Lamb stewed in a pan. Unusual recipes for lamb with onions. Lamb stewed with onions and green beans

Many people do not eat lamb because of its specific smell. But in Caucasian, Kazakh and Central Asian cuisine, national dishes are most often prepared from this meat.

Experienced chefs can prepare lamb in such a way that even a skeptical gourmet cannot find fault with anything.

The fact is that the meat of old animals really does not have a very pleasant smell. In addition, it can turn out hard even after prolonged heat treatment.

Young lamb is juicy, tender and has virtually no smell. Thanks to spices, herbs and seasonings, lamb dishes are tasty and aromatic.

Lamb soups are rarely prepared because this meat is more suitable for frying, baking or stewing.

Frying lamb is not difficult, but stewed lamb will only turn out tasty if you follow some rules.

Stewed lamb: subtleties of cooking

• To braise, use the side, outer part of the hind leg or a spatula. You can also use second grade meat. This includes the neck, flank and brisket. Lightly beat the portions and cut the tendons in several places.
• Stew the lamb with onions, the more of it, the better. The properties of onion are such that it completely eliminates the specific smell of lamb, significantly improving its taste.
• In addition to onions, you can add carrots, tomatoes, bell peppers, and eggplants to the lamb. Add all the vegetables only after the pieces of meat are covered with a golden brown crust, which will prevent the meat juice from escaping.
• Fry the lamb over high heat. When the rest of the vegetables are browned, pour in hot water (cold water will make the meat tough), bring to a boil and only then reduce the heat.
• Simmer the lamb over low heat, covering the frying pan (cauldron, saucepan) with a lid.
• Add spices and seasonings at the end of cooking. Basil, bay leaf, marjoram, garlic, rosemary, parsley, thyme, dill, mint, and sage go well with lamb.
• Do not salt the meat long before cooking, otherwise it will lose a lot of juice and end up tough. Small and portioned pieces of meat can be salted immediately before frying. After the meat appears golden brown, simmer in a small amount of water and simmer for 40-50 minutes.
• If the recipe allows for acid, the lamb can be marinated in vinegar, lemon juice, citric acid or wine. Moreover, you can take either dry white or red wine.
• Instead of acid, you can use fresh tomatoes, tomato paste or tomato juice. This meat turns out very soft, with a pleasant sourness. Stewing in beer or kvass gives lamb an unusual taste.
• Do not keep meat on fire longer than required. Excessive stewing worsens the appearance of the dish, as well as its taste. Simmer large pieces of lamb for 1.5-2 hours, small pieces for 1-1.5 hours.
• Store the stew in the sauce it was cooked in at 50° until serving. If the onset of lunch is delayed, cool the meat and reheat it in the same sauce (gravy) before eating.

Lamb stewed with onions: classic recipe

• lamb – 700 g;
• onions – 3 pcs.;
• refined vegetable oil – 50 g;
• vinegar 5 percent - 1 tbsp. l.;
• black pepper - a pinch;
• red pepper - optional;
• salt.

• Wash the meat, cut into 50 g pieces. Sprinkle with vinegar and keep in the refrigerator for at least half an hour. Strain the liquid. Fry the meat in well-heated oil until golden brown. Transfer to a cauldron.
• In the remaining oil, sauté the onion, cut into half rings. Combine it with meat.
• Fill with hot water or broth up to the level of the meat. When the liquid boils, reduce the heat to low, close the cauldron with a lid, and simmer for 25-30 minutes.
• Add some salt. Add black pepper. If you want the meat to be spicy, add red pepper. Simmer for another half hour. Serve with any side dish, pouring over the sauce in which the meat was stewed.

Lamb stewed with onions, Indian style

• lamb – 700 g;
• onions – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• sour cream – 100 g;
• water – 100 ml;
• curry powder – 1 tsp;
• garlic – 4 cloves;
• water – 100 ml;
• vegetable oil – 50 g;
• salt.

• Chop the onion into thin half rings. Fry in oil until golden brown.
• Add the pressed garlic and curry powder. Warm everything together for 2-3 minutes.
• Cut the meat into small pieces and place on the onion.
• Combine tomato paste with sour cream. Dilute with hot water. Pour this mixture over the meat. Add salt and mix.
• Cover the pan with a lid, reduce heat to low, and simmer until the meat is soft. Serve with rice or mashed potatoes.

