Delicious lamb stew. Lamb stewed with onions. With onions and herbs in wine

In the cuisine of the peoples of the Caucasus, Central Asia, North Africa and some European countries, lamb stewed with vegetables has dozens of variations. Depending on the set of components, the method of cutting and cooking, the dish turns out to be different, but always fragrant, with a lot of delicious gravy. In combination with a variety of vegetables and spices, the meat turns out to be juicy and tender, completely devoid of the repulsive smell characteristic of mutton. The complexity of cooking lies in the duration of the slow stewing. The rest of the recipes are simple, not containing many technological processes. Let's see this by looking at a few classic examples.

Stewed lamb with vegetables on the stove

The main component of the dish - lamb shoulder. The set of vegetables is standard, supplemented with young zucchini and green beans.

Ingredients for 5 servings:

600 g of lamb;
225 g onions;
1000 g zucchini;
200 g green beans;
150 g carrots;
400 g of juicy tomatoes;
400 g potatoes;
290 g sweet pepper;
32 g of garlic;
20 g fresh basil;
20 g cilantro;
1 tsp cumin;
1 tsp ground coriander;
spice;
the taste is salt and black pepper.

Total cooking time - 3 hours. The nutritional value 100 g: proteins - 3.83; fats - 4.73; carbohydrates - 5.62. Calorie content - 79.60 kcal.

Recipe:

Turn the finished dish on a wide dish with a slide. Decorate with fresh herbs, hot pepper rings. Serve hot.

Lamb stewed in apple juice with eggplant: a recipe for the oven

An incredibly tasty, satisfying, easy-to-prepare dish. Oven-baked lamb meat with vegetables impresses with a variety of tastes, beautiful appearance and delicious aroma.

Ingredients for 5 servings:

600 g of young lamb pulp;
eggplant, carrot, onion, parsley root, sweet red pepper - 1 piece each;
2 cloves of garlic;
a glass of apple juice;
50 ml of vegetable oil;
greens of your choice (cilantro, parsley, basil);
salt;
spice.

Total cooking time - 2 hours 30 minutes. The nutritional value 100 g: proteins - 7.25; fats - 10.81; carbohydrates - 4.81. Calorie content - 143.24 kcal.

Recipe:

The meat is washed, soaked from excess moisture with paper towels. Cut into medium-sized pieces.
The meat is salted and seasoned with spices. Fried in oil in a pan. When the meat is browned on all sides, transfer it to a cauldron.
Cut the peeled carrots, onions, parsley root into medium cubes.
Eggplant is washed, without removing the skin, cut into slices.
A seed box is taken from the washed sweet pepper, the pulp is cut into wide strips.
Salt vegetables, add some spices, mix. Saute for 8 minutes in a pan in the same oil in which the meat was fried. Stir occasionally.
Transfer the softened vegetables to the cauldron on top of the meat. Sprinkle with chopped herbs.
Products prepared for stewing are poured with apple juice. The cauldron is closed with a lid. The dish is simmered in an oven heated to 180 degrees for 2 hours.

Ready lamb stewed in apple juice with eggplant is served in portions in deep bowls. Sprinkle with fresh herbs, black pepper, if desired.

Aromatic vegetable stew with lamb and pumpkin

The original sweetish taste of meat is given by a composition of spices and vegetables that is not quite familiar to us. Nevertheless, this dish deserves a try. In this case, the treat will surely make a positive impression on everyone.

Ingredients for 6 servings:

600 g lamb steak;
300 g pumpkin;
2 carrots;
200 g celery root;
2 onions;
head of garlic;
1 tbsp. l. tomato paste;
250 ml of water;
30 ml of vegetable oil;
2 stalks of fresh thyme (thyme);
2 stalks of fresh mint;
1 tsp Sahara;
2 bay leaves;
black pepper, salt.

Total cooking time - 3 hours. The nutritional value 100 g: proteins - 6.25; fats - 1.98; carbohydrates - 5.62. Calorie content - 63.27 kcal.

Recipe:

The meat is washed, dipped in paper towels. Films and excess fat are cut off.
The steaks are fried on both sides in oil in a well-heated skillet. Transfer to a plate.
Vegetables are washed, peeled, cut into large cubes, circles, rings. Simmer over medium heat until soft in the same oil in which the meat was fried (5 minutes). Transfer to a saucepan.
Thyme, bay leaf, mint sprigs are added. Pour water into a saucepan. Stew vegetables for 5 minutes.
Put tomato paste in the vegetable gravy. Waiting for the broth to boil again.
Pieces of lamb are spread on top of the vegetables. Cover the pot with a lid. The dish is stewed for 90 minutes on the quietest fire.
After a specified period, add sugar, salt, pepper, spices (optional). Mix gently. Cover with a lid and keep on the stove for another half hour.

