Appetizing lamb stewed with vegetables, when properly prepared, is particularly tender and has an excellent taste. A fragrant and hearty dish suitable for serving both a festive and everyday table.

Culinary research of lamb, which is served as an independent dish or as a side dish, is traditionally prepared in a cauldron from the following set of products:

• 1 kg lamb;
• 3 bulbs;
• the same number of tomatoes;
• hot chili pod;
• 200 g of cauliflower;
• press garlic cloves;
• 3 potato tubers;
• 3 pcs. bell pepper;
• carrots;
• spices, salt.

We chose rather fatty meat with a specific taste for culinary experiments, and therefore it is worth choosing herbs for it carefully. The best solution for such dishes will be saffron, thyme, oregano, grain mustard and cumin.

Lamb stewed with vegetables in a cauldron will be prepared simply:

1. Lamb is soaked in cold water, and after an hour it is freed from veins, cut and laid out in a cauldron.
2. Peeled 2 onions and whole garlic are sent to the meat pieces.
3. A little water is poured into the cauldron, salt and spices are added, after which the container is set on a slow fire, where the meat is stewed for about 1 hour until the lamb is soft.
4. Semicircles are prepared from carrots, cubes from potatoes, and straws from pepper.
5. The remaining onion is chopped into thin rings, the cabbage is disassembled into inflorescences, the tomatoes are cut into cubes.
6. When the meat becomes soft, onions and garlic are removed, and carrots and potatoes are sent to the cauldron, and hot peppers are carefully stuck in.
7. After 10 minutes, bell peppers, tomatoes and cabbage are laid out in a container.
8. The stew is stewed until cooked under the lid.

Cooking in a multicooker

The presence of a multicooker simplifies the cooking process without requiring the constant presence of a cook near the stove, which is especially important in the absence of a lot of free time.

To stew lamb with vegetables using a modern kitchen appliance, in addition to a kilo of meat, it is enough to purchase:

• carrot;
• onion head;
• 5 potato tubers;
• salt, spices and vegetable oil.

Stages of creation:

1. The onion is cut into rings, which are fried for about ¼ hour in the “Baking” mode.
2. Chunks of pre-soaked meat are laid out on a vegetable “pillow”.
3. Carrot slices and potato wedges are distributed on top.
4. The dish is crushed with spices, salted, poured with a small amount of water and stewed for 3 hours in the "Extinguishing" mode.

How to put out meat in the oven

Before you cook lamb in the oven, you should prepare:

• 1 kg lamb;
• 4 bulbs;
• 5 potato tubers;
• 2 carrots;
• a stack of sunflower oil;
• a spoonful of butter;
• 400 ml of water;
• spices and salt.

During the cooking process:

1. The meat is cut into pieces, each of which is rolled in spices and salt.
2. After 30 minutes, the lamb is fried until golden brown, after which it is laid out in a deep form, where it is poured with water.
3. The container goes into the oven for 45 minutes.
4. At this time, the onion is browned in the pan, which, after acquiring softness, is sent to the meat.
5. Next, lay out large pieces of potatoes and carrots.
6. After combining all the ingredients, the dish continues to stew for about 20 minutes until the vegetables and meat are soft.

Lamb stew with potatoes and vegetables

Another variation of a very fragrant lamb stew. For execution, you should have at hand:

• ½ kg lamb;
• eggplant;
• 3 potato tubers;
• ½ head of garlic;
• bulb;
• a little greens, salt, spices and sunflower oil.

Stages of preparing the dish:

1. The meat is cut into pieces, eggplant and potatoes - into small cubes, and the onion is finely chopped.
2. Pieces of lamb are fried until golden brown along with onion and chopped garlic, after which they are transferred to a saucepan with a thick bottom, where eggplants are sent and a little water is added.
3. After 10 minutes of stewing, crushed potato tubers are poured into the pan.
4. The dish is salted, seasoned and stewed until tender.

Recipe from Stalik Khankishiev

Connoisseurs of Asian cuisine should definitely cook lamb smoke with potatoes and other vegetables.