Lamb stewed with onions and green beans

• lean lamb – 600 g;
• onions – 2 pcs.;
• green beans – 400 g;
• flour – 1 tsp;
• cream – 100 ml;
• salt.

• Wash the lamb, dry it with paper towels, and remove any fat. Cut into 50 g pieces.
• Place in a cauldron with heated oil (use half the amount) and fry on all sides until golden brown. Fill with hot water up to the level of the meat. Simmer over low heat, covering the cauldron with a lid, for about half an hour.
• In another bowl, fry the chopped onion until golden brown. Place in a cauldron with meat.
• Wash the bean pods, remove the side veins and ends. Cut into pieces 3-4 cm long. Combine with meat and onions. Add salt and stir. Simmer until the meat is soft.
• Pour flour into a cup. Add cream, stirring constantly. Rub with a spoon so that there are no lumps. Or use a mixer for this purpose.
• Pour this liquid into the cauldron with meat in a thin stream. Stir well, boil for 1-2 minutes. Bring the sauce to your desired thickness by adding a little more water.

Lamb stewed with onions and tomatoes

• lamb pulp – 700 g;
• ghee – 50 g;
• tomatoes – 5 pcs.;
• large onion – 2 pcs.;
• cherry plum – 300 g;
• green cilantro, dill, mint - a bunch;
• salt;
• water or broth;
• lemon for decoration.

• Dry the washed lamb with a paper towel and cut into portions.
• Melt half the amount of butter in a frying pan and fry the meat in it. Pour in a little hot broth or water, close the lid and simmer at low simmer for 30 minutes.
• In another frying pan, sauté the onion, cut into strips. Transfer it to the pan with the meat.
• In the remaining oil, lightly fry the tomatoes, cut in half, and also place them in the cauldron with the meat. Place the pitted cherry plum halves. Add salt, stir and simmer until the meat is soft. 5 minutes before readiness, add chopped greens.
• Place the lamb on serving plates and garnish with a slice of lemon.

Lamb stewed with onions and herbs in wine

• lamb (pulp and ribs) – 1 kg;
• fat tail fat – 100 g;
• dry white wine – 1 tbsp.;
• onion – 1 pc.;
• cilantro, dill, tarragon, parsley, basil, rosemary, thyme - a large bunch;
• salt.

• Cut the meat into portions so that there is flesh on each rib. Lightly salt and stir.
• Place fat tail fat cut into small pieces into a cauldron. When it melts, add the meat. Stir. Fry on all sides until golden brown.
• Add the onion, cut into half rings, and sauté until golden brown.
• Fill the contents of the cauldron with water so that it only slightly covers the meat, close the lid, reduce the heat, and simmer for 30 minutes.
• Wash the greens, chop them, add to the meat. Pour in the wine. Simmer until the lamb is cooked through for about 25-30 minutes.

Lamb stewed with onions and carrots: recipe 1)

• lamb – 600 g;
• carrots – 1 pc.;
• large onion – 2 pcs.;
• ready-made mild mustard – 1 tbsp. l.;
• flour - 1 tbsp. l.;
• salt;
• black pepper;
• bay leaf – 2 pcs.;
• water – 2 tbsp.

• Wash the lamb, dry it, cut it into small pieces of 50 g. Mix thoroughly with mustard, leave for marinating for an hour.
• While the meat reaches the desired condition, chop the onions and carrots into strips. Fry lightly in oil.
• In another frying pan, fry the meat until golden brown.
• Place meat and vegetables in a cauldron, add spices, bay leaves, and pour boiling water. When the contents of the cauldron boil, reduce the heat. Simmer under a closed lid for 40-50 minutes.
• Dissolve flour in a small amount of warm water, stirring, combine with meat. Let the sauce simmer a little more, and then remove the cauldron from the heat.

Lamb stewed with onions and carrots: recipe 2

• lamb – 500 g;
• carrots – 500 g;
• large onion – 2 pcs.;
• refined sunflower oil – 50 g;
• raisins - a handful;
• cumin – 0.3 tsp;
• salt;
• dill greens.

