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

Braised lamb

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

Braised lamb with eggplant

Wash 600 g of meat, dry and cut into cubes. Peel and mince 3 garlic cloves. Cut the head of the onion into half rings. Cut the lemon into circles, place in a preheated pan and sprinkle with sugar. Remove from fire. Sauté the onion and garlic in a heavy bottomed pan with olive oil. Then add 5-6 rather coarsely chopped green onions and one and a half tablespoons of cumin. After sweating for 2 minutes, put the lamb. Fry on all sides. Place lemon slices, cinnamon, mint sprigs, bay leaf in a saucepan. Simmer for 40 minutes. Slice the eggplant, sprinkle with salt. After a couple of minutes, put in a saucepan with meat, add salt, seasonings and simmer for 20 minutes.

Braised lamb with potatoes

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

Lamb baked

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

Lamb lovers adore 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 are part of the dish. But in order for the lamb to turn out to be soft, you need to stew it for a long time, take your time to turn off the fire, let it simmer enough and then you are guaranteed delicious, fragrant lamb!

Ingredients

To cook lamb stew you 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 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. Add 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.

Enjoy your meal!

The abundance of meat on the shelves of shops and collective farm markets clearly indicates that you need to think about how to diversify the diet. Traditionally, pork and beef dishes are made in our country, and lamb is used very limitedly. It is believed that this meat is tough and difficult to cook, but this is not at all the case, for example, in the cuisine of the Middle East, lamb is used very actively - in pilaf, barbecue and other options. Cooking this meat in a stew will not be difficult.

Features of stewing lamb

Choosing the right meat and adhering to the cooking technology, you will get a very tasty dish. A few tips will help you with this:

• For stewing, the lateral outer part of the hind leg of a ram or shoulder blade is well suited. You can also use the neck, flank or brisket.
• For a lamb stew dish, you need to choose the meat of a young individual. The recipes below are for it. In old animals, the meat will be very tough and will require a longer (2–2.5 times) heat treatment.
• Not everyone likes the smell of lamb, but it is easily interrupted with the help of onions. For this reason, it is present in all recipes.
• Choosing the right seasonings, the cook significantly improves the taste of the food being prepared. Versatile spices that go well with meat are thyme, curry powder, rosemary, and marjoram. The recipes give examples of seasonings to use in preparing a particular dish, but you can use your own options (for example, the ones recommended above or special stew kits purchased from the store, etc.).
• Of great importance is the time of laying salt and spices. If you salt the ingredients before stewing, this will contribute to the abundant release of juice (especially from vegetables), and this is not always convenient. If the recipe uses pre-roasting, the addition of spices at this stage contributes to a more complete extraction of aromatic components, which will give the meat a richer taste and make it more aromatic. About 10 minutes before the completion of the heat treatment, it is necessary to take a sample and adjust the amount of salt, adding it if necessary.
• For stewing, massive dishes with thick walls are traditionally used (cauldron, goose dish, cast iron, etc.). Using an ordinary thin-walled pan will burn the food being cooked.
• Stewed lamb is a full-fledged second course, which is supposed to be a side dish (even if the meat was cooked with vegetables or other ingredients, such as beans or mushrooms). Boiled rice is ideal for oriental-style lamb, and baked potatoes or pasta (spaghetti) are ideal for European-style lamb.

Braised lamb recipe

The technology for preparing this dish according to the basic recipe is not difficult. From a culinary point of view, stewing is the prolonged heating of ingredients with a small amount of water or juice released. In some cases, pre-frying is used, which creates a crust on the meat, due to which it retains internal moisture better and aromatic components do not penetrate so actively.

Lamb stewed with onions

• Time: 1 hour 20 minutes (hereinafter, the interval is indicated without pickling).
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: second.
• Cuisine: Eastern.
• Difficulty: medium.

