Many lovers of meat dishes avoid cooking lamb food, listening to rumors about its specific taste and unpleasant odor. However, knowing the features of using such a useful product, “communication” with it will cause only positive emotions. The lamb with vegetables, cooked in an oriental way, will exclude any doubts, will subdue with its rich taste, spicy aromas and sophisticated design. See for yourself!

Braised lamb with vegetables in a cauldron

In Asian cuisine, the cooking process of the presented dish is elevated to the rank of culinary ritual, turning a simple meal into an elegant and extremely tasty dish.

Ingredients Composition:

  • eggplant - 4 pcs.;
  • chili pod;
  • tomatoes, sweet peppers - 5 pcs.;
  • lamb - 1.5 kg;
  • lard - 200 g;
  • potatoes - 10 pcs.;
  • carrots, onions - 2 kg each;
  • garlic cloves - 10 pcs.;
  • salt, spices, herbs.

Our actions are mainly in the processing and design of the components of the dish. Fire and the traditional Asian cauldron will do the rest.

It is in such dishes that the most delicious and healthy food is obtained that preserves the best properties and qualities of the products used.

Cooking method:

  1. So, all vegetables are washed and cleaned well. Shred the carrots in small sticks, like pilaf. We cut onions in half rings, peppers without seeds - in strips. Grind the chili pod and garlic. We prepare small potatoes as a whole, divide large tubers into halves. We make tomatoes in quarters.
  2. Cut the eggplant, lightly salt, leave for 20 minutes under oppression to remove bitterness, then drain the dark liquid.
  3. We spread thin slices of fat on the bottom of the cauldron. On top, place the lamb pulp, divided into large pieces, then place the layers of vegetables: carrots, onions, eggplant, peppers, tomatoes, chopped chili.Sprinkle food with salt, herbs, thin plates of garlic cloves.
  4. We put the cauldron in closed form on the fire. Soon we will hear a characteristic gurgle - that means the process has begun! Reduce the heating intensity to a minimum, simmer the food for about two hours.

Have you tried your creation? Agree that there is no tastier and more appetizing dish than braised lamb with vegetables in a cauldron.

Cooking in the oven

However, meat prepared in the oven has no less advantages. The lamb dish is very soft and tender, because all the components of the food are prepared in their own juice.

Grocery list:

  • olive oil - 60 ml;
  • lamb - 2 kg;
  • turnip onion - 3 pcs.;
  • garlic - 1 head;
  • broccoli - 500 g;
  • potatoes - 800 g;
  • tomatoes - 3 pcs.;
  • zucchini - 100 g;
  • wine (preferably dry white) - 80 ml;
  • carrots - 3 pcs.;
  • spices, spices.

Cooking Technology:

  1. Well, now we will solve the question regarding the supposedly unpleasant smell of lamb. The reason for the “misunderstanding” lies, first of all, in the large amount of fat present on meat. We remove the excess, leaving a little just for the richness of the dish. Another factor in the bad “aroma” is the age of the animal. Such a darling can come from the fibers of the meat of an elderly ram, especially if it is a male. There is only one conclusion - we buy fresh and young meat.
  2. Cut the pulp, immerse it for an hour in milk, mineral water or kefir, then dry. Lamb is perfectly accompanied by seasonings such as savory, saffron, oregano, bay leaf, and pepper mixtures. We choose the composition according to preference!
  3. All vegetables are well washed, peeled, coarsely chopped, placed in a deep bowl. We season products with salt, herbs, leave for a while in this form.
  4. We pierce the meat in several places, we stuff the cavities with the cloves of garlic and dried thyme. We spread the pieces on a baking sheet, cover with a film, leave it to marinate for an hour and a half.
  5. We remove cellophane, process the meat with olive oil, attach some of the vegetables and send the products to the oven for 90 minutes (220 ° C). Next, add the remaining slices, sprinkle the placed components of the dish with wine. Put on a delicious meat pieces sprigs of rosemary and thyme, cook the dish for another 1.5 hours.

Lamb in the oven with vegetables is a magical “symphony” of tastes and pleasant aromas!

It is interesting:cooking lamb dishes

Recipe from Stalik Khankishiyev

The famous Azerbaijani master of gastronomic masterpieces claims that sometimes you can not follow the culinary rules, but violate them, turning an unpretentious dish from lamb into a luxurious festive meal.

The list of components:

  • olive oil;
  • sprigs of thyme and rosemary - 3 pcs.;
  • leg of a young ram - from 3 kg;
  • black pepper, zira, ground coriander;
  • garlic heads - 2 pcs.;
  • chili pod;
  • ripe tomatoes - 3 pcs.;
  • onion feather, fresh herbs - we select according to personal preferences.

Step-by-step preparation:

  1. Following the recipe of Stalik Khankishiyev, we use a small lamb leg of a young animal. Initially, we divide the joint with a knife into two components, then we arm ourselves with a sharp hatchet, chop the product into large pieces.
  2. Since our apartments do not have a special coal stove, we cook on a conventional stove. We put on the fire a wide cast-iron or other thick-walled pan. We spread the pieces of the hip joint to the bottom, we place larger parts with flesh on them. According to the master, the most delicious meat lies at the hip.
  3. Pour up to 500 ml of drinking water, cover the products with a lid from the Moroccan Tajine. Cone-shaped dishes provide internal air circulation, so the lower part of the meat will be stewed, and the upper - to steam.
  4. After half an hour, open the container, take out the almost finished mutton and put it in a colander to stack the broth. We need dry meat.
  5. Heat olive oil in a clean pan. We chop the heads of garlic in half across the vegetable (with husk), put it in fat with the slice down. In the same way, we place the divided tomatoes and pods of hot pepper.Fry vegetables over high heat along with sprigs of thyme and rosemary.
  6. After 3 minutes, attach the pieces of lamb, season them with a spicy mixture, cook until golden brown. Everything is done very quickly, since the meat is almost ready.

