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.
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.
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.
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.
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.
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.
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.
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).
For the preparation of piquant marinade you will need:
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.
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 .
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.
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.
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.
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 .
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.
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.
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.
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:
Serve lamb with baked potatoes, vegetables and greens, do not forget to sprinkle with coriander and basil.
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:
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!
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.
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!