Braised lamb with onions is a basic recipe. There are no additional vegetable ingredients except onions, and the simplest cooking technology is used. At the same time, the correct preparation of meat and a careful selection of spices will give a very tasty dish at the end. As with other types of lamb stew, the chef will need to prepare an accompanying side dish here.

Ingredients:

• sheep neck - 700 g;
• onion - 3 pcs.;
• vinegar 6% - 1 tbsp. l.;
• salt, spices (for example, rosemary, tarragon) - to taste.

Cooking method:

1. Cut the lamb neck into 3x3 cm pieces.
2. To marinate, pour lamb on top with a bite and refrigerate for 1 hour. Drain the liquid, do not rub the meat.
3. Heat the oil in a frying pan, fry the meat slices in it for 8-10 minutes until golden brown. Transfer to a cast iron bowl.
4. Saute the onion in the remaining oil for 2 minutes. After cooking, transfer to a cast iron.
5. Pour the meat pieces with water to slightly cover the top. When the water begins to boil, close the lid and simmer for half an hour.
6. Salt to taste and add spices. In half an hour everything will be ready.

Lamb stewed with vegetables

• Time: 1 hour.
• Number of servings: for 5 persons.
• Calorie content of the dish: 199 kcal per 100 g.
• Purpose: second.
• Cuisine: Arabic.
• Difficulty: medium.

For this recipe, an interesting culinary technique is used - stepwise frying of the ingredients. Products are added to the lamb as it cooks, which allows you to gradually use the juice coming out of them for cooking. The classic stewing is replaced here with a more intense frying, so in general, the meat cooks faster than in other recipes.

Ingredients:

• hind leg of lamb - 700 g;
• sweet pepper - 2 pcs.;
• tomatoes - 2 pcs.
• eggplant - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt, spices (for example, oregano or thyme) - to taste.

Cooking method:

1. The ham is cut into small pieces, tomatoes - into slices, onions and peppers - into rings, eggplant - into cubes.
2. Oil is poured into the cauldron, lamb is fried for 10 minutes separately, and the same amount with onions.
3. Then pepper and eggplant are added there. Roasted for 10 minutes.
4. After that, tomatoes are placed in the cauldron. The dishes are kept on fire for another 10 minutes, after which the meat is salted, flavored with spices and can be served with a cooked side dish.

With mushrooms

• Time: 2 hours.
• Calorie content of the dish: 256 kcal per 100 g.
• Purpose: on the second, festive table.
• Cuisine: Eastern.
• Difficulty: medium.

A feature of the preparation of this dish is that it is prepared with a whole piece of lamb, which is stuffed with garlic. If the meat is not cut into slices, then the internal juice does not have time to get out of it even with prolonged heat treatment - in many cases this is beneficial to the finished dish, making it very tender. With the help of wine, lamb is given a special aroma that harmoniously complements the taste of mushrooms, and such a dish can be put on the festive table.

Ingredients:

• lamb flank - 1 kg;
• champignons - 300 g;
• onion - 1 pc.;
• garlic - 4 cloves;
• dry white wine - 1 glass;
• sour cream - 1/2 cup;
• tomato paste - 1 tbsp. l.;
• dill - 1 bunch;
• black pepper - 10 peas;
• clove powder - 1/4 tsp;

Cooking method:

1. Garlic is cut into thin plates, onion - rings.
2. A piece of flank is pierced with a knife to a depth of 4-5 cm about 20 times. Stuff the resulting holes with slices of garlic, then rub the meat piece with salt and spices, leaving to marinate for 15 minutes.
3. Vegetable oil is heated in a cauldron. The meat is fried for 10 minutes until golden brown, periodically turn it in different directions. Then the onion is added and the heat treatment continues for another 5 minutes.
4. A glass of water and white wine are added to the lamb.
5. Mushrooms are cut into slices, put to the meat piece, closed with a lid and everything is stewed for 45 minutes. A spoonful of tomato paste is placed and the heat treatment lasts another quarter of an hour.
6. For the sauce, heat the flour in a dry frying pan until creamy. Slowly, with constant stirring, add sour cream, followed by the remaining broth from stewing. The greens are finely chopped and combined with the resulting mass, everything is mixed.
7. Ready lamb is served on a large plate as a whole piece. Mushrooms are laid out nearby. The sauce is poured into a separate bowl. Alternatively, cut the meat into portions and serve with a side dish.

