Lamb fire dish name. Braised lamb

15.01.2021

The dispute between meat-eaters and vegetarians about the benefits and dangers of meat has been going on for a long time. But while some and others zealously defend their point of view, others simply combine meat with vegetables, and the result is a delicious, aromatic and healthy dish.

Experienced chefs know that in order for meat to be beneficial, and not to be a heavy food, you need to observe the correct proportions, that is, there should be three times more vegetables in a dish than meat.

Of course, it is better to take lean, less high-calorie meat, such as turkey or rabbit meat. But tastes differ. And many prefer lamb over chicken or pork.

Rumors about the specific taste and unpleasant smell of mutton are greatly exaggerated. Only the meat of an old animal, especially a male, has such properties, and young mutton or lamb is tender and very tasty meat.

Most often, lamb is fried or baked, but it is also good stewed. However, so that in the end the taste of stewed lamb does not disappoint you, you need to be creative in its preparation.

Lamb stewed with vegetables: the subtleties of cooking

Lamb can be stewed in a saucepan, cauldron, frying pan, oven, slow cooker, microwave. In this case, the age of the carcass must be taken into account.

It is better to stew adult lamb in a cauldron or frying pan, after frying it until golden brown... If you doubt the quality of the meat, before sending it to the pan, soak it in water slightly acidified with vinegar. This is usually the case with bushmeat. After such a procedure, the unpleasant smell will disappear, and the time allotted for stewing this meat will be significantly reduced.

Young lamb (lamb) can not be fried, but placed directly into the pan, layering different vegetables... With a small amount of water, meat with vegetables will be stewed practically in own juice... If you choose juicy vegetables, you can cook without water at all. The juice they release will be enough to stew the meat.

The flavor of the meat will depend on the spices you add to it. Onions, garlic, peppers of all kinds, bay leaves, dill, rosemary are ideally combined with lamb. If you are cooking sweet and sour meat, you can add cinnamon, cloves, curry, even raisins.

Lamb stewed with vegetables: khashlama (Georgian cuisine)

Ingredients:

lamb pulp - 800 g;
large onions - 2 pcs.;
Bulgarian red pepper - 2 pcs.;
ripe tomatoes - 5 pcs.;
cilantro - a bunch;
salt;
basil - a bunch;
water - 1 tbsp.;
light beer - 1 tbsp.;
ground black pepper - to taste.

Cooking method

Peel and wash the onions. Chop with wide rings. Place on the bottom of a heavy-walled saucepan.
Wash the lamb, cut it not very much in large pieces... Place in a saucepan on top of the onions. Sprinkle with salt and pepper.
Wash the bell pepper, cut in half, remove the seeds. Cut across into wide strips. Place in a saucepan in a third layer.
Cut the washed tomatoes into circles. Cover the peppers with them.
Sort out all the greens, wash, chop, pour into a saucepan. Do not stir!
Pour in water and beer and put on high heat. When the liquid boils, reduce heat to low. Simmer, covering the pan with a lid, 40-50 minutes until the meat is tender.

Recipe for the occasion::

Lamb stewed with vegetables in a mantle cooker

Ingredients:

lamb - 1 kg;
onion - 1 pc.;
small carrots - 1 pc.;
bulgarian pepper - 1-2 pcs.;
tomatoes - 2 pcs.;
salt to taste;
garlic - 1 head;
black pepper - to taste;
greens.

Cooking method

Wash the meat, cut into thin slices 7-8 cm long. Stir with salt and black pepper. Cover the dish with a lid and leave to marinate for 2 hours.
Prepare your vegetables. Chop the onion and garlic finely. Chop carrots, peppers and tomatoes into thin strips. Mix well in a bowl.
Pour water into a saucepan of a manto-cooker, bring to a boil. Take deep plates that will fit between the cascans of the cooker, put meat and vegetables in layers. Pour enough cold water into each bowl to fill half the volume. Install on helmets.
Put the cooker on the fire. From the moment the water boils in the plates, simmer the meat for 40 minutes. Ready dish sprinkle with chopped herbs.

Lamb stewed with vegetables in the oven: chanakhi (Georgian cuisine)

Ingredients:

fatty lamb;
large potatoes - 4 pcs.;
small eggplants without seeds - 4 pcs.;
onions - 2 pcs.;
ripe tomatoes - 4 pcs.;
tomato juice- 1 tbsp., Or tomato paste- 1 tbsp. l .;
ground black pepper;
salt;
young parsley - a small bunch.

Cooking method

Cut the prepared lamb into medium pieces, place in clay or ceramic pots.
Peel and wash potatoes, cut into large cubes. Place in pots over meat.
Remove the stems from the eggplants. Wash the fruits, cut into the same cubes as the potatoes.
Peel the onion, rinse with water, cut into thin strips. Cover the eggplant with it. Salt.
Wash the tomatoes, cut into several pieces. Arrange in pots. Leave some free space for the liquid to boil.
Wash greens, chop. Cover the meat and vegetables with it. Pour tomato juice to vegetable level. If using tomato paste, dissolve it in a glass of warm water. Cover the pot loosely with a lid.
Turn the oven on 180-190 °. While the oven is still warm, place the pots on the wire rack. Simmer for 50-60 minutes from the moment the temperature rises to the desired mark.
Serve the dish hot in the pots.

Lamb stewed with vegetables in the microwave

Ingredients:

lamb - 200 g;
onion- 1 PC.;
potatoes - 2 pcs.;
eggplant - 1 pc.;
tomatoes - 2 pcs.;
green beans - 60-70 g;
young parsley;
salt;
black pepper.

Cooking method

Take care of the vegetables first: peel them, wash them. Cut the onion into half rings, the potatoes into small cubes, the tomatoes into thin slices. Cut the eggplants lengthwise into two halves, and then cut them across into slices. Remove hard veins and tails from the beans, cut into pieces 3 cm long. Secure the bundle of greens with a thread.
In a bowl, stir in the potatoes, eggplant, beans, and onion.
Cut the prepared lamb pulp into small pieces.
Place a bunch of parsley in the bottom of a ceramic saucepan or pot, followed by mixed vegetables. Pour in enough water to cover the bottom by 1 to 2 cm.Put in the microwave and cook with a loose closed lid at full power for 5 minutes.
Remove the dishes from the microwave. Place pieces of meat on heated vegetables. Top it with chopped tomatoes. Sprinkle with salt and pepper.
Place the dishes in the oven again. Simmer meat and vegetables at full power for 25-30 minutes. Remove the bunch of greens before serving on the plates.

Lamb stewed with vegetables: kabobi (Tajik cuisine)

Ingredients:

lamb pulp - 900 g;
onions - 1 pc.;
carrots - 1 pc.;
medium potatoes - 4 pcs.;
small eggplants - 1 pc.;
bell pepper - 2 pcs.;
cabbage - 200 g;
quince - 300 g;
medium tomatoes - 2 pcs.;
garlic - 4 cloves;
vegetable oil - 40 g;
greens;
salt;
black pepper.

Cooking method

Cut the meat into portions... Sprinkle with salt, pepper, fry in a cauldron in hot oil until crisp.
Add the onion, cut into strips, fry for another 5 minutes. Pour in a little hot water so that it only covers the bottom. Simmer for 30 minutes over low heat.
Peel and wash the rest of the vegetables. Cut potatoes, eggplants, tomatoes and garlic into slices. Peel the quince from the cannon, cut it in half. Remove the seeds, cut the halves into wedges. Peel the seeds from the pepper, chop it together with the cabbage into thin strips.
Put potatoes in a cauldron, then put eggplants, quince, cabbage, garlic, a bunch of greens in sequence. Season with salt and pepper. Place chopped tomatoes on top.
Close the cover securely. Simmer meat and vegetables over low heat for 40-50 minutes. Check the tenderness of the meat with a knife. If it is still harsh, continue extinguishing. Sprinkle the finished dish with herbs.

Advice! Very often adding tomatoes will make the potatoes take a long time to cook. This is due to the fact that tomato juice makes it difficult to boil potatoes. If you have a potato variety that does not boil well, put the tomatoes not on top, but on the very bottom - on the meat with onions. Their sour juice will help the meat become tender, and the potatoes will cook faster without it.

Lamb stewed with vegetables in Armenian: the first recipe

Ingredients:

lamb - 400 g;
onions - 2 pcs.;
eggplant - 2 pcs.;
garlic - 4 cloves;
salt, pepper - to taste;
saffron - 0.3 tsp;
cinnamon - on the tip of a knife;
parsley;
salt;
citric acid - a pinch;
ghee - 50 g.

Cooking method

Prepare the saffron in advance: pour boiling water over it and leave for 2 hours to infuse.
Cut the lamb into small pieces. Fry on ghee until golden brown appears.
Cut the onion into half rings, put in a pan with meat, stir. Cook until golden brown. Pour in some hot water so that it only half covers the meat. Put citric acid, pepper, salt and cinnamon. When the liquid boils, cover the pan with a lid, reduce heat to low, simmer the meat for about an hour.
Wash the eggplants, cut into cubes, fry in another pan until almost cooked.
When the meat is tender, add the eggplant and garlic crushed with a knife. Simmer for another 5 minutes. At the very end of cooking, add saffron infusion.

Lamb stewed with vegetables, in Armenian: the second recipe

Ingredients:

lamb - 800 g;
onions - 2 pcs.;
carrots - 1 pc.;
white wine - 1 tbsp.;
bay leaf - 2 pcs.;
garlic - 4 cloves;
salt and pepper to taste;
refined vegetable oil - 50 ml.

Cooking method

Cut the prepared lamb into portions. Fry in a hot skillet with butter until golden brown.
Cut the onion into half rings, add to the meat. Stir.
While the meat and onions are cooking, slice the carrots lengthways, and then cut them into not very thin slices. Place in a skillet with meat and onions. Fry for 5 minutes.
Pour in wine, bring to a boil, put bay leaf. Reduce heat to low. Cover the pan with a lid and simmer until tender. Thanks to the wine, the meat will be ready in about thirty minutes.
Add the crushed garlic five minutes before cooking. Sprinkle the stewed lamb with chopped herbs.