For the execution of hearty and very tasty lamb in the Uzbek tradition, you need:

• 1 kg lamb;
• lamb fat;
• 2 onions;
• the same amount of carrots;
• 4 potato tubers;
• a head of garlic;
• ½ can of canned tomatoes;
• some quince;
• salt and spices.

When cooking:

1. Pieces of lamb, pre-seasoned and salted, are fried on melted fat.
2. After the mutton has acquired a blush, chopped onions are sent to the cauldron.
3. When it turns golden, carrot circles are laid out in a container.
4. After 5 minutes, chopped tomatoes are sent to the cauldron.
5. Following them, a little water is poured into the container and potato cubes are placed.
6. Salt, seasonings and pieces of quince are put last, after which the cauldron is covered with a lid.
7. The dish is stewed over low heat for about 90 minutes.

Cooking in Armenian

Juicy meat, performed in the tradition of Caucasian cuisine, will not leave anyone indifferent.

Lamb in Armenian is prepared from:

• ½ kg of pulp;
• stacks of olive oil;
• bulbs;
• 2 tomatoes;
• the same amount of carrots;
• 3 potato tubers;
• 2 pcs. bell pepper;
• ½ head of garlic;
• a small amount of herbs and spices.

Such dishes have a special flavor and charm. Do not cook them in a European way. Cut food into large pieces, use herbs, and serve ready-made food in deep earthenware and with generous slices of bread or flat cakes.

The cooking method is as follows:

1. Potato tubers and carrots are cut into cubes.
2. Slices are prepared from tomatoes. The onion is chopped. The pepper is cut into strips. The garlic is crushed.
3. The meat is cut into small pieces, which are rolled in spices and lightly beaten off, after which they are fried over high heat.
4. In a deep frying pan, where lamb was fried, onions and carrots are sautéed.
5. After 5 minutes, peppers, tomatoes and potatoes are sent to the onion-carrot mass.
6. After 7 - 8 minutes, lamb is returned to the container, water and garlic gruel are added.
7. The dish is salted, seasoned and stewed for about half an hour.

Braised lamb with onions, carrots and herbs

An interesting recipe for cooking lamb using herbs and dry wine.

To enjoy the exquisite taste, you should prepare:

• 1 kg lamb with ribs;
• a little tail fat;
• 200 ml dry white wine;
• bulb;
• carrot;
• a set of herbs (thyme, rosemary, tarragon, basil, cilantro, parsley);
• salt.

Step by step cooking instructions:

1. Fat is melted in a cauldron, on which pieces of lamb are fried.
2. Onion rings and carrot slices are added to the meat.
3. The contents of the cauldron are filled with a small amount of water.
4. After 20 minutes, herbs and salt are sent to the prepared products.
5. The dish is stewed until tender over low heat for about half an hour.

With bell pepper

To treat the audience with a delicious stew with an unconventional flavor and aroma, you should prepare:

• 600 g of meat;
• 2 onions;
• 2 pcs. bell pepper;
• a little tomato paste;
• 20 ml soy sauce;
• a head of garlic;
• 15 g of sugar;
• salt and sunflower oil.

When implementing the recipe:

1. Lamb, cut into portions, is fried in hot oil, then poured with water and stewed for about 30 minutes.
2. In another pan, onion half rings, garlic slices and pepper strips are fried.
3. Vegetables and meat are combined and poured with a dressing prepared from soy sauce, sugar, salt and tomato paste.
4. The dish is cooked under the lid until the meat is soft.

Thus, thanks to the huge number of different recipes, it is possible to cook lamb with a varied set of vegetables, depending on the gastronomic preferences of the chef.

Lamb is considered non-dietary meat, due to the large amount of fat. But if you choose the right cut, and choose the right recipe, you can cook a dish that is quite suitable for a diet. For example, lamb stewed with vegetables is quite dietary. Cooking lamb at home is no different from stewing other types of meat, see for yourself.

Dietary lamb dishes are possible, another excellent confirmation of this are examples of recipes - and.

