How to make lamb soft when braised. Braised lamb (step by step recipe with photo). How to choose the right lamb for stewing

Lamb stew is more popular with Muslims, because, in accordance with their religion, they prefer to use this particular product. Anyone who has tried a lamb knows that it has its characteristic flavor, so it must be cooked properly.

Properties and calorie content

Braised lamb can have different calories, it all depends on what ingredients were used. It is best to purchase meat for stews in the area of \u200b\u200bthe tail, chest, shoulder. It is also shredded on the market and sold already cut. Although it is high in cholesterol, it is rich in protein. Gout is caused by the high amount of red meat consumed, so sometimes animal protein is best obtained from seafood or poultry instead of lamb.

There are about 244 calories in stew. The fat content is 11 g, while the cholesterol content is 107 mg. Proteins that are necessary for the body are found in lamb in an amount of 33.9 g, calcium (21.5 mg) and potassium (424.9 mg). The saturated fat content of lamb is quite high.

Meat should not be eaten too often, as there is a risk of developing cardiovascular disease.

Rich in nutrients such as manganese, phosphorus, pantothenic acid and vitamins B6 and A, it is low in sodium. It is best not to fry the meat or stew it in a pan; an oven with a clay pot or a slow cooker is most suitable. The number of calories depends on the level of fat in the meat. Chops will contain 160 to 200 calories per 100 gram piece. In a stew, the calorie content can increase or decrease depending on what additional ingredients are used, whether the oil will participate in the preparation of the dish.

When buying meat, make sure it is color pink, and the fat on it is white, not yellow. This is the first indication that the meat is fresh, but should not be left on the table. When you get home, you should definitely put it in the refrigerator and store there until ready. The nutritional value lamb shows that although the product is high in saturated fat, it is rich in nutrients such as phosphorus, zinc, niacin, B vitamins, selenium, protein, amino acids, fatty acids, mineral salts, sodium, fiber.

The list of useful components is as follows:

• saturated fat;
• polyunsaturated fats;
• monounsaturated fats;
• sodium;
• potassium;
• magnesium;
• potassium;
• iron;
• phosphorus;
• copper;
• manganese.

Of the vitamins, the following should be noted:

How to choose meat?

Lamb neck and loin are best for making stews, but parts from other parts of the carcass are often used, for example, a shoulder blade. In confusion, most novice cooks choose the wrong cuts of meat, although more stringy ones are also suitable for stews, since it is cooked with prolonged heat treatment. The white veins are not fat, but collagen - connective tissue in the flesh itself that will break down over a long cooking period, leaving the meat tender and juicy. The flesh from the front shoulder or hind leg of the animal will be the toughest and may take longer to cook, but it is also the tastiest.

If the meat is purchased not on the market, but in the store, already packaged and cut, then it is better if the packaging states that it is specially intended for stews.

When buying from a butcher, he will gladly tell you which piece is ideal for a stew and will most likely suggest the toughest pieces, since after 8 hours of simmering they will become surprisingly tender and aromatic. The consumer is left to decide how much time he has to devote himself to cooking. It should be noted that sometimes unscrupulous manufacturers put in a bag for extinguishing not exactly the pieces that should be there. The fat content of different pieces will also differ.

Shoulder meat is arguably the best cut for this type of dish. Due to the fact that the shoulder is active every time the ram moves, the muscles that make up this piece of meat are initially very tough, but after prolonged heat exposure tastier dishes not to find.

You will need to cut the meat into pieces of the same size. So they are stewed out evenly, all hard fibers are destroyed, the juices are absorbed. Lamb is more tender than beef and makes vegetables especially good in stews. For flavor, you can add herbs and seasoning. Almost any lamb cut will be amazing after a lot of braising, but the shoulder is the best option... Professional chefs advise buying a piece of the shoulder with the bone to be removed.

If you want to find cheaper meat, then you should take a cut from the neck.

The less fat the meat contains, the healthier the meal. The top round cuts are ideal for stews and are the leanest in the whole carcass. Keep in mind that just because the lamb is tough does not mean it will be greasy. Meat contains a number of beneficial nutrients such as iron, zinc and vitamin B12, as well as protein. For a dish to be and remain healthy, beans and vegetables must be present. They are the key ingredients as they are a rich source of other nutrients. It is imperative to use the following ingredients when stewing beef:

• potatoes;
• roots;
• tomatoes;
• bulb onions;
• garlic;
• leek;
• turnip;
• parsnip.

Important! It is necessary to choose animal meat from trusted manufacturers that do not use hormones and antibiotics.

Cooking features

Contrary to the assertions of some people, lamb can be cooked quickly and tasty, and it is not necessary to spend a lot of time on it, it is enough to choose the right meat and calculate the temperature. Quenching has been used since ancient times as one of better ways to make soft and tender meat. It should be said that mutton fat specifically has a specific aroma, therefore the main problem culinary specialist - to remove the smell. The thing is that the less it is in a saucepan, multicooker or oven, the better the dish will turn out.

It is worth picking up a piece from the shoulder blade, where the muscle is more developed, respectively, and the fatty layers only inside. If you come across pieces of lamb fat on the surface, you should definitely cut them off.

Meat is salted only before cooking itself, since salt takes away juices, as a result, the product is tasteless. You can marinate lamb in tomato paste, lemon juice, soy sauce. Do not beat it off, damaged fibers will lose all juice during prolonged heat treatment, again the meat will turn out tough. You can pre-soak the product in water to open its pores or in milk, which draws out unnecessary blood.

The smell will go away if you use the right seasoning. The easiest way is to buy it by weight. You should definitely use garlic, black pepper, even ginger, rosemary. As for sage, it has a specific aroma, so it is not suitable for everyone, it is added to taste. Lemon juice is great for removing aroma. Before cooking the lamb stew, you can fry it over high heat until a crust appears. The fat will be sealed inside, there will be no pronounced smell, and the meat will be juicy.