• Wash the lamb pulp, dry with a paper towel, cut into small cubes.
• Pour oil into the frying pan, heat it until lightly smoking, add the meat. Over high heat, fry on all sides until golden brown. Place in a deep, thick-walled bowl, such as a cauldron.
• In the remaining oil in the pan, fry the chopped onion until golden brown. Transfer to a cauldron.
• Cut the peeled and washed carrots into cubes. Combine it with meat and onions.
• Add washed raisins, cumin and salt. Stir. Pour in some hot water and cover the dish with a lid. Simmer over low heat until the meat is soft. Sprinkle the finished dish with chopped herbs.

Lamb stewed with onions and bell peppers

• lamb – 600 g;
• onions – 2 pcs.;
• bell pepper – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• garlic – 4 cloves;
• refined sunflower oil – 40 g;
• salt;
• sugar – 1 tsp;
• soy sauce – 1 tbsp. l.

• Wash the lamb, dry it, cut into portions. Pour half the amount of oil into a frying pan with high sides and heat until there is a barely noticeable smoke. Place the pieces of meat and fry on all sides until golden brown. Pour half a glass of hot water, close the lid and simmer over low heat for 30 minutes.
• Peel the onion and garlic. Cut the onion into half rings, the garlic into slices.
• Peel the bell pepper, rinse, and cut into large pieces (squares or strips).
• Heat another frying pan with the remaining oil and fry the onion until golden brown. Add pepper and garlic. Stir and fry for 2-3 minutes.
• Transfer the vegetables to the pan with the meat.

In a bowl, mix tomato paste, sugar and soy sauce. Combine with meat. Stir. Taste to see if there is enough salt, and add salt if necessary. Continue to simmer over low heat, covered, until the meat and vegetables are tender. Sprinkle the finished dish with herbs.

Note to the hostess

If you get old meat, don't worry. First, wash it well, then immerse it in cold water, to which add vinegar and spices. This is what they do with game to remove the specific smell.

Stewed lamb is a dish for everyone. The easiest way to prepare it is to simply simmer it. Almost any side dish is suitable for this dish, but stewed lamb with mashed potatoes, fluffy rice, and an assortment of stewed vegetables: fresh seasonal, frozen, or a mixture of them is especially tasty. Black and/or allspice is sufficient as spices, but you can add something else, for example dry herbs: cumin, dill, mint. This simple recipe requires boneless lamb, preferably chilled or slowly defrosted after blast freezing. The dish can be prepared both in a frying pan and in a multicooker bowl using the “frying and stewing” modes or only the “stewing” mode.

Ingredients

• Lamb - 600 g
• Onion - 100 g
• Salt - to taste
• Vegetable oil- 2 tbsp.
• Peppers - to taste

Information

Georgian cuisine is very rich in a variety of lamb recipes. Today we have stewed lamb with vegetables on our menu. In my recipe with step-by-step photos, I showed how easy it is to prepare a Georgian hot meat dish in a short period of time. You can cook it in a cauldron or deep frying pan.

For lamb stew we will need:

• 1 kilogram of lamb tenderloin;
• 1 teaspoon of cumin (cumin);
• ¼ teaspoon hot red pepper (or optional);
• a mixture of salt and black pepper to your taste;
• 8 cloves of garlic;
• 3 medium sized carrots;
• 2 tbsp. spoons of flour;
• 2 large onions;
• 1.5 tbsp. spoons of flour;
• 320 ml meat broth.

How to cook lamb stew with onions, carrots and garlic

We cut off all unnecessary films and fat from the meat. Then, cut the lamb tenderloin into large pieces and soak them in drinking water for one hour.

Now, dry each piece and place them on the board. Sprinkle all the pieces with the necessary spices and punch them with a tenderizer. This will allow the spices to permeate the meat from the inside.

Heat the oil in a deep frying pan. Roll each piece in flour and place in boiling oil. After a couple of minutes, turn it over.

In a separate frying pan, fry the vegetables, which are coarsely chopped. We start with carrots, since they take the longest to cook, then add onions and whole cloves of garlic.

