Stewed lamb with vegetables

Stewed lamb with vegetables. How to cook in a frying pan, in pots, in a slow cooker, in the oven

To make the lamb dish tasty and juicy, it is cooked with vegetables. Tomatoes mix well with meat. They give a lot of juice and pleasant sourness.

Eggplants, peppers, carrots complement the taste. With the addition of onions, a fragrant smell arises that stimulates the appetite. Savory food is good both for a festive table and for any day.

This meat has a typical smell, so it is better to choose a young ram or lamb. It cooks faster and does not emit any specific odors. Read: Manti with meat - recipes for making it at home

Stewed lamb with vegetables in a frying pan

There are not enough options for making stewed lamb with vegetables. With the addition of additional ingredients (dried apricots, herbs, chili pepper), the dish can be served on a festive table.

What foods to prepare. You will need:

young lamb meat - 500 g;
tomatoes - 4-5 pcs;
eggplants - 1 piece;
zucchini - 1 small;
carrots - 2 pcs;
onions - 2-3 heads;
garden greens (parsley, onion, dill);
lemon juice - from half a citrus;
spices, salt - to your own taste.

Manufacturing sequence with photo:

Cut the lamb meat into small pieces, freeing them from veins.

Pour sunflower oil (or other) into a frying pan and fry the pieces over moderate heat until golden. With repeated stirring.

Remove the beef from the pan to a plate. And fry the chopped onion in this oil.

You need to remove the skin from the tomatoes. To do this, make cross-shaped cuts on the tops of the vegetable. Place the fruits in a bowl and pour boiling water over them.

Wait a minute or two. Drain the hot water and immediately pour cool water over it. Nowadays the skin of the fruit can be easily and quickly removed.

Cut the tomatoes into slices and add half the vegetables to the onions.

While the onions and tomatoes are stewing in a frying pan, cut the eggplant into slices.

And grate the carrots with a large mesh grater

Place the meat over the vegetables again. And throw the eggplants here too. Stir and simmer, covering with a lid, until cooked.

Fry the carrots separately in butter.

Send her to the lamb. Place the rest of the chopped tomatoes here. Pepper and salt the dish.

Cover with a lid and simmer for a little while longer.

Sprinkle the finished meat and vegetables with finely chopped herbs and sprinkle with lemon juice.

Stewed lamb with vegetables in a cauldron

This unique brew can be served as a dish on its own or with a side dish. To make it you need: a kilogram of lamb; 2-3 onions; 2-3 medium tomatoes; 3 potato tubers; 3 sweet peppers; 2-3 carrots; 150-20 g cauliflower; hot pepper pod; several cloves of garlic;

For lamb, taking into account its special smell, the herbs of savory and thyme, saffron, oregano, mustard seeds and cumin are suitable.

Before you start cooking lamb with vegetables, you need to keep the meat cool in water. Afterwards it is cut into pieces, immediately freeing it from films and veins.

Place the pieces of meat in a cauldron with vegetable oil and lightly fry. Add the onion and 3 cloves of garlic (whole). Pour in a little water. Add spices and seasonings and simmer over low heat for about an hour.

Meanwhile, prepare the vegetables: cut the carrots into semicircular slices, potatoes into cubes, bell pepper into strips, onions into half rings, tomatoes into slices.

After the meat becomes soft, remove the onion and garlic from the container and add chopped vegetables (potatoes, carrots) and hot peppers. After 10 minutes, add bell peppers, cabbage and tomatoes to the cauldron.

Simmer the stew under a closed lid until done.

How to cook in a slow cooker

The functional device significantly saves time. Just cook the ingredients and place them one by one in the bowl. Choose a suitable mode and do other things.

Using the device is convenient, since the recipes indicate the sequence of actions. And the delayed start mode helps you cook food at the right time and keep it hot.

How to cook lamb with vegetables

You will need a kilogram of meat, one carrot and onion, 5 potatoes, vegetable oil, salt and spices.

Cut the onion into half rings, fry it in oil in the “Baking” mode for 10-15 minutes. Then lay out the products in layers:

Meat in pieces, previously soaked in cool water.
A layer of carrots, cut into slices.
Potato sticks.

Season with spices and add salt.
Pour in water and cook in the “Stew” mode for 3 hours. Watch the video: how to cook lamb with vegetables in a slow cooker

How to stew meat in the oven

The following ingredients will be required:

young lamb meat - about 1 kg;
4 onions;
5 potatoes;
2 carrots;
3 tablespoons tbsp. vegetable oil;
spoon tbsp butter;
400 ml water;
salt and spices to taste.