Recipes

You can cook beef stew with onions in a simple frying pan or in a clay pot in the oven. But it is best to make the dish in a cauldron, since this dish is ideal for prolonged heat treatment. You can add vegetables in large quantities, because they provide the necessary liquid, or you can make meat in your own juice. It works very well if the lamb is stacked in a saucepan in layers, where meat comes first, and then vegetables as soon as they reach readiness.

You can even put slices on the bone, after heat treatment the pulp will move away from it, but the dish will turn out to be especially aromatic.

Persian lamb stew with meat

The recipe for making a simple Persian lamb stew with meat, turmeric and chili is within the power of every housewife. Slow-cooked, tender basmati rice goes well with it. For cooking, you need the following ingredients:

• 1 tbsp. l. turmeric;
• 2 tsp black pepper;
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 2 medium onions, chopped;
• Cut 3 pieces of lamb into cubes or strips for stewing;
• ¼ cup fresh parsley or cilantro, finely chopped
• 4 cups steamed rice

In a small dish, mix turmeric, black pepper, salt and chili. In a large saucepan, cauldron or skillet, heat the olive oil, but it should not smoke. Fry the onion for 10 minutes, until it softens and begins to turn golden brown. Lamb meat is added, you can use pure boneless pulp or with them. The meat is fried for a few minutes on each side. Be sure to drain the fat that is collected in the container.

Sprinkle all over with seasoning, distributing the spices evenly over the entire top meat. Pour 4 cups of water on top, bring the mixture to a boil, then reduce the heat to medium. Stew for two hours using a large spoon to scoop the fat off the surface every 30 minutes. After 2 hours add the tomato paste to the container and stir until it dissolves in the broth. Stew for another 20 minutes, stirring occasionally, until the meat is pleasant and tender, and the sauce thickens. Adjust the salt and seasoning as desired. Garnish the stewed lamb before serving with fresh parsley or cilantro, and serve it on freshly cooked basmati rice with gravy.

Lamb stew

If you want to treat your guests with something unusual, then you should use the following recipe. To prepare it, you will need ingredients such as:

• meat from the shoulder, cut into pieces;
• ½ tablespoon lamb salt plus 1 teaspoon stew;
• 1 teaspoon black pepper for meat plus 1/2 teaspoon for vegetables
• ¼ cups wheat flour or corn starch;
• 1 large yellow onioncut into cubes;
• 4 garlic cloves, minced
• 1½ cups diluted soy sauce
• 1 kg mushrooms, coarsely chopped;
• 4 cups broth, preferably beef or chicken broth
• 1 tablespoon tomato paste
• 2 bay leaves;
• ½ teaspoon dried thyme;
• 1½ kg of potatoes;
• 4 medium carrots, peeled and cut into thick strips;
• ¼ cup parsley, finely chopped for garnish.

Season the pieces of lamb 1/2 tbsp. l. salt and 1 tsp. Peppers, sprinkle with 1/4 cup flour and mix well. It is advisable to dry the meat well before this, if there is moisture, then the flour will turn into porridge. Lamb is fried on hot sunflower for several minutes on each side, then put on a plate. Add diced onion to the same pan and sauté for 2 minutes. Spread the garlic and cook for another minute, stirring constantly.

Add 1½ cups of diluted soy sauce... Spread the chopped mushrooms, bring to a boil, close the lid and simmer for another 10 minutes. Now the oven is preheated to + 170 ° C. In a baking dish, clay pot, spread the lamb, add 4 cups of broth, 1 tbsp. l. tomato paste, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. dried thyme and 2 bay leaves. Place potatoes and carrots, making sure they are completely covered in liquid. Bring to a boil, cover and simmer gently for 1 hour and 45 minutes. The meat and potatoes should be very tender and flavorful.

Middle Eastern lamb stews are perfect for awakening your taste buds, especially if you're tired of the same food. Most recipes offer lamb stews in a flavorful spicy sauce that take several hours to cook. This lamb stew just dissolves in the mouth. In fact, there are a lot of cooking options. The popular Moroccan lamb stew, which includes apricots, raisins and chickpeas.

The spicy beef stew, which is prepared with a lot of tomato paste and turmeric, cannot but please. Such dishes are served with a flat cake or rice.

Moroccan lamb

To cook Moroccan lamb at home, you will need to have it on hand the following ingredients:

• lamb shoulder;
• 2 tablespoons unsalted butter
• 1 small onion, grated (about 1/3 cup or 50 g);
• 4 garlic cloves, crushed
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup (80 ml) wine vinegar
• 411 g canned chickpeas;
• 2 cups (473 ml) chicken stock
• ¼ cup (40 g) raisins;
• ¼ cup (5 g) chopped fresh parsley
• 2 tablespoons lemon juice.

Iranian Braised Lamb

For Iranian lamb stew, you will need to have components in the kitchen such as:

• 1 tablespoon turmeric
• 2 teaspoons of black pepper;
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil
• 2 medium onions, rub and grind;
• 1.36 kg lamb, chopped into stew pieces;
• 4 cups (950 ml) water
• 3 tablespoons tomato paste;
• 1/4 cup (5 g) fresh parsley or cilantro, minced.

Grate the onion. When cutting meat, excess fat is carefully cut off; for this, use a sharp knife. Fry the meat first until an attractive crust forms on it. Then add onions and seasonings. Melt 2 tablespoons of butter in a large saucepan or slow cooker. Add pieces of lamb and grated onion along with seasonings. Stir and cook for 5-7 minutes.

The cook should be able to smell the spices, and the lamb should not be overcooked. Pour the following from the seasonings into the container:

• 4 cloves of crushed garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon of ground cumin;
• ½ teaspoon red pepper flakes;
• ¼ cup (80 g) apricot jam;
• a cup (80 ml) of wine vinegar.

