Braised lamb. How to serve a dish for dinner? Ingredients for the lamb stew recipe

18.04.2019 Fish dishes

Many myths and contradictions are associated with this meat, which is why it seems 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 this when you read our tips on how and how much to stew lamb in a pan. Of course, meat has its own cooking characteristics, but who said that only oriental people can master them, for whom this meat is a familiar product.

Lamb: myths and reality

Before we start preparing and stewing lamb meat, let's dot the i's. Clarity in this matter is very important, because many of our housewives refuse to cook this product at home, believing that lamb is fatty, high in calories and smells very unpleasant. But is it really so?

As for the specific taste and smell, this is really true. However, such a small flaw is easy to fix, just by keeping the meat in the marinade first, and then seasoning it with spicy spices.

Here is an opinion about high calorie and the fat content of lamb is a real myth.

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

The calorie content of category 1 lamb meat is 203 kcal, and category 2 - 165 kcal per 100 g of product.

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

How to choose the right lamb for stewing

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

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

Valuable and nutritious is the meat of young (up to 18 months) sheep, unsuitable for breeding, and castrated rams.

It is very easy to distinguish a young ram from an old one. 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, large quantity streaks and an unpleasant specific smell. Such meat is best eaten in the form of minced meat.

How to deliciously stew lamb in a pan with spices

Ingredients

— 500 g (we use meat with hind legs carcass or back) + -
- taste + -
- 2 pcs. + -
- taste + -
- 15 g + -
— for frying (to taste) + -
- 10 g + -

Cooking lamb in a 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 on how to stew lamb in a pan in slices.

If you strictly adhere to the recipe, you will definitely get a delicious juicy dish, which can be applied not only to ceremonial table, but also to present to ordinary lunch or dinner.

We wash the meat in clean running water, dry it with paper napkins.
We cut the lamb into not thick slices, after which we spread them in one layer in a frying pan that is very hot in oil.
For the first 2-3 minutes, simmer the pieces over high heat, then turn them over to the other side, reduce the flame to medium and continue cooking for another 2-3 minutes.
Pour boiling water into the pan in such an amount that the water is on the same level with stew, and continue to cook it over moderate (slow) heat for 20-25 minutes, until all the poured liquid boils away.
When the water boils away, add salt, pepper, chopped onion and chopped fresh herbs to the pan.
Mix everything thoroughly, simmer the lamb for 8-10 minutes until tender.

This completes the preparation. Serve hot appetizer with meat, you can with any side dish that you just like. It can be boiled rice, fresh or baked vegetables, boiled (baked) potatoes with mushrooms, salads and much more.

Ingredients

Young 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

We cut the pre-marinated meat into pieces (the weight of each should be no more than 50 g) and spread them evenly on the bottom of the hot pan.
Simmer lamb over low heat on both sides. own juice until half ready. Turn the meat periodically while stewing.
We clean the onion from the husk, chop it coarsely. Also large (sliced) cut the peeled potatoes.
We send the sliced \u200b\u200bto the pan with the meat, salt the products, season with spices, and then gently mix everything with a wooden spatula.
Cover the pan with a lid, simmer the dish until cooked.
At the end of cooking, sprinkle meat and potatoes with chopped fresh herbs, cover again and let the dish stand on the off burner for 10 minutes.

Secrets of delicious lamb

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

In fact, you will need practical advice on preparing lamb for stewing, marinating it and a specific cooking time. We present these secrets step by step below.

If you decide to put out the minced meat, then take the trimmings, peritoneum or shoulder blade for processing. To stew/fry lamb whole or in pieces, use ribs, belly, loin, drumstick, neck, shoulder, hip, brisket or tenderloin.

Tip #2: Marinate Meat to Eliminate Odors

There are quite a few ways to marinate lamb. You are free to choose the one you like the most.

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

Marinade #1: Spicy Vegetable Oil

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

Marinade #2: Soy Sauce with Mustard and Garlic

For cooking spicy marinade you will need:

A bunch of cilantro and 2 cloves of garlic finely chopped.
Add your favorite spices to the bowl to taste, 2 tbsp each. soy sauce(you can replace it with any vinegar, for example, balsamic), mustard, vegetable oil.
Squeeze the juice from ½ lemon, mix everything and marinate the chopped pieces of lamb in the resulting mixture.

We need spices to soften the unpleasant smell of meat, as well as to give lamb a special piquant taste. As a rule, several types of spices are used at once.

You can take any fragrant dressings, but the best are: marjoram, garlic, onion, cumin, oregano, pepper mixture, " Provencal herbs”, spicy sauces.

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

In order not to overexpose the meat (too long heat treatment makes it dry) - follow the recipe strictly and do not cook the lamb longer than it says.

That's all, now you know how and how much to stew lamb in a pan in pieces. stick simple tips and step by step recipes- and let your meat snack always succeeds.

