Do you want to know how delicious to cook lamb in pots? It turns out that this is nothing complicated! By adding a large amount of fresh herbs and vegetables to the dish, the meat will be cooked in its own juice and will turn out deliciously tender and juicy. Let's consider with you a few recipes of lamb in pots.
Lamb with mushrooms in pots
Ingredients:
- pulp of lamb - 700 g;
- fresh mushrooms - 200 g;
- potatoes - 500 g;
- tomatoes - 3 pcs .;
- eggplant - 2 pieces;
- carrots - 2 pieces;
- bulb - 2 pieces;
- spice;
- garlic - 3 cloves.
Preparation
To make lamb in a pot with potatoes, first cut the eggplant cubes and place them for 10 minutes in cold, slightly salted water to get rid of the bitterness. Then squeeze them well. Lamb and potatoes shredded slices, and carrots, onions and tomatoes shinkle rings. Now put the meat on the bottom of the pot, put cloves of garlic, salt and pepper to taste.
All vegetables are laid out in random order by layers, excluding tomatoes. Now pour hot water on top, put a piece of creamy butter and stew mutton in pots and potatoes for about 1.5 hours, at a temperature of 180 degrees. Tomatoes we add minutes for 15-20 to the full readiness of meat and sprinkle with fresh herbs.
Chanakhs of lamb in pots
Ingredients:
- eggplant - 100 g;
- pulp of lamb - 500 g;
- potatoes - 200 g;
- dry coriander - 2 pinch;
- bulb - 1 piece;
- carrots - 1 piece;
- spice;
- tomato - 1 pc .;
- garlic - 2 cloves;
- fresh greens.
Preparation
Eggplant is cleaned, cut into cubes, rubbed with salt, let's stand for a while, and then washed and squeezed. The remaining vegetables are cleaned, carrots and onions melenko shred, and the potatoes are cut into large slices. Inner mutton fat is cut into pieces and we heat it in a warmed-up cauldron. We cut the meat with portions and, removing the cracklings, fry all the ingredients in the frying pan: first the meat, then the carrots and the onion.
Then we spread the roasted vegetables in layers in pots, add eggplant and potatoes. From the top we cover the dish with slices of tomatoes, salt, pepper and throw the coriander. Fill the pots with boiling water over the hangers, cover with foil and put in the preheated oven for about 1 hour. 10 minutes before the end we turn off the oven, but we do not remove the mutton in the pots. Meanwhile, grind the greens, crush a clove of garlic and season with chanakh . We serve a dish in the pots, cool a little, or put them into deep plates.
Lamb with prunes in a pot
Ingredients:
- lamb on the bone - 900 g;
- bulb - 1 piece;
- prunes - 12 pcs .;
- potatoes - 2 pieces;
- garlic - 4 cloves;
- greenery.
Preparation
Lamb is washed and dried. Separate the meat from the bones and cut off excess fat. Bones are put in a saucepan, pour cold water, bring to a boil, remove the foam and throw the laurel leaf.
We wash the potatoes, cut the peel and chop the medium cubes. Prunes cut in half. On a well-heated frying pan with a small amount of oil, fry first to a ruddy crust the pieces of meat and shift it into a plate. In the frying pan add oil, throw onions, a little salt and passer until soft. Now take the ceramic pots and lay out all the prepared ingredients. After that, pour broth of lamb, cover with lids and put in a cold oven. We cook 2 hours at a temperature of 180 degrees. When serving, sprinkle the dish with cilantro greens.