Open the chickpeas, filter it, rinse it, and then add it to the pot along with 2 cups of chicken stock. Bring Moroccan stew to a simmer and reduce heat to low. Cover and let simmer for 1 hour and 15 minutes. The temperature can be adjusted. Once the lamb is tender, add 1/4 cup (40 g) raisins. Cook the stew for another ten minutes with the lid closed. The raisins should soften and swell. Turn off the heat and add 1/4 cup of chopped fresh parsley along with 2 tablespoons of lemon juice. Serve with tortillas or couscous.

Pour 3 tablespoons of olive oil into a preheated pan and wait until it is well heated. Pour the chopped onion in, fry it for about 10 minutes, or until it becomes translucent and softens. You can adjust the heat to prevent the onion from burning. The lamb is cut into large pieces, added to a saucepan with fried onions and cooked over medium heat for several minutes. Turn the meat after a few minutes so that it is fried on all sides, drain the resulting fat. You can use boneless lamb, any large pieces that are, and even on the bone.

Add the spice mixture to the toasted lamb and stir well to soak into the lamb. Pour 4 glasses of water and bring to a boil. Turn off the fire to a minimum and extinguish everything for 2 hours. The fat on top must be removed if you want the dish to turn out fragrant, but not smell specifically. A small spoon is perfect for this. Remove fat every half hour.

After the specified time add 3 tablespoons of tomato paste and mix. Stew with the lid closed for another 20 minutes. If cooked on the stove and in a skillet, the stew is often stirred to keep it from sticking. The dish should thicken, then it will soften.

Before serving, add 1/4 cup of chopped fresh parsley or cilantro to the table. The dish is best eaten hot with rice.

For a recipe for stewed lamb with vegetables and Adyghe cheese, see the next video.

In our country, pork or beef is most often used for meat dishes, but mutton is somehow bypassed, considering it tough and not very fragrant. But in the Middle East, such meat is held in high esteem, barbecue is fried from it, pilaf and other dishes are prepared. If you do decide to try lamb, then start by cooking in a cauldron. Lamb stewed in it turns out to be very tender, soft and tasty.

Lamb dishes are traditionally prepared in the East. Such meat has its own special taste and at the same time it contains many substances useful for our body. You will learn how to cook mutton in a cauldron correctly and tasty right now.

Ingredients:

• a pound of lamb;
• two onions;
• two cloves of garlic;
• fresh herbs and spices.

Cooking method:

1. Cut the lamb into pieces, rub them with salt and pepper, put them in a cauldron and leave them aside.
2. Cut the onion into strips, put it to the meat and fry over high heat until softened.
3. Then we pour in water so that the meat is completely immersed in it. As soon as the broth boils, we reduce the heat and simmer the dish for one and a half to two hours.
4. Serve stewed lamb with fresh herbs.

With vegetables in a slow cooker

In this kitchen "helper" you can cook any meat dish and even lamb. True, most housewives reject such meat because of its specific smell.

You can cook tender lamb with a delicious taste. You just need to choose young meat that does not yet have a bright aroma. Young lamb has fat without yellowness, and the flesh itself is pale pink or light red.

Write down a recipe for cooking in a slow cooker, which will come in handy for those who are not at all familiar with the principles of cooking lamb.

Ingredients:

• 750 g of meat;
• two onions each, bell pepper and carrots;
• five cloves of garlic and tomatoes;
• 40 g of ghee butter;
• ten peas of pepper;
• two leaves of lavrushka;
• 0.5 tsp. "Meat" seasoning, granulated sugar and salt.

Cooking method:

1. Marinate pieces of lamb in dry seasonings mixed with salt.
2. Then, in the "Frying" program, cook them until crisp.
3. Add onion chopped in half rings, grated carrots and cubes of sweet pepper. After three minutes, add chopped tomatoes.
4. As soon as the vegetables give juice, pour in half a glass of water, select the "Stew" option for an hour.
5. As soon as the appliance beeps, add chopped garlic along with peppercorns and bay leaves, simmer for another 20 minutes. Https://www.youtube.com/watch? V \u003d 6vF52awkeYc

How to stew meat in the oven

Lamb has its own special taste and aroma, but to appreciate it, you need to cook something really tasty out of it. For example, stew meat in the oven.

Ingredients:

• kilo of lamb;
• 100 g of lamb (pork) lard;
• two onions;
• three cloves of garlic;
• three tomatoes;
• two tablespoons of tomato puree;
• spices, adjika, herbs.

Cooking method:

1. Before sending the meat to the oven, cut it into cubes and fry it together with pieces of bacon in a pan. There is no need to add oil - there will be enough fat.
2. Separately sauté chopped onions, then add chopped tomato pulp and vegetable paste to it.
3. We shift the frying to the meat, adding chopped garlic, spices and adjika. We send the products into an oven preheated to 180 degrees for 20 minutes.
4. Serve aromatic meat with sprigs of cilantro or basil.

Lamb stewed with potatoes

Such meat can be easily stewed with any vegetables, including potatoes. It comes out very juicy and tasty, although it will take a long time to stew it, but the result is worth it.

Ingredients:

• 650 g of lamb;
• 550 g potatoes;
• two heads of onions;
• bell pepper;
• 70 g olives;
• three cloves of garlic;
• a glass of tomato puree;
• 30 ml balsamic vinegar;
• by th h. l. dried sage and dill.

Cooking method:

1. Cut the meat into cubes and fry without oil. Then add onion slices, chopped garlic to it and fry together for five minutes.
2. Add vegetable paste, herbs, vinegar, as well as salt and pepper to the ingredients, pour in 350 ml of water, if any, then meat broth.
3. Cut the sweet pepper into cubes, put it on the meat and simmer for 50 minutes.
4. We cut the potatoes in the same way, put them in the stews and cook the dish for another half hour. At the very end of the process, add olives, cut into small pieces. Https://www.youtube.com/watch? V \u003d lLIDP0J3EPM

Recipe from Stalik Khankishiev

Stalik Khankishiev, like no one, understands the intricacies of oriental cuisine and knows how to cook delicious lamb. For this purpose, he takes ingredients that have already passed the test of time: carrots and garlic. And the sudden ingredient is quince.