Note to the hostess

Add vegetables to meat, taking into account different time cooking these foods. Therefore, first bring the lamb to half-cooked and only then put the vegetables in turn.

To keep the prepared vegetables in their sliced shape, place them in a bowl in layers, cook with a tightly closed lid over low heat and do not stir.

If you decide to stew lamb with vegetables in the oven, use a container with a lid for this or cover it with foil. Then the meat will not dry out from the high temperature and it will turn out juicy.

It is undesirable to leave lamb stewed with vegetables for the next day. Reheated food tastes much worse.

Product Matrix: 🥄

For lovers of aromatic meat stews I propose to cook a delicious and hearty Caucasian dish - lamb stewed with vegetables. We will get a rich, thick dish with a tart taste of tkemali sauce, aroma of herbs, garlic and stew, with a pronounced taste of spices and a tangible pungency of red pepper. I think that many will like this dish. In addition, it is also completely not greasy, since we will use tender young lamb.

For lamb stew, prepare the foods listed.

Cut the meat into slices and the onion into half rings. In oil heated in a cauldron, fry the meat and onions until golden brown.

Small marrow bones are always present in the hip, be sure to add them to the stew, they will give a lot of taste and aroma, and you can simply remove them from the finished dish.

Add half the chopped greens, half the chopped garlic, and half a bottle of tkemali sauce to the meat. Season with salt and dry adjika.

Place the peppers and carrot slices into the cauldron.

Finally, add the diced eggplant, sugar, leftover herbs, garlic and sauce. Salt a little more, season with adjika and pour in a glass of water (can be replaced with red wine).

Bring the dish to a boil and simmer over low heat with the lid ajar for 45-60 minutes. How younger lamb, the less time it takes to fully prepare.

Lamb stewed with vegetables is ready! Serve hot with fresh vegetables and herbs. You can serve boiled potatoes, rice or green lentils as a side dish.

My family ordered me lamb with vegetables... I cooked it before. But this time I decided to do it in a special way. The main trick was not to fry the meat. This is usually how meat is prepared for lamb with quince... I decided to replace the quince with vegetables. How it happened, you can judge by the photo. And on my own behalf I will say that in the future I will cook only in this way.

Recipes for lamb with vegetables found in the internet sometimes surprise me with their bias. The person who decides to cook this dish for the first time after reading the recipe, where the essence of the preparation is that after frying the meat, a simple stewing of vegetables takes place right with him, thinks “this is great, now I’ll do it quickly and surprise everyone”; as a result, he gets "rubber" meat and vegetables of incomprehensible taste (which were thrown at the same time). And do not be surprised by the cooking time (for lamb 1-1.5 hours - when stewing - this is normal)

Soak the shoulder of lamb for 1 hour, then rinse it well, clean it and put it in a cauldron (the meat must be moist).

2-3 onions
2 heads of garlic - without cutting
Black pepper to taste
Coriander to taste
Hops-suneli to taste
Salt - add well (1.5 - 2 teaspoons - later we try).

We put on the smallest fire, cover with a lid and do not look there for at least 1 hour. And it is possible for 1 hour 20 minutes (if the moisture in the cauldron is at least half the volume). In the meantime, we are preparing vegetables.

Carrot -1
Bow -1
Potatoes 2-3
Sweet pepper 2
Garlic (without it) - 3 cloves
Bitter pepper -1
Tomatoes (at that moment I did not have fresh ones, and I put them canned in my own juice. By the way, in winter all tomatoes are greenhouse, so in their own juice it is even better)
Parsley (as pictured) 5-6 sprigs
There is cauliflower in the photo - I usually don't put it, my wife asked to put it for the children

We cut everything into half rings, and the potatoes - as for any soup.

After 1 hour and 20 minutes, taste the lamb

and if the tenderness of the meat suits, we take out the onion and garlic - we no longer need it. We put potatoes and carrots - there should be enough moisture in the cauldron so that the potatoes are covered - if not, then do not top up- it is better to mix so that the potatoes are at the bottom, and stick the hot pepper in the middle. Cover with a lid and boil the potatoes. Make sure that the pepper is not cracked, and that is, you cannot.

Put onion and pepper halfway through the potatoes.

And again we cover with a lid (note, the lid must be covered at all stages) and wait 10-15 minutes. After about this time, all the vegetables will start up juice, and there will be more than enough of it in the cauldron.

We throw in the tomatoes, and from this moment we monitor the readiness of only the potatoes.

Once it is ready, remove it from the fire.

Chop the herbs finely into a plate when ready.

If anyone has their own recipes for lamb with vegetables or nuances in cooking, I will be glad to hear.

Of course, it is better to take lean, less high-calorie meat, such as turkey or rabbit meat. But tastes differ. And many prefer lamb over chicken or pork.

Most often, lamb is fried or baked, but it is also good stewed. However, so that in the end the taste of stewed lamb does not disappoint you, you need to be creative in its preparation.

Lamb stewed with vegetables: the subtleties of cooking

Lamb can be stewed in a saucepan, cauldron, frying pan, oven, slow cooker, microwave. In this case, the age of the carcass must be taken into account.

It is better to stew adult lamb in a cauldron or frying pan, after frying it until golden brown. If you doubt the quality of the meat, before sending it to the pan, soak it in water slightly acidified with vinegar. This is usually the case with bushmeat. After such a procedure, the unpleasant smell will disappear, and the time allotted for stewing this meat will be significantly reduced.

Young lamb (lamb) can not be fried, but placed directly into the pan, layering with different vegetables. With a small amount of water, meat with vegetables will be stewed in almost its own juice. If you choose juicy vegetables, you can cook without water at all. The juice they release will be enough to stew the meat.

Lamb stewed with vegetables: khashlama (Georgian cuisine)

Ingredients:

lamb pulp - 800 g;
large onions - 2 pcs.;
Bulgarian red pepper - 2 pcs.;
ripe tomatoes - 5 pcs.;
cilantro - a bunch;
salt;
basil - a bunch;
water - 1 tbsp.;
light beer - 1 tbsp.;
ground black pepper - to taste.

Cooking method

Peel and wash the onions. Chop with wide rings. Place on the bottom of a heavy-walled saucepan.
Wash the lamb, cut into not very large pieces. Place in a saucepan on top of the onions. Sprinkle with salt and pepper.
Wash the bell pepper, cut in half, remove the seeds. Cut across into wide strips. Place in a saucepan in a third layer.
Cut the washed tomatoes into circles. Cover the peppers with them.
Sort out all the greens, wash, chop, pour into a saucepan. Do not stir!
Pour in water and beer and put on high heat. When the liquid boils, reduce heat to low. Simmer, covering the pan with a lid, 40-50 minutes until the meat is tender.

Lamb stewed with vegetables in a mantle cooker

Ingredients:

lamb - 1 kg;
onion - 1 pc.;
small carrots - 1 pc.;
bulgarian pepper - 1-2 pcs.;
tomatoes - 2 pcs.;
salt to taste;
garlic - 1 head;
black pepper - to taste;
greens.

Cooking method

Wash the meat, cut into thin slices 7-8 cm long. Stir with salt and black pepper. Cover the dish with a lid and leave to marinate for 2 hours.
Prepare your vegetables. Chop the onion and garlic finely. Chop carrots, peppers and tomatoes into thin strips. Mix well in a bowl.
Pour water into a saucepan of a manto-cooker, bring to a boil. Take deep plates that will fit between the cascans of the cooker, put meat and vegetables in layers. Pour enough cold water into each bowl to fill half the volume. Install on helmets.
Put the cooker on the fire. From the moment the water boils in the plates, simmer the meat for 40 minutes. Sprinkle the finished dish with chopped herbs.

Lamb stewed with vegetables in the oven: chanakhi (Georgian cuisine)

Ingredients:

fatty lamb;
large potatoes - 4 pcs.;
small eggplants without seeds - 4 pcs.;
onions - 2 pcs.;
ripe tomatoes - 4 pcs.;
tomato juice - 1 tbsp., or tomato paste - 1 tbsp. l .;
ground black pepper;
salt;
young parsley - a small bunch.

Cooking method

Cut the prepared lamb into medium pieces, place in clay or ceramic pots.
Peel and wash potatoes, cut into large cubes. Place in pots over meat.
Remove the stems from the eggplants. Wash the fruits, cut into the same cubes as the potatoes.
Peel the onion, rinse with water, cut into thin strips. Cover the eggplant with it. Salt.
Wash the tomatoes, cut into several pieces. Arrange in pots. Leave some free space for the liquid to boil.
Wash greens, chop. Cover the meat and vegetables with it. Pour tomato juice to vegetable level. If using tomato paste, dissolve it in a glass of warm water. Cover the pot loosely with a lid.
Turn the oven on 180-190 °. While the oven is still warm, place the pots on the wire rack. Simmer for 50-60 minutes from the moment the temperature rises to the desired mark.
Serve the dish hot in the pots.

Lamb stewed with vegetables in the microwave

Ingredients:

lamb - 200 g;
onions - 1 pc.;
potatoes - 2 pcs.;
eggplant - 1 pc.;
tomatoes - 2 pcs.;
green beans - 60-70 g;
young parsley;
salt;
black pepper.

Cooking method

Take care of the vegetables first: peel them, wash them. Cut the onion into half rings, the potatoes into small cubes, the tomatoes into thin slices. Cut the eggplants lengthwise into two halves, and then cut them across into slices. Remove hard veins and tails from the beans, cut into pieces 3 cm long. Secure the bundle of greens with a thread.
In a bowl, stir in the potatoes, eggplant, beans, and onion.
Cut the prepared lamb pulp into small pieces.
Place a bunch of parsley in the bottom of a ceramic saucepan or pot, followed by mixed vegetables. Pour in enough water to cover the bottom by 1 to 2 cm. Place in the microwave and cook with the lid loosely closed at full power for 5 minutes.
Remove the dishes from the microwave. Place pieces of meat on heated vegetables. Top it with chopped tomatoes. Sprinkle with salt and pepper.
Place the dishes in the oven again. Simmer meat and vegetables at full power for 25-30 minutes. Remove the bunch of greens before serving on the plates.