With string beans

• Time: 1.5 hours.
• Number of servings: for 5 persons.
• Calorie content of the dish: 208 kcal per 100 g.
• Purpose: second.
• Cuisine: Eastern.
• Difficulty: medium.

Lamb shoulder with green beans is an independent second course, but it can also be served with a side dish (for example, boiled rice). The cooking technology is traditional - preliminary frying of meat slices and their further stewing. The main vegetables are added only at the last stage - a short heat treatment helps to retain more vitamins in them and minimizes the loss of juice.

Ingredients:

• lamb shoulder - 700 g;
• green beans - 500 g;
• sweet pepper - 1 pc.;
• onion - 3 pcs.;
• butter - 40 g;
• lemon juice - 1 tbsp. l.;
• basil - a bunch;
• salt, spices (for example, curry or marjoram) - to taste.

Cooking method:

1. Cut the shoulder blade into small pieces. Mix salt and spices, sprinkle them with meat slices, sprinkle with lemon juice, leave to marinate for 1 hour in a sealed container.
2. Cut pepper and onion into rings.
3. Heat the butter in a cauldron, put chopped lamb and onion there, fry for 5 minutes, stirring occasionally. Add a glass of cold water. Simmer for 45 minutes.
4. Add chopped peppers and green beans to the meat. Simmer another 15 minutes. Sprinkle the finished dish with chopped basil.

With tomatoes

• Time: 1 hour 45 minutes.
• Number of servings: for 5 persons.
• Calorie content of the dish: 185 kcal per 100 g.
• Purpose: second.
• Cuisine: Eastern.
• Difficulty: medium.

Many stew recipes use tomato paste to add flavor to the dish. The same effect can be achieved by using natural tomatoes, which, from the point of view of nutrition, are much more useful than a canned product. In this recipe, tomatoes are laid at the last stage of cooking and are not boiled as much as they were at the very beginning - this is a very good option for using juicy vegetables when stewing with meat.

Ingredients:

• lamb brisket - 700 g;
• onion - 1 pc.;
• carrots - 3 pcs.;
• tomatoes - 3 pcs.;
• sweet pepper - 3 pcs.;
• garlic - 3 cloves;
• vegetable oil - 2 tbsp. l.;
• greens - a small bunch;
• salt, spices (for example, sage, curry, etc.) - to taste.

Cooking method:

1. Cut the brisket into small pieces, onions and carrots into cubes, peppers into rings, and tomatoes into quarters.
2. Pour oil into a cauldron, fry the onion in it for 4-5 minutes. Add chopped brisket. Fry it for 10 minutes until golden brown, add salt and spices to taste.
3. Place chopped peppers and carrots on top. To fill with water. Simmer for 1 hour with the lid closed. 10 minutes before readiness, put tomatoes and garlic passed through a press on top.
4. Sprinkle with chopped herbs before serving.

with potatoes

• Time: 1 hour 45 minutes.
• Number of servings: for 5 persons.
• Calorie content of the dish: 228 kcal per 100 g.
• Purpose: second.
• Cuisine: European, Oriental.
• Difficulty: medium.

In fact, this is a variation of the well-known roast, which is often made with beef or pork. This recipe does not deviate from the traditional technology of preparing this dish, including the use of pre-frying. At the same time, the ratio of meat and potatoes here is 1:1 (and not 1:2, as in many roast recipes), which makes this food much more nutritious. Originality is emphasized by the use of ginger, which gives the dish a spicy-spicy, slightly burning taste.

