Fans of meat dishes will definitely like this publication, because here we have placed delicious recipes for cooking stewed lamb with potatoes. Some try to avoid this type of meat, believing that it is difficult to cook it deliciously, since lamb is endowed with a specific smell and taste that needs to be disposed of. Guided by our advice, you will be able to remove the unpleasant amber, and the taste of meat will be excellent, with potatoes you will get a full-bodied, hearty dish with which you will feed the whole family and the company of guests.

Braised lamb with potatoes in a pan

If the meat smells unpleasant, then you need to soak it in acidic water.

To do this, dilute 1 tbsp of liquid 1 tbsp. l table vinegar (9%), wash the meat in running water and soak in the prepared solution for an hour. It is important not to overexpose the lamb in vinegar, it can become tough. In an hour, the acid will “pull out” all the unpleasant odors, and you can start cooking.

To stew meat in a pan, the following foods will be required:

  • mutton tenderloin - 500 g;
  • potatoes - 1-1.5 kg;
  • garlic - 3 cloves;
  • carrots - 1 pc.;
  • onions - 1 turnip;
  • bay leaf - 2 pcs.;
  • sunflower oil - 80 ml;
  • salt;
  • ground pepper.

Stages of preparation:

  1. The meat is cut into pieces, like a goulash, do not grind. After soaking it should be washed again under water, then put on a paper towel so that excess moisture is absorbed into it.
  2. Cut carrots into slices, chop the onion into half rings, and squeeze the garlic through a press.
  3. In a pan, heat the sunflower oil, put the meat in it, fry over high heat until golden brown. Then add the onions with garlic and carrots, reduce the heat, cook until the vegetables soften.
  4. Put the contents of the pan into a pan, salt, pour water so that it is two fingers higher than the products. Bring to a boil, cover, reduce gas, simmer for 50 minutes.
  5. Peel the potatoes, cut them into cubes, put them in the meat. Add salt, if not enough, pepper (you can have a little seasoning), water. The liquid does not need to be poured a lot, it should only slightly cover the pieces of tubers.
  6. After boiling, cook for 5 minutes or until the potatoes are soft (the cooking time depends on the variety, slices with which you cut it).

Put the lavrushka in the pan, cover and let it stand for 10 minutes. Remove bay leaf, serve the meat stew with potatoes to the table. In plates, you can put mayonnaise or sour cream, greens.

How to stew meat in the oven

If there are pots in the arsenal of the kitchen, be sure to prepare the proposed dish. The meat with potatoes comes out so tender that it crumbles into fibers, this is a very tasty stew.

Ingredients required:

  • lamb (pulp) - 1 kg;
  • potatoes - 1 kg;
  • carrot - 1 pc.;
  • onion - 1 pc.;
  • tomato - 2 fruits;
  • sour cream - 200 g;
  • garlic - 2 prongs;
  • yeast dough - 0.5 kg;
  • salt and seasoning.

Cooking:

  1. Soak the lamb, if it smells, soak in acidic water, as prescribed in the first recipe. Next, cut into pieces, rinse.
  2. Peel the potato, cut into 4 or 6 parts, depending on the size of the tubers.
  3. Cut the carrots into slices, onion in half rings, garlic - finely, tomato - into cubes.
  4. Put meat in pots, then onions and carrots with garlic, then potatoes.
  5. Mix sour cream with a glass of water, pour into pots evenly. Salt, add spices.
  6. Roll out several dough from the dough (according to the number of pots), cover the containers, close up.
  7. Put the pots in the oven, preheated to 170 degrees, simmer until the cakes become rosy.

Tortillas, which covered the pots, will not allow the broth to evaporate, along with all the taste.

They are saturated with steams of meat and vegetables, perfectly replace bread at a meal.

With vegetables in a slow cooker

The crock-pot is the main assistant in the kitchen of a modern woman. It allows you to simplify the process of creating food. Lamb with potatoes in a slow cooker turns out not worse than a restaurant dish, because it languishes, as in a furnace, without losing a drop of aroma and benefit.

 

Ingredients for cooking:

  • low-fat mutton and boneless - 0.5 kg;
  • potatoes - 1 kg;
  • carrot - 1 pc.;
  • bell pepper - 1 pc.;
  • onions - 1 head;
  • tomato paste - 1 tbsp. l .;
  • sour cream - 3 tbsp. l .;
  • salt and seasoning.