Enjoy your meal!

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

Ingredients

For cooking lamb stew you will need:

lamb - 1 kg;

carrots - 3 pcs.;

onion - 1 pc.;

tomato puree- 1 glass;

water - 1 liter;

vegetable oil - 2 tbsp. l. - for carrots;

vegetable oil - 2 tbsp. l. - for frying lamb;

zira - 2 tbsp. l.;

salt, pepper, spices - to taste.

(!) Tomato puree can be replaced with 2 tbsp. l. tomato paste or 3 fresh tomatoes.

(!) Zira is desirable, but not required.

Cooking steps

Heat the vegetable oil in a cauldron and place the chopped long straw carrot. Fry carrots for 7 minutes.

Add chopped onion to carrots.

Place the zira in a mortar and grind a little. If there is no mortar, you can grind with a rolling pin or just your fingers. Zira must be rubbed somehow, only then it will give off its unique aroma.

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

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

Arrange the cooked lamb stew on plates and serve.

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 tough meat and it is difficult to cook it, 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

By choosing the right meat and adhering to the cooking technology, you will get 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 pre-frying is used in the recipe, then the addition of spices at this stage contributes to a more complete extraction of aromatic components, which will give the meat more rich taste and make it more flavorful. 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). To lamb in oriental style boiled rice is ideal, in European - baked potatoes or pasta (spaghetti).

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 basic recipe. There are no additional vegetable ingredients except for onions, and is used the simplest technology cooking. Wherein proper preparation 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:

Cut the lamb neck into 3x3 cm pieces.
To marinate, pour lamb on top with a bite and refrigerate for 1 hour. Drain the liquid, do not rub the meat.
Heat the oil in a frying pan, fry the meat slices in it for 8-10 minutes until golden brown. Transfer to cast iron cookware.
Saute the onion in the remaining oil for 2 minutes. After cooking, transfer to a cast iron.
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.
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. Classic stewing this has been replaced with a more intense sear, so overall, the meat cooks faster than 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:

The ham is cut into small pieces, tomatoes - into slices, onions and peppers - into rings, eggplant - into cubes.
Oil is poured into the cauldron, lamb is fried for 10 minutes separately, and the same amount with onions.
Then pepper and eggplant are added there. Roasted for 10 minutes.
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: for the second, festive table.
Cuisine: Eastern.
Difficulty: medium.

cooking feature this dish is that it is being prepared whole piece lamb 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:

Garlic is cut into thin plates, onion - rings.
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.
Warming up in a cauldron vegetable oil. 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.
A glass of water and white wine are added to the lamb.
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.
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.
Ready lamb is served on a large plate as a whole piece. Mushrooms are laid out nearby. The sauce is poured into separate dishes. 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. Basic vegetables are added only on last step- a short heat treatment helps to keep more vitamins in them and minimizes the loss of juice.

Ingredients:

lamb shoulder- 700;
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:

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.
Cut pepper and onion into rings.
Heat the butter in a cauldron, put chopped lamb and onion there, fry for 5 minutes, stirring occasionally. Add glass cold water. Simmer for 45 minutes.
chopped pepper and green beans add to meat. Simmer another 15 minutes. Ready meal sprinkle 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 give the dish special taste. The same effect can be achieved by using natural tomatoes, which, from the point of view of nutrition, are much healthier than canned product. AT 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 use case juicy vegetables when stewing with meat.

Ingredients:

lamb brisket - 700 g;
onion - 1 pc.;
carrots - 3 pcs.;
tomatoes - 3 pcs.;
Bell 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:

Cut the brisket into small pieces, onions and carrots into cubes, peppers into rings, and tomatoes into quarters.
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.
Place chopped peppers and carrots on top. To fill with water. Simmer for 1 hour closed lid. 10 minutes before readiness, put tomatoes and garlic passed through a press on top.
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 traditional technology cooking this dish, including using 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:

Cut the ham into small pieces, onion into rings, potatoes into cubes, chop the ginger on a grater.
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 a lot more.
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.
Without reducing the heat, add the potatoes and the garlic passed through the press. Simmer for another half hour.
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 cooking 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:

The brisket is cut coarsely portioned pieces, carrots - straws, onions - half rings.
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.
The fire subsides. Vegetables are added to the lamb, fried for another quarter of an hour, not forgetting to stir occasionally.
A glass of red wine is poured into the dish being prepared. Everything is well stirred and stewed for another 1 hour.
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.
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, you should use spices 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:

Flank is cut into small pieces, potatoes - cubes, onions - rings.
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.
Vegetable oil is heated in a frying pan and onion is browned on it.
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.
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) - taste.

