Correctly and tasty cooking lamb stew. Multiple Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lamb stew is a hearty dish with incredible flavor. You can cook it both on weekdays and on the occasion of any holiday. In the article you will find a recipe with detailed instructions. Good luck in the kitchen!

Lamb stew with potatoes

Required ingredients:

• one large carrot;
• butter – slice;
• mutton pulp - 400-500 g is enough;
• sprig of fresh or dried mint;
• olive oil;
• one tomato;
• garlic - 2-3 cloves;
• onion - 1 pc.;
• one medium zucchini (young);
• a couple of peppercorns;
• spices (including oregano);
• potato tubers - 3-4 pieces;
• 200 g white cabbage.

Practical part

1. All products on the table. The main ingredient is lamb. The preparation of this meat has its own characteristics. If you undercook it, it will turn out tough. And if you overexpose the lamb on the fire, then the taste of the dish will not change for the better. Therefore, it is necessary to strictly follow the recipe.
2. Rinse the meat in running water. Cut into small pieces.
3. Remove the husk from the onion. Its flesh should be chopped into half rings.
4. Send pieces of lamb to a hot frying pan. Fry for 2-3 minutes using oil. Be sure to stir with a spatula. Add chopped onion. Fry for another 3-4 minutes, continuing to stir.
5. Put the contents of the pan into a thick pot.
6. Cut cabbage into medium-sized rectangles, potatoes into cubes. We take a young zucchini. It is not necessary to remove the peel from it. Just cut into thick half circles. Chop the tomato and carrot into cubes. All these vegetables are placed in a saucepan, where there are meat and onions. Pour a glass of hot water (you can replace the broth). We put it on the stove. As soon as the liquid begins to boil, immediately set the fire to a minimum. Stew the ingredients for 1.5-2 hours. We make sure that the stew does not burn and there is enough liquid.
7. S alt the dish closer to the end of the cooking process. Then add garlic, a couple of peppercorns, mint leaves and oregano. Put a piece of butter the size of a walnut. We mix everything. We turn off the fire. Cover the dish with a lid and a towel.
8. After 15-20 minutes, you can call the household to the table and treat them to a delicious dish - lamb stew with potatoes. We distribute it on plates, decorating with parsley sprigs. Serve with pita bread or corn tortilla.

Greek recipe

Product List:

• 2 tbsp. l. refined oil, tomato paste and flour of anyvarieties;
• one bulb;
• lavrushka - 1 sheet;
• garlic - half a clove;
• white wine - two glasses will suffice;
• 25 olives;
• 0.5kg fresh lamb;
• thyme - ½ tsp;
• favorite spices.

Cooking process

1. Cut the washed meat into medium cubes. S alt. Sprinkle with spices. We send it to a hot pan. Fry lightly using oil.
2. Add crushed garlic to the meat in the pan. Pour in 2/3 of all the wine so that it completely covers the pieces of lamb. Set the fire to maximum. As soon as the liquid evaporates a little, add the remaining wine. We put lavrushka and tomato paste. Sprinkle with thyme.
3. Cook the lamb stew until tender, reducing the heat to a minimum. Before serving, season the dish with flour. Add halves of olives. Cover with a lid and let it brew for 5 minutes. We distribute the dish on warmed plates, grated with garlic.

Lamb stew with vegetables: multicooker recipe

Ingredients:

• 1 pc. carrots and onions;
• a bunch of greens (for example, dill or parsley);
• 600g potatoes;
• ripe tomatoes - 2 pcs.;
• garlic - a couple of cloves;
• 0.5 kg lamb;
• spices (pepper, s alt).

Cooking

1. Clean and wash all vegetables. Onions should be chopped into rings, and tomatoes and carrots - in circles. Cut potatoes and meat into large pieces.
2. Coat the bottom of the multibowl with oil. We spread the tomato circles, on them - onion rings.
3. Pieces of meat s alt and mix with your favorite spices. We spread them on a tomato-onion "pillow". The next layer is carrot slices. It remains to place potatoes, s alted and sprinkled with spices, in a multi-bowl.
4. Find in the menu and set the "Pilaf" mode. Cooking with the lid closed. We are waiting for a special sound signal. We open the lid. We put chopped garlic in the stew, as well as fresh herbs. Our fragrant dish is ready to eat. Bon appetit everyone!

Recommendations

• Choose light-colored lamb with firm fat. If you are offered a piece of red stringy or loose meat, then refuse it. After all, this can only happen with old sheep. This option is not suitable for stews.
• For cooking, it is best to take the brisket, shoulder blade or neck. But for frying, we recommend using the back leg of a lamb.
• Cutting meat is a matter of special importance. You must remove tendons and inedible film, and cut off excess fat. Otherwise, the taste of the dish (in our case, stew) will suffer.
• Lamb dishes are served to the table immediately after they are cooked. After all, fat quickly freezes.

In closing

Lamb stew is a hearty and incredibly tasty second course. Its calorie content varies from 150 to 280 kcal (depending on the use of additional ingredients). Anyone who carefully monitors the figure should take this into account.