Lamb stew according to hunting recipe. Lamb stew recipe. With string beans

Mutton dishes were most popular among the peoples of eastern countries and nomads. Lamb is a very nutritious, healthy and tasty meat, low in cholesterol, but high in vitamins and minerals. Now, according to the principles of healthy eating, it is recommended to make dishes from ram or sheep meat an integral part of the diet of any person.

There are many different recipes for cooking lamb dishes, one of the simplest but most delicious is juicy lamb stew.

This lamb recipe is quite simple, but the meat with spices and lots of onions needs to be pre-aged for some time before cooking. Thus, the specific smell will disappear, and the meat fibers will become more tender.

Such lamb can be stewed in a cauldron or in a slow cooker, choose the cooking method at your discretion.

First you need to choose the right meat. The priority is the meat of young fattened cattle that have lived no more than a year and a half. Such meat should have a light red color and white solid fat. For the preparation of lamb stew, in no case do not buy meat with yellow fat. This is the meat of an old or poorly fed sheep, it is more suitable for minced meat. The younger the lamb, the tastier the dish will be.

For a delicious meat recipe, you will need the following products:

Ingredients:

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 shoulder-length meat 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 is used in the recipe at all. Rub the lamb pieces with salt, spices, pepper and dry herbs; thyme and tarragon give the meat a very good flavor. 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 an 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!

Mutton dishes were most popular among the peoples of eastern countries and nomads. Lamb is a very nutritious, healthy and tasty meat with a low cholesterol content, but a high content of vitamins and minerals. Now, according to the principles of healthy eating, it is recommended to make dishes from ram or sheep meat an integral part of the diet of any person.

There are many different recipes for cooking lamb dishes, one of the simplest but most delicious is juicy lamb stew.

Lamb stew

Such lamb can be stewed in a cauldron or in a slow cooker, choose the cooking method at your discretion.

For a delicious meat recipe, you will need the following products:

Ingredients:

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:

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.

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!

zapisnayaknigka.ru

How delicious to stew lamb in a pan

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.

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).

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.

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, a large number of veins 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

Lamb - 500 g (we use meat from the hind legs of the carcass or the back) + -
Salt - to taste + -
Onion - 2 pcs. + -
Black ground pepper - to taste + -
Parsley (fresh) - 15 g + -
Vegetable oil - for frying (to taste) + -
Basil (fresh) - 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 that can be served not only on the festive table, but also presented to a regular 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 the stew, and continue to cook it over moderate (slow) heat for 20-25 minutes, until all the poured liquid has boiled 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. You can serve a hot appetizer with meat with any side dish that you like. It can be boiled rice, fresh or baked vegetables, boiled (baked) potatoes with mushrooms, salads and much more.

How to stew lamb with potatoes in a pan

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 the lamb over low heat on both sides in its own juice until half cooked. 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 specific cooking times. 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.

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 tbsp), minced garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade #2: Soy Sauce with Mustard and Garlic

To prepare a 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, onions, cumin, oregano, a mixture of peppers, "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 indicated in it.

That's all, now you know how and how much to stew lamb in a pan in pieces. Follow simple tips and step-by-step recipes - and let your meat appetizer always work out well.

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tvoi-povarenok.ru

Stewed lamb (step by step recipe with photo)

Olga Kartunkova, emaciated by 32 kg, shocked the audience: “I burned all the usual fat. “

Ingredients:

Recipe Description:

I spied this recipe from Serge Markovich. I love this chef and love to watch his cooking classes. Such a charming man and a wise cook. He cooked elk according to this recipe. Considering that elk meat is very rough and hard (like lamb meat), I decided to use the recipe and cook lamb. It turned out very tasty.

I will give a few recommendations in case you decide to cook according to this recipe. Firstly, lamb is a very specific meat, which not only has a smell, but is also quite coarse. Be sure to pre-soak, and do not skimp on garlic during stewing. It won't ruin the dish. I put one large head per 700 grams of meat.

Secondly, the cooking time depends on the age of the lamb. A young ram cooks quickly, an old one needs to be stewed for a long time.

Thirdly, lamb stew according to this recipe should be cooked in its own juice. However, it may happen that all the juice is extinguished. In this case, add water little by little.

Finally, mutton stew is salted only after adding vegetables. The meat will draw a lot of salt, but do not forget, we pre-soaked it in saline. Therefore, the mass should be slightly undersalted. It is better to add salt to an already prepared dish than to oversalt during stewing.