Lamb stewed with vegetables: kabobi (Tajik cuisine)

Ingredients:

lamb pulp - 900 g;
onions - 1 pc.;
carrots - 1 pc.;
medium potatoes - 4 pcs.;
small eggplants - 1 pc.;
bell pepper - 2 pcs.;
cabbage - 200 g;
quince - 300 g;
medium tomatoes - 2 pcs.;
garlic - 4 cloves;
vegetable oil - 40 g;
greens;
salt;
black pepper.

Cooking method

Cut the meat into portions. Sprinkle with salt, pepper, fry in a cauldron in hot oil until crisp.
Add the onion, cut into strips, fry for another 5 minutes. Pour in some hot water just to cover the bottom. Simmer for 30 minutes over low heat.
Peel and wash the rest of the vegetables. Cut potatoes, eggplants, tomatoes and garlic into slices. Peel the quince from the cannon, cut it in half. Remove the seeds, cut the halves into wedges. Peel the seeds from the pepper, chop it together with the cabbage into thin strips.
Put potatoes in a cauldron, then put eggplants, quince, cabbage, garlic, a bunch of greens in sequence. Season with salt and pepper. Place chopped tomatoes on top.
Close the cover securely. Simmer meat and vegetables over low heat for 40-50 minutes. Check the tenderness of the meat with a knife. If it is still harsh, continue extinguishing. Sprinkle the finished dish with herbs.

Advice! Very often adding tomatoes will make the potatoes take a long time to cook. This is due to the fact that tomato juice makes it difficult to boil potatoes. If you have a potato variety that does not boil well, put the tomatoes not on top, but on the very bottom - on the meat with onions. Their sour juice will help the meat become tender, and the potatoes will cook faster without it.

Lamb stewed with vegetables in Armenian: the first recipe

Ingredients:

lamb - 400 g;
onions - 2 pcs.;
eggplant - 2 pcs.;
garlic - 4 cloves;
salt, pepper - to taste;
saffron - 0.3 tsp;
cinnamon - on the tip of a knife;
parsley;
salt;
citric acid - a pinch;
ghee - 50 g.

Cooking method

Prepare the saffron in advance: pour boiling water over it and leave for 2 hours to infuse.
Cut the lamb into small pieces. Fry in ghee until golden brown.
Cut the onion into half rings, put in a pan with meat, stir. Cook until golden brown. Pour in some hot water so that it only half covers the meat. Add citric acid, pepper, salt and cinnamon. When the liquid boils, cover the pan with a lid, reduce heat to low, simmer the meat for about an hour.
Wash the eggplants, cut into cubes, fry in another pan until almost cooked.
When the meat is tender, add the eggplant and garlic crushed with a knife. Simmer for another 5 minutes. At the very end of cooking, add saffron infusion.

Lamb stewed with vegetables, in Armenian: the second recipe

Ingredients:

lamb - 800 g;
onions - 2 pcs.;
carrots - 1 pc.;
white wine - 1 tbsp.;
bay leaf - 2 pcs.;
garlic - 4 cloves;
salt and pepper to taste;
refined vegetable oil - 50 ml.

Cooking method

Cut the prepared lamb into portions. Fry in a hot skillet with butter until golden brown.
Cut the onion into half rings, add to the meat. Stir.
While the meat and onions are cooking, slice the carrots lengthways, and then cut them into not very thin slices. Place in a skillet with meat and onions. Fry for 5 minutes.
Pour in wine, bring to a boil, put bay leaf. Reduce heat to low. Cover the pan with a lid and simmer until tender. Thanks to the wine, the meat will be ready in about thirty minutes.
Add the crushed garlic five minutes before cooking. Sprinkle the stewed lamb with chopped herbs.

Note to the hostess

Add vegetables to meat for different cooking times. Therefore, first bring the lamb to half-cooked and only then put the vegetables in turn.

To keep the prepared vegetables in their sliced shape, place them in a bowl in layers, cook with a tightly closed lid over low heat and do not stir.

If you decide to stew lamb with vegetables in the oven, use a container with a lid for this or cover it with foil. Then the meat will not dry out from the high temperature and it will turn out juicy.

It is undesirable to leave lamb stewed with vegetables for the next day. Reheated food tastes much worse.

January 19, 2016

Lamb stew with vegetables - juicy and appetizing dish for connoisseurs of lamb, which is luxurious in taste and aroma in summer and autumn, at the height of the vegetable season, but can also be prepared in winter using frozen vegetables, which are not difficult to buy in the supermarket to compensate for the nostalgia for summer vegetable abundance 🙂

Unlike the traditional one, when vegetables are added, the stew literally smells of vegetable aromas and is deliciously soaked in juices, besides, it is ready with mutton delicious side dish... For this option of cooking lamb, any part of the carcass that you consider possible to select for stewing, up to the neck and shank, is suitable, but the most delicious will turn out to be a shoulder blade or brisket, but not too fatty.

A set of vegetables for joint stewing with lamb - of your choice, according to availability and season. Mandatory ingredients include onions (leeks, shallots or sets), carrots, and parsley or celery roots. In addition, tomatoes, eggplants, zucchini or zucchini, sweet bell peppers, green asparagus beans will sound great to taste.

The amount of vegetables, as well as their composition, is not strictly regulated - we put them in about the same amount as meat, or at your discretion, depending on how much you want to get a side dish. We traditionally use garlic, bay leaves and peppers as spices for lamb, and according to your taste - rosemary, thyme, juniper berries, coriander, suneli hops, etc.

Lamb stewing, as usual, is carried out by the method of gentle simmering until completely soft over low heat - on the stove or in the oven, in a cauldron or other dish with a thick bottom. You can add a little red dry wine when stewing.

From 1 kg of lamb, you get 5 full-weight servings of the dish.

It will turn out: from 1 kg of lamb

Ingredients

Lamb -1 kg

mutton fat or vegetable oil - for frying meat, about 50 g

onions - 1/2 pc

garlic - 2-3 cloves

fresh or frozen vegetables - see above, about 1 kg

salt, black peppercorns or ground, bay leaves, rosemary, thyme, etc. - to taste 30-40 minutes for young lamb.

4 Prepare the vegetables and add them to the meat about half an hour before it is fully cooked so that they are not overcooked.

5 Wash fresh vegetables, cut into large slices, it is advisable to peel the tomatoes, cut off the tough peel from the eggplant. Chop the onion, pickle if desired (sprinkle with vinegar). Defrost frozen vegetables and blot moisture.

6 Fry the prepared vegetables with fat until golden brown. At the end of frying vegetables, you can add a little dry red wine to them - this will give the dish a special flavor.

7 Add the fried vegetables to the meat half an hour before it is fully cooked - when the meat is already so stewed that it leaves the bones. Add some salt and spices so that the meat and vegetables have time to gain flavor.

8 If you want a sauce of a pleasant viscous consistency in the dish, save a tablespoon of flour and grind the meat with it before adding the vegetables.

9 We continue stewing together, adding boiling water, if necessary, so that the liquid in the pan is no less than 2/3 of the height of the food layer. 5-7 minutes before the end of stewing, we check and, if necessary, correct the taste of the dish with salt and pepper, add crushed garlic.

10 In addition to the declared vegetables, we also added fried potatoes to increase the weight of the garnish - we put them on the meat with vegetables on top, allowing not to stew, but steamed until tender. This is rational if you plan to feed the household thoroughly 🙂 Done.

Serve directly from the stove, very hot - mutton fat quickly solidifies. Decorate with sprigs of the fresh herbs you prefer.

Bon Appetit!

For those who prefer original hearty dishes, we will tell you how to cook lamb with vegetables in a cauldron. You can add completely different ingredients to such a dish, and thus get different extraordinary tastes every time.

Recipe for lamb with vegetables in a cauldron on the fire

Ingredients:

lamb pulp - 675 g;
onions - 130 g;
cloves of garlic - 2 pcs.;
carrots - 65 g;
potatoes - 475 g;
bulgarian pepper - 2 pcs.;
coriander, dry adjika.

Preparation

Soak the lamb in purified water for an hour, then rinse it well, clean it from films and veins and send it straight to the cauldron. Throw peeled onions, garlic and spices there. Put the dishes on the fire, cover and wait an hour.

In the meantime, prepare the vegetables. Peel and cut carrots, onions, peppers and potatoes into medium-sized cubes. Chop the tomatoes in half rings, and finely chop the greens.

Open the cauldron lid, taste the lamb for tenderness and remove the onion and garlic. Next, send potatoes and carrots to the bowl, pour in water, add a little hot pepper, cover again and cook the vegetables almost until tender.

Now add the chopped onion and Bell pepper... Cover the dishes again and wait about 10 minutes. Vegetables will start juice, and the whole dish will languish in it. At the end, send the tomatoes to the dish, wait for a boil, remove from heat and distribute in portions on plates.

Lamb stewed with potatoes and other vegetables in a cauldron

Ingredients:

lamb pulp - 765 g;
potatoes - 625 g
onions - 130 g;
young zucchini - 2 pcs.;
bell peppers - 2 pcs.;
a pod of hot pepper;
carrots - 35 g;
canned tomatoes- 8 pcs.;
garlic cloves - 2 pcs.;
parsley - 5 green twigs;
spices for meat.

Preparation

Rinse the lamb, cut into pieces and send to the cauldron. Add whole peeled onions, garlic and spices. Cover with water and leave the meat for an hour. Then rinse it, add fresh water, remove the vegetables and cook the lamb for an hour and a half with a minimum boil.

For now, prepare all the vegetables by cutting them into small cubes. First send the potatoes to the cauldron, simmer until half cooked, only then add the rest of the prepared vegetables and simmer for a quarter of an hour. Serve hot, seasoning generously with herbs.

Lamb stewed with vegetables in a cauldron

Ingredients:

lamb pulp - 675 g;
table wine (red) - 165 g;
(burning) - 25 g;
potatoes - 275 g;
young eggplant, small - 1 pc .;
garlic - 5 teeth;
sweet pepper - 3 pcs.;
onions - 45 g;
hot pepper pod;
sumac, salt, pepper;
- 65 g;
greens.

Preparation

Rinse the lamb and chop it coarsely. Make a marinade with wine, garlic, spices and adjika and add the meat to it for half a day. Next, fry the marinated meat until tender.