As soon as the vegetables are well fried, mix them with the lamb in one frying pan and add hot meat broth (I use beef). We even out the taste with salt. Cook the lamb stew with vegetables for about 35-40 minutes with the lid closed and over medium heat.

We check the readiness of our delicious lamb and vegetable stew and put it in a dish or serve it in portions.

Today our lamb stew with vegetables was served with pasta. But potatoes also go very well with this stew.

There are many myths and contradictions associated with this meat, which is why many people think that it is difficult for an untrained 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 long to stew lamb in a frying pan. Of course, meat has its own cooking characteristics, but who said that only Eastern people, for whom this meat is a familiar product, can master them.

Lamb: myths and reality

Before we start preparing and stewing lamb meat, let's dot the i's. Clarity on this issue 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 this really so?

As for the specific taste and smell, this is indeed true. However, such a small flaw can be easily corrected by simply soaking the meat in the marinade beforehand, and then seasoning it with spicy spices.

But the opinion that lamb is high in calories and fat is a real myth.

Few people know that lamb meat has 2-3 times less fat than pork. It also contains several times less cholesterol than beef (2.5 times) and pork (4 times).

The calorie content of lamb meat of category 1 is 203 kcal, and category 2 - 165 kcal per 100 g of product.

In addition, lamb is very healthy. 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 meat for stewing and frying is the meat of young sheep, aged from several days to 3 years. The meat of older lambs is also eaten, but it is tougher, fattier and has many veins.

The ideal option, almost a delicacy, is milk lamb. It has a delicate consistency and a very soft, refined taste.

The meat of young (up to 18 months) sheep, unsuitable for breeding, and castrated rams is considered valuable and nutritious.

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 has a dark red, almost brown, tint of meat, thick yellow fat, a large number of veins and an unpleasant specific odor. This meat is best eaten as minced meat.

How to deliciously stew lamb in a frying pan with spices

Ingredients

• — 500 g (we use meat from the hind legs of the carcass or the back) + -
• - taste + -
• - 2 pcs. + -
• - taste + -
• — 15 g + -
• — for frying (to taste) + -
• — 10 g + -

Cooking lamb in a frying pan at home

Having sorted out 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 pieces in a frying pan.

If you strictly adhere to the recipe, you will definitely get a tasty, juicy dish that can be served not only at a formal table, but also as a regular lunch or dinner.

1. We wash the meat in clean running water and dry it with paper napkins.
2. Cut the lamb into thin slices, and then place them in one layer in a frying pan heated very hot in oil.
3. Simmer the pieces over high heat for the first 2-3 minutes, then turn them over to the other side, reduce the flame to medium and continue cooking for another 2-3 minutes.
4. Pour boiling water into the pan in such an amount that the water is at the same level as the stewed meat, and continue to cook it over moderate (slow) heat for 20-25 minutes until all the poured liquid has boiled away.
5. When the water has boiled away, add salt, pepper, chopped onion and chopped fresh herbs to the pan.
6. Mix everything thoroughly, simmer the lamb for 8-10 minutes until cooked.

This completes the preparation. You can serve a hot appetizer with meat with any side dish you like. This can be boiled rice, fresh or baked vegetables, boiled (baked) potatoes with mushrooms, salads and much more.

Ingredients

• Young lamb with fat – 200 g;
• Spices (any) - to taste;
• Onions – 1 pc.;
• Salt - to taste;
• Potatoes – 200 g;
• Greens (fresh) - to taste.

How to properly stew lamb with potatoes in a frying pan

1. Cut the pre-marinated meat into pieces (each should weigh no more than 50 g) and place them evenly on the bottom of a hot frying pan.
2. Simmer the lamb over low heat on both sides in its own juice until half cooked. Turn the meat periodically during stewing.
3. Peel the onion and chop it coarsely. We also cut the peeled potatoes coarsely (into wedges).
4. We put the slices into the frying pan with the meat, salt the products, season with spices, and then carefully mix everything with a wooden spatula.
5. Cover the pan with a lid and simmer the dish until done.
6. At the end of cooking, sprinkle the meat and potatoes with chopped fresh herbs, cover again and let the dish sit on the switched off burner for 10 minutes.