Ingredients:

• 680 g drumsticks;
• two carrots;
• a liter of broth on meat;
• quince;
• five garlic heads;
• lemon;
• thyme, zira.

Cooking method:

1. Cut the carrots into cubes so that the vegetable can better give its taste.
2. Pour oil into a small saucepan and fry the carrot cubes over low heat so that the vegetable just becomes soft. Season it with sugar and cumin.
3. Now we spread the lamb to the carrots and salt, and also put the whole heads of garlic and dried thyme.
4. Pour in the broth and simmer over low heat.
5. As soon as the broth has partially boiled away, remove it from the stove, lay the quince slices, and distribute the lemon slices on top. We bring the dish to readiness in the oven for half an hour.https: //www.youtube.com/watch? V \u003d Pq8Ppy0uXL0

Cooking in Armenian

In the East, lamb stewed with vegetables in a cauldron is called khashlamana. Many peoples consider it theirs national dish, but still the classic cooking recipe refers specifically to Armenian cuisine.

Ingredients:

• 1.5 kg of lamb;
• a kilo of fresh tomatoes;
• two bell peppers;
• a bunch of dill, parsley and celery;
• 850 ml of beer.

Cooking method:

1. The hind leg of a ram is used to prepare the Armenian khashlaman. You need to cut off the meat from it and clean it from films.
2. The bone will come in handy, so we chop it into three parts and put it on the bottom of the cauldron.
3. Cut the meat into pieces and spread over the bones. Salt, pepper and add other seasonings of your choice.
4. We simply wash the greens and lay them out in bunches on top of the meat.
5. Now put the pepper cubes.
6. Peel the peel from the tomatoes, cut the pulp into cubes and send it to the cauldron.
7. Now pour in beer, light medium heat and simmer the dish for two hours.

With onions and herbs in wine

Lamb with aromatic herbs and wine is especially tasty and juicy.

For stewing, it is better to take meat of the first grade - this is a shoulder blade or outer side part back leg.

Ingredients:

• kilo of lamb pulp;
• 120 g lamb fat;
• bulb;
• a glass of white wine (dry);
• herbs: parsley, cilantro, thyme, rosemary, basil, tarragon.

Cooking method:

1. Add some salt to the portioned pieces of meat.
2. We send the chopped bacon into the cauldron and melt it, then put the lamb and fry the meat until golden brown.
3. After that, pour half-rings of onion into the cauldron, after ten minutes pour in the water so that it slightly covers the meat, and simmer everything together for half an hour.
4. After this time, add the chopped greens, pour the wine and do not remove the dish from the heat for another 25 minutes.https: //www.youtube.com/watch? V \u003d y6zi5-ys9QU

With bell pepper

Today there are many mutton dishes, but we want to offer a simple recipe for cooking meat with bell peppers.

Ingredients:

• a pound of lamb;
• two bell peppers;
• bulb;
• three cloves of garlic;
• a spoonful of starch and soy seasoning;
• two tsp. ketchup and sugar.

Cooking method:

1. Cut the meat into cubes, pepper into large slices, onions in half rings, and garlic into slices.
2. Fry the onion in heated oil, then add garlic to it and bell pepper, fry vegetables for five minutes.
3. Fry mutton separately until it is pleasantly crusty.
4. From starch, soy sauce, ketchup and sugar we make a sauce.
5. We spread vegetables to the meat, fill everything with sauce and simmer for half an hour.

The most important thing in cooking lamb dishes is, of course, the meat itself. Choose it in proven places, give preference to a product from a young lamb and do not forget about the spices that are used sparingly in the countries of the East.

Lamb is meat with a special taste and smell, which can be emphasized in the best possible way only by preparing a delicious dish from it, baked in the oven. There are many recipes for cooking meat in the oven, but the ones below are some of the best.

Recipe number 1. Lamb in the oven

For this recipe, you will need products such as: lamb - about 1 kilogram, 100 grams of fat tail fat, you can lard, tomato paste, onions, garlic, several fresh tomatoes, spices, adjika, herbs and salt.

Lamb meat and bacon are cleaned and washed gently, after which they should be cut into cubes and thrown into a pan; it is necessary to fry over low heat, stirring constantly. You should not add oil to the pan, it is much more important to remember to cover the meat during frying with a lid.

While meat is being cooked in one pan, in another it is necessary to fry the onion and tomato paste, bring it to readiness, the sign of which is the darkening of the tomato paste. As soon as the sauce is ready from the first frying pan, it is necessary to shift the stew, garlic pounded with salt, spices and spices, mix and continue simmering for a while over low heat. The same can be done in the oven, placing the meat, the necessary seasonings and sauce in the cauldron. The oven temperature should be brought to a minimum of 180 degrees.

Before serving, sprinkle the stew with chopped parsley, cilantro and basil and place in shallow bowls.

Recipe number 2. Lamb stew with vegetables

In order to cook the lamb stew with vegetables, you will need a good piece of lamb shoulder, brisket, or neck. The meat must be washed, chopped together with the bones into pieces weighing 40-50 grams, sprinkle with salt, pepper and fry on lard or in butter. Fried pieces of meat should be put in a saucepan, add tomato paste, browned flour, which should be diluted with broth and simmer for about 45-60 minutes. after the allotted time has elapsed, the potatoes, carrots, onions and parsley, cut into slices and fried with fat, must be placed in the saucepan, the ingredients must be mixed and placed in the oven.

Lamb with vegetables should be cooked in the oven for 30 minutes under a tightly closed lid until the vegetables are fully prepared.