Chop potatoes, bell peppers into large cubes, onions and eggplants into slices, finely chop hot peppers. Fry the chopped eggplant and stuff with a mixture of peppers, garlic and herbs.

Send potatoes, onions, meat to the bottom of the cauldron, and eggplants on top. Pour the tomato paste with adjika mixed with water over the meat. Simmer the dish for about an hour. Serve with a sprinkle of herbs.

Lamb is a fatty type of meat that is very popular in the Caucasus. In the CIS countries, stewed or fried lamb is rarely cooked, because it has a specific taste and aroma. Today we invite you to learn how to cook this tasty, but rather capricious meat. The best recipes preparations and tips are collected in our article!

Selecting and preparing lamb for stewing

If you decide to cook lamb stew, then approach the choice of meat responsibly:

Light meat, on which there is almost transparent fat, is the housewife's best choice.
Dark meat is old, it has a denser structure, white-yellow fatty layers. Even after stewing for a long time, such lamb retains its toughness.
Do not take frozen meat, which, when pressed, produces a large amount of blood and water.
White fat indicates that the meat was obtained from the slaughter of young rams, yellow - old. The latter exudes a very unpleasant odor.

Delicious lamb stew is obtained from the shoulder and brisket, you can also use the sirloin.

Pickling

Having bought meat, proceed to its preparation, removing excess fat, films, bones. Stew meat is pre-soaked using the following marinades:

clean water with a little vinegar;
clean water and spices, mainly suneli hops, a mixture of Italian herbs, black peppercorns;
olive oil and red wine;
saline solution (1 tsp. salt per 1 liter of water);
pure milk, with which the meat is poured, and then kept for 2 hours;
curdled milk, to which you need to add 1 chopped clove of garlic.

Old lamb gives off a very pungent aroma, but the meat of young lambs, undergoing heat treatment, does not smell very appetizing. Soaking will eliminate odors, soften the fibers, which will speed up the extinguishing process.

Cooking time

Braised lamb takes a long time to cook, if it is cut into small pieces, then the average time heat treatment is at least 1 hour. If you cook broth or pilaf, you will have to simmer the meat for 3-3.5 hours, depending on the degree of its freshness.

Recipe for cooking lamb stew with vegetables

We will cook such a dish in a cauldron using the following ingredients:

1 kg of lamb, previously soaked in any of the above marinades;
3 pcs. bell pepper, potatoes, tomatoes and onions, small carrots, eggplant;
black pepper, rosemary, coriander, paprika;
salt, you can add basil, dill or parsley to the dish.

Now let's move on to the cooking process by cutting the lamb into small pieces. It needs to be transferred to a cauldron, which can be successfully replaced with a goose-bed with thick walls and a bottom. Fatty meat must be lightly fried so that it lets out the juice, after which it is necessary to quickly add 2 pieces to the cauldron. chopped onion and 2 cloves of garlic, spices, a glass of water. Stew meat with onions for 1 hour, preparing a kind of zirvak. After this period, proceed as follows:

remove the onion from the broth using a slotted spoon;
add chopped carrots, potatoes and peppers, eggplants to the zirvak;
after 10 minutes, send another ½ part of the chopped onion, tomatoes into the cauldron;
cook the dish until the vegetables are done.

Sprinkle the cooked lamb stew with herbs or cilantro, serve hot, cold lamb does not have good taste characteristics.

Advice! Remember that lamb dishes should not be washed down with cold drinks. Serve them with tea, coffee, mulled wine, which dissolve fat well.

How to cook stewed lamb in the oven? Detailed recipe with photo

Braised lamb in the oven can be cooked either in a saucepan or in a sleeve, the latter method will allow you to create juicy dish which has a very pleasant aroma. For this recipe, prepare the following ingredients:

200 g each of tomatoes, zucchini, potatoes, bell peppers, leeks, eggplants;
1 kg of lamb;
seasonings, you can use the same as in the recipe for the cauldron;
salt, garlic, olive oil.

Peel vegetables by removing seeds and other inedible parts, cut into cubes and medium-sized pieces, salt and add spices. Lamb, previously soaked and peeled from films, should also be divided into portions. Now mix the oil, chopped 2 cloves of garlic and salt, rub the meat with the resulting sauce. After that, the components must be laid out in the sleeve:

lay out the vegetables, sprinkle them with the seasoning mixture;
put the portioned pieces of meat, pouring the remnants of the marinade into the sleeve;
send the sleeve on the baking sheet into the oven for 1-1.5 hours, the cooking time depends on the thickness and number of pieces.

Serve the finished dish hot, it can be sprinkled with a mixture of fresh herbs and cheese, to which garlic has been added. You can cook a similar dish in a deep skillet, but in this case the meat is cut into small pieces. Bon Appetit!

Cooking the most delicious lamb stew. The best recipes that will definitely delight family, relatives and friends. Be sure to cook for the holiday!

Recipe from Stalik Khankishiev

The famous Azerbaijani master of gastronomic masterpieces claims that sometimes you can not follow culinary rules, but break them, turning an unpretentious lamb dish into a luxurious festive dish.

List of components:

olive oil;
sprigs of thyme and rosemary - 3 pcs.;
leg of a young ram - from 3 kg;
black pepper, cumin, ground coriander;
heads of garlic - 2 pcs.;
chili pod;
ripe tomatoes - 3 pcs.;
onion feather, fresh herbs- we select according to personal preferences.

Step-by-step cooking:

Following the recipe of Stalik Khankishiev, we use a small leg of lamb of a young animal. Initially, we divide the joint with a knife into two components, then we arm ourselves with a sharp hatchet, chop the product into large pieces.
Since there is no special charcoal oven in our apartments, we cook on a regular stove. We put a wide cast-iron or other thick-walled pan on the fire. We spread pieces of the hip joint on the bottom, on which we place larger parts with pulp. According to the master, the most delicious meat lies at the thigh.
Pour in up to 500 ml of drinking water, cover the food with a Moroccan tagine lid. The cone-shaped cookware provides internal air circulation, so the bottom of the meat will be stewed, and the top will be steamed.
After half an hour, open the container, take out the almost finished mutton and place it in a colander to drain the broth. We need dry meat.
Heat olive oil in a clean frying pan. Chop the head of garlic in half across the vegetable (with the husk), put it in the fat, cut down. In the same way we place the separated tomatoes and a pod. hot pepper... Fry vegetables over high heat along with sprigs of thyme and rosemary.
After 3 minutes, attach the pieces of lamb, season them with a spicy mixture, cook until golden brown. Everything is done very quickly, since the meat is almost ready.

We place the fried lamb on a wide beautiful plate, add a bright vegetable mix, decorate the dish with an onion feather, fresh herbs. Everything turned out very appetizing and splendid!

Lamb in Armenian

If you cook in Armenian, be sure to add cilantro and classic vegetables that accompany lamb dishes - tomatoes, bell peppers, zucchini and eggplant.

You will need:

1 kg of good lamb;
5 large potatoes;
2 dense tomatoes;
1 eggplant;
2 sweet (Bulgarian) peppers;
2 carrots;
2 stalks of celery;
2 peeled onions;
zucchini (zucchini);
a large bunch of cilantro.

Time required for cooking: 1.5 hours. A portion of 100 g of the finished dish contains 350 kcal.

How to cook:

Step 1. Cut the pulp into large cubes and divide into three heaps.

Step 2. Chop all the vegetables specified in the recipe into medium-sized pieces.

Step 3. Take a thick-walled cauldron with a well-fitting lid. Put the ingredients in it in the following sequence: lamb, onion rings, potatoes, tomatoes, again meat, eggplant, zucchini, carrots, more onion rings, again lamb, bell peppers, thin slices of celery and herbs. Salt and pepper all layers.

Step 4. Pour 100 ml of hot water into the cauldron, cover it with a lid. Simmer over low heat, about 1 hour.

With bell pepper

To treat the audience delicious stew with an unconventional taste and aroma, you should prepare:

600 g of meat;
2 onions;
2 pcs. bell pepper;
some tomato paste;
20 ml soy sauce;
a head of garlic;
15 g sugar;
salt and sunflower oil.

When bringing the recipe to life:

Lamb, cut into portions, is fried in hot oil, then poured with water and stewed for about 30 minutes.
In another pan, half-rings of onions, slices of garlic and strips of pepper are fried.
The vegetables and meat are combined and poured with a dressing prepared with soy sauce, sugar, salt and tomato paste.
Prepare the dish under the lid until the meat is tender.

Thus, thanks to the huge number of different recipes it is possible to cook lamb with a varied set of vegetables, depending on the culinary preferences of the cook.

Lamb with vegetables, Caucasian recipe

A fragrant, hearty and spicy dish, but not greasy due to the use of tender young lamb.

For lamb stew you will need:

Lamb pulp - 0.6 kg.
Onion - 200 g.
Eggplant - 200 g.
Sweet bell pepper - 200 g.
Carrots - 200 g.
Garlic - 50 g.
Tkemali sauce - 300 ml.
Sugar - 1 tablespoon
Salt to taste.
Dry seasoning "adjika" - 2 tbsp.
Water - 1 stack.
Vegetable oil raffin. - ¼ stack.

If you purchased a hip with small bones, place them with the meat. They will enhance the aroma and taste of the dish and can be easily removed after cooking.

Process description:

Cut the meat into small pieces.
Peel the onion and cut into half rings.
Fry the meat in hot oil over high heat until golden brown.
Add the onion and continue to sauté until golden brown.
Chop the greens, add half to the meat.
Chop the garlic finely with a knife. Put ½ part in a cauldron.
Pour half of the Tkemali sauce over everything. Add salt and dry adjika.
Cut the pepper into strips, carrots into slices. Put in a cauldron.
Cut the eggplant into cubes. Add sugar and leftover herbs, garlic and sauce.
Pour in 100 ml. boiling water and red wine. Simmer under the lid, slightly opening it, about an hour until the meat is fully cooked.

Serve the stew hot, garnished with boiled potatoes or rice.

Cooking in Armenian

Juicy meat, made in the tradition of Caucasian cuisine, will not leave anyone indifferent.

Lamb in Armenian is prepared from:

½ kg of pulp;
shots of olive oil;
bulbs;
2 tomatoes;
the same amount of carrots;
3 potato tubers;
2 pcs. bell pepper;
½ head of garlic;
a small amount of herbs and spices.