To implement a dietary recipe for cooking lamb with vegetables in a cauldron, it is recommended to choose a back or leg. These are the meatiest parts of the carcass, from which excess fat is easily removed. Try to choose the meat of a young animal - the lighter the lamb, the younger the animal was. The meat of an old ram is usually a very rich dark red color with a burgundy hue. Lamb meat - light pink, practically without fat.

Cooking lamb stew at home, ingredients

• 500 gr. lean lamb
• 2 medium sized onions
• 1 carrot
• 5-7 tomatoes (you can use tomatoes frozen from summer)
• Black pepper
• Thyme

How to stew lamb with vegetables in a cauldron

1. Clean the meat from excess fat and films, cut into cubes 3 * 3 in size, salt and season with freshly ground black pepper. Fry the pieces in a well-heated dry frying pan (without oil). Do this over high heat, as it is necessary to get a fried crust, and not bring the meat to readiness.
2. What vegetables to stew lamb with? Onions and carrots and tomatoes are perfect for this type of meat. You can also add a little bell pepper or chopped celery stalk - a set of vegetables depends on the taste and imagination of the cook.
3. Wash and peel the vegetables, blanch the tomatoes (optional). Cut the carrots in half, and then into thin plates no more than 2 mm thick. Cut onions into large checkers, and tomatoes into circles 5-7 mm thick. Put a layer of tomatoes in a cauldron, then chopped carrots. The next layer should be fried lamb, then onions. The final will be a layer of tomatoes.
4. Deglaze the meat juice left in the pan after frying the lamb. To do this, pour half a glass of boiling water, and gently stirring with a spatula remove the fried meat juice from the bottom of the dish. Pour the water from the pan into the cauldron with the rest of the products.
5. Stewed lamb with vegetables is cooked on the smallest fire possible. It is necessary to monitor the level of liquid in the dishes. It should be two fingers below the top layer of products.
6. After 15 minutes from the start of stewing, add a couple of sprigs of thyme and mix. It is recommended to stir the dish occasionally so that it does not burn. 10 minutes before cooking, adjust the taste of the dish with salt, if necessary.
7. Cooking lamb at home takes at least 45 minutes. The duration depends on the quality of the meat, the older the animal was, the longer the stewing process will take.

Lamb stewed with vegetables in a cauldron is an excellent two-in-one dish - a vegetable side dish and dietary meat. Its preparation eliminates the need to invent and prepare anything for a side dish.

Lamb is the most popular meat among most Eastern peoples. It has not only amazing taste, but also, of course, useful properties. Not without reason, the majority of Caucasian centenarians prefer lamb. And they like to cook this meat not at home, but in the field. Lamb in a cauldron on a fire acquires additional charm, aroma, becomes even more appetizing.

The simplest lamb dishes in a cauldron are prepared using meat, vegetables and spices. Therefore, dishes using these ingredients are especially popular with those who like to eat tasty and satisfying food quickly and without additional effort. These dishes include lamb with vegetables in a cauldron, lamb with potatoes in a cauldron, etc. At the same time, it was the eastern peoples who taught us how to cook such wonderful lamb dishes that cannot be called simple: lamb pilaf in a cauldron, mutton shurpa in a cauldron and others. The preparation of these dishes requires quite a lot of time, but the speed of their preparation also depends on what kind of meat you have purchased. So, lamb stewed in a cauldron with vegetables will be ready to serve in 35-40 minutes if you have young lamb meat. If you bought the meat of an adult sheep, then it will take much more time to cook it. In addition, such meat, as a rule, also has a specific smell, which not everyone likes. Therefore, to prepare a delicious dish, it is recommended to use young lamb meat.

But don’t let that stop you, you will definitely get wonderful lamb in a cauldron, you can find recipes on our website. Pay attention to lamb in a cauldron at the stake, recipes for this cooking method are also available, they are very interesting. We recommend for the development of new dishes, including lamb in a cauldron, recipes with photos. They are clear and understandable, accessible even for beginners. There is another effective way to understand how to cook lamb in a cauldron - video. Videos of the cooking process shot by experienced chefs are very helpful in preparing a dish unknown to you the first time.

