young lamb, preferably a brisket, canned tomatoes, onions, garlic, tomato paste, 1 tablespoon of cumin, ground cinnamon, coriander seeds, ground red chili pepper, a few fresh stalks of cilantro and mint, and also vegetable oil, salt and pepper.

Dish prepared in this way:

1. The first step is to prepare all the necessary ingredients, starting with the meat and ending with vegetables. After everything is cleaned and washed, you can proceed to the immediate cooking.
2. Garlic and onions must be peeled and finely chopped, the greens must be rid of long branches, leaving only the leaves themselves and finely chopped, just like onions.
3. The oven before laying the dishes in it must be very warm, setting the temperature at 180-190 degrees.
4. Meat is placed in a deep bowl and mixed with seasonings and spices.
5. The bottom of the cauldron is heated, put a piece of butter in it, wait for the boiling process to start, and spread mutton in spices on top. Roasted meat on the stove for 10 minutes, requires constant turning to appear on each side of the golden crust.
6. As soon as a golden brown hue appears, remove the meat from the stove, add the finely chopped tomatoes, tomato paste, salt and pepper and place in the oven for 1 hour, pouring a glass of water on top. It is important to remember to put a lid on the meat so that the water does not evaporate so quickly.
7. At the last minute of cooking, steamed green beans are added to the lamb stew.

Some common rules for cooking lamb stew in an oven

1. When starting cooking lamb you should always remember that meat does not always have a pleasant smell and taste, only meat of young lambs under one year old is good for stewing and serving, the meat of old sheep is tough and quite tasteless, it is more suitable for cooking meatballs and sausages
2. Not all guests love lamb, in many respects it is related to the smell, which, as has been said, comes from it, which is why it is extremely important to be able to pick up such herbs and roots that would muffle, or even nullify the whole flavor, leaving only tender taste.
3. The more onions and carrots in the lamb dish the better. Onions, regardless of the method of its preparation, neutralize the unpleasant specific aroma inherent in mutton better than other vegetables. And if other types of meat can be served on the table with any side dish, then there is no better side dish for lamb than vegetables in large quantities.
4. Mutton stew is always cooked under the lid, which makes the meat more juicy and pleasant to the taste. The lid is removed only as a last resort, if desired, lightly fry the already prepared meat.

Mutton lovers love this meat in all types of cooking. Lamb stewed according to this recipe has a mild taste, an abundance of delicious gravy, and the aroma of vegetables that make up the dish. But for lamb to be sure to turn out soft, you need to stew it for a long time, don’t rush to turn off the fire, give it enough time to protest and then tasty, flavorful lamb is guaranteed!

Ingredients

For cooking lamb stew will need:

lamb - 1 kg;

carrots - 3 pcs .;

onion - 1 pc .;

tomato puree - 1 cup;

water - 1 liter;

vegetable oil - 2 tbsp. l - for carrots;

vegetable oil - 2 tbsp. l - for roasting 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 stages

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

Add chopped onion to the carrot.

Zira put in a mortar and a little crush. If there is no mortar, you can rub it with a rolling pin or just with your fingers. Zira must be somehow rubbed, only then she will give her unique flavor.

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

Fried lamb pieces to be placed in a cauldron, over vegetables. Add hot water, add salt, pepper, spices. Close the lid, bring to a boil, reduce the light to the smallest and simmer for 1.5-2 hours. During this time, the lamb stew will be very tasty and will amaze you with its delicate, soft taste and aroma!

Lamb stew cooked on plates and serve.

Enjoy your meal!