Cooking method:

The ham is cut into pieces of 3x3 cm, the onion is cut into rings, the eggplant is cut into cubes.
Salo is rendered in a saucepan. Fat must be separated from cracklings (they are not used in the recipe) and drained into a cauldron.
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.
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.
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 using ghee, requires the use of special seasonings - curry, garam masala, etc. They can be bought in specialized stores 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:

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.
The butter is melted in a frying pan over low heat. The onion is finely chopped and fried for 5 minutes.
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.
Water is added to lightly cover the lamb, everything is stewed for 45 minutes under a closed lid.
The skin is removed from the tomato, it is cut into small cubes and added to the pan.
The meat is stewed for another 10 minutes, then the rest of the yogurt and garam masala are added to it.

Video

Lamb stewed with garlic

Required products: 1 kg of lamb, 2 onions, 1 kg of carrots, 1 head of garlic, bay leaf, 80 g of raw chicken fat and salt.

Recipe of dish: cut lamb with bones into small pieces. Then peel the carrot and grate it on coarse grater. Finely chop the onion. Prepare the form for cooking. Put meat, onions, carrots, chicken fat on its bottom and pour it all with water or chicken broth. Season with salt to taste and simmer until the lamb is tender. At the very end of cooking, add chopped garlic and bay leaf. Serve the lamb stew on the table with crumbly rice.

Lamb with green beans

Ingredients for Braised Lamb: 400 g of young beans, 500 g of lamb, one onion, pepper, salt and 3-4 tbsp. spoons butter.

Cooking: Wash the lamb well and cut it into medium pieces. Put the meat in a pan and fry in butter or ghee. After the meat, pour water, completely covering the lamb. Simmer the dish for 30-40 minutes. Then add chopped and fried onions, salt and pepper, chopped bean pods to the pan. Simmer until meat is cooked. Before serving the stewed lamb on the table, sprinkle it with herbs.

Lamb stew in dill sauce

Required Ingredients for Braised Lamb: 500 g lamb, bay leaf, a pinch of salt and three black peppercorns.

Sauce Ingredients: 30 grams of butter, 250 ml of meat broth, 30 grams of flour, a teaspoon of sugar, black pepper, st. a spoonful of vinegar, two tbsp. tablespoons chopped dill, egg yolk and salt.

Cooking lamb stew: Wash the meat thoroughly, dry it and rub with salt. Season all this well with pepper and bay leaf. Then add water and simmer for one hour. Remove the cooked lamb, cool and cut into slices. Preparation of the sauce: Melt a small amount of butter in a frying pan and add the flour. Fry the flour until golden brown, and then dilute with broth. Season the sauce with vinegar, salt, sugar and pepper. Then we take the yolk and beat it with meat broth. Pour the resulting mixture into the sauce. At the very end, add dill. After we lie down in ready sauce slices of meat and boil over low heat.

Braised lamb delicacy

Cooking Ingredients: 1 kg lamb, rosemary, a few cloves of garlic, 60 g butter or margarine, half a glass of white wine, 4 slices lard, 250 g tomatoes, meat broth, parsley, black pepper and salt.

Recipe of dish: lard lamb with two garlic cloves and rosemary leaves. After a good salt and roll up a roll, tying it with a thread. Fry these rolls in margarine or butter. Boil the brisket for a couple of minutes and, straining it, mix with lamb. Fry everything together until golden brown. After pepper, salt and add two cloves of garlic. Top with wine and put tomatoes and chopped parsley. Cover the dish with a lid and leave to simmer over low heat for about 40-45 minutes, constantly adding broth. Serving to the table, do not forget to remove the thread.

Braised lamb ragout

Ingredients for the dish: 500 g of lamb, two carrots, 500 g of potatoes, turnips, onions, parsley root, 2-3 cups of broth, two tbsp. spoons of tomato puree, one tbsp. a spoonful of flour, six black peppercorns, two bay leaves, two tbsp. tablespoons of butter, herbs and salt to taste.

Braised lamb recipe: salt the pieces of lamb with bones well and put in a saucepan with fat. They need to be fried until golden brown. When frying the meat, do not forget to sprinkle with flour and stir.
After that, you need to pour into the lamb hot broth or the same water. Then add the tomato puree and, covered with a lid, simmer over low heat for 45 to 60 minutes. Then we start cooking vegetables. We cut carrots, turnips, potatoes, onions and a small parsley root into small cubes. After they are lightly fried and added to the meat. All this is salted, peppered, seasoned with bay leaf. Stew until fully prepared for 30 min. Serving on the table, you can decorate the stewed lamb with herbs.

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)
greens.

Cooking process:

First, prepare the lamb: wash it thoroughly in cool water, then dry it. cut lamb ribs and meat off the shoulder 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 not used in the recipe. Rub the lamb pieces with salt, spices, pepper and dry herbs, very good flavor meat is added with thyme and tarragon. 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 the 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!