Chop the meat into pieces and roll them in herb spices mixed with salt. Leave it for about 30 minutes to soak in the scents and scents of the herbs. Then fry in vegetable oil until golden brown.

Place in a deep container, add water and place in the oven for 45 minutes.

Sauté the onion in a frying pan and add it to the meat along with the potato wedges and carrots. Keep the dish in the oven for another 20 minutes.

Lamb with vegetables in pots

The combination of lamb meat and vegetables is common in Caucasian cuisine. The meat comes out especially tasty, juicy, and soft if you cook it in clay pots.

Meat cooked with potatoes, tomatoes, onions, eggplants, carrots, garlic, simply delicious. The pots also look great on a formal table; the dish can also decorate a New Year’s dinner.

The manufacturing recipe is not complicated. The following components will be required:

Manufacturing sequence

Products indicated in the layout need to be cut:

meat, potatoes, tomatoes, eggplant - in similar cubes:
the onion can be chopped into small cubes;
grate carrots with a large grater;
chop the greens finely;

In a deep bowl, add tomato paste to the broth. Season the chopped eggplant with salt and leave for about 30 minutes. During this period of time, it will release juice, along with it the bitterness will leave the vegetable. After time has passed, it will need to be rinsed with cool water.

The products are prepared, now they should be placed in pots, layer by layer. Place the meat first, followed by the potatoes.

A layer of onions with garlic, then tomatoes.

For tomatoes - eggplants. Sprinkle carrots on top of them.

Sprinkle pepper on top, add salt, and throw a bay leaf into any pot. Sprinkle with chopped herbs. Pour in broth mixed with tomato paste.

Cover the pots with lids and simmer at 180 degrees in the oven for an hour and a half.

The dish can be served on the table directly in pots, or in a deep plate on weekdays.

How to properly serve a dish in pots on a festive table?

At the ceremonial table, the pots are placed on flat plates. They are served with lids closed, along with a salad of new vegetables, herbs, rye or dark bread.

Cook with pleasure, dear readers!

Lamb stewed with vegetables: step-by-step recipes with photos

In the cuisine of the peoples of the Caucasus, Central Asia, North Africa and some European countries, lamb stewed with vegetables has dozens of options. Depending on the set of ingredients, cutting method and preparation, the dish comes out different, but always fragrant, with a huge amount of tasty gravy. In combination with various vegetables and spices, the meat comes out juicy and tender, completely devoid of the repulsive aroma associated with lamb. The difficulty of manufacturing lies in the duration of leisurely stewing. Otherwise, the recipes are ordinary, not containing a huge number of technological steps. Let's see this by looking at a few traditional examples.

Stewed lamb with vegetables on the stove

The main component of the dish is lamb shoulder.
The set of vegetables includes the usual, supplemented with baby zucchini and green beans.

Ingredients for 5 servings:

600 g 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 garlic;
20 g fresh basil;
20 g cilantro;
1 tsp. cumin;
1 tsp. ground coriander;
spices;
tastes like salt and black pepper.

Total cooking time is 3 hours. Nutritional value 100 g: proteins – 3.83; fats – 4.73; carbohydrates – 5.62. Calorie content – 79.60 kcal.

Recipe:

The meat is washed and removed from films and excess fat. Cut into large cubes.
Vegetables are washed. Peeled potatoes, onions, carrots, zucchini (with skin), tomatoes are cut into circles. The seed box is taken out of the sweet pepper and cut into slices . The garlic cloves are divided into 4 pieces, the bean pods are cut into 3 parts.
All ingredients, not counting garlic, are placed in a pan in layers: onion - meat - potatoes - other vegetables in random order. Any layer is salted, sprinkled with spices and pepper. The alternation is repeated twice.
Place cloves of garlic on top. The greens are washed, coarsely chopped, and added to the rest of the ingredients.
Cover the pan with a lid and place it on the stove. Cook the dish on medium, and after boiling on the lowest heat for 90 minutes. Don't mix. No water is added. During slow stewing, quite a bit of water is released from the goods, so that the dish comes out stewed in its juice.

The finished food is turned over onto a large plate in a heap. Decorate with fresh herbs and hot pepper rings. Served hot.

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

An indescribably tasty, satisfying, easy-to-make dish. Young lamb meat cooked in the oven with vegetables amazes with its variety of tastes, beautiful appearance and wonderful smell.

Ingredients for 5 servings:

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

Total cooking time is 2 hours 30 minutes. Nutritional value 100 g: proteins –7.25; fats – 10.81; carbohydrates – 4.81. Calorie content – 143.24 kcal.

