Lamb stews recipes. The subtleties of cooking lamb stew. Lamb stewed with onions and herbs in wine

Lamb stew is more popular with Muslims, because, in accordance with their religion, they prefer to use this particular product. Anyone who has tried a lamb knows that it has its characteristic flavor, so it must be cooked properly.

Properties and calorie content

Braised lamb can have different calories, it all depends on what ingredients were used. It is best to purchase meat for stews in the area of \u200b\u200bthe tail, chest, shoulder. It is also shredded on the market and sold already cut. Although it is high in cholesterol, it is rich in protein. Gout is caused by the high amount of red meat consumed, so sometimes animal protein is best obtained from seafood or poultry instead of lamb.

There are about 244 calories in stew. The fat content is 11 g, while the cholesterol content is 107 mg. Proteins that are necessary for the body are found in lamb in an amount of 33.9 g, calcium (21.5 mg) and potassium (424.9 mg). The saturated fat content of lamb is quite high.

Meat should not be eaten too often, as there is a risk of developing cardiovascular disease.

Rich in nutrients such as manganese, phosphorus, pantothenic acid and vitamins B6 and A, it is low in sodium. It is best not to fry the meat or stew it in a pan; an oven with a clay pot or a slow cooker is most suitable. The number of calories depends on the level of fat in the meat. The chops will contain 160 to 200 calories per 100 gram piece. In a stew, the calorie content can increase or decrease depending on what additional ingredients are used, whether the oil will participate in the preparation of the dish.

When buying meat, make sure it is pink and that the fat on it is white, not yellow. This is the first indication that the meat is fresh, but should not be left on the table. When you get home, you should definitely put it in the refrigerator and store there until ready. The nutritional value of lamb shows that although it is high in saturated fat, it is high in nutrients such as phosphorus, zinc, niacin, B vitamins, selenium, protein, amino acids, fatty acids, mineral salts, sodium, and fiber.

The list of useful components is as follows:

saturated fat;
polyunsaturated fats;
monounsaturated fats;
sodium;
potassium;
magnesium;
potassium;
iron;
phosphorus;
copper;
manganese.

Of the vitamins, the following should be noted:

How to choose meat?

Lamb neck and loin are best for making stews, but parts from other parts of the carcass are often used, for example, a shoulder blade. In confusion, most novice cooks choose the wrong cuts of meat, although more stringy ones are also suitable for stews, since it is cooked with prolonged heat treatment. The white veins are not fat, but collagen - connective tissue in the flesh itself that will break down over a long cooking period, leaving the meat tender and juicy. The flesh from the animal's front shoulder or hind leg will be the toughest and may take longer to cook, but it is also the tastiest.

If the meat is purchased not on the market, but in the store, already packaged and cut, then it is better if the packaging states that it is specially intended for stews.

When buying from a butcher, he will be happy to tell you which piece is ideal for stews and will most likely suggest the toughest pieces, since after 8 hours of simmering they will become surprisingly tender and aromatic. The consumer is left to decide for himself how much time he has to devote himself to cooking. It should be noted that sometimes unscrupulous manufacturers put in a bag for extinguishing not exactly the pieces that should be there. The fat content of different pieces will also differ.

Shoulder meat is arguably the best cut for this type of dish. Due to the fact that the shoulder is active every time the ram moves, the muscles that make up this piece of meat are initially very tough, but after prolonged heat exposure it is not tastier to find the dish.

You will need to cut the meat into pieces of the same size. So they are stewed out evenly, all hard fibers are destroyed, the juices are absorbed. Lamb is more tender than beef and makes vegetables especially good in stews. For flavor, you can add herbs and seasoning. Almost any lamb cut will be amazing after a lot of braising, but the shoulder is the best option. Professional chefs advise buying a piece of the shoulder with the bone to be removed.

If you want to find cheaper meat, then you should take a cut from the neck.

The less fat the meat contains, the healthier the meal. The top round cuts are ideal for stews and are the leanest in the whole carcass. Keep in mind that just because the lamb is tough does not mean it will be greasy. Meat contains a number of beneficial nutrients such as iron, zinc and vitamin B12, as well as protein. For a dish to be and remain healthy, beans and vegetables must be present. They are the key ingredients as they are a rich source of other nutrients. It is imperative to use the following ingredients when stewing beef:

potatoes;
roots;
tomatoes;
bulb onions;
garlic;
leek;
turnip;
parsnip.

Important! It is necessary to choose animal meat from trusted manufacturers that do not use hormones and antibiotics.