Cooking steps:

1) Dissolve salt in warm water. Pour lamb with this water and leave at room temperature for half an hour. During this time, the lamb meat will be sufficiently salted, and a specific smell will also come out.

2) Remove the meat from the water, dry slightly. If necessary, cut into small portions. I cut the steaks in half.

3) Put the lamb in a dry frying pan and cover with a lid. Simmer over low heat until a lot of juice stands out. The meat will be almost covered in liquid.

4) Transfer the lamb to the cast iron, drain all the juice that has been released during cooking in the pan here. If you have little juice, you will have to add a little water. Cover with a lid and simmer for 10 minutes.

5) Prepare onions, garlic and carrots.

6) In the pan where the lamb was fried, then we will cook the vegetables. First you need to melt a little lamb fat. As soon as the fat is rendered, put the onions and carrots in the pan. Cover and simmer for 30 seconds over very low heat.

7) Cut garlic into rings (at least 1 large head per 700 grams of lamb).

8) Add garlic to vegetables. Simultaneously with garlic, add the following spices: coriander grains, allspice and black bitter peppercorns, bay leaf. Stir quickly and cover with a lid and simmer for 2 minutes.

9) Transfer the vegetables to the cast iron. Salt to taste. Next, you need to cook until the meat is ready on a very small fire. Approximately it will take about 40 minutes. After the dish can be served at the table.

Ingredients:

Lamb 700 g, salt to taste, mutton fat 50 g, onion (young) 3-4 pcs., garlic (young heads) 5 pcs., carrots (large) 1 pc., spices (indicated in the recipe) to taste.

www.pechenuka.com

Braised lamb and the vicissitudes of life

Date: 14 02 2014

Stewed lamb with prunes and raisins, with vegetables or quince is just perfect for a festive table! Fragrant, juicy, soft, textured - there are simply no number of epithets, and preparing such a dish is very, very easy. True, if you know all the subtleties of cooking. You, of course, have already understood that the heroine of our today's story is mutton stew.

Mikhail (our old friend, who moved to Ashdod a long time ago) started a big cleaning in the morning, but the aromas of lamb stew with prunes, which leaked from the neighboring apartment, completely beat off the ability to do anything. Once again, turning off the vacuum cleaner, the venerable husband in his hearts threw the Korean miracle of technology on the carpet and sat down by the panoramic window. I did not want to admire the Mediterranean Sea. Then he decided to go down into the yard - so, without any purpose - just to get a little distraction from the aroma of mutton stew.

A neighbor was walking in the yard with her grandson. The kid, frankly mischievous, capriciously cried and stubbornly demanded something like a child. And the grandmother patiently and affectionately admonished him until she finally lost her strength. Having exhausted the weight of her supply of “musi-pusi-ulyulusi”, the woman suddenly sang a song in Yiddish out of tune. Gradually, her voice grew stronger, inspiration and some kind of desperate courage appeared in it:

Eyns un tsvey un dray un fir

Vos mir zaynen, zaynen mir

Vi di heldn darf men geyn.

Though we are young and small,

We must go like heroes.

The dumbfounded boy looked at his grandmother with all his eyes, instantly ceasing to whimper. And the treacherous aroma of mutton stewed with dried fruits has already flooded the entire district.

Mikhail held his breath - where did he hear this song? Forty-one years old, he is only five years old. The creaky ship is taking him and other Leningrad children along the Kama to the Molotov region, to be evacuated. The ship approached a narrow channel, in which two ships could not disperse. Before the war, traffic here was strictly regulated by a semaphore. Until the permissive signal appeared on his mast, the captains waited for their turn.

Now the semaphore didn't work. The dilapidated ship collided with another ship in the middle of the night. The awakened children began to cry in fright - horror chilled their souls in cold jets. Tsilya, the most “adult” girl (she was six years old), tried her best to calm the baby, but in vain! Then she sang loudly in a voice that broke into a scream:

Eyns un tsvey un dray un fir

Vos mir zaynen, zaynen mir

Khotsh mir zaynen yung un kleyn

Vi di heldn darf men geyn.

Though we are young and small,

We must go like heroes!

The children immediately quieted down and after a while they, trembling, but brave, were already transferred to another ship.

