Those who prefer original hearty dishes, we will tell how to cook lamb with vegetables in a cauldron. In this dish, you can add completely different components, and thus get different unusual tastes every time.
The recipe for lamb with vegetables in a cauldron at the stake
Ingredients:
- mutton flesh - 675 g;
- onion - 130 g;
- cloves of garlic - 2 pcs .;
- carrots - 65 g;
- potatoes - 475 g;
- Bulgarian pepper - 2 pieces;
- coriander, dry adzhika.
Preparation
Soak the lamb in purified water for an hour, then rinse it well, peel it off of the film and veins and send it straight to the cauldron. Then throw the peeled bulbs, garlic and spices. Put the dishes on the fire, cover and wait an hour.
In the meantime, prepare the vegetables. Carrots, onions, peppers and potatoes must be cleaned and cut into medium sized cubes. Tomatoes chop half rings, and chop the greens finely.
Open the lid of the cauldron, try the lamb for softness and take the onion and garlic. Next, send potatoes and carrots to the dishes, pour in water, add a little bit of hot pepper, cover again and cook the vegetables almost until ready.
Now add the chopped onion and sweet pepper. Again, cover the dishes and wait for 10 minutes. Vegetables will be let out with juice, and the whole dish will languish in it. In the final, send tomatoes to the dish, wait for the boiling, remove from heat and distribute portion by plate.
Lamb stewed with potatoes and other vegetables in kazan
Ingredients:
- mutton pulp - 765 g;
- potatoes - 625 g
- onion - 130 g;
- zucchini young - 2 pcs .;
- sweet pepper - 2 pcs .;
- a pod of bitter pepper;
- carrots - 35 g;
- canned tomatoes - 8 pcs .;
- cloves of garlic - 2 pcs .;
- parsley - 5 green twigs;
- spices for meat.
Preparation
Rinse lamb, cut into slices and send it to the kazanok. Add whole peeled bulbs, garlic and spices. Pour water and leave the meat for an hour. Then rinse it, add fresh water, remove the vegetables and cook lamb for an hour and a half with minimal boiling.
While preparing all the vegetables, cut them into small cubes. Send potatoes to potatoes first, cook until half cooked, then add the rest of the prepared vegetables and simmer for a quarter of an hour. Serve the dish hot, generously seasoning with greens.
Lamb stewed with vegetables in kazan
Ingredients:
- mutton flesh - 675 g;
- table wine (red) - 165 g;
- adzhika Abkhazian (burning) - 25 g;
- potatoes - 275 g;
- Eggplant young, small - 1 piece;
- garlic - 5 teeth;
- sweet pepper - 3 pcs .;
- onions - 45 g;
- a pod of hot pepper;
- sumac, salt, pepper;
- tomato paste - 65 g;
- greenery.
Preparation
Rinse the lamb and cut it large. Make marinade from wine, garlic, spices and adzhika and send meat to it for half a day. Next, marinated meat fry until done.
Cut the potatoes, sweet pepper in a large cube, onions and eggplants - in circles, chop the chopped pepper. Sliced eggplant fry and stuff with a mixture of peppers, garlic and greens.
At the bottom of the potato, send potatoes, onion, meat, and on top - eggplant. Pour the meat mixed with water tomato paste with ajika. Tomite the dish for about an hour. Serve with plenty of greens.