For 600 grams of lamb meat, 2 tablespoons of lard or butter, 5 potatoes, carrot and parsley roots, 2 onions, 1 tablespoon of wheat flour, 3-4 tablespoons of tomato flock, 1.5 cups of chicken broth, can be replaced with water, salt and pepper.

Recipe number 3. Stewed lamb with mushrooms

To cook braised lamb with mushrooms, you need a fatty part of the brisket, or shoulder blades. The meat is cleaned and washed, chopped into pieces along with the bones, the pieces should be small, regular in shape, they need to be salted and fried in sufficiently heated lard or butter, adding tomato paste at the end of cooking. You must also add sautéed to the dish. onion, pre-cooked and cut into small pieces of mushrooms, pour over everything with water and simmer in the oven. About 10-15 minutes before the final readiness of the dish, you need to add browned flour diluted with cold broth, pepper and a few bay leaves to it. The finished mutton is removed from the oven and seasoned with crushed garlic.

Serve lamb with mashed potatoes and gravy, in which the lamb was stewed.

For 500-600 grams of lamb, 2-3 tablespoons of lard, or butter, 3 tablespoons of tomato paste, 2-3 onions, 20 grams of dried mushrooms, 1 tablespoon of wheat flour, 1.5 cups of broth, salt, pepper and bay leaf are needed ...

Recipe number 4. Lamb dushenina in the oven

Lamb pulp is cut into wide strips at least 1.5 centimeters thick, salted, peppered, rolled in flour and fried in boiling lard or butter in a pan. A layer of peeled potatoes cut into slices is placed in a cauldron, interspersed with onions, bay leaves, allspice and salt. The second layer of lamb meat lies on the first layer, a layer of potatoes again lies on top. The cauldron is poured with broth made from fried lamb bones and put into the oven until cooked under a tightly closed lid. The finished dish is dressed with grated or crushed garlic and laid out on deep plates.

For 400-500 grams of lamb meat, 1 tablespoon of wheat flour, 2-3 tablespoons of lard, or ghee, 2-3 onions, half a parsley root, 1 kilogram of potatoes, salt, pepper and bay leaf are needed - all to your taste.

Recipe number 5. Lamb stewed in the oven with eggplant and tomatoes

Lamb meat is fried with fat in a deep skillet. Eggplants and tomatoes are washed, cut into cubes, and also served with onions.

Vegetables together with yar should be put into a cauldron, or a deep baking sheet, add finely crushed garlic, parsley, cilantro and basil, fill the cauldron with water so that it does not reach 2 centimeters to the edge, but at the same time cover the meat and vegetables at least by 1 centimeter. The cauldron must be tightly covered with a lid and simmer in the oven until cooked.

To prepare the dish, you need 500-600 grams of lamb, about 50-60 grams of butter, 3-4 fresh eggplants, 5 tomatoes, onions, a few cloves of garlic, herbs, salt and spices.

Recipe number 6. Irish braised lamb

Lamb is cut into pieces, carrots, onions and potatoes are peeled, cut into slices small size, the onion is cut into rings. Part of the vegetables should be laid out in layers in a cauldron, salt, pepper and sprinkle with herbs. On top of the layer of vegetables, you need to lay out the meat, pepper and salt it and cover with the rest of the vegetables, salt and pepper again.

The cauldron is poured with broth and placed in the oven for about 2 hours at a temperature of 190-200 degrees. After the first tasting and the recognition of the meat and vegetables as stewed, it can be served. It is important to remember that Irish stew is served exclusively hot; some time after cooking it will need to be heated in a pan or in a cauldron.

For 4 servings of stewed lamb, you need about 500-600 grams of meat, 8-10 medium-sized potatoes, 4-5 carrots, 3 large onions, salt, pepper, dry parsley, thyme and meat broth.

Meat prepared according to this recipe will simply melt in your mouth and please everyone, without exception.

Recipe number 7. Caucasian braised lamb

Lamb is a favorite type of meat among the peoples of the Caucasus, it is there, among the inaccessible mountains, that they know how to cook mutton better than anywhere else in the world. But in order to try a real tasty lamb ham in the Caucasus, it is not at all necessary to go to the Caucasus, it is enough to open to follow a very good and even wonderful recipe for cooking braised lamb in a Caucasian style in an oven.

For the dish you will need such ingredients as: 1-2 kilograms of fresh lamb, 3 small heads of garlic, allspice peas, cloves, bay leaves, lemon, salt and pepper.

Cooking lamb stew must be done in the following sequence:

1. First of all, you need to do the preparation of meat. The lamb is cleaned of veins and excess fat, washed under cold running water and dried with paper towels.
2. The garlic is crushed, mixed with salt and pepper.
3. The meat must be stuffed with cooked garlic; on top, the meat must also be grated with garlic, salt and pepper.
4. For the dish, you will need to purchase food foil, which is necessary so that the meat does not burn on the baking sheet. On a large sheet of foil it is necessary to lay out bay leaves, cloves and peppercorns, put a large piece of lamb on top, processed as described above.
5. The meat should be sprinkled with freshly squeezed lemon juice and wrapped in foil, leaving in this form for several hours to soak with marinade.
6. After the required time has passed, the meat is placed on a baking sheet; one should not forget about the need to put foil under it. From above, the meat is poured with a small amount of water and placed in an oven heated to 200 degrees for 1.5-2 hours, depending on the freshness and quality of the meat. Periodically, you will need to top up with fresh water, so a mug of water should always be kept ready, if this is not done, the meat becomes tough and loses the taste and smell inherent in lamb stew.
7. As soon as the time is up, the meat must be taken out of the oven, freed from the foil by pouring the excess juice into a separate container and put the lamb back in the oven for 30 minutes, pouring the collected meat juice. The result is juicy and soft lamb with a crispy crust.