Such dishes have a special flavor and charm. You shouldn't cook them in a European way. Cut food into large pieces, use herbs, and serve ready-made food in a deep earthenware dish and with generous slices of bread or tortillas.

The cooking method is as follows:

Potato tubers and carrots are cut into cubes.
Slices are prepared from tomatoes. The onion is chopped. The pepper is cut into strips. The garlic is choking.
The meat is cut into small pieces, which are rolled in spices and slightly beaten off, after which they are fried over high heat.
Onions and carrots are sautéed in a deep frying pan where lamb was fried.
After 5 minutes, peppers, tomatoes and potatoes are sent to the onion-carrot mass.
After 7 - 8 minutes, the lamb is returned to the container, water and garlic gruel are added.
The dish is salted, seasoned and stewed for about half an hour.

Lamb stewed with potatoes

Such meat can be easily stewed with any vegetables, including potatoes. It comes out very juicy and tasty, although it will take a long time to stew it, but the result is worth it.

Ingredients:

650 g of lamb;
550 g potatoes;
two heads of onions;
bell pepper;
70 g olives;
three cloves of garlic;
a glass of tomato puree;
30 ml balsamic vinegar;
by th h. l. dried sage and dill.

Cooking method:

Cut the meat into cubes and fry without oil. Then add onion slices, chopped garlic to it and fry together for five minutes.
Add to ingredients vegetable paste, herbs, vinegar, as well as salt and pepper, pour in 350 ml of water, if any, then meat broth.
Cut the sweet pepper into cubes, put it on the meat and simmer for 50 minutes.
Cut the potatoes in the same way, put them in the stews and cook the dish for another half hour. At the very end of the process, add olives cut into small pieces.

The recipe for Baked lamb in the old way

Prepared our lamb

Cut the bacon into small cubes about 1 * 1 cm

We heat the bacon in a frying pan until golden brownies are formed. The main thing here is not to miscalculate and remove them from the pan on time. It is necessary that they both drown out and not dry out at the same time.

This is how our cracklings should be.

We collect canapushechki. Fresh bread. Peppered and salted cracklings, onions. You can and 25 grams for the success of the dish. I do not promote alcoholism at all. But ... If you are going to cook this recipe 6 hours in the kitchen - hence, hurray! day off! Why not combine business with pleasure?

Well, business is time - fun is an hour. We didn’t start this for greaves. Fry the meat in our melted lard until appetizing crust over high heat. Do not salt or pepper the meat during frying.

We cut our carrots into cubes or cubes (1 * 1 cm) and fry them in the fat remaining after the meat.

Coarsely chop onions, peppers, tomatoes. We clean from veins and seeds hot peppers.

Putting together our design. Put sheets of baking paper crosswise on a baking sheet, grease it with the remaining bacon from the pan.

Put the cabbage leaves down (half). On them are carrots, then meat and onions. Salt each layer and sprinkle with seasonings.

We collect the bag. For stapling, a stern thread, a stapler, and uncoated iron paper clips are suitable. Next, we put our structure in the oven at 180 degrees for about 45 minutes. Our guideline is to squirt. Then we set the temperature to 150 degrees, for another 2 hours. Then 120 degrees - another 1-1.5 hours and 90 degrees (how much patience is enough).

Then we take out the baking sheet, cut the paper.

We remove the cabbage. And our beauty under the upper grill is browned for five minutes. I'll finish the recipe with a quote: “Now garnish with herbs, pour full glasses and gather everyone to the table. Hooray, Bon Appetit, a brass band and ladies' caps flying upward. "

Bon Appetit.

Lamb stewed with kabobi vegetables Tajik cuisine

Ingredients:

lamb pulp - 900 g;
onions - 1 pc.;
carrots - 1 pc.;
medium potatoes - 4 pcs.;
small eggplants - 1 pc.;
- 2 pcs.;
cabbage - 200 g;
quince - 300 g;
medium tomatoes - 2 pcs.;
garlic - 4 cloves;
vegetable oil - 40 g;
greens;
salt;
black pepper.

Cooking method

Cut the meat into portions. Sprinkle with salt, pepper, fry in a cauldron in hot oil until crisp.
Add the onion, cut into strips, fry for another 5 minutes. Pour in some hot water just to cover the bottom. Simmer for 30 minutes over low heat.
Peel and wash the rest of the vegetables. Cut potatoes, eggplants, tomatoes and garlic into slices. Peel the quince from the cannon, cut it in half. Remove the seeds, cut the halves into wedges. Peel the seeds from the pepper, chop it together with the cabbage into thin strips.
Put potatoes in a cauldron, then put eggplants, quince, cabbage, garlic, a bunch of greens in sequence. Season with salt and pepper. Place chopped tomatoes on top.
Close the cover securely. Simmer meat and vegetables over low heat for 40-50 minutes. Check the tenderness of the meat with a knife. If it is still harsh, continue extinguishing. Sprinkle the finished dish with herbs.

Advice! Very often adding tomatoes will make the potatoes take a long time to cook. This is due to the fact that tomato juice makes it difficult to boil potatoes. If you have a potato variety that does not boil well, put the tomatoes not on top, but on the very bottom - on the meat with onions. Their sour juice will help the meat become tender, and the potatoes will cook faster without it.

At correct preparation lamb stew will be incredible delicious dish that will delight the whole family. The recipe here is classic, so you end up with a filling and tender dish, which is perfect even for a festive table.

To cook stewed lamb in a cauldron on the stove, you will need to take:

1 kg of lamb (it is best to take a shank or a spatula for stewing);
200 grams of cauliflower;
3 potatoes;
3 pieces of bell pepper;
carrot;
3 tomatoes;
3 onions;
chili peppers;
5 cloves of garlic;
lamb spices and salt.

With bell pepper

Today there are many lamb dishes, but we want to offer a simple recipe for cooking meat with bell peppers.

Ingredients:

a pound of lamb;
two bell peppers;
bulb;
three cloves of garlic;
a spoonful of starch and soy seasoning;
two tsp. ketchup and sugar.

Cooking method:

Cut the meat into cubes, pepper into large slices, onions in half rings, and garlic into slices.
Fry the onion in heated oil, then add garlic and bell peppers to it, fry the vegetables for five minutes.
Fry the mutton separately until it is pleasantly crusty.
We make a sauce from starch, soy sauce, ketchup and sugar.
We spread vegetables to the meat, fill everything with sauce and simmer for half an hour.

The most important thing in cooking lamb dishes is, of course, the meat itself. Choose it in proven places, give preference to a product from a young lamb and do not forget about the spices that are used in the countries of the East without stint

Lamb stewed with vegetables in the chanakhi oven georgian cuisine

Ingredients:

fatty lamb;
large potatoes - 4 pcs.;
small eggplants without seeds - 4 pcs.;
onions - 2 pcs.;
ripe tomatoes - 4 pcs.;
tomato juice - 1 tbsp., or tomato paste - 1 tbsp. l .;
ground black pepper;
salt;
young parsley - a small bunch.

Cooking method

Cut the prepared lamb into medium pieces, place in clay or ceramic pots.
Peel and wash potatoes, cut into large cubes. Place in pots over meat.
Remove the stems from the eggplants. Wash the fruits, cut into the same cubes as the potatoes.
Peel the onion, rinse with water, cut into thin strips. Cover the eggplant with it. Salt.
Wash the tomatoes, cut into several pieces. Arrange in pots. Leave some free space for the liquid to boil.
Wash greens, chop. Cover the meat and vegetables with it. Pour tomato juice to vegetable level. If using, dilute it in a glass of warm water. Cover the pot loosely with a lid.
Turn the oven on 180-190 °. While the oven is still warm, place the pots on the wire rack. Simmer for 50-60 minutes from the moment the temperature rises to the desired mark.
Serve the dish hot in the pots.

Cooking in a multicooker

The presence of a multicooker simplifies the cooking process, without requiring the constant presence of a cook near the stove, which is especially important in the absence of a lot of free time. ...

To stew lamb with vegetables using a modern kitchen appliance, in addition to a kilo of meat, it is enough to purchase:

carrots;
onion head;
5 potato tubers;
salt, spices and vegetable oil.

Stages of creation:

The onion is cut into rings, which are fried for about ¼ hour in the "Bake" mode.
On a vegetable "pillow" slices of pre-soaked meat are laid out.
Carrot slices and potato sticks are distributed on top.
The dish is crushed with spices, added, poured with a small amount of water and stewed for 3 hours in the "Stew" mode.

Step by step cooking

To cook stewed lamb with vegetables in a cauldron - a dish that can act as independent dish or as an addition to the side dish - you will need to adhere to the following procedure:

The first step is to prepare and soak the meat. As soon as it is ready to use, it will need to be cut into small pieces and put in a cauldron.
Following the meat, 2 peeled onions and all the garlic are sent in whole form to the container. You don't need to cut them.
Pour the indicated ingredients with a little water and then season. The cauldron must be installed on the stove and set to low heat. The meat will be stewed for one hour - this time is enough for it to become soft.
While the lamb is cooking, you should prepare all the other ingredients in the dish. The carrots are peeled and then cut into thin semicircles. Potatoes and tomatoes are chopped into cubes, and peppers need to be turned into strips. Cauliflower disassembled into inflorescences, and the remaining onion is cut into half rings.
As soon as the meat becomes soft, remove the onion and garlic from the cauldron. Instead, potatoes and carrots, as well as chili peppers, are added to the container. Everything should cook within 10 minutes, after which you need to lay out all the other vegetables and mix well.
Cover the cauldron with a lid and leave the dish to cook until fully cooked. After that, it can be served.

Lamb stewed with vegetables and potatoes

In fact, this is just a vegetable stew with meat, but it looks very beautiful, and the vegetables give the lamb a perfect new taste and smell.

Required products:

young lamb - 700 g;
potatoes - 8 tubers;
large carrots - 3 pieces;
leek and celery (stem only) - 3 each;
meat broth - 200 ml;
chopped fresh thyme - 2 pinches;
regular salt and black pepper to taste;
parsley.

Time required: 1.5 hours. The dish per person contains 350 kcal.