Ingredients:

• hind leg of lamb - 700 g;
• potatoes - 700 g;
• vegetable oil - 3 tbsp. l.;
• onion - 3 pcs.;
• garlic - 4 cloves;
• tomato paste - 1 tbsp. l.;
• ginger - a root 4 cm long;
• greens - a bunch;
• bay leaf - 2 pcs.;
• other spices, salt - to taste.

Cooking method:

1. Cut the ham into small pieces, onion into rings, potatoes into cubes, chop the ginger on a grater.
2. In a skillet, heat 1 tbsp. l. oil, sauté the onion for 3 minutes. At the end of cooking, add chopped ginger and tomato paste, cook the same amount more.
3. Heat the remaining oil in a cauldron, fry the lamb pieces in it for 5 minutes. Stir constantly. Add spices, browned vegetables, pour 2 cups of water. After boiling, reduce heat and simmer for 1 hour under a loosely closed lid.
4. Without reducing the heat, add the potatoes and the garlic passed through the press. Simmer for another half hour.
5. Chopped greens can be added 5 minutes before cooking or sprinkled on meat before serving.

in wine

• Time: 2 hours.
• Number of servings: for 5 persons.
• Calorie content of the dish: 193 kcal per 100 g.
• Purpose: second.
• Cuisine: Eastern.
• Difficulty: medium.

Wine is a common ingredient in meat dishes. In this recipe, it is added at the very beginning of the stew. In this case, it manages to completely transfer its bouquet to the meat. It is important to keep in mind that dishes prepared with wine (especially red) quickly lose their aroma even with a short storage, so it is important to serve them hot and not cook in reserve!

Ingredients:

• lamb brisket - 700 gr.;
• red semi-sweet wine - 1 glass;
• carrots - 1 pc.;
• onion - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• cream - 1/2 cup;
• flour - 1 tbsp. l.;
• garlic - 3 cloves;
• black pepper - a pinch;
• other spices (for example, rosemary, mint, etc.), salt - to taste.

Cooking method:

1. The brisket is cut into large, portioned pieces, carrots - into strips, onions - into half rings.
2. Oil is poured into a cast iron and heated. Chopped lamb is laid, fried for a quarter of an hour. It needs to be stirred from time to time.
3. The fire subsides. Vegetables are added to the lamb, fried for another quarter of an hour, not forgetting to stir occasionally.
4. A glass of red wine is poured into the dish being prepared. Everything is well stirred and stewed for another 1 hour.
5. Salt is combined with spices, put in a cauldron along with garlic passed through a press. Until cooked, the meat is stewed for another 10 minutes.
6. To prepare the sauce, heat the flour in a frying pan until light brown. With constant stirring, cream is added to it, then stew broth, everything is flavored with pepper.

Irish

• Time: 1 hour 45 minutes.
• Number of servings: for 8 people.
• Calorie content of the dish: 206 kcal per 100 g.
• Purpose: second.
• Cuisine: European.
• Difficulty: medium.

The combination of meat and potatoes by default hints at roast, but in this case it is not. In Irish cuisine, familiar ingredients are embodied in a completely different dish. A feature of this recipe is the boiling of potatoes in the oven to the consistency of mashed potatoes. A longer stewing of meat pieces than usual will also make them especially soft and tender, so this dish is also good for baby food (in this case, spices should be used very sparingly).

Ingredients:

• lamb flank - 700 g;
• potatoes - 700 g;
• onion - 2 pcs;
• vegetable oil - 1 tbsp. l.;
• bay leaf - 1 pc.;
• parsley - a small bunch;
• other spices, salt - to taste.

Cooking method:

1. Flank is cut into small pieces, potatoes - cubes, onions - rings.
2. Lamb is placed in a cast iron, filled with water to the level of meat, a bay leaf is laid and everything is put in the oven for 1 hour at a temperature of 180 degrees.
3. Vegetable oil is heated in a frying pan and onion is browned on it.
4. Chopped potatoes are added to the cast iron. Then add the fried onions. The meat is stewed in the oven for another half an hour.
5. Before serving, lamb is garnished with parsley leaves.

