In eastern countries, lamb is a very common meat from which a wide variety of dishes are prepared. In our country, beef and pork, as well as chicken, are more popular. But sometimes lamb also appears on the table. Barbecue, pilaf is made from it, baked in the oven. A very delicious dish is stewed lamb, the recipe of which you can choose depending on preferences and the availability of products. You can also improve your cooking method yourself.
Lamb stew
Remove films and veins from a kilogram of meat. Rinse and pat dry with paper towels, grate with salt, suneli hops and pepper. Wash 2 sweet peppers and 4 tomatoes. Peel seeds and cut into strips. Cut tomatoes into slices. Rinse 100 g of dried apricots in a colander. Peel 2 onions and chop with straws. Pour vegetable oil into a pan with a thick bottom, put on fire and put onion. It must be simmered over low heat and constantly mixed. After 15 minutes, the onion will become transparent. Increase the fire and put the chopped pepper first, and after 5 minutes - tomatoes. Salt vegetables, sprinkle with ground pepper and pour a glass of boiling water. Then put lamb and dried apricots. When the liquid boils, cover the pan, reduce heat and simmer for an hour and a half. Periodically, the meat needs to be turned over and, if necessary, topped up with boiling water. Put the lamb in the center of the dish, and around it vegetables with dried apricots. Pour the gravy that was formed during the quenching.
Braised lamb with prunes and cinnamon
Cut half a kilo of meat into long narrow strips. Finely chop the onion head and fry in butter. Put the lamb in the onion. After a couple of minutes add a spoonful of flour, pepper, a pinch of cinnamon and salt. Stir everything thoroughly and reduce heat. Pour water into the pan so that it covers pieces of lamb, and simmer until tender. From 50 g of prunes, soaked before for several hours, remove the seeds and sprinkle with sugar. Put meat on a dish and serve with prunes. Use mashed potatoes or boiled rice as a side dish .
Braised lamb with eggplant
Wash, dry and cut 600 g of meat into cubes. Peel and chop 3 cloves of garlic. Cut the onion head into half rings. Cut the lemon into circles, place in a preheated pan and sprinkle with sugar. Remove from heat. Sauté the onion and garlic in a thick-bottomed saucepan in olive oil. Then add a rather coarsely chopped 5-6 feathers of green onions and one and a half tablespoons of caraway seeds. After 2 minutes, put the lamb. Fry on all sides. Place lemon circles, cinnamon, sprigs of mint, bay leaf in a pan. Stew for 40 minutes. Cut eggplant into circles, sprinkle with salt. After a couple of minutes, put in a pan with meat, add salt, seasonings and simmer for 20 minutes.
Lamb stew with potatoes
Lard weighing 700 g with a meat layer cut into small pieces and place in a deep frying pan. Fry over medium heat. When the pieces are lightly browned, set them aside. Dice 4 cm 3 kg of lamb, put it in a bowl, add pepper, half a glass of flour, salt. Mix everything and fry in melted fat in a pan. Put the lamb in a pan, add a couple of cloves of chopped garlic. Pour in a liter of beef broth. Dice 3 carrots, 3 potatoes and 2 onions. Fry vegetables in a pan and put in a pan. Add a teaspoon of dried thyme, bacon, bay leaf and a little sugar. Pour a glass of white wine. Simmer for an hour and a half.
Baked lamb
Soak in water for a day 450 g of beans. Then transfer it to the pan, pour water on top, add a little salt and cook for an hour and a half. Stew the chopped onion head in butter, add a spoonful of tomato and beans. Mix. In a mutton leg weighing about 2.3 kg, make incisions in which to place the garlic and sprigs of rosemary. To salt. Put the meat on a baking sheet, pour a glass of red semisweet wine and put in the oven for an hour and a half. Boil water in a pan and cook for 450 minutes 450 g of green beans. Put the prepared mutton on a dish. Remove the fat from the meat juice left on the baking sheet. Put all the vegetables there and mix them over the fire. Then put them along the edges of the dish, around the lamb. Serve with fried potatoes and salad.