Braised lamb with onions and carrots: cooking options

Some people don’t eat lamb flesh because they don’t like its smell. However, such meat is part of many dishes of Middle Eastern, Caucasian and Central Asian cuisine. It is eaten with various vegetables, side dishes. Braised lamb with onions and carrots is tender, aromatic and juicy.

Easy way to cook

For this dish you need:

1. 400 g of pulp on the bone.
2. Carrot.
3. Bulb.
4. Salt.
5. Sunflower oil.
6. About 200 grams of water.
7. Bay leaf.
8. Ground pepper

A simple recipe for lamb stew with onions and carrots is described in this chapter.

To prepare the dish, the meat is cut into slices of medium size. Vegetables should be peeled. Carrots are divided into strips with a knife. The onion head is cut into semicircular pieces. The pulp should be fried in a vessel with a dense bottom (in a pan or in a cauldron) with the addition of oil. Wait until a golden crust forms on the surface of the slices. Stir them with onions. Add hot water. Then the dish is sprinkled with salt and ground pepper. Pieces of carrots are placed in a bowl. Cover a frying pan or a cauldron with a lid, put on low heat. Stewed lamb with onions and carrots is cooked for about 1 hour. From time to time, water should be added to the food. Before you remove the dish from the fire, you need to place a bay leaf in it.

Lamb with spices and herbs

For this meal you will need:

1. 5 feathers of onions.
2. 1 kilogram of meat.
3. Three medium-sized carrots.
4. A mixture of seasonings in the amount of 3 tablespoons.
5. A pound of onions.
6. Salt.
7. Sunflower oil.

The meat should be divided into several slices with a knife. Then the mutton pieces are rubbed with half a portion of seasonings, placed in an enameled plate. Keep in a cool place for 12 hours. Onions and carrots peel. Divided into semicircular pieces. Excess seasoning is removed from the surface of the meat. Place it at the bottom of a heated vessel with dense walls. Add oil and fry the product until a golden crust appears. Combine with onion and half a serving of salt. Sprinkle with the rest of seasonings. Then add carrot to the bowl. Prepare the dish for ten minutes. Then it is filled with a glass of water. When the food boils, the fire must be reduced. The dish is cooked under the lid for an hour and a half.

Stewed lamb with onions and carrots according to the recipe presented in this chapter should be served with chopped herbs.

Meat with vegetables and mustard

For this dish you need the following components:

1. Carrot (1 root crop).
2. Two large onions.
3. 600 gr of lamb pulp.
4. Mild mustard (1 tablespoon).
5. Flour is the same.
6. Salt and pepper.
7. 40 grams of refined sunflower oil.
8. Two leaves of laurel.
9. Water in an amount of 2 glasses.

How to cook lamb stew with onions and carrots?

A recipe with a photo of the dish is presented in this section of the article.

Rinse and dry the meat. Divided into small pieces weighing 50 grams. Combine with mustard and leave for 60 minutes. Bulbs and carrots are peeled, cut into small slices. Fry vegetables in a pan with butter. Pieces of meat are prepared in the same way. All products are combined in a cauldron. Add seasonings, bay leaves, hot water to the dish. When the contents of the vessel reach a boil, the fire must be reduced. Braised lamb with onions and carrots are cooked under the lid for 50 minutes.

Flour is mixed with a little warm water. Add to the meat. Bring the resulting gravy to a boil. Then the lamb stew with onions and carrots is removed from the fire.