Cooking features

Contrary to the assertions of some people, lamb can be cooked quickly and tasty, and it is not necessary to spend a lot of time on it, it is enough to choose the right meat and calculate the temperature. Braising has been used since ancient times as one of the best ways to make meats tender and tender. It should be said that mutton fat specifically has a specific aroma, so the main problem of a cook is to remove the smell. The thing is that the less it is in a saucepan, multicooker or oven, the better the dish will turn out.

It is worth picking up a piece from the shoulder blade, where the muscle is more developed, respectively, and the fatty layers only inside. If you come across pieces of lamb fat on the surface, you should definitely cut them off.

Meat is salted only before cooking itself, since salt takes away juices, as a result, the product is tasteless. You can marinate lamb in tomato paste, lemon juice, soy sauce. Do not beat it off, damaged fibers will lose all juice during prolonged heat treatment, again the meat will turn out tough. You can pre-soak the product in water to open its pores or in milk, which draws out unnecessary blood.

The smell will go away if you use the right seasoning. The easiest way is to buy it by weight. You should definitely use garlic, black pepper, even ginger, rosemary. As for sage, it has a specific aroma, so it is not suitable for everyone, it is added to taste. Lemon juice is great for removing aroma. Before cooking the lamb stew, you can fry it over high heat until a crust appears. The fat will be sealed inside, there will be no pronounced smell, and the meat will be juicy.

Recipes

You can cook beef stew with onions in a simple skillet or in a clay pot in the oven. But it is best to make the dish in a cauldron, since this dish is ideal for prolonged heat treatment. You can add vegetables in large quantities, because they provide the necessary liquid, or you can make meat in your own juice. It works very well if the lamb is stacked in a saucepan in layers, where meat comes first, and then vegetables as quickly as they reach readiness.

You can even put slices on the bone, after heat treatment the pulp will move away from it, but the dish will turn out to be especially fragrant.

Persian lamb stew with meat

The recipe for making a simple Persian lamb stew with meat, turmeric and chili is within the power of every housewife. Slow-cooked, tender basmati rice goes well with it. For cooking, you need the following ingredients:

1 tbsp. l. turmeric;
2 tsp black pepper;
1 teaspoon salt
1 teaspoon crushed red pepper
2 medium onions, chopped;
Cut 3 pieces of lamb into cubes or strips for stewing;
¼ cup fresh parsley or cilantro, finely chopped
4 cups steamed rice

In a small dish, mix turmeric, black pepper, salt and chili. In a large saucepan, cauldron or skillet, heat the olive oil, but it should not smoke. Fry the onion for 10 minutes, until it softens and begins to turn golden brown. Lamb meat is added, you can use pure boneless pulp or with them. The meat is fried for a few minutes on each side. Be sure to drain the fat that is collected in the container.

Sprinkle all over with seasoning, distributing the spices evenly over the entire top meat. Pour 4 cups of water on top, bring the mixture to a boil, then reduce the heat to medium. Stew for two hours, using a large spoon to scoop the fat off the surface every 30 minutes. After 2 hours add the tomato paste to the container and stir until it dissolves in the broth. Stew for another 20 minutes, stirring occasionally, until the meat is pleasant and tender, and the sauce thickens. Adjust the salt and seasoning as desired. Garnish the lamb stew before serving with fresh parsley or cilantro, and serve it over freshly cooked basmati rice with gravy.

Lamb stew

If you want to treat your guests with something unusual, then you should use the following recipe. To prepare it, you will need ingredients such as:

meat from the shoulder, cut into pieces;
½ tablespoon lamb salt plus 1 teaspoon stew;
1 teaspoon black pepper for meat plus 1/2 teaspoon for vegetables
¼ cups of wheat flour or cornstarch;
1 large yellow onion, diced
4 garlic cloves, minced
1½ cups diluted soy sauce
1 kg of mushrooms, coarsely chopped;
4 cups broth, preferably beef or chicken broth
1 tablespoon tomato paste
2 bay leaves;
½ teaspoon dried thyme;
1½ kg of potatoes;
4 medium carrots, peeled and cut into thick strips;
¼ cup parsley, finely chopped for garnish.

Season the pieces of lamb 1/2 tbsp. l. salt and 1 tsp. Peppers, sprinkle with 1/4 cup flour and mix well. It is advisable to dry the meat well before this, if there is moisture, then the flour will turn into porridge. Lamb is fried on hot sunflower for several minutes on each side, then put on a plate. Add diced onion to the same pan and sauté for 2 minutes. Spread the garlic and cook for another minute, stirring constantly.

Add 1½ cups of diluted soy sauce. Spread the chopped mushrooms, bring to a boil, close the lid and simmer for another 10 minutes. Now the oven is preheated to + 170 ° C. In a baking dish, clay pot, spread the lamb, add 4 cups of broth, 1 tbsp. l. tomato paste, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. dried thyme and 2 bay leaves. Place potatoes and carrots, making sure they are completely covered in liquid. Bring to a boil, cover and simmer gently for 1 hour and 45 minutes. The meat and potatoes should be very tender and flavorful.

