The borrowed word "Ragu" from the French ragoûter means to stimulate appetite, and in Italy this word is simply a rich sauce of meat for pasta. In our understanding, stew is fixed as a dish consisting of first friedand then stewed vegetables, meat, mushrooms in a rich broth or sauce. In our case, we will devote one and a half to two hours of our life to cooking vegetable stew with lamb. Believe me, it's worth it! Such aromas have not yet visited your kitchen! Enjoy the moment of creating a culinary masterpiece. All the ingredients of the dish are presented on the basis of six moderately well-fed people.

Ingredients for Lamb Stew

Lamb meat	500 g
Onion	2 pcs
Garlic	2 cloves
Dry red wine	200 ml
Fresh tomatoes	4 things
Eggplant	2 pcs
The apples	3-4 pcs
Parsley and dill	50 g
Cilantro	50 g
Salt	Taste

The method of cooking stew with lamb

The recipe for stew, which will be discussed now, involves several stages.

Ragout with meat is a very aromatic and hearty dish. Dry red wine and apples give it piquancy. By the way, it's time to add to our stew sliced \u200b\u200beggplant. On top of the whole stew put apple circles. And again we leave on the stove for 15 minutes. So the gastronomic masterpiece is ready, which you should enjoy with quality music or a movie with your loved one. Bon Appetit!

But what if he is already fed up, and in your refrigerator lies a great piece of meat? Alternatively, you can cook lamb stew   - It is perfect for any event!

Ingredients:

lamb - 300 grams;

potatoes - 3 pieces;

carrots - 1 piece;

white cabbage   - 1/4 head of cabbage;

white onion - 1 piece;

salt to taste;

vegetable oil   for frying;

ground nutmeg   - 1 teaspoon.

Cooking lamb stew.

Take the required amount of ingredients.

Lamb is a meat that is cooked long enough. Therefore, the smaller the pieces, the faster we cook the dish. To begin with, we will wash the meat and cut it into small cubes (about 2 centimeters). The layers of fat are not cut, because they contain the value of lamb - this is a very satisfying meat.

We put the pan over high heat and pour the vegetable oil. If the pan is already very hot, put the pieces of meat on it in such a way that they touch each other as little as possible. With the help of this small trick, we will be able to fry the meat well, and at the same time it will not let water in and “boil” in its own juice. When the lamb is well fried, we can salt it and sprinkle with ground nutmeg. The meat is quite specific, so nutmeg will slightly interrupt its smell and make the taste more refined. We cover the pan with a lid and reduce the heat. We extinguish it for an hour, pouring boiled water from time to time.

Therefore, it's time to prepare vegetables. We clean the carrots and rub it on a coarse grater. You can also cut carrots into cubes.

We peel the potatoes and grate it too. We spread carrots and potatoes in a frying pan for meat. Also add chopped white onion. Mix all the ingredients, cover, add water and simmer.

Then wash the cabbage and chop it. Add to meat and other vegetables.

We mix all the ingredients of the stew, salt the dish again (now we salt the vegetables), cover and simmer. It will take at least 40 minutes to stew all vegetables with lamb. In general, the dish is prepared in one and a half to two hours. Not fast, but the result is amazing! Vegetable stew with lamb is an excellent dish that should be served hot. Stew can be supplemented with fresh vegetables - tomatoes or cucumbers cut into pieces.

Tip: it is best to take a lamb spatula for cooking. It is in this part of the carcass - the most tender meat and, at the same time, a sufficient amount of fat.

The finished stew is served on the table.

How to cook lamb stew. Today we will offer you a recipe for lamb stew. In Spain they say: “any date is good to take a saucepan and cook guiso” - stew. There is no better reason to gather the whole family at the table.

Lamb is one of the most common meat products in Mediterranean cuisine; this meat is very much appreciated in many other countries, in addition, it is a rather economical dish.

This stew recipe is one of the most delicious and traditional forms of cooking lamb in Spanish cuisine. We hope you enjoy it and you will cook it at home.

• 1 kg of mutton slices,
• 1 onion,
• 2 cloves of garlic,
• 1 tomato
• 2 carrots
• 100 g of green peas
• 1 kg of potatoes
• 3 cups meat broth,
• 50 ml brandy or 250 ml white wine,
• Fragrant herbs: thyme, basil, parsley,
• 1 lemon
• Olive oil,
• Salt and black pepper, freshly ground (to taste).

How to cook lamb stew

Cut the lamb into slices for stew if you bought meat in whole.
  Tomatoes wash peel, they will be ready in advance when they need to be added. To clean the tomato well, you need to make incisions and scald for a couple of minutes. Peel, chop and save.

Season lamb slices with salt and pepper and brown in a pan with vegetable oil. Fry until crusted on meat.
  Meanwhile, chop the onion and garlic. Do not make the pieces very small.

When the lamb is browned, drain the oil, strain and pour into the pan in which we will cook. By reusing oil, the beneficial substances of meat are preserved.

Fry the onion in this oil, add the garlic in half the readiness and a few minutes later the tomato, pre-peeled and chopped.
  When everything is fried and the tomato forms a sauce, season with salt, pepper and sprinkle with finely chopped herbs. Mix well.
  By the time everything is well mixed, add brandy and lemon juice. Instead of brandy, you can add white wine, but the first gives a sweeter and more aromatic taste to the sauce. The addition of brandy or wine softens the meat, in addition it gives the meat a flavor, lemon helps soften the taste.

Lamb stew - a hearty, fragrant and very tasty main dish. The basis of the meal is lamb, sliced, first fried until golden brown, and then slowly cooked in tomato and onion sauce. The meat goes well with potatoes and carrots, also pre-fried in sunflower oil. As a thickener, wheat flour is used. A bay leaf and allspice give the dish a delicious taste and aroma.

Ingredients

• lamb (scapula or brisket) - 500 g
• potatoes - 600-700 g
• onions - 1 head
• carrots - 1 pc.
• refined sunflower oil - 3 tbsp. l
• wheat flour - 1 tbsp. l
• tomato paste - 2 tbsp. l
• bay leaf - 2 pcs.
• allspice peas - 6-8 pcs.
• salt to taste
• dill and parsley - to decorate the dish.

Cooking

  1. Thoroughly wash the lamb under a stream of cold water to get rid of small fragments of bones and wood obtained during chopping. Remove tubular bones, tendons, films and external fat. Cut the meat into small pieces.

  2. In a pan, heat 1 tbsp. l oil, put the mutton, add salt to taste.

3. Fry the meat until a light blush, then sprinkle with flour, mix well and remove the pan from the heat.

  4. Peel the onion, rinse and chop finely.

  5. Put the lamb in the pan, add the tomato paste and onion.

  6. Pour 2-3 cups of hot water.

  7. Put the pot on low heat and simmer the young lamb for 40-50 minutes, and the old - 1.5-2 hours.

In the meantime, peel and wash the potatoes and carrots. Cut carrots into small cubes, and tubers into half circles. However, you can cut vegetables into slices, cubes or, for example, slices.

  8. Heat the remaining oil in a pan and lightly fry the potatoes and carrots on it.

Put the prepared mutton stew in portioned plates, sprinkle with chopped greens of dill and parsley and serve immediately. A perfect addition to this dish will be sliced \u200b\u200bfresh tomatoes or a salad of tomatoes, onions and cucumbers.

Mistress note

For a richer flavor, you can add to the stew peeled, washed, chopped and fried parsley root and turnips.

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