Serve lamb with separately baked potatoes, vegetables and herbs, do not forget to sprinkle with coriander and basil.

Recipe number 8. Moroccan lamb stew

Moroccan-style lamb cooked in the oven is, first of all, very tasty and aromatic, the dish is saturated with a variety of spices that form a unique bouquet that gives it originality and exoticism.

For stewed lamb, you will need the following list of products - several pieces of young lamb, preferably a loin, canned tomatoes, onions, garlic, tomato paste, 1 tablespoon of cumin, ground cinnamon, coriander seeds, ground red chili, several fresh stalks of cilantro and mint, and also vegetable oil, salt and pepper.

Prepare the dish in this way:

1. The first step is to prepare all the necessary ingredients, from meat to vegetables. After everything is cleaned and washed, you can start cooking directly.
2. Garlic and onions must be peeled and finely chopped, the greens must be removed from the long branches, leaving only the leaves themselves and chopped as finely as the onion.
3. Before placing food in the oven, heat it up strongly by setting temperature regime 180-190 degrees.
4. The meat is placed in a deep bowl and mixed with prepared seasonings and spices.
5. The bottom of the cauldron is heated, a piece of butter is placed in it, they wait for the boiling process to begin and the lamb drenched in spices is placed on top. Meat is fried on the stove for 10 minutes, it requires constant turning for a golden crust to appear on each side.
6. As soon as a golden brown hue appears, the meat should be removed from the stove, add finely chopped tomatoes, tomato paste, salt and pepper and put in the oven for 1 hour, pouring a glass of water on top. It is important not to forget to put a lid on the meat so that the water does not evaporate so quickly.
7. In the last minute of cooking, add green steamed beans to the lamb stew.

When serving, stewed lamb can be garnished with leftover greens and tomatoes, even the most strict tasters will not resist praising at the very first pieces of meat melting on the tongue.

Some general rules for cooking lamb stew in the oven

1. When starting to cook lamb, you should always remember that the meat does not always have a pleasant smell and taste, only the meat of young lambs under the age of one year is good for stewing and serving, the meat of old rams is tough and completely tasteless, it is more suitable for cooking cutlets and sausages
2. Not all guests love lamb, this is largely due to the smell that, as already mentioned, emanates from it, which is why it is extremely important to be able to choose such herbs and roots that would muffle, or even nullify the entire aroma, leaving only a delicate taste.
3. The more onions and carrots in a lamb dish, the better. Onions, regardless of the way they are prepared, neutralize the unpleasant specific aroma inherent in lamb better than other vegetables. And if other types of meat can be served on the table with any side dish, then there is no better side dish for lamb than vegetables in large quantities.
4. The lamb stew is always cooked under the lid, which makes the meat juicier and tastier. The lid is removed only as a last resort, if desired, lightly fry the ready-made meat.

So, among all kinds and varieties of meat, lamb is considered the most capricious, since what will be the result depends entirely on the skill of the cook, and of course on the chosen recipe.

In the cuisine of the peoples of the Caucasus, Central Asia, North Africa and some European countries, lamb stewed with vegetables has dozens of variations. Depending on the set of components, the method of cutting and cooking, the dish turns out to be different, but always fragrant, with a lot of tasty gravy. In combination with a variety of vegetables and spices, the meat turns out to be juicy and tender, completely devoid of the repulsive smell characteristic of mutton. The complexity of cooking lies in the duration of the slow stewing. The rest of the recipes are simple, not containing many technological processes... Let's see this by looking at a few classic examples.

Stewed lamb with vegetables on the stove

The main component of the dish - lamb shoulder. The set of vegetables is standard, supplemented with young zucchini and green beans.

Ingredients for 5 servings:

• 600 g of lamb;
• 225 g onions;
• 1000 g zucchini;
• 200 g green beans;
• 150 g carrots;
• 400 g of juicy tomatoes;
• 400 g potatoes;
• 290 g sweet pepper;
• 32 g of garlic;
• 20 g fresh basil;
• 20 g cilantro;
• 1 tsp cumin;
• 1 tsp ground coriander;
• spice;
• the taste is salt and black pepper.

Total cooking time - 3 hours. The nutritional value 100 g: proteins - 3.83; fats - 4.73; carbohydrates - 5.62. Calorie content - 79.60 kcal.

Recipe:

Turn the finished dish on a wide dish with a slide. Decorate with fresh herbs, hot pepper rings. Serve hot.

Lamb stewed in apple juice with eggplant: a recipe for the oven

An incredibly tasty, satisfying, easy-to-prepare dish. Oven-cooked lamb meat with vegetables impresses with a variety of tastes, beautiful appearance and a delicious scent.

Ingredients for 5 servings:

• 600 g of young lamb pulp;
• eggplant, carrots, onions, parsley root, sweet red pepper - 1 piece each;
• 2 cloves of garlic;
• a glass of apple juice;
• 50 ml vegetable oil;
• greens of your choice (cilantro, parsley, basil);
• salt;
• spice.

Total cooking time - 2 hours 30 minutes. The nutritional value 100 g: proteins - 7.25; fats - 10.81; carbohydrates - 4.81. Calorie content - 143.24 kcal.

Recipe:

1. The meat is washed, soaked from excess moisture with paper towels. Cut into medium-sized pieces.
2. The meat is salted and seasoned with spices. Fried in oil in a pan. When the meat is browned on all sides, transfer it to a cauldron.
3. Cut the peeled carrots, onions, parsley root into medium cubes.
4. Eggplant is washed, without removing the skin, cut into slices.
5. A seed box is taken from the washed sweet pepper, the pulp is cut into wide strips.
6. Salt vegetables, add some spices, mix. Saute for 8 minutes in a pan in the same oil in which the meat was fried. Stir occasionally.
7. Transfer the vegetables that have become soft to the cauldron on top of the meat. Sprinkle with chopped herbs.
8. Products prepared for stewing are poured with apple juice. The cauldron is closed with a lid. The dish is simmered in an oven heated to 180 degrees for 2 hours.