Middle Eastern lamb stews are perfect for awakening your taste buds, especially if you're tired of the same food. Most recipes offer lamb stews in a flavorful spicy sauce that take several hours to cook. This lamb stew just dissolves in the mouth. In fact, there are a lot of cooking options. The popular Moroccan lamb stew, which includes apricots, raisins and chickpeas.

The spicy beef stew, which is prepared with a lot of tomato paste and turmeric, cannot but please. Such dishes are served with a flat cake or rice.

Moroccan lamb

To cook Moroccan lamb at home, you will need to have it on hand the following ingredients:

lamb shoulder;
2 tablespoons unsalted butter
1 small onion, grated (about 1/3 cup or 50 g);
4 garlic cloves, crushed
1 teaspoon black pepper
1 teaspoon salt
a cup (80 ml) wine vinegar
411 g canned chickpeas;
2 cups (473 ml) chicken stock
¼ cup (40 g) raisins;
¼ cup (5 g) chopped fresh parsley
2 tablespoons lemon juice.

Iranian Braised Lamb

For Iranian lamb stew, you will need to have components in the kitchen such as:

1 tablespoon turmeric
2 teaspoons of black pepper;
1 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
2 medium onions, grate and grind;
1.36 kg lamb, chopped into stew pieces;
4 cups (950 ml) water
3 tablespoons tomato paste;
1/4 cup (5 g) fresh parsley or cilantro, minced.

Grate the onion. When cutting meat, the excess fat is carefully cut off; for this, a sharp knife is used. Fry the meat first until an attractive crust forms on it. Then add onions and seasonings. Melt 2 tablespoons of butter in a large saucepan or slow cooker. Add pieces of lamb and grated onion along with seasonings. Stir and cook for 5-7 minutes.

The cook should be able to smell the spices, and the lamb should not be overcooked. The following are poured from the seasonings into the container:

4 cloves of crushed garlic
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon of ground cumin;
½ teaspoon red pepper flakes;
¼ cup (80 g) apricot jam;
cup (80 ml) wine vinegar.

Open the chickpeas, filter it, rinse it, and then add it to the pot along with 2 cups of chicken stock. Bring Moroccan stew to a simmer and reduce heat to low. Cover and let simmer for 1 hour and 15 minutes. The temperature can be adjusted. Once the lamb is tender, add 1/4 cup (40 g) raisins. Cook the stew for another ten minutes with the lid closed. The raisins should soften and swell. Turn off the heat and add 1/4 cup of chopped fresh parsley along with 2 tablespoons of lemon juice. Serve with tortillas or couscous.

Pour 3 tablespoons of olive oil into a preheated pan and wait until it is well heated. Pour the chopped onion in, fry it for about 10 minutes, or until it becomes translucent and softens. You can adjust the heat to prevent the onion from burning. The lamb is cut into large pieces, added to a saucepan with fried onions and cooked over medium heat for several minutes. Turn the meat after a few minutes so that it is fried on all sides, drain the resulting fat. You can use boneless lamb, any large pieces that are, and even on the bone.

Add the spice mixture to the toasted lamb and stir well to soak into the lamb. Pour 4 glasses of water and bring to a boil. Turn the fire off to a minimum and extinguish everything for 2 hours. Fat on top must be removed if you want the dish to turn out fragrant, but not smell specifically. A small spoon is perfect for this. Remove fat every half hour.

After the specified time add 3 tablespoons of tomato paste and mix. Stew with the lid closed for another 20 minutes. If cooked on the stove and in a skillet, the stew is often stirred to keep it from sticking. The dish should thicken, then it will soften.

Before serving, add 1/4 cup of chopped fresh parsley or cilantro to the table. The dish is best eaten hot with rice.

For a recipe for stewed lamb with vegetables and Adyghe cheese, see the next video.

I got this recipe from Serge Markovich. I love this chef and really love watching his cooking classes. Such a charming man and a wise cook. He used this recipe to cook moose. Considering that elk meat is very coarse and hard (like lamb meat), I decided to use the recipe and. It turned out very tasty.

Here are some recommendations in case you decide to cook with this recipe. Firstly, lamb is a very specific meat that not only has a smell, but is also quite rough. Be sure to pre-soak, and do not skimp on garlic during stewing. It won't ruin the dish. I put one large head on 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, the lamb stew according to this recipe should be cooked in its own juice. However, it may happen that all the juice is quenched. In this case, add a little water.

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

Cooking steps:

Alt \u003d "(! LANG: 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 be released.

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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.

