Lamb is the favorite meat of most eastern peoples. It differs not only with its amazing taste qualities, but also, of course, with useful properties. Let's find out with you how to cook lamb in a cauldron and deliciously feed the whole family.
Lamb stewed in cauldron
Ingredients:
- lamb - 500 g;
- bulb - 500 g;
- fresh greens - to taste;
- spice;
- bulb - 2 pieces;
- garlic - 2 cloves;
- fresh greens - 1 bunch;
- seasoning - to taste.
Preparation
To prepare mutton in a cauldron, you must first prepare the meat. To do this, we take it out of the refrigerator, wash it and dry it. Next, cut the meat into small pieces and add them to the cast iron deep cauldron, rubbing with salt and ground pepper to taste.
Now we set it aside for the time being, and we ourselves will prepare the rest of the ingredients. The bulb is cleaned, washed and finely shredded, and we cut the greens with a knife. Now send the ray and greens to the kazan to the meat and mix it all together. Tightly close the lid and put the dishes on a moderate fire.
Stew mutton for an hour, do not forget to stir occasionally so it does not burn. The ready dish is laid out on portions of plates with any side dish, sprinkling on top if desired with a large amount of finely chopped fresh greens, and watering the juices formed during the frying! That's all, lamb with onions in the cauldron is ready!
The lamb's recipe in cauldron
Ingredients:
- lamb's shoulder blade - 700 g;
- bulb - 2 pieces;
- garlic - 2 cloves;
- spice;
- carrots - 1 piece;
- potatoes - 5 pcs .;
- Bulgarian pepper - 1 pc .;
- coriander, hops-suneli - to taste.
Preparation
We put the lamb into a saucepan, pour it with water and soak for about an hour. After that, we wash it well, clean it and put it into the cauldron. Then throw the peeled bulbs, garlic and spices to taste. Put the dishes on the smallest fire, cover with a lid and wait about 1 hour.
Without wasting time, we will prepare vegetables for now. Carrots, onions, Bulgarian pepper and potatoes are cleaned, processed if necessary and cut into small cubes. Tomatoes are cut in half rings, and we carefully shred greens. After that, open the lid of the cauldron, try the lamb for softness and pull out the onions and garlic. Next, throw the potatoes and carrots, pour a little water, put a bit of bitter pepper, cover again with a lid and cook the vegetables until half cooked.
Then add crushed onion and Bulgarian pepper. Again, cover the dishes with a lid and wait for 10-15 minutes. Approximately during this time, all vegetables will be allowed to juice, and the dish will be stewed in it. At the very end, we throw tomatoes, bring to a boil and as soon as lamb with vegetables in the cauldron is ready, remove from the heat and put the stew on the plates.
Shurpa from lamb in Kazan
Ingredients:
- chickpea - 200 g;
- lamb - 2 kg;
- bulb - 1 kg;
- carrots - 0,5 kg;
- tomatoes - 3 pcs .;
- Bulgarian sweet pepper - 2 pcs .;
- fresh herbs - 2 bunches;
- spice;
- apples - 2 pieces;
- green onions - 0.5 beam;
- vegetable oil - 150 ml.
Preparation
Meat washed, chopped slices, dried and fried in a hot oil until rudeness. Vegetables are processed, chopped in small slices. Now add the onion to the meat, mix and continue to cook until golden. Then throw the sweet pepper and tomatoes. All the mix, add carrots, coriander, turmeric, zir , salt and pepper to taste.
After 10 minutes we put chickpeas, potatoes, sprinkle with herbs and fill everything with water. When the potatoes become soft, throw the shredded green onions and apples into the shurpa. Cook the soup for another 15 minutes and pour on the plates.