Cut the fillet into large pieces;
Peel potatoes, carrots and chop into large pieces;
Chop the leek and celery stalk thinly;
Place chopped vegetables, meat and spices in a stewing container. Pour in meat broth, stir;
Simmer for 60 minutes on low heat. The cooking time depends on the lamb. So try it with a fork. At the end of cooking, add salt or pepper if necessary.
Sprinkle the finished dish with any chopped herbs. Our recipe contains parsley.

Lamb recipe with vegetables in a cauldron

For stewing, the pulp from the shoulder blade is suitable. And it is desirable that the lamb is young. In older ones, the meat is tough, with a specific smell. Choose pink lamb with white veins. The bone marrow should also be white.

Cooking method:

Soak the meat for an hour cold water, remove connective tissue and place in a thick-walled cauldron.
Peel the onion and garlic, place whole on the meat.
Add salt and spices, add water and simmer for an hour and a half over low heat under a lid. The meat should be soft.
Peel the carrots, cut into thin semicircles. Cut the potatoes into cubes.
Core the pepper and cut into strips. Disassemble the cabbage into inflorescences.
Remove the onion and garlic from the cauldron, lay the potatoes and carrots. They should be covered with broth, add boiling water if necessary.
Stick a pod of hot pepper into the center of the cauldron, only without cracks.
In 10 minutes. add pepper and onion, cut into half rings. After another 10 minutes. braising, add the diced tomatoes.

Simmer vegetables until tender, potatoes and carrots should be soft. Serve lamb with vegetables, sprinkle with herbs.

Recipe from Stalik Khankishiev

Stalik Khankishiev like no one understands the intricacies oriental cuisine and knows how to cook delicious lamb. For this purpose, he takes ingredients that have already passed the test of time: carrots and garlic. And the sudden ingredient is quince.

Ingredients:

680 g drumsticks;
two carrots;
a liter of broth on meat;
quince;
five garlic heads;
lemon;
thyme, zira.

Cooking method:

Cut the carrots into cubes so that the vegetable can better give its taste.
Pour the oil into a small saucepan and fry the carrot cubes over low heat so that the vegetable just becomes soft. Season it with sugar and cumin.
Now we spread the lamb to the carrots and salt, and also put the whole heads of garlic and dried thyme.
Pour in the broth and simmer over low heat.
As soon as the broth has partially boiled away, remove it from the stove, lay the quince slices, and distribute the lemon slices on top. We bring the dish to readiness in the oven for half an hour.

Recipe 2 lamb with vegetables from Stalik Khankishiev

Delicate and aromatic lamb stew with vegetables from Stalik Khankishiev is a great dinner for the whole family. Due to the fact that the meat is stewed in the broth, it turns out to be very soft and is saturated with the aroma of vegetables and spices. Many people consider lamb to be quite specific in cooking, but this recipe will help you master all the nuances and will soon become your favorite. So, we are preparing a stew of lamb with vegetables - step by step recipe will tell you in detail how to do it.

lamb - 500 gr.,
carrots - 2 pcs.,
onion - 1 pc.,
bulgarian pepper - 1 pc.,
potatoes - 3-4 pcs.,
spices and salt to taste.

Pour some oil into a cauldron or cast-iron pan with a thick bottom and walls. Cut the onion into large cubes and fry until golden brown for 2-4 minutes.

Add the lamb chopped to the onion. Season, salt to taste and stir. Since lamb itself has a rather pronounced taste, which not everyone likes, spices with a bright aroma will go well with it. I definitely add bay leaves, cumin, thyme, basil, curry, saffron, black pepper and paprika to this dish (just a small pinch). Fry under the lid, stirring occasionally, for 5-7 minutes.

Add peppers, potatoes and carrots to the meat. All vegetables in our recipe are cut into medium sized cubes. Fry for a few minutes.

Pour about half a glass of water with fried meat and vegetables,

so that all the components of the dish are evenly covered with it.

Bring to a boil, then reduce heat to low and simmer under a closed lid for 40 minutes.

After the dish is ready, turn off the heat and leave for another 10 minutes.

Serve garnished with chopped herbs.

Braised lamb with vegetables in a cauldron

Lamb culinary research, which is served as an independent dish or as a side dish, is traditionally prepared in a cauldron from the following set of products:

1 kg of lamb;
3 onions;
the same number of tomatoes;
hot chili pod;
200 g of cauliflower;
garlic cloves;
3 potato tubers;
3 pcs. bell pepper;
carrots;
spices, salt.

We have chosen rather fatty meat with a specific taste for culinary experiments, and therefore it is worth choosing herbs for it carefully. The best solution for such dishes would be saffron, thyme, oregano, grain mustard and cumin.

Lamb stewed with vegetables in a cauldron will be prepared simply:

The lamb is soaked in cold water, and an hour later it is freed from the veins, cut and laid out in a cauldron.
Peeled 2 onions and garlic as a whole are sent to meat pieces.
A little water is poured into the cauldron, salt and spices are added, after which the container is set on a slow fire, where the meat is stewed for about 1 hour until the mutton is soft.
Semicircles are prepared from carrots, cubes from potatoes, and straws from pepper.
The remaining onion is chopped into thin rings, the cabbage is disassembled into inflorescences, the tomatoes are cut into cubes.
When the meat becomes soft, the onions and garlic are removed, and the carrots and potatoes are sent to the cauldron, and hot peppers are carefully stuck.
After 10 minutes, bell peppers, tomatoes and cabbage are placed in the container.
Stew the stew until cooked under the lid.

How to stew lamb with vegetables in a cauldron

Clean the meat from excess fat and films, cut into 3 * 3 cubes, salt and season with fresh ground black pepper. Fry the slices in a well-heated dry skillet (no oil). Do this over high heat, as you need to get a fried crust, and not bring the meat to readiness.
What vegetables to stew lamb with? Onions and carrots and tomatoes are perfect for this type of meat. You can also add a little bell pepper or chopped celery stalk - the set of vegetables depends on the taste and imagination of the cook.
Wash and peel vegetables, blanch tomatoes (optional). Cut the carrots in half and then cut them into thin slices no more than 2 mm thick. Cut the onions into large checkers, and cut the tomatoes into 5-7 mm thick circles. Put a layer of tomatoes in a cauldron, then chopped carrots. The next layer should be roasted lamb, then onions. The final layer will be a layer of tomatoes.
Deglaze the meat juice left in the pan after roasting the lamb. To do this, pour half a glass of boiling water, and gently stirring with a spatula, remove the fried meat juice from the bottom of the dish. Pour water from the pan into the cauldron with the rest of the food.
Lamb stew with vegetables is cooked on the lowest possible heat. It is necessary to monitor the level of liquid in the dishes. It should be two fingers below the top layer of the food.
After 15 minutes from the start of stewing, add a couple of thyme sprigs and stir. It is recommended to stir the dish occasionally so that it does not burn. 10 minutes before being ready, adjust the taste of the dish with salt, if necessary.
Cooking lamb at home takes at least 45 minutes. The duration depends on the quality of the meat, the older the animal was, the longer the stewing process will take.

Lamb stewed with vegetables in a cauldron is a wonderful two-in-one dish - vegetable side dish and dietary meat. Its preparation eliminates the need to invent and prepare anything for a side dish.

Lamb with vegetables from Stalik

The benefits of lamb meat

Lamb meat is rich in iron, and also the protein in lamb is no less than in beef meat, and cholesterol - less than four times, so such meat is extremely useful for the cardiovascular system. Lamb also contains potassium, magnesium, iodine and B vitamins. Lamb is very well absorbed by the human body.

But in order to get the maximum benefit from eating lamb, you also need to know how to choose the right meat. First, the color should be beautiful, pale pink or moderate red, but not dark. The veins should be white, not yellowish, and if you buy a leg of lamb, ask them to cut it into pieces - this will make cooking easier, and you can see the bone marrow (inside the hollow bone), which should also be white

When buying lamb, be sure to pay attention to the smell; in the meat of a young lamb, it is practically not noticeable. But the meat of an adult and far from young ram smells strong enough and not everyone is delighted with this smell

Lamb stewed with vegetables in the microwave

Ingredients:

lamb - 200 g;
onions - 1 pc.;
potatoes - 2 pcs.;
eggplant - 1 pc.;
tomatoes - 2 pcs.;
green beans - 60-70 g;
young parsley;
salt;
black pepper.

Cooking method

Take care of the vegetables first: peel them, wash them. Cut the onion into half rings, the potatoes into small cubes, the tomatoes into thin slices. Cut the eggplants lengthwise into two halves, and then cut them across into slices. Remove hard veins and tails from the beans, cut into pieces 3 cm long. Secure the bundle of greens with a thread.
In a bowl, stir in the potatoes, eggplant, beans, and onion.
Cut the prepared lamb pulp into small pieces.
Place a bunch of parsley in the bottom of a ceramic saucepan or pot, followed by mixed vegetables. Pour in enough water to cover the bottom by 1 to 2 cm. Place in the microwave and cook with the lid loosely closed at full power for 5 minutes.
Remove the dishes from the microwave. Place pieces of meat on heated vegetables. Top it with chopped tomatoes. Sprinkle with salt and pepper.
Place the dishes in the oven again. Simmer meat and vegetables at full power for 25-30 minutes. Remove the bunch of greens before serving on the plates.

How to cook in beer

The mere mention of the presence of a foamy drink in a dish will blow away the strong half of your family!

The composition of the components:

lean oil;
potato tubers - 1 kg;
lamb - 700 g;
garlic cloves - 3 pcs.;
light beer - 600 ml;
onions - 3 pcs.;
tomatoes - 5 pcs.;
dill, spices.

Cooking process:

We wash the meat pulp, blot with napkins, cut into small cubes. Lightly fry the lamb in oil until pink.
Shred peeled potatoes and peeled tomatoes in the same shape, but slightly larger.
Finely chop the chives and onions, send the vegetables along with the separated tubers to the meat.
Season all ingredients with salt and pepper and fry for 7 minutes. Then add the sliced tomatoes, chopped herbs and pour in the beer. We simmer the products for an hour and a half, closed.

We serve the second dish to the table, decorating with the remaining dill.