We will try to give you some useful tips on how to cook lamb in a cauldron on a fire or in the kitchen, on the stove:

Stewed lamb in a cauldron turns out to be especially tasty if fresh and young meat is used for this;

Vegetables for lamb need to be properly prepared: the onion should be peeled and cut into thick half rings. Ripe large tomatoes need to be poured with boiling water, peeled and chopped with a knife. Carrots need to be peeled and cut into thin circles;

All ingredients must be salted and seasoned with spices, then mix well and simmer under a closed lid for about 40 minutes. It is recommended to stir the contents of the cauldron periodically. If during the extinguishing process the liquid evaporates quickly, then a little ordinary raw water can be added to the cauldron;

A lamb dish will turn out more tender if the meat is first cleaned of films and veins, and also salted. You can also chop it to your liking and leave it aside for a while;

The stewing time of lamb directly depends on the size of the piece of meat and its age;

To make lamb in a cauldron especially fragrant and tasty, it is advisable to pre-fry the meat in vegetable oil;

Ready-made lamb dishes are served and eaten only hot, because. frozen lamb is covered with fat with a specific smell;

Best of all, lamb, in addition to greens and vegetables, is combined with mashed potatoes, pasta and boiled rice.

Juicy and fragrant lamb stewed with vegetables - a real hearty dinner! Cook at home.

How to cook lamb so that the meat turns out juicy, tasty and fragrant? Of course, with vegetables. Tomatoes will add the necessary juiciness and slight sourness, peppers and eggplants will complement the taste, and thanks to the onion, a pleasant smell will appear that stimulates the appetite.

• young lamb - 400 g
• onion - 2 pcs.
• Bulgarian pepper - 150 g
• tomatoes - 100 g
• eggplant - 150 g
• salt - to taste
• vegetable oil - 50 ml.

Cut lamb into small pieces.

Cut the tomatoes into slices, dice the onion, cut the bell pepper (small) into rings. When slicing a pepper, the seeds may not be removed.

Peel eggplant, cut into bars.

If the lamb is young, then just fry it for 7 minutes in vegetable oil. If it is harsh, then add water and simmer until soft and the liquid has completely evaporated.

In the next step, add the onion and fry for 4 minutes.

Add pepper rings to the pan or cauldron.

Add eggplant.

Fry the ingredients until the eggplant is cooked through, stirring for about 7 minutes.

Add the tomatoes last.

Keep the lamb with vegetables on fire for another 2 minutes. Now it remains to salt the dish, mix lightly and you can serve. At the very beginning of cooking, it is not recommended to salt, because the vegetables will immediately give a lot of juice, and in the process of stewing they will acquire the consistency of mashed potatoes.

The dish turns out so juicy that it does not require additional addition of any sauces and gravy. As a side dish, you can choose rice, couscous or just boiled potatoes. If desired, decorate the stewed lamb with herbs, olives.

Recipe 2: lamb with vegetables from Stalik Khankishiyev

Tender and fragrant lamb stew with vegetables from Stalik Khankishiev is a great dinner for the whole family. Due to the fact that the meat is stewed in broth, it turns out to be very soft and saturated with the aroma of vegetables and spices. Many consider lamb to be quite specific in preparation, but this recipe will help you master all the nuances and will soon become your favorite. So, we are preparing stewed lamb with vegetables - a step-by-step recipe will tell you in detail how to do it.

• lamb - 500 gr.,
• carrots - 2 pcs.,
• onion - 1 pc.,
• Bulgarian pepper - 1 pc.,
• potatoes - 3-4 pcs.,
• spices and salt to taste.

Pour a little oil into a cauldron or cast-iron pan with a thick bottom and walls. Cut the onion into large cubes and fry until golden brown for 2-4 minutes.

Add chopped lamb to the onion. Season, salt to taste and stir. Since lamb itself has a rather pronounced taste that not everyone likes, spices with a bright aroma will go well with it. I definitely add bay leaf, zira, thyme, basil, curry, saffron, ground black pepper and paprika (just a small pinch) to this dish. Fry, covered, stirring occasionally, 5-7 minutes.