Alt \u003d "(! LANG: 2) Remove the meat from the water, dry it slightly. If necessary, cut it into small portions. I will cut the steaks in half.

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

Alt \u003d "(! LANG: 5) Prepare onions, garlic and carrots.

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5) Prepare onions, garlic and carrots.

Alt \u003d "(! LANG: 6) In the pan where the lamb was fried, we will cook the vegetables. First, melt some lamb fat. As soon as the fat is melted, put onions and carrots in the pan. Cover and simmer for 30 seconds on fire.

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

Alt \u003d "(! LANG: 7) Cut the garlic into rings (at least 1 large head per 700 grams of lamb).

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

Alt \u003d "(! LANG: 8) Add garlic to vegetables. Along with garlic add the following spices: coriander beans, allspice and black hot peppers, bay leaf. Stir quickly and, covered with a lid, simmer for 2 minutes.

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8) Add garlic to vegetables. Along with the garlic, add the following spices: coriander beans, allspice and black hot peppers, bay leaf. Stir quickly and, covered with a lid, simmer for 2 minutes.

Alt \u003d "(! LANG: 9) Transfer the vegetables to the iron pot. Salt to taste. Then cook until the meat is cooked over very low heat. It will take about 40 minutes. After that, the dish can be served.

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9) Transfer the vegetables to the iron pot. Salt to taste. Next, you need to cook until the meat is cooked over very low heat. This will take approximately 40 minutes. After the dish can be served to the table.

Ingredients:

Lamb 700 g, salt to taste, lamb fat 50 g, onions (young) 3-4 pcs., Garlic (young heads) 5 pcs., Carrots (large) 1 pc., Spices (indicated in the recipe) to taste.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

The abundance of meat on the shelves of shops and collective farm markets clearly indicates that you need to think about how to diversify your diet. Traditionally, in our country, dishes are made from pork and beef, and lamb is used very limitedly. It is believed that this meat is tough and difficult to cook, but this is not at all the case, for example, in the cooking of the Middle East, lamb is used very actively - in pilaf, shish kebab and other varieties. It will not be difficult to cook this meat in a stew.

Features of stewing lamb

By choosing the right meat and adhering to the cooking technology, you will get a very tasty dish. A few guidelines will help you with this:

The lateral outer part of the ram's hind leg or shoulder blade is well suited for stewing. You can also use the neck, flank or brisket.
For a lamb stew, you need to choose the meat of a young individual. The recipes below are designed for it. In older animals, the meat will be very tough and will require a longer (2–2.5 times) heat treatment.
Not everyone likes the smell of lamb, but it can be easily overpowered with onions. For this reason, it is present in all recipes.
By choosing the right seasonings, the culinary specialist significantly improves the taste of the food being prepared. Versatile spices that go well with meat are thyme, curry powder, rosemary, and marjoram. The recipes provide examples of spices to use in a specific dish, but you can use your own options (for example, the recommended stew kits above or store-bought stew kits, etc.).
The time of laying salt and spices is of great importance. Salting the ingredients before stewing will help a lot of juice (especially from vegetables), and this is not always convenient. If the recipe uses pre-frying, then adding spices at this stage contributes to a more complete extraction of aromatic components, which will give the meat a richer taste and make it more aromatic. 10 minutes before the end of the heat treatment, it is necessary to take a sample and adjust the amount of salt, adding it if necessary.
For stewing, massive dishes with thick walls are traditionally used (cauldron, gosyatnitsa, cast iron, etc.). Using a regular, thin-walled saucepan will burn the food being cooked.
Lamb stew is a full-fledged second course that needs a side dish (even if the meat was cooked with vegetables or other ingredients, such as beans or mushrooms). Boiled rice is ideal for oriental lamb, baked potatoes or pasta (spaghetti) in European style.

Lamb stew recipe

The cooking technology of this dish according to the basic recipe is not complicated. From a culinary point of view, stewing is the prolonged heating of the ingredients with a little water or juices that have evolved. In some cases, pre-frying is used, which creates a crust on the meat, due to which it better retains internal moisture and does not penetrate aromatic components so actively.

Lamb stewed with onions

Time: 1 hour 20 minutes (hereinafter, the interval is indicated without marinating).
Calorie content of the dish: 265 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: Medium.

Braised Lamb with Onions is a basic recipe. There are no additional vegetable ingredients other than onions, and the simplest cooking technology is used. At the same time, proper preparation of meat and careful selection of spices will give a very tasty dish at the end. As with other types of stewed lamb, the chef will need to prepare an accompanying side dish.

Ingredients:

ram neck - 700 g;
onions - 3 pcs.;
vinegar 6% - 1 tbsp. l .;
salt, spices (for example, rosemary, tarragon) - to taste.