Ready lamb stewed in apple juice with eggplant is served in portions in deep bowls. Sprinkle with fresh herbs, black pepper, if desired.

Aromatic vegetable stew with lamb and pumpkin

The original sweetish taste of meat is given by a composition of spices and vegetables that is not quite familiar to us. Nevertheless, this dish deserves a try. In this case, the treat will surely make a positive impression on everyone.

Ingredients for 6 servings:

• 600 g lamb steak;
• 300 g pumpkin;
• 2 carrots;
• 200 g celery root;
• 2 onions;
• head of garlic;
• 1 tbsp. l. tomato paste;
• 250 ml of water;
• 30 ml of vegetable oil;
• 2 stalks of fresh thyme (thyme);
• 2 stalks of fresh mint;
• 1 tsp Sahara;
• 2 bay leaves;
• black pepper, salt.

Total cooking time - 3 hours. The nutritional value 100 g: proteins - 6.25; fats - 1.98; carbohydrates - 5.62. Calorie content - 63.27 kcal.

Recipe:

1. The meat is washed, dipped in paper towels. Films and excess fat are cut off.
2. The steaks are fried on both sides in oil in a well-heated skillet. Transfer to a plate.
3. Vegetables are washed, peeled, cut into large cubes, circles, rings. Simmer over medium heat until soft in the same oil in which the meat was fried (5 minutes). Transfer to a saucepan.
4. Thyme, bay leaf, mint sprigs are added. Pour water into a saucepan. Stew vegetables for 5 minutes.
5. Put tomato paste in the vegetable gravy. Waiting for the broth to boil again.
6. Pieces of lamb are spread on top of the vegetables. Cover the pot with a lid. The dish is stewed for 90 minutes on the quietest fire.
7. After a specified period, add sugar, salt, pepper, spices (optional). Mix gently. Cover with a lid and keep on the stove for another half hour.

Serve hot in deep plated bowls with plenty of gravy.

Hearty lamb with potatoes, stewed in a slow cooker

Cooking meat dishes in a multicooker simplifies and speeds up the whole process. Lamb boils well, vegetables are saturated with the aroma of meat. The food is easy to prepare, it turns out delicious and very satisfying.

Ingredients for 8 servings:

• 700 g of lamb pulp;
• 8 potatoes;
• 2 onions;
• 1 carrot;
• 1 bell pepper;
• 3 tomatoes;
• 5 cloves of garlic;
• 50 g melted butter;
• 3 bay leaves;
• a third of a tea l. cumin;
• salt, black pepper.

Total cooking time - 100 minutes. Nutritional value 100 g: proteins –4.82; fats - 3.69; carbohydrates - 7.90. Calorie content - 84.10 kcal.

Recipe:

1. Washed mutton, stripped of fat and films, is cut into cubes. The multicooker is turned on in the "Fry" mode. Melt butter and brown pieces of meat in it from all sides, without closing the lids.
2. Vegetables are cleaned and washed. Onions are cut into rings, carrots into strips, potatoes into slices. Carrots and onions are sent to lamb. Stir, fry for 5 minutes.
3. Pour potatoes into the multicooker bowl with the rest of the ingredients. Stir. Stew for 7 minutes.
4. Chop the garlic with a knife. The bell pepper is cut into strips. Tomatoes are cut into cubes right with the skin. Put vegetables in a slow cooker. The dish is salted, pepper, cumin and lavrushka are added. Stir.

The multicooker is switched to the "Quenching" mode by setting the timer for 60 minutes. The lid is closed.

While the lamb with potatoes and vegetables is simmering at a quiet boil, you do not need to stir anything. After the signal about the end of the cooking process, the dish is allowed to brew for 15 minutes. Serve hot, sprinkled with fresh herbs.

If the multicooker does not have a "Fry" mode, the "Baking" or "Express" program is used. The "Quenching" mode is changed to "Broth".

Video recipe

You can watch the lamb stew recipe in the following video recipe:

• You need to buy only young lamb or lamb. The repulsive smell of lambs under the age of 1.5 years is practically not felt.
• If the meat still gives off a specific aroma, before cooking, you need to sprinkle the peeled pieces with vinegar, pomegranate or lemon juice, table red wine. After marinating, the lamb will become softer, the smell will completely disappear.
• For cooking by stewing, it is better to choose a lamb shoulder. In this part of the carcass, the meat is the softest and not so fatty.
• You can stew lamb with any vegetables. Beans, peas, beans, turnips are good in such a dish. For the preparation of sweet and sour lamb, tomatoes and paprika are used. Red pepper, garlic, adjika give the dish a spicy-sharp taste.
• Instead of water, simmer meat in sour cream, meat broth, wine, pomegranate juice, beer. Thanks to such variations, a meal from the same ingredients is obtained every time with a new original taste.
• Depending on the amount of gravy in the plate, lamb stew with vegetables can be considered both the first and the second course. Either way, it's delicious and satisfying.

Many myths and contradictions are associated with this meat, which makes it seem to many that it is difficult for an untrained cook to cook it at home.

In fact, everything is easier than it seems, and today you can be convinced of this when you read our tips on how and how much to stew lamb in a pan. Of course, meat has its own characteristics of preparation, but who said that they can only be mastered by Eastern people, for whom this meat is a familiar product.

Lamb: myths and reality

Before we start preparing and stewing lamb meat, let's dot the i's. Clarity in this matter is very important, because many of our housewives refuse to cook this product at home, believing that lamb is fatty, high in calories and smells very unpleasant. But is it really so?

As for the specific taste and smell, this is really true. However, such a small flaw can be easily corrected by just keeping the meat in the marinade beforehand, and then seasoning it with spicy spices.

