Ragout of lamb is not only deliciously tasty, full dish, but also very useful, because lamb contains 2 times less fat than beef and 3 times less than pork. It is also better absorbed and there is little cholesterol in it. Let's consider with you some simple recipes for cooking mutton stew.
Stewed lamb with vegetables
Ingredients:
- potatoes - 1 kg;
- carrots - 1 piece;
- cauliflower - 300 g;
- lamb - 1 kg;
- onion - 1 pc .;
- tomato - 1 pc .;
- salt, pepper - to taste;
- Bay leaf;
- greens of dill, parsley - at will.
Preparation
How to cook lamb stew? Lamb should be washed properly and cut into small portions. Onions are peeled from the husks, crushed and fried in a cauldron with vegetable oil added, then we spread the meat, cover it with a lid and pat it all for about 30 minutes on low heat, stirring occasionally to make the lamb uniformly fried from all sides. In the meantime, we take carrots, clean and cut into straws, laying out in kozanok. Tomato and cauliflower, cut into large pieces. Potatoes are cleaned, washed and shredded slices. We put in the pan first tomatoes, cabbage, and then potatoes. Top with black pepper, salt to taste and put the bay leaf.
At the very end, we pour the contents of the cauldron with water, close the lid and stew for 40 minutes. We serve a ready lamb stew with potatoes hot, together with a vegetable salad or a simple sliced.
Ragout of lamb in the multivark
Ingredients:
- potatoes - 500 g;
- lamb - 500 g;
- carrots - 1 piece;
- tomato - 2 pcs .;
- onion - 1 pc .;
- salt, pepper - to taste.
- greens - if desired.
Preparation
We thoroughly lubricate the cup of the multivark oil.
Do not you want to eat ragout with meat? Try a recipe no less than a hearty vegetable stew with mushrooms .