Mikhail was brought back to reality by the aroma of mutton stewed according to a Moroccan recipe, which haunted him in the morning, and the grumbling voice of grandfather Gersh, who lived most of his life in Odessa: “Tsilya, shut up your mouth! You don't hit the notes! To all my tsores, also such an “Oh!” to my hearing ?!

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.

Lamb: myths and reality

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.

But the opinion about the high calorie and 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, a large number of veins 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 (use meat from the hind legs of the carcass or back) + -
- taste + -
- 2 pcs. + -
- taste + -
- 15 g + -
— for frying (to taste) + -
- 10 g + -

Cooking lamb in a 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 that can be served not only on the festive table, but also presented to a regular 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 the stew, and continue to cook it over moderate (slow) heat for 20-25 minutes, until all the poured liquid has boiled 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.

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 the lamb over low heat on both sides in its own juice until half cooked. 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 specific cooking times. We present these secrets step by step below.

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 tbsp), minced garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade #2: Soy Sauce with Mustard and Garlic

To prepare a 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, onions, cumin, oregano, a mixture of peppers, "Provencal herbs", spicy sauces.

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 indicated in it.

That's all, now you know how and how much to stew lamb in a pan in pieces. Follow simple tips and step-by-step recipes - and let your meat appetizer always work out well.

Enjoy your meal!

I spied this recipe from Serge Markovich. I love this chef and love to watch his cooking classes. Such a charming man and a wise cook. He cooked elk according to this recipe. Considering that the elk is very rough and hard (like lamb meat), I decided to use the recipe and. It turned out very tasty.

Secondly, the cooking time depends on the age of the lamb. A young ram cooks quickly, an old one needs to be stewed for a long time.
Thirdly, lamb stew according to this recipe should be cooked in its own juice. However, it may happen that all the juice is extinguished. In this case, add water little by little.

Cooking steps:

Alt="(!LANG:1) Dissolve salt in warm water. Pour lamb with this water and leave at room temperature for half an hour. During this time, lamb meat will be salted enough, and a specific smell will come out.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-2-600pech.jpg" width="">!}

Alt="(!LANG:2) Remove the meat from the water, dry it slightly. If necessary, cut into small portions. I cut the steaks in half.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-3-600pech.jpg" width="">!}

2) Remove the meat from the water, dry slightly. If necessary, cut into small portions. I cut the steaks in half.

Alt="(!LANG:5) Prepare onions, garlic and carrots.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-6-600pech.jpg" width="">!}

5) Prepare onions, garlic and carrots.

Alt="(!LANG:6) In the pan where the mutton was fried, then we will cook the vegetables. First you need to melt a little mutton fat. As soon as the fat is rendered, put onions and carrots in the pan. Cover and simmer for 30 seconds on a very small fire.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-7-600pech.jpg" width="">!}

Alt="(!LANG:7) Cut garlic into rings (at least 1 large head per 700 grams of lamb).

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-8-600pech.jpg" width="">!}

7) Cut garlic into rings (at least 1 large head per 700 grams of lamb).

Alt="(!LANG:8) Add garlic to vegetables. Simultaneously with garlic, add the following spices: coriander grains, allspice and black bitter peppercorns, bay leaf. Mix quickly and, covered with a lid, simmer for 2 minutes.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-9-600pech.jpg" width="600">!}

Alt="(!LANG:9) Transfer the vegetables to the pot. Salt to taste. Next, you need to cook until the meat is ready on a very low heat. Approximately, it will take about 40 minutes. After that, the dish can be served.

" src="http://pechenuka.com/i/wp-content/uploads/380/2013_5/baranina-tushenaja/baranina-tushenaja-10-600pech.jpg" width="600">!}

Ingredients:

Lamb 700 g, salt to taste, mutton fat 50 g, onion (young) 3-4 pcs., garlic (young heads) 5 pcs., carrots (large) 1 pc., spices (indicated in the recipe) to taste.

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

Braised lamb with vegetables on the stove

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

Ingredients for 5 servings:

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

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

Recipe:

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

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

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

Ingredients for 5 servings:

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

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

Recipe:

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

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

Fragrant vegetable stew with lamb and pumpkin

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

Ingredients for 6 servings:

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

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

Recipe:

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

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

Hearty lamb with potatoes, stewed in a slow cooker

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

Ingredients for 8 servings:

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

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

Recipe:

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

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

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

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

video recipe

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

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