Lamb is a fatty type of meat that is very popular in the Caucasus. In the CIS countries, stew or roast lamb is rarely cooked, because it has a specific taste and aroma. Today we offer you to learn how to cook this tasty, but rather capricious meat. The best cooking lamb stew with vegetables recipes and tips are collected in our article!
If you decide to cook lamb stew with vegetables, then go responsibly to the choice of meat:
Tasty lamb stew is obtained from the scapula and brisket; you can also use the loin.
Having bought meat, proceed to its preparation, removing excess fat, films, bones. Quenching meat is presoaked using the following marinades:
Old lamb emits a very sharp flavor, but the meat of young sheep undergoing heat treatment does not smell very appetizing. Soaking will eliminate the smell; soften the fibers, thereby accelerating the process of extinguishing.
Lamb stew with vegetables is cooked for a long time, if it is cut into small pieces, then the average heat treatment time is at least 1 hour. If you cook broth or pilaf, you will have to stew the meat for 3-3.5 hours, depending on the degree of its freshness.
Such a dish we will cook in a cauldron using the following ingredients:
We now turn to the cooking process, cutting the lamb into small pieces. It needs to be transferred to the cauldron, which can be successfully replaced with a gooseneck with thick walls and a bottom. Fat meat should be lightly fried, so that it runs the juice, after which it is worth quickly adding 2 pcs to the cauldron chopped an onion and 2 cloves of garlic, spices, a glass of water. Meat with onions must be stewed for 1 hour, preparing a kind of zirvak. After this period, proceed as follows:
Sprinkle greens or cilantro with a ready-made lamb stew with vegetables; serve the dish hot, cold lamb does not have good taste characteristics.
Tip! Remember that mutton dishes should not be washed down with cold drinks. Serve them with tea, coffee mulled wine, which dissolves fat well.
Mutton stew in the oven can be cooked either in a saucepan or in the sleeve, the latter method will create a juicy dish that has a very pleasant aroma. For this recipe, prepare the following ingredients:
Vegetables must be cleaned by removing seeds and other inedible parts, cut into cubes and slices medium-sized, salt, add spices. Mutton, pre-soaked and cleaned of films, also should be divided into portioned pieces. Now mix the butter, chopped 2 cloves of garlic and salt, rub the meat sauce. After that, the components need to put in the sleeve:
Serve the cooked dish hot, sprinkle it with a mixture of fresh herbs and cheese, to which garlic has been added. You can cook a similar dish in a deep pan, but in this case, the meat is cut into small pieces. Enjoy your meal!