Caucasian style

• Time: 1 hour 45 minutes.
• Number of servings: for 7 people.
• Calorie content of the dish: 202 kcal per 100 g.
• Purpose: second.
• Cuisine: Eastern.
• Difficulty: medium.

A feature of this recipe is the stewing of meat in tomato juice using red wine. Pre-frying lamb in fat tail fat creates a denser crust than when using vegetable oil, so the meat slices will turn out very juicy. Outside, it will have time to soak in a wine bouquet in combination with the aromas of spices, which in the end will be very tasty and appetizing even in the photo.

Ingredients:

• hind leg of lamb - 1 kg;
• fat tail fat - 100 gr.;
• red dry wine - 1 glass;
• tomatoes - 1 kg;
• onions - 3 pcs.;
• eggplant - 2 pcs.;
• garlic - 4 cloves;
• cilantro greens - a bunch;
• salt, spices (for example, suneli hops, dried basil) - to taste.

Cooking method:

1. The ham is cut into pieces of 3x3 cm, the onion is cut into rings, the eggplant is cut into cubes.
2. Salo is rendered in a saucepan. Fat must be separated from cracklings (they are not used in the recipe) and drained into a cauldron.
3. The ham is fried for 10 minutes in melted fat. Then onions are added to it. Together with lamb, it is fried for another 5 minutes.
4. Tomatoes are cut into cubes on a board made of plastic (or other material that does not absorb liquid). Together with the released juice, the tomatoes are collected in a deep plate, and everything is added to the cauldron.
5. Spices are laid, wine is poured. The ham is stewed for another 1 hour. 5 minutes before readiness, garlic and chopped greens passed through the press are added.

Indian style

• Time: 1.5 hours.
• Number of servings: for 5 persons.
• Calorie content of the dish: 291 kcal per 100 g.
• Purpose: second.
• Cuisine: Indian.
• Difficulty: medium.

The Indian version of cooking lamb, in addition to the use of ghee, requires the use of special seasonings - curry, garam masala, etc. They can be bought in specialized stores of oriental cuisine. If you do not strive for the complete authenticity of the dish, then garam masala can be replaced with a mixture of coriander, cumin and turmeric in equal amounts. Traditionally, cooked meat is served accompanied by rice boiled with spices, in fact, being an analogue of the Middle Eastern separate pilaf.

Ingredients:

• lamb shoulder - 700 g;
• onions - 2 pcs.;
• tomato - 2 pcs.;
• garlic - 3 cloves;
• yogurt - 1 cup;
• melted butter - 3 tbsp. l.;
• ginger - root, 4 cm long;
• curry - 2 tbsp. l.;
• garam masala - 2 tbsp. l.;
• other spices, salt - to taste.

Cooking method:

1. The shoulder blade is cut into 3x3 cm pieces, finely chopped garlic and ginger are added to it. 1/4 cup of yogurt is added, salted to taste, left to marinate under the lid for half an hour.
2. The butter is melted in a frying pan over low heat. The onion is finely chopped and fried for 5 minutes.
3. The fire increases, a chopped spatula in marinade is added to the pan, it is sprinkled with curry. Everything is mixed and fried for 10 minutes.
4. Water is added to lightly cover the lamb, everything is stewed for 45 minutes under a closed lid.
5. The skin is removed from the tomato, it is cut into small cubes and added to the pan.
6. The meat is stewed for another 10 minutes, then the rest of the yogurt and garam masala are added to it.

Video

In the cuisine of the peoples of the Caucasus, Central Asia, North Africa and some European countries, lamb stewed with vegetables has dozens of variations. Depending on the set of components, the method of cutting and cooking, the dish turns out to be different, but always fragrant, with a lot of delicious gravy. In combination with a variety of vegetables and spices, the meat turns out to be juicy and tender, completely devoid of the repulsive smell characteristic of lamb. The complexity of cooking lies in the duration of slow stewing. The rest of the recipes are simple, not containing many technological processes. We will verify this by considering a few classic examples.