Cooking method:

Cut the lamb neck into 3x3 cm pieces.
To marinate, pour the lamb on top with a bite and refrigerate for 1 hour. Drain the liquid, do not wipe the meat.
Heat oil in a frying pan, fry meat slices in it for 8-10 minutes until golden brown. Transfer to a cast iron bowl.
Fry the onion in the remaining oil for 2 minutes. After cooking, transfer to a cast iron.
Pour the meat pieces with water so that they cover a little on top. When the water starts to boil, close the lid and simmer for half an hour.
Season with salt and seasonings. In another half hour, everything will be ready.

Lamb stewed with vegetables

Time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 199 kcal per 100 g.
Purpose: for the second.
Cuisine: Arabic.
Difficulty: Medium.

For this recipe, an interesting culinary technique is used - stepwise frying of ingredients. The food is added to the lamb as it cooks, allowing the resulting juice to be gradually used for cooking. The classic stewing has been replaced by a more intense roasting, so in general, the meat is cooked faster than in other recipes.

Ingredients:

rear leg of a ram - 700 g;
sweet pepper - 2 pcs.;
tomatoes - 2 pcs.
eggplant - 2 pcs.;
vegetable oil - 3 tbsp. l .;
salt, spices (for example, oregano or thyme) - to taste.

Cooking method:

The ham is cut into small pieces, tomatoes - into slices, onions and peppers - into rings, eggplant - into cubes.
Oil is poured into the cauldron, the lamb is fried for 10 minutes separately, and the same amount with onions.
Then pepper and eggplant are added there. Fry for 10 minutes.
After that, tomatoes are placed in the cauldron. The dishes are kept on fire for another 10 minutes, after which the meat is salted, flavored with spices and can be served with a cooked side dish.

With mushrooms

Time: 2 hours.
Calorie content: 256 kcal per 100 g.
Purpose: for the second, festive table.
Cuisine: oriental.
Difficulty: Medium.

The peculiarity of this dish is that it is prepared with a whole piece of lamb, which is stuffed with garlic. If the meat is not cut into slices, then the internal juice does not have time to come out of it, even with prolonged heat treatment - in many cases this is beneficial to the finished dish, making it very tender. With the help of wine, lamb is given a special aroma, harmoniously complementing the taste of mushrooms, and such a dish can be placed on a festive table.

Ingredients:

flank of a ram - 1 kg;
champignons - 300 g;
onion - 1 pc.;
garlic - 4 cloves;
dry white wine - 1 glass;
sour cream - 1/2 cup;
tomato paste - 1 tbsp l .;
dill - 1 bunch;
black pepper - 10 peas;
clove powder - 1/4 tsp;

Cooking method:

Cut the garlic into thin slices and cut the onion into rings.
A piece of the flank is pierced with a knife to a depth of 4-5 cm about 20 times. Stuff the holes with pieces of garlic, then rub the piece of meat with salt and spices, leaving to marinate for 15 minutes.
Vegetable oil is heated in a cauldron. The meat is fried for 10 minutes until golden brown, periodically turn it on different sides. Then the onion is added and the heat treatment continues for another 5 minutes.
The lamb is poured into a glass of water and white wine.
Mushrooms are cut into slices, put to a piece of meat, covered with a lid and everything is stewed for 45 minutes. A spoonful of tomato paste is placed and the heat treatment lasts another quarter of an hour.
For the sauce, heat flour in a dry skillet until creamy. Slowly, with constant stirring, add sour cream, followed by the broth remaining from stewing. The greens are finely chopped and combined with the resulting mass, everything is mixed.
The lamb is served on a large plate in one piece. Mushrooms are spread nearby. The sauce is poured into a separate bowl. Alternatively, cut the meat into portions and serve with a side dish.

With green beans

Time: 1.5 hours.
Servings Per Container: 5 Persons.
Calorie content: 208 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: Medium.

Shoulder of lamb with green beans is a separate main course, but it can also be served with a side dish (for example, boiled rice). The cooking technology is traditional - preliminary frying of meat slices and their further stewing. The main vegetables are added only at the last stage - a short heat treatment helps to retain more vitamins in them and minimizes the loss of juice.

Ingredients:

lamb shoulder - 700 g;
green beans - 500 g;
sweet pepper - 1 pc.;
onions - 3 pcs.;
butter - 40 g;
lemon juice - 1 tbsp l .;
basil - a bunch;
salt, spices (such as curry or marjoram) - to taste.

Cooking method:

Cut the shoulder into small pieces. Mix salt and spices, sprinkle with meat slices, sprinkle with lemon juice, leave to marinate for 1 hour in a sealed container.
Cut the pepper and onion into rings.
Heat butter in a cauldron, put chopped lamb and onion there, fry for 5 minutes, stirring occasionally. Add a glass of cold water. Simmer for 45 minutes.
Add chopped peppers and green beans to the meat. Simmer for another 15 minutes. Sprinkle the finished dish with chopped basil.