Serve hot in deep plated bowls with plenty of gravy.

Hearty lamb with potatoes, stewed in a slow cooker

Cooking meat dishes in a multicooker simplifies and speeds up the whole process. Lamb boils well, vegetables are saturated with the aroma of meat. The food is easy to prepare, it turns out delicious and very satisfying.

Ingredients for 8 servings:

700 g of lamb pulp;
8 potatoes;
2 onions;
1 carrot;
1 bell pepper;
3 tomatoes;
5 cloves of garlic;
50 g melted butter;
3 bay leaves;
a third of a tea l. cumin;
salt, black pepper.

Total cooking time - 100 minutes. Nutritional value 100 g: proteins –4.82; fats - 3.69; carbohydrates - 7.90. Calorie content - 84.10 kcal.

Recipe:

Washed mutton, stripped of fat and films, is cut into cubes. The multicooker is turned on in the "Fry" mode. Melt butter and brown pieces of meat in it from all sides, without closing the lids.
Vegetables are cleaned and washed. Cut onions into rings, carrots into strips, potatoes into slices. Carrots and onions are sent to lamb. Stir, fry for 5 minutes.
Pour potatoes into the multicooker bowl with the rest of the ingredients. Stir. Stew for 7 minutes.
Chop the garlic with a knife. The bell pepper is cut into strips. Tomatoes are cut into cubes right with the skin. Put vegetables in a slow cooker. The dish is salted, pepper, cumin and lavrushka are added. Stir.

The multicooker is switched to the "Quenching" mode by setting the timer for 60 minutes. The lid is closed.

While the lamb with potatoes and vegetables is simmering at a quiet boil, you do not need to stir anything. After the signal about the end of the cooking process, the dish is allowed to brew for 15 minutes. Serve hot, sprinkled with fresh herbs.

If the multicooker does not have a "Fry" mode, the "Baking" or "Express" program is used. The "Quenching" mode is changed to "Broth".

Video recipe

You can watch the lamb stew recipe in the following video recipe:

You need to buy only young lamb or lamb. The repulsive smell of lambs under the age of 1.5 years is practically not felt.
If the meat still gives off a specific aroma, before cooking, you need to sprinkle the peeled pieces with vinegar, pomegranate or lemon juice, table red wine. After marinating, the lamb will become softer, the smell will completely disappear.
For stewing, it is better to choose a lamb shoulder. In this part of the carcass, the meat is the softest and not so fatty.
You can stew lamb with any vegetables. Beans, peas, beans, turnips are good in such a dish. For the preparation of sweet and sour lamb, tomatoes and paprika are used. Red pepper, garlic, adjika give the dish a spicy-sharp taste.
Instead of water, you can simmer meat in sour cream, meat broth, wine, pomegranate juice, beer. Thanks to such variations, a meal from the same ingredients is obtained every time with a new original taste.
Depending on the amount of gravy in the plate, lamb stew with vegetables can be considered both the first and the second course. Either way, it's delicious and satisfying.

In eastern countries, a very common meat, from which a variety of dishes are prepared, is lamb. In our country, dishes from beef and pork, as well as chicken, are more popular. But sometimes mutton is also on the table. Shish kebabs, pilaf are made from it, baked in the oven. A very tasty dish is a stew which you can choose depending on your preferences and availability of products. You can also improve the cooking method yourself.

Braised lamb

Remove films and veins from a kilogram of meat. Rinse and pat dry with paper towels, rub with salt, suneli hops and pepper. Wash 2 bell peppers and 4 tomatoes. Pepper seeds and cut into strips. Cut the tomatoes into slices. Rinse 100 g dried apricots in a colander. Peel 2 onions and chop into strips. Pour vegetable oil into a frying pan with a thick bottom, put on fire and put onion. It must be simmered over low heat and stirred constantly. After 15 minutes, the onion will become transparent. Increase the fire and put chopped peppers first, and after 5 minutes - tomatoes. Salt vegetables, sprinkle with ground pepper and pour a glass of boiling water over. Then put the lamb and dried apricots. When the liquid boils, cover the pan, reduce heat and simmer for an hour and a half. Periodically, the meat must be turned over and, if necessary, top up with boiling water. Put the lamb in the center of the dish, and around it the vegetables and dried apricots. Pour in the gravy that was formed during the stewing.