Braised lamb with vegetables on the stove

main ingredient of the dish- lamb shoulder. The set of vegetables is standard, supplemented with young zucchini and green beans.

Ingredients for 5 servings:

• 600 g lamb;
• 225 g onions;
• 1000 g zucchini;
• 200 g of green beans;
• 150 g carrots;
• 400 g of juicy tomatoes;
• 400 g potatoes;
• 290 g of sweet pepper;
• 32 g of garlic;
• 20 g fresh basil;
• 20 g cilantro;
• 1 tsp zira;
• 1 tsp ground coriander;
• spices;
• salt and black pepper to taste.

total cooking time- 3 hours. The nutritional value 100 g: proteins - 3.83; fats - 4.73; carbohydrates - 5.62. calories - 79.60 kcal.

Recipe:

The finished dish is turned over onto a wide dish with a slide. Decorate with fresh herbs, hot pepper rings. Served hot.

Lamb stewed in apple juice with eggplant: a recipe for the oven

Incredibly tasty, satisfying, easy to prepare dish. The meat of a young lamb cooked in the oven with vegetables impresses with a variety of tastes, beautiful appearance and delicious aroma.

Ingredients for 5 servings:

• 600 g of young lamb pulp;
• eggplant, carrot, onion, parsley root, sweet red pepper - 1 each;
• 2 cloves of garlic;
• a glass of apple juice;
• 50 ml of vegetable oil;
• greens to choose from (cilantro, parsley, basil);
• salt;
• spices.

total cooking time– 2 hours 30 minutes. The nutritional value 100 g: proteins -7.25; fats - 10.81; carbohydrates - 4.81. calories - 143.24 kcal.

Recipe:

1. The meat is washed, soaked from excess moisture with paper towels. Cut into pieces of medium size.
2. The meat is salted and seasoned with spices. Fry in oil in a pan. When the meat is browned on all sides, transfer it to a cauldron.
3. Peeled carrots, onions, parsley root are cut into medium cubes.
4. Eggplant is washed without removing the skin, cut into slices.
5. A seed box is taken out of the washed sweet pepper, the flesh is cut into wide strips.
6. Salt vegetables, add some spices, mix. Pass for 8 minutes in a pan in the same oil in which the meat was fried. Stir occasionally.
7. The vegetables that have become soft are transferred to a cauldron on top of the meat. Sprinkle with chopped herbs.
8. Products prepared for stewing are poured with apple juice. The cauldron is closed with a lid. The dish is simmered in an oven heated to 180 degrees for 2 hours.

Ready lamb stewed in apple juice with eggplant is served in portions in deep plates. If desired, sprinkle with fresh herbs, black pepper.

Fragrant vegetable stew with lamb and pumpkin

The original sweetish taste of meat is given by the composition of spices and vegetables that is not quite familiar to us. However, this dish deserves to be tried. In this version, the treat, for sure, will make a positive impression on everyone.

Ingredients for 6 servings:

• 600 g lamb steak;
• 300 g pumpkin;
• 2 carrots;
• 200 g of celery root;
• 2 onions;
• a head of garlic;
• 1 st. l. tomato paste;
• 250 ml of water;
• 30 ml of vegetable oil;
• 2 stalks fresh thyme (thyme);
• 2 stems of fresh mint;
• 1 tsp Sahara;
• 2 bay leaves;
• black pepper, salt.

total cooking time- 3 hours. The nutritional value 100 g: proteins - 6.25; fats - 1.98; carbohydrates - 5.62. calories - 63.27 kcal.