With tomatoes

Time: 1 hour 45 minutes.
Servings Per Container: 5 Persons.
Calorie content: 185 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: Medium.

Many stew recipes use tomato paste to add flavor to the dish. The same effect can be achieved using natural tomatoes, which, from a nutritional point of view, are much healthier than canned food. In this recipe, tomatoes are laid at the last stage of cooking and are not boiled as much as they were at the very beginning - this is a very good option for using juicy vegetables when stewing with meat.

Ingredients:

lamb brisket - 700 g;
onion - 1 pc .;
carrots - 3 pcs.;
tomatoes - 3 pcs.;
bell peppers - 3 pcs.;
garlic - 3 cloves;
vegetable oil - 2 tbsp. l .;
greens - a small bunch;
salt, spices (for example, sage, curry, etc.) - to taste.

Cooking method:

Cut the brisket into small pieces, onion and carrots into cubes, peppers into rings, tomatoes into quarters.
Pour oil into the cauldron, fry the onion in it for 4–5 minutes. Add chopped brisket. Fry it for 10 minutes until golden brown, add salt and spices to taste.
Place chopped peppers and carrots on top. To fill with water. Simmer for 1 hour under a closed lid. 10 minutes before cooking, put the tomatoes and garlic on top of the press.
Sprinkle with chopped herbs before serving.

With potatoes

Time: 1 hour 45 minutes.
Servings Per Container: 5 Persons.
Calorie content: 228 kcal per 100 g.
Purpose: for the second.
Cuisine: European, Eastern.
Difficulty: Medium.

In fact, this is a variation of the well-known roast, which is often made with beef or pork. This recipe does not deviate from the traditional cooking technology of this dish, including pre-frying. At the same time, the ratio of meat to potatoes here is 1: 1 (and not 1: 2, as in many roast recipes), which makes this food much more nutritious. The originality is emphasized by the use of ginger, which gives the dish a spicy, spicy, slightly pungent taste.

Ingredients:

rear leg of a ram - 700 g;
potatoes - 700 g;
vegetable oil - 3 tbsp. l .;
onions - 3 pcs.;
garlic - 4 cloves;
tomato paste - 1 tbsp l .;
ginger - root 4 cm long;
greens - a bunch;
bay leaf - 2 pcs.;
other spices, salt - to taste.

Cooking method:

Cut the ham into small pieces, onion - into rings, potatoes - into cubes, chop ginger on a grater.
Heat 1 tbsp in a frying pan. l. butter, sauté the onion for 3 minutes. At the end of cooking add chopped ginger and tomato paste, cook the same amount.
Heat the remaining oil in a cauldron, fry the lamb pieces in it for 5 minutes. Stir constantly. Add spices, browned vegetables, pour 2 glasses of water. After boiling, reduce heat and simmer for 1 hour under a loosely closed lid.
Without reducing the heat, add the potatoes and the garlic passed through a press. Simmer for another half hour.
Chopped greens can be added 5 minutes before cooking, or sprinkled on meat before serving.

In wine

Time: 2 hours.
Servings Per Container: 5 Persons.
Calorie content: 193 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: Medium.

Wine is a common ingredient in meat dishes. In this recipe, it is added at the very beginning of stewing. In this case, it manages to fully convey its bouquet to the meat. It is important to bear in mind that dishes prepared with wine (especially red wine) quickly lose their aroma even with short storage, so it is important to serve them hot and not cook in reserve!

Ingredients:

lamb brisket - 700 gr.;
semi-sweet red wine - 1 glass;
carrots - 1 pc.;
onions - 2 pcs.;
vegetable oil - 3 tbsp. l .;
cream - 1/2 cup;
flour - 1 tbsp. l .;
garlic - 3 cloves;
black pepper - a pinch;
other spices (for example, rosemary, mint, etc.), salt to taste.

Cooking method:

The brisket is cut large, in portions, carrots - into strips, onions - in half rings.
Oil is poured into a cast iron and calcined. Chopped lamb is laid, fried for a quarter of an hour. Stir from time to time.
The fire is diminishing. Vegetables are added to the lamb, fried for another quarter of an hour, not forgetting to stir sometimes.
A glass of red wine is poured into the prepared dish. Stir everything well and stew for another 1 hour.
Salt is combined with spices, put in a cauldron along with garlic passed through a press. The meat is stewed for another 10 minutes until tender.
To prepare the sauce, the flour is heated in a pan until light brown. With constant stirring, cream is added to it, then broth from the stew, everything is flavored with pepper.