Add peppers, potatoes and carrots to the meat. We cut all the vegetables in our recipe into medium-sized cubes. Fry for a few minutes.

Pour about half a glass of water to the fried meat and vegetables,

so that all the components of the dish are evenly coated with it.

Bring to a boil, then reduce the heat to a minimum and simmer under a closed lid for 40 minutes.

After the dish is ready, turn off the heat and leave for another 10 minutes.

Serve garnished with chopped herbs.

Recipe 3, step by step: lamb with vegetables in the oven

Have you ever tried fragrant, hearty and unusually tasty lamb stew with vegetables? As practice shows, preparing such a dish is not difficult at all, but there are still some features. First of all, this concerns the processing of meat. It's no secret that lamb tenderloin has a specific smell, which can only be gotten rid of by soaking in a vinegar-salt solution or pickling.

• lamb tenderloin - 300 g;
• potato tubers - 300 g;
• salt;
• onion - 1 head;
• carrots - 1 root crop;
• refined sunflower seed oil - 50 ml.

Lamb tenderloin for the preparation of such a dish, it is advisable to take fresh-frozen. If you have frozen meat, then in the evening it is better to shift it to the top shelf of the refrigerator for thawing.

We wash the lamb tenderloin with filtered water, cut into cubes.

Boil the meat in salted water for half an hour. We note the cooking time from the moment the liquid boils.

Potato roots, carrots and onions are peeled. We wash and chop all vegetables in any convenient way.

Heat up the oil in a frying pan. First, lay out the chopped onion and sauté it until softened.

Then add the grated carrots, mix everything thoroughly and continue to fry until a golden color appears.

We take a convenient refractory form with a lid. You can use clay pots.

Lay the sliced ​​potatoes on the bottom.

Now put onions with carrots on top of the potatoes. You don't need to mix them.

The final touch is pieces of lamb tenderloin. Here we add the right amount of broth. It is desirable that the liquid completely covers all components.

Season the dish with salt, add aromatic spices and seasonings.

Cover the dish with a lid and put in the oven for half an hour.

We will cook the stew at a temperature threshold of 230 °.

Mix the cooked lamb with vegetables, sprinkle with chopped herbs and serve.

Recipe 4: lamb with vegetables in milk in a slow cooker

We would like to bring to your attention a recipe for cooking "Lamb with vegetables in milk" in a slow cooker. I would like to note that lamb is quite healthy meat. But you need to be able to choose and cook it correctly. Only high-quality, fresh lamb will be able to please you with its unique taste.

This recipe for cooking lamb will win you over the first time. The taste of the meat is simply magnificent, it is not difficult to prepare the dish. And the slow cooker will take care of keeping all the vitamins and nutrients of this dish for you.

• 800 gr Lamb
• 2 pcs Carrots
• 1 pc Bulb
• 5 cloves Garlic
• 3 sprigs rosemary
• 2 tbsp Milk
• 2 tbsp. l. sunflower oil
• 2 tsp wheat flour
• To taste Allspice, salt
• 2 tbsp. l. Adjika

First, you and I need to prepare food, a slow cooker, and also arm ourselves with kitchen utensils. Start cooking the dish by processing the meat. It needs to be washed, cut into fairly large pieces, as seen in the photo. Then you need to take on the vegetables. They should be cleaned and washed.

Now we need to cut the vegetables. Immediately, we note that we will also cut vegetables large. Cut the onion into 4-6 pieces. Carrots need to be cut into cubes. As you can see, all vegetables and lamb are prepared quite large. We take our multicooker. Pour vegetable oil into the bowl. Install the program "FRYING". We click on "START".

Put the lamb into the heated oil. Fry it on both sides until a light brown crust forms. It will be enough for 7 - 8 minutes on each side. It is important to put the lamb in the heated oil so that all the juices are sealed inside the meat.

Then you need to add onion slices, carrot sticks, and garlic cloves (whole) to the bowl. Cook the ingredients together for another 5-8 minutes.

Now you need to add salt and pepper to the slow cooker. Pour everything with milk, add sprigs of rosemary. Mix everything. Set the EXTINGUISHING program, the timer must be turned on for 50 minutes, and press the START button. The dish will begin to cook.