Recipe:

1. The meat is washed, dipped in paper towels. Films and excess fat are cut off.
2. The steaks are fried on both sides in oil in a well-heated pan. Transfer to a plate.
3. Vegetables are washed, peeled, cut into large cubes, circles, rings. Over medium heat, simmer until soft in the same oil in which the meat was fried (5 minutes). Transfer to a saucepan.
4. Add thyme, bay leaf, mint sprigs. Pour water into a saucepan. Stew vegetables for 5 minutes.
5. Put the tomato paste into the vegetable sauce. Waiting for the moment of re-boiling the broth.
6. Lamb pieces are laid out on top of the vegetables. The pot is covered with a lid. Stew the dish for 90 minutes on the quietest fire.
7. After the set period, add sugar, salt, pepper, spices (optional). Mix carefully. Cover with a lid and keep on the stove for another half hour.

The dish is served hot in deep serving bowls, with plenty of gravy.

Hearty lamb with potatoes, stewed in a slow cooker

Cooking meat dishes in a slow cooker simplifies and speeds up the whole process. Lamb is well boiled, vegetables are saturated with the aroma of meat. The meal is easy to prepare, tasty and very satisfying.

Ingredients for 8 servings:

• 700 g of lamb pulp;
• 8 potatoes;
• 2 onions;
• 1 carrot;
• 1 bell pepper;
• 3 tomatoes;
• 5 cloves of garlic;
• 50 g melted butter;
• 3 bay leaves;
• a third of a teaspoon cumin;
• salt, black pepper.

total cooking time- 100 minutes. Nutritional value 100 g: proteins -4.82; fats - 3.69; carbohydrates - 7.90. calories - 84.10 kcal.

Recipe:

1. Washed, peeled from fat and films, lamb is cut into cubes. The multicooker is switched on in the "Frying" mode. Melt the butter and brown the pieces of meat in it on all sides, without closing the lid.
2. Vegetables are cleaned and washed. Onions are cut into rings, carrots into strips, potatoes into slices. Carrots with onions are sent to lamb. Stir, fry for 5 minutes.
3. Potatoes are poured into the bowl of the multicooker to the rest of the ingredients. Stir. Stew 7 minutes.
4. The garlic is minced with a knife. Bulgarian pepper cut into strips. Tomatoes are cut into cubes directly with the skin. Spread vegetables in a slow cooker. The dish is salted, peppered, cumin and lavrushka are added. Stir.

The multicooker is switched to the "Extinguishing" mode by setting the timer for 60 minutes. The lid is closed.

While the lamb with potatoes and vegetables is simmering at a gentle boil, nothing needs to be stirred. After the signal about the end of the cooking process, the dish is allowed to brew for 15 minutes. Serve hot, sprinkled with fresh herbs.

If the multicooker does not have the “Frying” mode, the “Baking” or “Express” program is used. The mode "Extinguishing" changes to "Bouillon".

video recipe

You can watch the recipe for stewed lamb in the following video recipe:

• You need to buy only young lamb or lamb. The repulsive smell in lambs up to 1.5 years old is practically not felt.
• If the meat still gives off a specific aroma, before cooking, you need to sprinkle the peeled pieces with vinegar, pomegranate or lemon juice, table red wine. After marinating, the lamb will become softer, the smell will completely disappear.
• For cooking by stewing, it is better to choose a lamb shoulder. In this part of the carcass, the meat is the softest and not so fatty.
• You can stew lamb with any vegetables. Beans, peas, beans, turnips are good in such a dish. To prepare sweet and sour lamb, tomatoes and paprika are used. Spicy-spicy taste of the dish gives red pepper, garlic, adjika.
• Instead of water, meat can be stewed in sour cream, meat broth, wine, pomegranate juice, beer. Thanks to such variations, food from the same ingredients is obtained every time with a new original taste.
• Depending on the volume of gravy in the plate, lamb stew with vegetables can be considered both as a first and as a second course. Either way, it's delicious and satisfying.

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
• Time for preparing: 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:

1. 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.
2. Transfer the meat to a deep bowl and fill with liquid. If juice is low, add water. Cover and simmer for about 10 minutes.
3. Prepare the vegetables: grate the carrots on a coarse grater and finely chop the onion. Cut each clove of garlic into 3-4 pieces.
4. 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.
5. 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.