Irish

Time: 1 hour 45 minutes.
Servings Per Container: 8 Persons.
Calorie content: 206 kcal per 100 g.
Purpose: for the second.
Cuisine: European.
Difficulty: Medium.

The default combination of meat and potatoes alludes to roast, but this is not the case in this case. In Irish cuisine, familiar ingredients are transformed into a completely different dish. A feature of this recipe is boiling potatoes in the oven to a puree consistency. Taking longer than the usual stewing of meat pieces will also make them especially soft and tender, so this dish is also good for baby food (in this case, you should use spices very sparingly).

Ingredients:

lamb flank - 700 g;
potatoes - 700 g;
onions - 2 pcs;
vegetable oil - 1 tbsp. l .;
bay leaf - 1 pc .;
parsley - a small bunch;
other spices, salt - to taste.

Cooking method:

The flank is cut into small pieces, potatoes - into cubes, onions - into rings.
The lamb is placed in a cast iron, filled with water to the level of meat, a bay leaf is laid and everything is put in the oven for 1 hour at a temperature of 180 degrees.
The vegetable oil is heated in a frying pan and the onions are sautéed on it.
Chopped potatoes are added to the iron pot. Then they put fried onions there. The meat is stewed in the oven for another half hour.
Before serving, the lamb is garnished with parsley leaves.

Caucasian

Time: 1 hour 45 minutes.
Servings Per Container: 7 Persons.
Calorie content: 202 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: Medium.

A feature of this recipe is stewing meat in tomato juice using red wine. Pre-frying the lamb in fat tail fat creates a denser crust than using vegetable oil, so the meat slices will be very juicy. Outside, it will have time to soak up the wine bouquet in combination with the aromas of spices, which in the end will be very tasty and appetizing even in the photo.

Ingredients:

rear leg of a ram - 1 kg;
fat tail fat - 100 gr.;
dry red wine - 1 glass;
tomatoes - 1 kg;
onions - 3 pcs.;
eggplant - 2 pcs.;
garlic - 4 cloves;
cilantro greens - a bunch;
salt, spices (for example, hops-suneli, dried basil) - to taste.

Cooking method:

The ham is cut into 3x3 cm pieces, the onion is cut into rings, the eggplant is cut into cubes.
Lard is melted in a saucepan. The fat must be separated from the cracklings (they are not used in the recipe) and drained into a cauldron.
The ham is fried for 10 minutes in melted fat. Then the bow is added to it. Together with the lamb, it is fried for another 5 minutes.
Tomatoes are cut into cubes on a board made of plastic (or other material that does not absorb liquid). Together with the released juice, the tomatoes are collected in a deep plate, and everything is added to the cauldron.
Spices are laid, wine is poured. The ham is stewed for another 1 hour. 5 minutes before readiness, garlic passed through a press and chopped herbs are added.

In indian

Time: 1.5 hours.
Servings Per Container: 5 Persons.
Calorie content: 291 kcal per 100 g.
Purpose: for the second.
Cuisine: Indian.
Difficulty: Medium.

The Indian version of cooking lamb, in addition to using ghee, requires the use of special seasonings - curry, garam masala, etc. They can be bought in specialized stores of oriental cuisine. If you do not strive for the complete authenticity of the dish, then garam masala can be replaced with a mixture of coriander, cumin and turmeric in equal quantities. Traditionally, cooked meat is served with rice boiled with spices, in fact, being an analogue of the Middle Eastern separate pilaf.

Ingredients:

lamb shoulder - 700 g;
onions - 2 pcs.;
tomato - 2 pcs.;
garlic - 3 cloves;
yogurt - 1 glass;
ghee - 3 tbsp l .;
ginger - root, 4 cm long;
curry - 2 tbsp. l .;
garam masala - 2 tbsp. l .;
other spices, salt - to taste.

Cooking method:

The shoulder blade is cut into 3x3 cm pieces, finely chopped garlic and ginger are added to it. 1/4 cup of yogurt is added, salted to taste, left to marinate under the lid for half an hour.
The butter is melted in a skillet over low heat. The onion is finely chopped and fried for 5 minutes.
The fire increases, a chopped spatula in the marinade is added to the pan, it is sprinkled with curry. Everything is mixed and fried for 10 minutes.
Water is added to lightly cover the lamb, everything is stewed for 45 minutes under a closed lid.
The peel is removed from the tomato, it is cut into small cubes and added to the pan.
The meat is stewed for another 10 minutes, then the rest of the yogurt and garam masala are added to it.

Video

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Braised Lamb March 8th, 2011

Impressed by Vlad Piskunov's video, before the weekend I asked to buy a rack of lamb at the market, going to fry cutlets in parmesan crust with mint sauce. But there was no lamb on the market, and instead of a square in front of me lay 3 kg of fatty pieces of a chopped ram back. Therefore, I had no choice but to extinguish it. And I sat down to study theory.