Dumlyam recipe Stalik Khankishiev Diet

Hello, dear friends of the "Lose Weight Diet" project!

Today we will prepare an Uzbek dumlyam according to the recipe of Stalik Khankishiev, the author of several popular cookbooks dedicated to oriental cuisine.

Dumlyama: recipe

Dumlyama, the recipe for which is published below, is a Central Asian analogue of Russian roast. According to the culinary expert Stalik Khankishiev, the dumlyama in some cases can be prepared without meat, but in the classic recipe lamb is added to it.

The Uzbek dumlyama, the recipe of which is designed for both experienced chefs and beginners, is prepared in a cauldron from the following ingredients:

Lamb fat * - 200 g
Lamb - 1.5 kg
Onions - 0.5 kg
Carrots - 0.7 kg
Tomatoes - 3 pcs.
Potatoes - 1 kg
Red hot pepper - 1 pc.
Garlic - 3 pcs.
Quince - 1 pc.
Salt, black pepper, cumin - to taste.

* The fat tail fat according to the recipe of Stalik Khankishiev can be replaced with vegetable oil in the dumlyam.

Step-by-step recipe from Stalik Khankishiev: dumlyam in Uzbek

1) Coarsely cut the lamb (in pieces of 150 g) - according to the recommendations of Stalik Khankishiev, the dummy is best prepared from the collar.

2) Peel the potatoes, cut the carrots for the dummy into rings obliquely, and cut the onions into half rings.

3) Heat the fat in a heated cauldron, put the meat in it and sprinkle the lamb with salt, cumin and black pepper.

5) Fry the meat, turning it occasionally, over medium heat, covered for 10 minutes.

6) Then add the onion and carrots to the lamb, mix the contents of the cauldron and continue to fry until the onion becomes transparent.

Add onions and carrots to the cauldron

7) Next, put tomatoes cut into rings in a dummy according to the recipe and let them stew for a few minutes. As noted by Stalik Khankishiev, a dumlyam is usually prepared from fresh tomatoes, but in spring or winter they can be replaced with tomatoes in their own juice.

Add water, potatoes and garlic (whole) to the meat - the required level of liquid in the cauldron can be seen below in the photo. Potatoes according to Stalik Khankishiev's recipe in a dummy must be thoroughly salted.

Put garlic and potatoes in the cauldron

9) We send pepper and quince to the cauldron.

We extinguish the dumlyama under the lid for 1.5 hours

11) The dish is served as follows: meat with onions and carrots are placed in the center of the dish, potatoes - along the edges, quince, garlic and pepper - on top. The finished dumlyama is poured with sauce from a cauldron and sprinkled with fresh herbs.

Dumlyama: calorie content

Lamb fat (200 g) - 1794 kcal
Lamb (1.5 kg) - 3135 kcal
Onions (0.5 kg) - 205 kcal
Carrots (0.7 kg) - 224 kcal
Tomatoes (3 pcs.) - 30 kcal
Potatoes (1 kg) - 800 kcal
Garlic (3 pcs.) - 214.5 kcal
Quince (100 g) - 40 kcal.

The calorie content of the dumlyama according to the recipe of Stalik Khankishiev (portion of 100 g): 150 kcal.

Lamb stewed with vegetables subtleties of preparation

Lamb can be stewed in a saucepan, cauldron, frying pan, oven, slow cooker, microwave. In this case, the age of the carcass must be taken into account.

Young lamb (lamb) can not be fried, but placed directly into the pan, layering with different vegetables. With a small amount of water, meat with vegetables will be stewed in almost its own juice. If you choose, you can cook without water at all. The juice they release will be enough to stew the meat.

History

This recipe has French roots. Lamb leg is prepared in a similar way in Provence. A good option There are also preparations in Portugal - there, the local housewives get excellent lamb stewed in wine. But back to the Provencal recipe. The first written mention of a stewed leg of lamb is associated with the name of a certain Charles Durand, who was a cook under the bishop in Montpellier. In 1830, he wrote the book "Duran's Kitchen", in which he developed the concept of regional cuisine and at the same time presented a recipe for stew leg of lamb with vegetables. Later, there were options for preparing this dish with wine or, as KhozOboz suggests, with saffron water.

The best side dishes

Now that it has been described how to stew lamb, it is necessary to mention what is the best way to serve it to the table. This dish, as mentioned earlier, can act not only as an independent meal, but also in addition to other foods.

Lamb itself is considered a fairly hearty and heavy meat, so the side dish should be as light as possible. Fresh herbs and vegetables are most commonly used, usually in the form of salads. A variety of greens will be considered the most advantageous with lamb meat, which will add new flavors to the dish. But if you want something more satisfying, then you can serve boiled potatoes or crumbly rice with it. A good combination with stewed lamb, baked eggplants and tomatoes, fresh radishes and tomatoes can "boast".

Cooking in Armenian

In the East, lamb stewed with vegetables in a cauldron is called khashlamana. Many peoples consider it their national dish, but still classic recipe cooking refers specifically to the Armenian cuisine.

Ingredients:

1.5 kg of lamb;
a kilo of fresh tomatoes;
two bell peppers;
a bunch of dill, parsley and celery;
850 ml of beer.

Cooking method:

To prepare Armenian khashlaman, use back leg ram. You need to cut off the meat from it and clean it from films.
The bone will come in handy, so we chop it into three parts and put it on the bottom of the cauldron.
Cut the meat into pieces and put it on top of the bones. Salt, pepper and add other seasonings of your choice.
We simply rinse the greens and lay them out in bunches on top of the meat.
Now put the pepper cubes.
Peel the peel from the tomatoes, cut the pulp into cubes and send it to the cauldron.
Now pour in the beer, light a medium heat and simmer the dish for two hours.

Meat selection

If you want to know how to cook odorless and delicious lamb according to the recipes that came to us from Uzbek cuisine, then everything should be learned directly from the first step, namely - the right choice meat. Here, preference should be given to the meat of young lambs. It is not only very soft and easy to stew, but also does not have an unpleasant odor. So if you see a piece of light-colored lamb with white fat, then go for it.

However, it will be quite difficult to find it, so older meat is often chosen for stewing. It has a bright red color. Alas, even after long cooking, it remains a little tough.

So, now let's move on directly to choosing the most suitable piece of meat. First of all, for stewed lamb with onions, carrots and other vegetables, in no case should you buy frozen meat. It is quite simple to check this - you need to press firmly on the piece with your finger so that a notch remains. If it fills with blood, then the meat is frozen, if not, then fresh.

Also, when buying lamb, you should pay attention to the fat layer. If it is uniform and rather thick, then this indicates that the animal was cared for and well fed, so its meat will be of high quality

But if the fat has a yellow tint, it means that the lamb was already old.

Recipe from Stalik Khankishiev

For many years Stalik Khankishiev has been considered a true connoisseur of oriental cuisine. He came up with a huge amount original recipes based on Uzbek cuisine, one of which is given below.

To prepare delicious stewed lamb in a cauldron, you will need to take:

a kilogram of lamb;
mutton fat;
2 onions;
2 carrots;
4 potato tubers;
half a can of canned tomatoes;
quince;
a head of garlic;
salt and spices.

For an original and delicious traditional Uzbek dishes you will need to adhere to the following instructions:

Put mutton fat in a cauldron and melt it. It is necessary to fry chopped lamb on it, which will be pre-seasoned. As soon as the meat gets a golden crust, add finely chopped onions to it.
The onions continue to cook with the meat until golden brown. Then carrots cut into thin circles are added to the mixture. Everything should cook in about 5 minutes.
While time is running, it is necessary to grind the tomatoes in a blender to a puree state. It is also sent to the cauldron along with a little water and potato cubes.
Last but not least in this dish quince pieces are added, as well as seasonings and salt. The cauldron is covered with a lid and sent to the stove. The lamb will be cooked for about an hour and a half over low heat.

Uzbek roast lamb with potatoes

No less popular is the option of cooking lamb with potatoes. The recipe is often "enhanced" by Margelan radish or quince. In the absence of these components, you can completely confine yourself to tomatoes, bell peppers.

Required Ingredients

In addition to lamb (2 kg), you need to cook the following foods:

2 kg of potatoes;
a couple of onions;
a couple of tomatoes;
one bell pepper;
a few carrots;
vegetable oil;
salt, cumin, black pepper;
water (broth).

The method of preparation of this dish is somewhat akin to Hungarian goulash.

Cooking technique

The meat is cut like "goulash". Onions are chopped into rings, carrots, peppers - into large pieces, comparable in size to meat. Tomatoes are also cut coarsely. The potatoes are cut into quarters.
The meat is quickly fried in sufficiently heated oil. After “sealing” the pieces of lamb, first the onion is added to the cauldron, then the carrots and bell peppers. The ingredients mix well.
In a few minutes, it’s the turn of the tomatoes. The dish is salted, ground black pepper, ground between the palms of the cumin, is added to it.
After that, the cauldron is filled with water (broth), potatoes are added. All that remains is to wait for the water to boil, then reduce the heat and wait about an hour until the roast is completely cooked.
For a festive serving, lamb with vegetables is transferred to a large, voluminous dish (lyagan). The roast is decorated with finely chopped fresh herbs, cut into several slices with pomegranate fruit.

How to cook meat in a multicooker

Lamb meat has a strong flavor, so vegetables must be powerful for it too. Steamed broccoli just won't do the job. Here, everyone's favorite potatoes will do, and to make it tastier, you will have to add a lot of onions to the dish.

Would need:

700 g peeled onions;
1 kg pitted lamb;
3 peeled carrots;
2 bags (1 g each) of red pepper;
30 g flour;
50 g sour cream;
100 ml of water;
spices.

Cooking time depends on the meat, on average 1 hour 20 minutes. The calorie content of a portion will not exceed 380 kcal.

Cut the meat into pieces of medium size, chop the onion coarsely, carrots into cubes;
Put the lamb, onion pieces, carrots into the multicooker bowl. Turn on the "frying" mode, cook for 15 minutes;
Connect in separate container sour cream with flour, stir, add water if necessary. Add this sauce to the lamb, mix gently, turn on the "stewing" mode.

Note to the hostess

Add vegetables to meat for different cooking times. Therefore, first bring the lamb to half-cooked and only then put the vegetables in turn.