Cooking:

  1. If necessary, soak the meat in water with vinegar. Rinse, cut into pieces, but do not grind.
  2. Peel the onion, cut into half rings. Carrots can be grated, but still better cut into thin cubes.
  3. Peppers and peppers, cut into cubes.
  4. Pour a little oil into the pan, fry the meat to a blush, add onions with carrots, pepper, bring the vegetables to softness. Put the tomato paste and sour cream in the pan, lightly fry.
  5. Put everything out of the pan into a slow cooker, and send the peeled and diced potatoes to the same place. Pour some water (so that only covers the pieces of potatoes and meat), add the prepared seasonings and salt. Set the "Extinguishing" mode and wait for a signal of readiness.

Serve the meat stewed with potatoes, sprinkled with fresh herbs.

We cook in Georgian in a cauldron

Lamb with potatoes in a cauldron can be cooked both at home and at the stake in a camping trip. In the second version, the dish turns out to be especially tasty, because not one seasoning will give such a rich aroma and taste as the smoke from a fire. If you are going outdoors, then in addition to barbecue, be sure to cook lamb stew with potatoes according to the Georgian recipe, it is incredibly tasty.

The following products will be required:

  • lamb (tenderloin) - 1 kg;
  • potatoes - 1-1.5 kg;
  • tomatoes - 3 pcs.;
  • chili pepper - 1 pod;
  • carrot - 1 pc.;
  • onion - 1 pc.;
  • garlic - 6 cloves;
  • tomato paste - 3 tbsp. l .;
  • parsley - a large bunch;
  • basil - 6 leaves;
  • sunflower oil - 100 ml (in the original recipe, animal fat is used, if you wish, take it);
  • kefir - 1 l;
  • zira, ground peppers (black and red), salt.

Step by step cooking:

  1. First of all, you need to marinate the lamb - for an hour or more. If necessary, soak the meat in acidic water, as described in the recipes above. Cut the lamb into large pieces, rinse, fill with kefir. In the same bowl, place chopped parsley (half a bunch), crushed garlic.
  2. Dice the tomatoes, cut the potatoes into quarters, peel the chili seeds (leave a couple of grains for sharpness) and chop. Chop the remaining parsley, onion and carrot with a knife.
  3. In a cauldron, heat oil or melt fat, lay out the meat, fry it well. Add vegetables (except potatoes), fry until soft, salt, put cumin and peppers, basil, tomato paste. Add some water, simmer for an hour.
  4. Put potatoes in a cauldron, add water, salt if necessary. Stew until tender. Send parsley to the cauldron, cover with a lid. Serve after 5 minutes.

Add sour cream or mayonnaise to the plates, if desired.

Stewed meat with potatoes

Ideal for preparing the next lamb rack. If there is no such meat, then take any available, but on the bone. The broth is more saturated, thick and satisfying.

Ingredients:

  • lamb on the bone - 1 kg;
  • potatoes - 1 kg;
  • Bulgarian pepper - 1 pc.;
  • tomato - 1 pc.;
  • onion - 1 head;
  • carrot - 1 pc.;
  • sunflower oil - 50 ml;
  • salt and pepper.

Cooking:

  1. Lamb meat does not need to be soaked. If you do not know whether the lamb was young or not, then it is better to withstand it for an hour in acidic water, then rinse.
  2. Pour oil into a pan, heat. On both sides, fry large pieces of lamb, the meat should be crusted.
  3. Put the pieces in a bowl, and fry the chopped onion with carrots in the same oil.
  4. When the vegetables begin to acquire a golden hue, add the cubes of tomato and bell pepper. Fry for another 5 minutes, stirring, transfer to a pot or cauldron.
  5. Salt, pour in water and add seasonings. Put the meat on top, cover and simmer for an hour.
  6. Peel the potato, cut into cubes, send to the meat with vegetables. Stew until tender.

Serve the dish hot like this: potatoes with vegetables and broth, in a separate bowl or from the edge of the same plate - a piece of meat on the bone.

Braised lamb with potatoes is an easy-to-cook dish that you can safely cook to meet guests. We have offered you the simplest recipes, but the meat and vegetables are simply delicious according to them, you must definitely try each of the options. Bon Appetit!

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