When 10 minutes have passed from the start of stewing, you need to add adjika to the slow cooker. If you do not have homemade adjika, or if you do not like it, you can replace adjika with tomato sauce or tomato paste. Only pastes need to be put 2 times less than adjika so that the dish does not turn out sour.

Close the multicooker with a lid. Simmer lamb until done. Then, when you hear a beep, you need to get the meat out of the multicooker. And add flour to the remaining liquid, mix well so that there are no lumps. Ready meat should be watered when serving with this sauce. It turns out very tasty, although it does not look very presentable.

Recipe 5: Stewed Lamb with Potatoes and Vegetables

The dish, of course, is very fragrant, nutritious and healthy. Just in time for the holidays! As a basis, we decided to take the meat of a young lamb, or, more correctly, its leg. Of course, we removed the main pulp and put it on cutlets, but we cut the bone for our dish with you. Ragout from lamb bones is much tastier than from whole pieces. A less fatty dish is obtained - which is very important for most of us.

• Lamb leg - 1 piece;
• Carrots - 1-2 pieces;
• Onion - 1-2 heads;
• Potatoes - 6-8 tubers;
• Bulgarian sweet pepper - 1 piece;
• Vegetable oil - for frying;
• Greens - to the taste of the cook;
• Salt and a mixture of peppers - to the taste of the cook;
• Spices for lamb - a couple of pinches;
• Garlic - 6 cloves;
• Boiling water - 1 cup.

Pour vegetable oil into a heavy-bottomed pan (you can use a cauldron). Warm up and lay out the lamb bones. In our case, this is part of a chopped leg of lamb.

We fry the lamb over high heat, and as soon as the meat grabs a golden crust, you need to salt it abundantly and remove the heat under the pan.

Season with a mixture of peppers. This step is purely for the lover of spices. It happens that not everyone uses seasonings in the preparation of lamb, but is content with salt alone - so as not to interrupt the characteristic sweetish taste of meat.

They salted, peppered, and almost forgot about the vegetables. We clean the onions and carrots, and then cut them into large pieces, but not otherwise. Stews never use chopped or grated ingredients, and this is important!

Our bones are well browned, we send onions and carrots to them.

Chop red bell pepper into large strips.

We send it after our vegetable counterparts. Now you can mix everything and close the lid of the pan. The heating temperature at this stage should not be minimal, but when the vegetables are fried, it can be reduced.

While the vegetables are stewing, we move on to peeling and cutting the potatoes. Large cubes need to chop the peeled potato tubers.

You can do this in advance, and then hold the potatoes in cold water for a while to remove excess starch. Cooking lamb stew with potatoes is a great pleasure. Here, cutting vegetables in an arbitrary large form is welcome - as a knife will take.

Put the potatoes in a pan and mix with the main ingredients, which are already half cooked. A small amount of boiling water does not hurt to add.

Season the contents of the pan with salt.

We put it in the gaps between potatoes, meat and vegetables right in the peel, as is sometimes done in the preparation of Uzbek pilaf. Lamb seasoning can also be added a little to the stew along with the garlic.

We close the pan and bring the vegetable stew with lamb to readiness by languishing under the lid in the oven.

Ragout is a family dish. We lay out hot in deep plates and serve for a festive dinner. We supplement with greens and enjoy hearty and tasty food in the circle of relatives and friends.

Recipe 6: lamb stewed in a cauldron with vegetables

Lamb is appreciated by the best chefs from all over the world as tender and flavorful meat. Despite the fact that there are a huge number of different options for cooking lamb, I personally think that the most delicious is obtained in a cauldron. Thanks to the thick walls and uniform heating, you can melt all the fat from the meat (and as you know, there is a lot of it in lamb!), evenly fry or stew pieces of any size.

This meat in itself is already a real delicacy, and in combination with pepper and eggplant it turns into an oriental fairy tale on your table. If you are thinking about how to cook lamb deliciously, while spending a minimum of effort, then this recipe with a photo is perfect for you. In my opinion, lamb stew in a cauldron with vegetables is an excellent dish: it is both hearty and insanely tasty.