To keep the prepared vegetables in their sliced shape, place them in a bowl in layers, cook with a tightly closed lid over low heat and do not stir.

If you decide to stew lamb with vegetables in the oven, use a container with a lid for this or cover it with foil. Then the meat will not dry out from the high temperature and it will turn out juicy.

It is undesirable to leave lamb stewed with vegetables for the next day. Reheated food tastes much worse.

Lamb stew with vegetables is a juicy and appetizing dish for connoisseurs of lamb, which is luxurious in taste and aroma in summer and autumn, at the height of the vegetable season, but can also be cooked in winter using frozen vegetables, which are not difficult to buy in the supermarket to compensate for the nostalgia for summer vegetable abundance

Unlike the traditional one, when vegetables are added, the stew literally smells of vegetable aromas and is deliciously soaked in juices, besides, a delicious side dish is prepared with lamb. For this option of cooking lamb, any part of the carcass that you consider possible to select for stewing, up to the neck and shank, is suitable, but the most delicious will turn out to be a shoulder blade or brisket, but not too fatty.

From 1 kg of lamb, you get 5 full-weight servings of the dish.

With vegetables in a slow cooker

In this kitchen "helper" you can cook any meat dish and even lamb. True, most housewives reject such meat because of its specific smell.

You can cook tender lamb with a delicious taste. You just need to choose young meat, which does not yet have a bright aroma. Young lamb has fat without yellowness, and the flesh itself is pale pink or light red.

Write down a recipe for cooking in a slow cooker, which will come in handy for those who are not at all familiar with the principles of cooking lamb.

Ingredients:

750 g of meat;
two onions each, bell pepper and carrots;
five cloves of garlic and tomatoes;
40 g of ghee butter;
ten peppercorns;
two leaves of lavrushka;
0.5 tsp. "Meat" seasoning, granulated sugar and salt.

Cooking method:

Marinate pieces of lamb in dry seasonings mixed with salt.
Then in the "Fry" program we cook them until crispy.
Add onion chopped in half rings, grated carrots and cubes of sweet pepper. After three minutes, add the chopped tomatoes.
As soon as the vegetables give juice, pour in another half glass of water, select the "Stew" option for an hour.
As soon as the appliance beeps, add chopped garlic along with peppercorns and bay leaves, simmer for another 20 minutes.https: //www.youtube.com/watch? V = 6vF52awkeYc

Soaking

How to soak lamb correctly so that all the unpleasant smell disappears? At the moment, there are several ways that you can use if you want. However, it is best to cut off all the fat before starting the steeping, as this is the source of the flavor.

Soaking in salt water - preparing a pouring of 1 liter of water and a tablespoon of salt. Depending on the age of the meat, you need to keep the meat from an hour to a day.
Soaking in dairy products - kefir is taken, boiled or sour homemade milk... A piece of meat is poured into it, and then removed to a cold place. Add minced garlic to the mixture if desired.
If the smell from the meat is very unpleasant, then you will have to use water with vinegar (consists of a liter of water and a tablespoon of vinegar). The meat should be in it for no more than an hour, otherwise it will become very tough. Then it is soaked in salt water or milk.

Appetizing lamb stewed with vegetables, when cooked correctly, is especially tender and has excellent taste. This fragrant and hearty dish is suitable for serving both festive and everyday tables.

Lamb culinary research, which is served as an independent dish or as a side dish, is traditionally prepared in a cauldron from the following set of products:

1 kg of lamb;
3 onions;
the same number of tomatoes;
hot chili pod;
200 g of cauliflower;
garlic cloves;
3 potato tubers;
3 pcs. bell pepper;
carrots;
spices, salt.

We have chosen rather fatty meat with a specific taste for culinary experiments, and therefore it is worth choosing herbs for it carefully. The best solution for such dishes would be saffron, thyme, oregano, grain mustard and cumin.

Lamb stewed with vegetables in a cauldron will be prepared simply:

The lamb is soaked in cold water, and an hour later it is freed from the veins, cut and laid out in a cauldron.
Peeled 2 onions and garlic as a whole are sent to meat pieces.
A little water is poured into the cauldron, salt and spices are added, after which the container is set on a slow fire, where the meat is stewed for about 1 hour until the mutton is soft.
Semicircles are prepared from carrots, cubes from potatoes, and straws from pepper.
The remaining onion is chopped into thin rings, the cabbage is disassembled into inflorescences, the tomatoes are cut into cubes.
When the meat becomes soft, the onions and garlic are removed, and the carrots and potatoes are sent to the cauldron, and hot peppers are carefully stuck.
After 10 minutes, bell peppers, tomatoes and cabbage are placed in the container.
Stew the stew until cooked under the lid.

Cooking in a multicooker

The presence of a multicooker simplifies the cooking process, without requiring the constant presence of a cook near the stove, which is especially important in the absence of a lot of free time.

To stew lamb with vegetables using a modern kitchen appliance, in addition to a kilo of meat, it is enough to purchase:

carrots;
onion head;
5 potato tubers;
salt, spices and vegetable oil.

Stages of creation:

The onion is cut into rings, which are fried for about ¼ hour in the "Bake" mode.
On a vegetable "pillow" slices of pre-soaked meat are laid out.
Carrot slices and potato sticks are distributed on top.
The dish is crushed with spices, added, poured with a small amount of water and stewed for 3 hours in the "Stew" mode.

How to stew meat in the oven

Before cooking lamb in the oven, you should prepare:

1 kg of lamb;
4 onions;
5 potato tubers;
2 carrots;
a stack of sunflower oil;
a spoonful of butter;
400 ml of water;
spices and salt.

During cooking:

The meat is cut into pieces, each of which is rolled in spices and salt.
After 30 minutes, the lamb is fried until golden brown, after which it is laid out in a deep mold, where it is filled with water.
The container is sent to the oven for 45 minutes.
At this time, onions are sauteed in a pan, which, after acquiring softness, is sent to the meat.
Next, large pieces of potatoes and carrots are laid out.
After combining all the ingredients, the dish continues to stew for about 20 minutes until the vegetables and meat are soft.

Lamb stewed with potatoes and vegetables

Another variation on a very aromatic lamb stew. For execution, you should have on hand:

½ kg of lamb;
eggplant;
3 potato tubers;
½ head of garlic;
onion;
some greens, salt, spices and sunflower oil.

Stages of preparing a dish:

The meat is cut into pieces, the eggplant and potatoes are cut into small cubes, and the onion is finely chopped.
Pieces of lamb are fried until golden brown with onions and chopped garlic, then transferred to a saucepan with a thick bottom, where the eggplants are sent and a little water is added.
After 10 minutes of stewing, chopped potato tubers are poured into the pan.
The dish is salted, seasoned and stewed until tender.

Recipe from Stalik Khankishiev

For connoisseurs asian food you should definitely cook lamb smoke with potatoes and other vegetables.

To perform hearty and delicious lamb in the Uzbek tradition, you need:

1 kg of lamb;
mutton fat;
2 onions;
the same amount of carrots;
4 potato tubers;
head of garlic;
½ cans of canned tomatoes;
a little quince;
salt and spices.

When cooking:

Pieces of lamb, previously seasoned and salted, are fried in melted fat.
After the lamb has acquired a blush, the chopped onion is sent to the cauldron.
When it turns golden, carrot circles are laid out in the container.
After 5 minutes, chopped tomatoes are sent to the cauldron.
Following them, a little water is poured into the container and potato sticks are placed.
Salt, seasonings and quince pieces are put last, after which the cauldron is covered with a lid.
The dish is simmered over low heat for about 90 minutes.

Cooking in Armenian

Juicy meat, made in the tradition of Caucasian cuisine, will not leave anyone indifferent.

Lamb in Armenian is prepared from:

½ kg of pulp;
shots of olive oil;
bulbs;
2 tomatoes;
the same amount of carrots;
3 potato tubers;
2 pcs. bell pepper;
½ head of garlic;
a small amount of herbs and spices.

Such dishes have a special flavor and charm. You shouldn't cook them in a European way. Cut food into large pieces, use herbs, and serve ready-made food in a deep earthenware dish and with generous slices of bread or tortillas.

The cooking method is as follows:

Potato tubers and carrots are cut into cubes.
Slices are prepared from tomatoes. The onion is chopped. The pepper is cut into strips. The garlic is choking.
The meat is cut into small pieces, which are rolled in spices and slightly beaten off, after which they are fried over high heat.
Onions and carrots are sautéed in a deep frying pan where lamb was fried.
After 5 minutes, peppers, tomatoes and potatoes are sent to the onion-carrot mass.
After 7 - 8 minutes, the lamb is returned to the container, water and garlic gruel are added.
The dish is salted, seasoned and stewed for about half an hour.

Braised lamb with onions, carrots and herbs

An interesting recipe for cooking lamb using herbs and dry wine.

To enjoy the exquisite taste, you should prepare:

1 kg of lamb with ribs;
some fat tail fat;
200 ml of dry white wine;
onion;
carrots;
a set of herbs (thyme, rosemary, tarragon, basil, cilantro, parsley);
salt.

Step-by-step cooking instructions:

Lard is melted in a cauldron, on which pieces of mutton are fried.
Onion rings and carrot slices are added to the meat.
The contents of the cauldron are filled with a small amount of water.
After 20 minutes, herbs and salt are sent to the cooking products.
The dish is stewed until tender over low heat for about half an hour.

With bell pepper

To treat the audience to a delicious stew with an unconventional flavor and aroma, you should prepare:

600 g of meat;
2 onions;
2 pcs. bell pepper;
some tomato paste;
20 ml soy sauce;
a head of garlic;
15 g sugar;
salt and sunflower oil.

When bringing the recipe to life:

Lamb, cut into portions, is fried in hot oil, then poured with water and stewed for about 30 minutes.
In another pan, half-rings of onions, slices of garlic and strips of pepper are fried.
The vegetables and meat are combined and poured with a dressing prepared with soy sauce, sugar, salt and tomato paste.
Prepare the dish under the lid until the meat is tender.

Thus, thanks to the huge number of different recipes, it is possible to cook lamb with a varied set of vegetables, depending on the culinary preferences of the cook.