Appetizing lamb stewed with vegetables, when properly cooked, is distinguished by its special tenderness and excellent taste. Fragrant and hearty dish is suitable for serving both a festive and everyday table.

Braised lamb with vegetables in a cauldron

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

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

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

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

  1. The lamb is soaked in cold water, and after an hour it is freed from the veins, cut and laid out in a cauldron.
  2. Peeled 2 onions and garlic as a whole go to meat slices.
  3. A little water is poured into the cauldron, salt and spices are added, after which the capacity 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 are prepared from potatoes, and straws are prepared from pepper.
  5. The remaining onion is chopped into thin rings, cabbage is disassembled into inflorescences, tomatoes are diced.
  6. When the meat becomes soft, the onions and garlic are removed, and carrots and potatoes are sent to the cauldron, and hot pepper is carefully stuck.
  7. After 10 minutes, bell pepper, tomatoes and cabbage are laid out in the container.
  8. Stew stewed until cooked under the lid.

Cooking in a slow cooker

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 large amount 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:

  • carrots;
  • 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 the vegetable “pillow”.
  3. Carrot slices and potato wedges are distributed on top.
  4. The dish is crushed with spices, poured, poured with a small amount of water and stewed for 3 hours in the "Stew" mode.

How to stew meat in the oven

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

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

In the process of cooking:

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

Lamb stewed with potatoes and vegetables

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

  • ½ kg of mutton;
  • eggplant;
  • 3 potato tubers;
  • ½ head of garlic;
  • onion;
  • some greens, salt, spices and sunflower oil.

Stages of the preparation of the dish:

  1. The meat is cut into slices, the eggplant and potatoes are cut into small cubes, and the onion is finely chopped.
  2. Pieces of lamb are fried until golden brown with onions and chopped garlic, and then transferred to a pan with a thick bottom, where eggplant is sent and a little water is added.
  3. After 10 minutes of stewing, chopped potato tubers are poured into the pan.
  4. The dish is salted, seasoned and stewed until cooked.

Recipe from Stalik Khankishiyev

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

For the performance of hearty and delicious lamb in the Uzbek tradition, you need:

  • 1 kg of lamb;
  • mutton fat;
  • 2 onions;
  • as many carrots;
  • 4 potato tubers;
  • head of garlic;
  • ½ cans of canned tomatoes;
  • a little quince;
  • salt and spices.

When cooking:

  1. On melted fat, pieces of lamb, previously seasoned and salted, are fried.
  2. After acquiring mutton blush, chopped onions are sent to the cauldron.
  3. When it becomes golden, carrot circles are laid out in the container.
  4. After 5 minutes, chopped tomatoes are sent to the cauldron.
  5. Following them, a little water is poured into the tank and potato sticks are placed.
  6. Salt, seasonings and quince slices are placed 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, executed in the tradition of Caucasian cuisine, will not leave anyone indifferent.

Armenian lamb is prepared from:

  • ½ kg of pulp;
  • piles 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 European style. Cut foods in large pieces, use herbs, and serve the finished dish in a deep clay dish and with generous slices of bread or flat cakes.

The cooking method is as follows:

  1. Potato tubers and carrots are diced.
  2. Slices are prepared from tomatoes. The onion is shredded. Pepper is cut into strips. Garlic chokes.
  3. The meat is cut into small pieces, which are crushed in spices and slightly beaten, after which they are fried over high heat.
  4. In a deep frying pan where the lamb was fried, onions and carrots are fried.
  5. After 5 minutes, pepper, tomatoes and potatoes are sent to the onion-carrot mass.
  6. After 7 - 8 minutes, lamb returns to the tank, 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 of mutton with ribs;
  • some fatty fat;
  • 200 ml of dry white wine;
  • onion;
  • carrots;
  • a set of herbs (thyme, rosemary, tarragon, basil, cilantro, parsley);
  • salt.

Step-by-step cooking instructions:

  1. In the cauldron, fat is melted, 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 poured with a small amount of water.
  4. After 20 minutes, herbs and salt are sent to the prepared foods.
  5. The dish is stewed until cooked over low heat for about half an hour.

With bell pepper

To treat the guests with tasty stew with an unconventional flavor and aroma, you should prepare:

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

When implementing a recipe:

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

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

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