• lamb - 600 gr.,
• onion - 200 gr.,
• eggplant - 200 gr.,
• Bulgarian pepper - 200 gr.,
• salt, spices to taste.

Fry the onion in a cast iron pan. As a rule, oil is not required for this. In addition, lamb is a rather fatty meat, so we don’t need to increase the calorie content.

As soon as the onion becomes soft, lay out the pieces of lamb (I already had chopped meat for frying in pieces of 5-7 cm). Stir and fry under the lid for 5 minutes.

When the meat gives juice, season it to taste. Spicy spices with a bright taste are best suited for lamb - cumin, basil, turmeric, paprika, all types of pepper.

We continue to cook the lamb over medium heat with the lid closed, stirring the meat every 5 minutes. Cook for 20 minutes, until the meat is browned and most of the fat has been released.

Eggplants and peppers are cut into large pieces: pepper lengthwise into sticks, eggplants - into half rings. Vegetables are added to the cauldron to the meat. At this stage, I also add additional bay leaves and coarsely chopped garlic for flavor.

After half an hour, when the vegetables soften and the lamb is finally stewed in its own juice, the dish is ready.

Serve hot with boiled potatoes and fresh vegetable salad.

Recipe 7: how to cook lamb with vegetables (with photo)

There are a lot of recipes for cooking lamb, but nevertheless I suggest you cook lamb according to my recipe “Lamb Stew with Vegetables”, the dish turned out 1000%. Someone prefers to boil lamb first, and then stew with vegetables. Someone suggests frying the meat and then adding the vegetables. There are different cooking options for lamb. A set of vegetables can be added to any lamb.

You can use both fresh vegetables and frozen. Use spices according to your taste. The cooking time of this dish, of course, depends on the lamb itself. Lamb dish to be served hot. Let's start cooking stewed lamb with vegetables!

• Lamb - 1 kg.
• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Eggplant - 2 pcs.
• Sweet pepper - 1 pc.
• Frozen vegetables - 0.2 kg.
• Dried tomatoes - 4 pcs.
• Salt, pepper - to taste.
• Paprika - 0.5 tsp
• Hops - suneli - 0.5 tsp
• Coriander - 0.5 tsp
• Dry basil - 0.5 tsp
• Garlic - 1 head.
• Vegetable oil - 3 tbsp. l.
• Greens - 2 tbsp. l.
• Water - 1 glass.

Rinse and dry lamb.

Chop lamb into portions.

Lamb fry in vegetable oil. First, on one side until golden brown over high heat.

Then turn the lamb over, salt, pepper, sprinkle with paprika. Add a peeled onion and three cloves of garlic to the lamb and continue to fry under a lid over low heat.

Fry lamb until soft. You can add water if necessary.

Ingredients:

- lamb - 600 gr.,
- onion - 200 gr.,
- eggplant - 200 gr.,
- Bulgarian pepper - 200 gr.,
- salt, spices to taste.

Recipe with photo step by step:

1. In a cast-iron cauldron, fry the onion. As a rule, oil is not required for this. In addition, lamb is a rather fatty meat, so we don’t need to increase the calorie content.




2. As soon as the onion becomes soft, lay out the pieces of lamb (I already had chopped meat for frying in pieces of 5-7 cm). Stir and fry under the lid for 5 minutes.




3. When the meat gives juice, season it to taste. Spicy spices with a bright taste are best suited for lamb - cumin, basil, turmeric, paprika, all types of pepper.




4. We continue to cook the lamb over medium heat with the lid closed, stirring the meat every 5 minutes. Cook for 20 minutes, until the meat is browned and most of the fat has been released.






5. Eggplants and peppers are cut into large pieces: pepper lengthwise into sticks, eggplants - into half rings. Vegetables are added to the cauldron to the meat. At this stage, I also add additional bay leaves and coarsely chopped garlic for flavor.




6. After half an hour, when the vegetables soften and the lamb is finally stewed in its own juice, the dish is ready. I also described the selection for you.




Serve hot with boiled potatoes and fresh vegetable salad.