We place the fried lamb on a wide beautiful plate, add bright assorted vegetables, decorate the dish with onion feather, fresh herbs. Everything turned out very appetizing and smart!

Lamb with vegetables in a slow cooker

The perfect combination of vegetable and meat ingredients is especially evident in the food cooked in this kitchen unit.

Product Set:

  • lean oil;
  • tomatoes and sweet peppers - 2 pcs.;
  • lamb - 1 kg;
  • zucchini;
  • turnip onion - 2 pcs.;
  • salt, laurel leaf, spices and seasonings;
  • purified water - up to 400 ml.

Cooking Technology:

  1. In this recipe we use meat on the bone (vertebral section). We process chopped pieces, slightly salt. Pour fresh oil into the bowl of the device, place the mutton in it. We turn on the "Frying" mode and brown portions of the product on all sides.
  2. Add the laurel leaf, drinking water and change the machine program to "Stew". We set the cooking time for 40 minutes.
  3. We wash all the vegetables. We chop the zucchini in neat circles up to 5 mm thick. Cut the pepper without seeds into rings, chop the onions, tomatoes and carrots in the same form. Flavor all components with salt and pepper, sprinkle with dry, fragrant herbs. We send the cuts to the meat, continue cooking for another 20 minutes.

Serve the dish hot.

Stew with potatoes and meat

This is perhaps one of the most popular dishes, most often included in our home menu. The composition of vegetables, spices and spices is adjusted to our tastes, without fear of spoiling the meal.

Required Products:

  • butter (olive and cream);
  • lamb pulp - 500 g;
  • tomato and onion - 1 pc.;
  • sprig of mint;
  • potatoes - 5 pcs.;
  • fresh cabbage - 300 g;
  • zucchini;
  • peas, cloves of garlic;
  • salt, oregano, favorite spices.

Starting the process, we mean the peculiarity of the processing of lamb. If it is undercooked, we get tough meat. Overexposed product loses its best taste.

We apply the rule of the so-called golden section - we find the precious middle, we get the necessary result.

Cooking Method:

  1. So, quickly (up to 3 minutes), fry the pre-processed and chopped pieces of meat in hot oil. Constantly mix portions, add onion strips at the end of cooking.
  2. Rinse and peel (if necessary) vegetables. Zucchini leave with a peel, chop it in half rings. We make tomato and carrot in cubes, shred cabbage in rectangles. Attach the cut to the meat with onions. Pour 250 ml of hot bottled water, simmer products for 1.5 hours.
  3. 15 minutes before the cooking deadline, add salt and pepper to the dish, spread the oregano and mint leaves, throw the sweet peas and a slice of butter.

Serve hot food with fresh corn tortillas or pita bread.

How to cook in beer

The mere mention of the presence in the dish of a frothy drink will immediately blow away the strong half of your family!

The composition of the components:

  • lean oil;
  • potato tubers - 1 kg;
  • lamb - 700 g;
  • garlic cloves - 3 pcs.;
  • light beer - 600 ml;
  • onions - 3 pcs.;
  • tomatoes - 5 pcs.;
  • dill, spices.

Cooking process:

  1. We wash the meat pulp, blot with napkins, cut into small cubes. Slightly fry the lamb in oil until pink.
  2. Peeled potatoes and peeled tomatoes are shredded in the same form, but slightly larger.
  3. Finely chop the garlic cloves and onions, send the vegetables along with the separated tubers to the meat.
  4. Season all the ingredients with salt and pepper and fry for 7 minutes. Then we attach sliced ​​tomatoes, chopped greens and pour beer. We stew the food for an hour and a half closed.

We serve the second dish to the table, decorating with the remaining dill.

Lamb stewed with vegetables from Julia Vysotskaya

Even from the monitor screen you can feel the aroma of meat and its surrounding components. One type of stewed lamb with vegetables, cooked according to the recommendations of the charming leading video blog, makes you stand at the stove of the most inept craftswomen.

Grocery list:

  • potatoes (500 g), carrots, green pea pods (100 g), garlic (8 cloves) - we use exclusively young vegetables;
  • turnip onion - 2 pcs.;
  • mint, thyme, rosemary;
  • tomato paste - 20 g;
  • olive oil - 40 ml;
  • celery and turnip;
  • sifted flour - 60 g;
  • regular sugar - 25 g;
  • sea ​​salt - 7 g;
  • asparagus beans - 100 g;
  • young mutton on the bone - 1.5 kg.

Cooking:

  1. Heat olive oil in a thick-walled bowl. Roll in pre-processed pieces of meat in flour, fry until golden.
  2. We take the mutton from the pan, put in its place chopped onions and chopped garlic cloves. Sprinkle vegetables with white sugar, heat until brown and a light caramel flavor.
  3. We place 60 g of flour, salt, tomato paste. Pepper and salt composition, mix well. We return the pieces of meat to the dishes, fill the products with water / broth, simmer for 40 minutes.
  4. Separately, boil celery, beans, potatoes and turnips, send vegetables to meat. We cook the products for another 10 minutes, after which we add carrots and peas. We finish the process in 5 minutes.

Serve the hot dish to the table, sprinkling with finely chopped mint and garlic.

Fresh vegetables and tender lamb meat are components that are in themselves a natural luxury, giving each dish unique qualities and beneficial properties. You just need to properly dispose of this myriad food wealth!

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