Lamb stew is a hearty dish with an incredible aroma. You can cook it both on weekdays and on the occasion of any holiday. In the article you will find a recipe with detailed instructions. Good luck in the kitchen!
Lamb stew with potatoes
Essential Ingredients:
- one large carrot;
- butter - a slice;
- lamb flesh - enough 400-500 g;
- sprig of mint fresh or dried;
- olive oil;
- one tomato;
- garlic - 2-3 cloves;
- onion - 1 pc.;
- one medium squash (young);
- a pair of peppercorns;
- spices (including oregano);
- potato tubers - 3-4 pcs.;
- 200 g of white cabbage.
Practical part
- All products are on the table. The main ingredient is lamb. Cooking this meat has its own characteristics. If you undercook it, then it will turn out tough. And if you overdo lamb on fire, then the taste of the dish will not change for the better. Therefore, it is necessary to strictly follow the recipe.
- We wash the meat in running water. Cut into small pieces.
- Peel the onion. Its pulp should be chopped in half rings.
- Pieces of lamb are sent to the hot pan. Fry for 2-3 minutes, using oil. Be sure to stir with a spatula. Add chopped onion. Fry for another 3-4 minutes, continuing to stir.
- We put the contents of the pan into a pan with thick walls.
- We cut cabbage into medium-sized rectangles, potatoes into cubes. Take a young zucchini. It is not necessary to remove the peel from it. Just cut into plump semicircles. Grind the tomato and carrot into a cube. All these vegetables are placed in a pot, where meat and onions are located. Pour a glass of hot water (can be replaced with broth). We put on the stove. As soon as the liquid begins to boil, immediately set the fire to a minimum. Stew the ingredients for 1.5-2 hours. We make sure that the stew does not burn and there is enough fluid.
- Salt the dish closer to the completion of the cooking process. Then add garlic, a couple of peppercorns, peppermint leaves and oregano. Put a piece of butter the size of a walnut. We mix everything. Turn off the fire. Cover the dish with a lid and a towel.
- After 15-20 minutes, you can call the household to the table and treat them to a delicious dish - lamb stew with potatoes. We distribute it on plates, decorating with parsley branches. Serve with pita bread or corn tortilla.
Greek recipe
Grocery list:
- 2 tbsp. l refined oil, tomato paste and flour of any kind;
- one onion;
- Lavrushka - 1 leaf;
- garlic - half a clove;
- white wine - two glasses is enough;
- 25 olives;
- 0.5 kg of fresh mutton;
- thyme - ½ tsp;
- favorite spices.
Cooking process
- The washed meat is cut into a medium cube. Solim. Sprinkle with spices. Sent in a hot pan. Lightly fry using oil.
- Add crushed garlic to the pan to the meat. Pour 2/3 of all the wine so that it completely covers the lamb chunks. Set the fire to maximum. As soon as the liquid evaporates a little, add the remaining wine. Put the lavrushka and tomato paste. Sprinkle with thyme.
- Cook the lamb stew until cooked, reducing the heat to a minimum. Before serving, season the dish with flour. Add halves of olives. Cover and give 5 minutes (infuse). Distribute the dish on warmed plates, grated garlic.
Lamb stew with vegetables: a recipe for a slow cooker
Ingredients:
- 1 pc. carrots and onions;
- a bunch of greens (for example, dill or parsley);
- 600 g of potatoes;
- ripe tomatoes - 2 pcs.;
- garlic - a pair of cloves;
- 0.5 kg of lamb;
- spices (pepper, salt).
Cooking
- We clean and rinse all the vegetables. Chop onions in rings, and tomatoes and carrots in circles. Cut potatoes and meat into large pieces.
- We cover the bottom of the multi-bowl with oil. We spread the tomato circles, on them - onion rings.
- Sliced meat and mix with your favorite spices. We spread them on a tomato-onion "pillow". The next layer is carrot circles. It remains to place the potatoes in the multi-bowl, salted and sprinkled with spices.
- We find in the menu and set the "Pilaf" mode. Cook with the lid closed. We are waiting for a special sound signal. We open the lid. We put in the stew chopped garlic, and even fresh herbs. Our fragrant dish is ready to eat. Enjoy your appetite!
Recommendations
- Choose lamb of a light shade, with elastic fat. If you are offered a piece of red sinewy or loose meat, then refuse it. After all, this can only happen with old sheep. For stews, this option is not suitable.
- For cooking, it is best to take the brisket, shoulder blade or neck. But for frying, we recommend using the back leg of the ram.
- Butchering is a matter of particular importance. You must remove the tendons and inedible film, and also cut off excess fat. Otherwise, the taste of the dish (in our case stew) will suffer.
- Lamb dishes are served to the table immediately upon completion of their cooking. After all, fat quickly hardens.
Finally
Lamb stew is a hearty and incredibly delicious main course. Its calorie content varies from 150 to 280 kcal (depending on the use of additional ingredients). Anyone who carefully follows the figure should take this into account.