But the opinion about the high calorie and fat content of lamb is a real myth.

Few people know that the fat in lamb meat is 2-3 times less than in pork. It also contains several times less cholesterol than beef (2.5 times) and pork (4 times).

The calorie content of lamb meat of the 1st category is 203 kcal, and of the 2nd category - 165 kcal per 100 g of product.

Plus, lamb is very healthy. It is rich in vitamins and minerals, especially iron, phosphorus, potassium, calcium and magnesium.

How to choose the right lamb for stewing

The most suitable for stewing and frying is the meat of young sheep, aged from several days to 3 years. The meat of older lambs is also eaten, but it is tougher, fatter and has many veins.

The ideal option, almost delicious, is milk lamb. It has a delicate texture and a very mild, refined taste.

The meat of young (up to 18 months) sheep, unsuitable for breeding, and castrated rams is considered valuable and nutritious.

It is very easy to distinguish a young ram from an old one. Young meat has a pleasant light red color and a whitish elastic fat.

Old mutton stands out with a dark red, almost brown, shade of meat, thick yellow fat, a large number of veins and an unpleasant specific smell. Such meat is best eaten in the form of minced meat.

How to deliciously stew lamb in a pan with spices

Ingredients

• — 500 g (use meat from the hind legs of the carcass or the back) + -
• - taste + -
• - 2 pcs. + -
• - taste + -
• - 15 g + -
• — for frying (to taste) + -
• - 10 g + -

Cooking lamb in a pan at home

Having dealt with the choice of meat, you can proceed directly to cooking it. Today we will consider step by step recipehow to stew lamb in a pan in pieces.

If you strictly adhere to the recipe, you will definitely get a delicious juicy dish that can be served not only on a festive table, but also presented to a regular lunch or dinner.

1. We wash the meat in clean running water, dry it with paper napkins.
2. Cut the lamb into not thick slices, then put them in one layer in a skillet that is very heated in oil.
3. For the first 2-3 minutes, simmer the pieces over high heat, then turn them over to the other side, reduce the flame to medium and continue cooking for another 2-3 minutes.
4. Pour boiling water into the pan in such an amount that the water is on the same level as stew, and continue to cook it over moderate (low) heat for 20-25 minutes, until all the poured liquid has boiled away.
5. When the water boils away, add salt, pepper, chopped onion and chopped fresh herbs to the pan.
6. Mix everything thoroughly, simmer the lamb for 8-10 minutes until tender.

This completes the preparation. You can serve a hot appetizer with meat with any side dish you like. It could be boiled rice, fresh or baked vegetables, boiled (baked) potatoes with mushrooms, salads and much more.

Ingredients

• Young lamb with fat - 200 g;
• Spices (any) - to taste;
• Onions - 1 pc.;
• Salt to taste;
• Potatoes - 200 g;
• Greens (fresh) - to taste.

How to stew lamb with potatoes in a pan

1. Cut the pre-marinated meat into pieces (the weight of each should be no more than 50 g) and spread them evenly on the bottom of the hot frying pan.
2. Simmer the lamb over low heat on both sides in its own juice until half cooked. Turn the meat periodically during stewing.
3. Peel the onion, chop it coarsely. We also cut peeled potatoes coarsely (into slices).
4. We send the slices to the pan for the meat, salt the products, season with spices, and then gently mix everything with a wooden spatula.
5. Cover the pan with a lid and simmer until tender.
6. At the end of cooking, sprinkle the meat with potatoes with chopped fresh herbs, cover again and let the dish stand on the switched off burner for 10 minutes.

Secrets of delicious lamb

Above, we examined 2 step-by-step recipes for cooking lamb meat in a pan. However, knowledge of the recipes themselves alone is not enough to properly stew meat pieces.

In fact, you will need practical advice on preparing lamb for stewing, marinating it and a specific cooking time. It is these secrets that we present step by step below.

If you decide to put out minced meat, then for processing, take offcuts, peritoneum or shoulder blade. Use ribs, peritoneum, loin, drumstick, neck, shoulder blade, hip, brisket or tenderloin to sauté / roast lamb whole or in pieces.

Tip # 2: Marinate meat to eliminate unpleasant odors

There are quite a few ways to marinate lamb. You are free to choose for yourself the one that you like the most.

However, there is one thing for any marinade general rule - keeping the meat in it (if it is young) takes 10-12 hours. If the meat is from ripe lamb, then the time spent in the marinade should be increased.

Marinade number 1: Spicy vegetable oil

As a marinade, you can use a mixture of vegetable oil (70 ml) with grated ginger (1 tsp), lemon juice (2 tablespoons), chopped garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade No. 2: Soy sauce with mustard and garlic

To prepare a spicy marinade you will need:

• Finely chop a bunch of cilantro and 2 cloves of garlic.
• Add your favorite spices to taste, 2 tablespoons each. soy sauce (you can replace it with any vinegar, for example, balsamic), mustard, vegetable oil.
• Squeeze the juice from ½ lemon, mix everything and marinate the chopped pieces of lamb in the resulting mixture.

We need spices to soften the unpleasant meaty smell, as well as to give lamb a special piquant taste. As a rule, several types of spices are used at once.

You can take any fragrant dressings, but best suited: marjoram, garlic, onions, caraway seeds, oregano, a mixture of peppers, "Provencal herbs", spicy sauces.

It is rather difficult to answer this question exactly. It all depends on the size of the pieces that you are going to stew, and on the dishes in which you will do it. Pickled pieces always cook faster, this also needs to be considered. On average, braising lamb in a pan takes 1 hour.

In order not to overexpose the meat (too long heat treatment makes it dry) - follow strictly the recipe and do not cook the lamb for longer than indicated.

That's all, now you know how and how much to stew lamb in a pan in pieces. Stick simple tips and step-by-step recipes - and may your meat appetizer always succeed.

Bon Appetit!