Secrets of delicious lamb

Above we looked at 2 step-by-step recipes for cooking lamb meat in a frying 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 stew the minced meat, then take trimmings, peritoneum or a shoulder blade for processing. To braise/fry lamb whole or in pieces, use ribs, belly, loin, drumstick, neck, shoulder, thigh, brisket or tenderloin.

Tip #2: Marinate meat to eliminate unpleasant odor

There are quite a few ways to marinate lamb. You are free to choose the one that you like best.

However, for any marinade there is one general rule - you need to keep the meat (if it is young) in it for 10-12 hours. If the meat is from mature lamb, then the time it spends in the marinade needs to be increased.

Marinade No. 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), chopped garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade No. 2: Soy sauce with mustard and garlic

To prepare a spicy marinade you will need:

• Finely chop a bunch of cilantro and 2 cloves of garlic.
• Add your favorite spices to the bowl, 2 tbsp each. soy sauce (you can replace it with any vinegar, such as 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 meat smell, as well as to give lamb a special piquant taste. As a rule, several types of spices are used at once.

You can use any fragrant dressings, but the best ones are: marjoram, garlic, onions, cumin, oregano, a mixture of peppers, herbs de Provence, and spicy sauces.

It is quite difficult to answer this question accurately. It all depends on the size of the pieces you are going to simmer, and on the dishes in which you will do it. Pickled pieces always cook faster, this also needs to be taken into account. On average, stewing lamb in a frying pan takes 1 hour.

To avoid overcooking the meat (cooking it too long makes it dry), follow the recipe strictly and do not cook the lamb longer than indicated.

That's all, now you know how and how long to stew lamb in a frying pan in pieces. Follow simple tips and step-by-step recipes - and let your meat snack always be a success.

Bon appetit!

Lamb serves as the basis for first and second courses. When cooked correctly, the meat will be soft, juicy and very tasty. When deciding how long to stew lamb, consider the age of the animal. A young lamb will cook quickly, and the meat of an adult will be ready in 1.5-2 hours.

Remove excess fat before braising lamb

Ingredients

Mutton 700 grams Carrot 1 piece(s)

• Number of servings: 4
• Cooking time: 1 minute

How to stew lamb: preparation

Lamb has a strong specific odor. To get rid of it, before cooking, soak the meat in salted water and leave for half an hour. If the procedure does not help, prepare more garlic for the dish than indicated in the recipe. It will hide the unpleasant aroma and make the treat piquant. Prepare the ingredients:

• 700 gr. lamb;
• 50 gr. lamb fat;
• 3-4 small onions;
• 5-7 cloves of garlic;
• 1 large carrot.

Salt, pepper, bay leaf, coriander and other spices are added to taste.

How long to stew lamb: cooking process

Before stewing, remove excess fat and divide the meat into portions or finely chop. You can cook:

1. Heat a dry frying pan without adding oil, place pieces of meat on it, cover with a lid and simmer until the juice is released. The liquid should completely cover the lamb.
2. Transfer the meat to a deep bowl and fill with liquid. If there is not enough juice, add water. Cover with a lid and simmer for about 10 minutes.
3. Prepare the vegetables: grate the carrots on a coarse grater and finely chop the onion. Cut each clove of garlic into 3-4 parts.
4. Melt the lamb fat in a frying pan, add the carrots and onions, cover and simmer for about 30 seconds over low heat. Add garlic and spices, then continue to simmer the mixture for two minutes.
5. Place the vegetables in a container with the meat, add salt and continue to simmer until fully cooked (approximately 40-60 minutes).

Serve the finished dish to the table in portions or in a common deep bowl.

Other options for stewing lamb

Above is an example of a simple recipe for cooks of any level.

• If you want to please your family with a more complex dish, you can stew lamb with potatoes, green beans, prunes, dill sauce, wine or using other ingredients.
• Do not forget to soak the meat before cooking, otherwise the specific smell will spoil the impression of the dish.
• Also remove fat, food will be very satisfying without it.
• Stewed lamb can be served with a side dish or as a separate dish.

It is stewed with vegetables and spices, retaining the juice or completely evaporating it. You can find many ready-made recipes or come up with your own.