Lamb is not as popular in our country as pork or beef, although it is much more useful, because it contains less fat and almost does not contain cholesterol. This meat is rich in useful substances and it is often included in the diet.
Probably the most common dish we eat from mutton is a shish kebab, it is also used for cooking soups, roast and pilaf. But not less tasty dish is stewed lamb in the oven. Before you cook stew lamb, the most important thing is to choose a good young meat, because the old one will be tough and sinewy.
Remember that the lighter the color of meat, the younger it is. Milk lamb meat will be pale pink, and in adult animal - red-brown or pale red. In this case, the old meat will have a dark red color.
Lamb, stewed with potatoes
So, if you have already chosen good meat, it's time to start cooking it. If you want to get a full dish with a side dish, then stewed lamb with onions and potatoes will suit you perfectly.
Ingredients:
- mutton (ribs, loin) - 1 kg;
- potatoes - 1 kg;
- onions - 1 kg;
- vegetable oil - 2 tbsp. spoons;
- fresh parsley - 2 tbsp. spoons;
- salt, red pepper, zira.
Preparation
Lamb mutton from both sides on a strong fire in a cauldron to a crusty crust, salt, pepper and add zira. Onions cut into half rings, potatoes in large slices, and put onions first onions, then potatoes, add salt and cover with a lid, cook over low heat for an hour and a half.
Mutton, stewed in a cauldron, turns out very delicate. Before serving, it must be sprinkled with chopped herbs.
Lamb stewed in a multivariate
Another recipe suggests the presence of such a device as a multivarker, in which it is possible to cook an excellent lamb stew with tomatoes.
Ingredients:
- lamb - 500 g;
- canned tomatoes - 1 pot;
- onion - 1 piece;
- garlic - 1 head;
- fresh greens;
- vegetable oil;
- salt, pepper ground and pepper peas.
Preparation
Cut the meat into large pieces. Garlic and onion peel and finely chop. Tomatoes, if they are in the peel, peel and mash with a fork, but do not pour the juice. Put the multivarker on the "Baking" mode and fry the onion with garlic until it is transparent-golden.
Cut the mutton into pieces and when the onions with garlic turn golden, add it to them, salt and pepper. After 5 minutes, turn it over and add salt and pepper again, and after 5 minutes add the tomatoes with the juice, and a few peas of black pepper. Set the "Quenching" mode and after two hours enjoy a delicious dish, sprinkling it with fresh herbs.
Mutton, stewed with prunes
It is worth noting that lamb perfectly combines not only with potatoes or tomatoes, but also with fruits. If you like such combinations, then it is worth trying lamb, stewed with quince or with prunes. The recipe of the last we offer.
Ingredients:
- lamb - 800 g;
- prunes - 100 g;
- fresh plums - 4 pcs .;
- raisins-40 g;
- onion - 2 pieces;
- salt, black pepper, ground cinnamon;
- chicken broth - 300 ml;
- orange juice - 2 tbsp. spoons;
- ginger - a piece 2 cm.
Preparation
Soak for 10 minutes raisins in orange juice, and prunes in a warmed broth. Cut lamb into slices. Onions and ginger must be cleaned and cut. Pour the plums in a blender until mashed.
Fry the meat in a frying pan for 10 minutes, then add the onions and fry for another 5 minutes. After that, prunes, cut in half with the broth, and mashed the plums to the lamb. Add salt, pepper, raisins with juice and ginger. Close the lid, bring the dish to a boil and simmer on a small fire for half an hour.