Stewed lamb with eggplant

Wash 600 g of meat, dry and cut into cubes. Peel and chop 3 garlic cloves. Cut the onion head into half rings. Cut the lemon into circles, place in a preheated pan and sprinkle with sugar. Remove from heat. Fry the onion and garlic in a heavy-bottomed saucepan in olive oil. Then add 5-6 chives and one and a half tablespoons of caraway, chopped quite coarsely. After 2 minutes, put the lamb. Fry on all sides. Place lemon slices, cinnamon, mint sprigs, bay leaf in a saucepan. Simmer for 40 minutes. Cut the eggplant into slices, sprinkle with salt. After a couple of minutes, put in a saucepan with meat, add salt, seasonings and simmer for 20 minutes.

Braised lamb with potatoes

Cut lard weighing 700 g with meat layer into small pieces and place in a deep frying pan. Fry over medium heat. When the pieces are browned, set them aside. Cut 3 kg lamb into 4 cm cubes, put it in a bowl, add pepper, half a glass of flour, salt. Mix everything and fry in melted fat in a frying pan. Transfer the lamb to a saucepan, add a couple of cloves of chopped garlic. Pour in a liter of beef broth. Cut 3 carrots, 3 potatoes and 2 onions into cubes. Fry vegetables in a skillet and place in a saucepan. Add a teaspoon of dried thyme, bacon, bay leaf and some sugar. Pour in a glass of white wine. Simmer for an hour and a half.

Baked lamb

Soak 450 g of beans in water for a day. Then put it into a saucepan, pour water on top, salt a little and cook for an hour and a half. Simmer the chopped onion in butter, add a spoonful of tomato and beans. Mix. In a weight of about 2.3 kg, make cuts in which to place the garlic and rosemary sprigs. Salt. Put the meat on a baking sheet, pour in a glass and put in the oven for an hour and a half. Boil water in a saucepan and cook 450 g of green beans for 6 minutes. Put the finished lamb on a dish. Remove fat from the meat juice remaining on the baking sheet. Put all the vegetables there and stir over the fire. Then put them around the edges of the dish, around the lamb. Serve with fried potatoes and salad.

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 correctly.

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 the 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 rich in nutrients such as phosphorus, zinc, niacin, B vitamins, selenium, protein, amino acids, fatty acids, mineral salts, sodium, 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 - the 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 front shoulder or hind leg of the animal will be the toughest and may take longer to cook, but it is also the tastiest.

If you buy meat not on the market, but in a 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 gladly tell you which piece is ideal for a stew 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 chunks 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 exclusively 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 aromatic.

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 becomes 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 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 the 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 cooked 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
1 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 of lamb, cut into pieces for stewing;
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, excess fat is carefully cut off; for this, use a sharp knife. 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. Pour the following 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 broth. Bring Moroccan stew to a simmer and reduce heat to low. Cover and 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. The 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.

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

Remove excess fat before stewing lamb

Ingredients

Mutton 700 grams Carrot 1 piece (s)

Servings:4
Cooking time:1 minute

How to stew lamb: preparation

Lamb has a strong specific smell. To get rid of it, soak the meat in salted water before cooking and leave it 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 spicy. 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 leaves, coriander and other spices are added to taste.

How much to stew lamb: the cooking process

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

Heat a dry frying pan without adding oil, put pieces of meat on it, cover and simmer until the juice comes out. The liquid should completely cover the lamb.
Transfer the meat to a deep bowl and cover with liquid. If the juice is low, add water. Cover and simmer for about 10 minutes.
Prepare the vegetables: coarsely grate the carrots and finely chop the onion. Cut each clove into 3-4 pieces.
Melt lamb fat in a skillet, add carrots and onions, cover and simmer for about 30 seconds over low heat. Add the garlic and spices, then continue to simmer for two minutes.
Transfer the vegetables to the meat container, season with salt and simmer until cooked through (about 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 chefs of all skill levels.

If you want to delight your family with a more complex meal, you can stew the lamb with potatoes, green beans, prunes, dill sauce, wine, or 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 and without it will be very satisfying.
Braised lamb can be served with a side dish or as a separate dish.

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

Braised Lamb March 8th, 2011

Impressed by Vlad Piskunov's video, before the weekend I asked to buy a rack of lamb in 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.

Chop 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 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 exquisite dish.