Do you know how to cook lamb stew?

I am sure that each of you will answer - YES! I have done this many times. And what's so difficult about that? Fry the pieces in melted lamb fat, put them in a deep saucepan, add onions, carrots and vegetables, add broth, add salt, pepper, whatever herbs you found, cover with a lid, and let yourself simmer for a couple of hours over low heat. That's all the tricks.

But, if you strive for perfection and want to amaze your home eaters with your culinary skills, then try to cook lamb stew exactly as described in this recipe, observing the technology, and you will be carried in your arms.

Strictly speaking, this recipe from the Chef's Handbook refers to the preparation of lamb shanks, but I will try to use it for a rack of lamb.

This time I'll write you a list of ingredients first. It's very simple:
For 3 kg of meat with bones
225 g coarse onion, diced
115 grams of carrots, the same
115 grams of celery, the same
1 head of garlic, halved and fried in oil
2 table. tablespoons of tomato paste
2 table. tablespoons of ghee
60 gr. flour for ru
400 ml dry red wine
1.6 liters of brown broth
4 sprigs of parsley, 0.5 teaspoons of dried thyme, 0.5 teaspoons of crushed black pepper
Inventory:
Frying pans
A saucepan with a lid for stewing in the oven (you can use thick foil instead of a lid).

I have to cook such a lamb with a centimeter layer of fat. But there is nothing to be afraid of. I cut off all external and internal fat. I will fry on the inside, and carefully fold the outside into a bag and put it in the freezer until better times. Salt and pepper each piece of lamb.

I cut the onion, carrot and celery into large cubes. In a hot skillet over medium to high heat, melt the inner fat and then remove the greaves. In two pans in one layer, I fry the pieces of lamb until a firm brown crust, and then transfer them to a hot saucepan and close the lid.

In the same fat, fry the onions and carrots until golden brown, and then celery until translucent. I add garlic and tomato paste and fry for about a minute until a sweet smell appears. Add two tablespoons of ghee and dissolve it.

For this dish, I chose dry red Chianti.

When the butter has melted, I add two tablespoons of flour, stir and fry for 4 minutes, and then pour in the wine. I mix well so that all the lumps are dispersed, and I evaporate the wine by half. Now you need to pour in the broth, and bring it to a boil over medium heat. Pour the prepared sauce into a saucepan with meat. The sauce should slightly cover the meat.

I cover the pan with a lid and place it in heated to 135 degrees. oven for 45 minutes.

After 45 minutes, add the parsley, thyme and pepper, and return the pan to the oven again for another 45 minutes. At the end of cooking, the meat should be easily pierced with a fork.

Of course, if guests come to you, you can put ready-made pieces of lamb into a hot container in advance, and add the sauce, then grind with a blender and pass through a sieve. But if this is a homemade dinner, then slices of carrots, celery and garlic will only diversify your gourmet dish.

Lamb lovers love this meat in all types of culinary processing. Lamb stewed according to this recipe has a mild taste, an abundance of delicious gravy, and the aroma of vegetables that are part of the dish. But in order for the lamb to turn out to be soft, you need to stew it for a long time, do not rush to turn off the fire, let it simmer enough, and then you are guaranteed delicious, aromatic lamb!

Ingredients

To cook stewed lamb you will need:

lamb - 1 kg;

carrots - 3 pcs.;

onion - 1 pc .;

tomato puree - 1 glass;

water - 1 liter;

vegetable oil - 2 tbsp. l. - for carrots;

vegetable oil - 2 tbsp. l. - for roasting lamb;

zira - 2 tbsp. l .;

salt, pepper, spices - to taste.

(!) tomato puree can be replaced with 2 tbsp. l. tomato paste or 3 fresh tomatoes.

(!) zira is desirable, but not required.

Cooking steps

Heat the vegetable oil in a cauldron and place the carrots chopped into long strips into the hot oil. Fry the carrots for 7 minutes.

Add chopped onions to carrots.

Place Zira in a mortar and crush a little. If there is no mortar, you can grind it with a rolling pin or simply with your fingers. Zira must be rubbed somehow, only then will she give her unique aroma.

Cut the lamb into medium pieces and fry in vegetable oil in a pan on both sides until golden brown.

Transfer the fried pieces of lamb into a cauldron, on top of the vegetables. Top up with hot water, add salt, pepper, spices. Close the lid, bring to a boil, reduce the heat to the smallest and simmer for 1.5-2 hours. During this time, the lamb stew will become very tasty and amaze you with its delicate, mild taste and aroma!

Arrange the cooked lamb stew on plates and serve.

Bon Appetit!