Recipe:

The meat is washed and blotted from excess water with cardboard towels. Cut into medium sized pieces.
The meat is salted and seasoned with spices. Fry in oil in a frying pan. When the meat is browned on all sides, transfer it to a cauldron.
Peeled carrots, onions, parsley root are cut into medium cubes.
Wash the eggplant without removing the skin and cut into slices.
The seed box is taken out of the washed sweet pepper, the pulp is cut into wide strips.
Vegetables are salted, a few spices are added, and mixed. Saute for 8 minutes in a frying pan in the same oil in which the meat was fried. Stir occasionally.
Transfer the softened vegetables into a cauldron on top of the meat. Sprinkle with chopped herbs.
Products prepared for stewing are poured with apple juice. The cauldron is covered with a lid. The dish is simmered in an oven heated to 180 degrees for 2 hours.

Ready lamb stewed in apple juice with eggplants is served in portions in deep plates. If desired, sprinkle with fresh herbs and ground black pepper.

Fragrant vegetable stew with lamb and pumpkin

The unique sweetish taste of the meat is given by an unusual composition of spices and vegetables. Nevertheless, this dish deserves to be tried out. In this version, the treat will probably create a positive memory for 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 water;
30 ml 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 is 3 hours. Nutritional value 100 g: proteins – 6.25; fats – 1.98; carbohydrates – 5.62. Calorie content – 63.27 kcal.

Recipe:

The meat is washed and dipped in cardboard towels. Films and excess fat are cut off.
Steaks are fried on both sides in oil in a perfectly heated frying pan. Transfer to a plate.
Vegetables are washed, peeled, and cut into large cubes, circles, and rings. Over medium heat, simmer until soft in the same oil in which the meat was fried (5 minutes). Transfer to a saucepan.
Add thyme, bay leaf, mint sprigs. Pour water into the pan. Stew vegetables for 5 minutes.
Tomato paste is added to the vegetable sauce. Wait for the broth to boil again.
Pieces of lamb are placed on top of the vegetables. Cover the pan with a lid. Simmer the dish for 90 minutes on the lowest heat.
After the specified period, add sugar, salt, pepper, spices (optional). Mix carefully. Cover with a lid and keep on the stove for another half hour.

The dish is served hot in the deepest portioned plates, with a huge amount of gravy.

Hearty lamb with potatoes, stewed in a slow cooker

Making meat dishes in a slow cooker simplifies and speeds up the entire process. The lamb is cooked perfectly, the vegetables are saturated with the smell of meat. The dish is prepared simply, it turns out tasty and very filling.

Ingredients for 8 servings:

700 g 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 teaspoon caraway;
salt, black pepper.

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

Recipe:

The washed lamb, stripped of fat and films, is cut into cubes. The multicooker is turned on to the “Frying” mode. Melt the butter and brown the pieces of meat on all sides in it without closing the lid.
Vegetables are peeled and washed. Onions are cut into rings, carrots into strips, potatoes into slices. Carrots and onions are sent to the lamb. Stir and fry for 5 minutes.
The potatoes are poured into the multicooker bowl with the remaining ingredients. Stir. Simmer for 7 minutes.
Chop the garlic with a knife. Bell peppers are cut into strips. Tomatoes are cut into cubes straight with the skin. Place vegetables in a slow cooker. The dish is salted, peppered, cumin and bay leaf are added. Stir.

The multicooker is switched to the “Quenching” mode, setting the timer for 60 minutes. The lid is closed.

While the lamb with potatoes and vegetables is simmering at a gentle simmer, there is no 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 the “Frying” mode, use the “Baking” or “Express” program. The “Stewing” mode changes to “Broth”.

Video recipe

You can watch the recipe for making stewed lamb in the following video recipe:

Lamb with vegetables – simple and delicious! The best recipes for making lamb with vegetables

If you are tired of pork, and beef seems tough and bland, it’s time to pay some attention to the unfairly neglected lamb. Fortunately, at the moment you can buy it quite far from sheep breeding areas. Considering how different lamb can be - with vegetables, rice, separately, in soup, baked, boiled, fried - it will forever resurrect your menu.

What to do if you don’t like the smell of lamb: how to choose the right meat

The most important thing that stops the overwhelming number of possible consumers is the typical smell inherent in this meat. It especially manifests itself during the manufacturing process, which turns consumers away from very tasty dishes. But even the most ordinary lamb with vegetables is so tasty that it’s worth looking into the issue of flavor in order to allow yourself some of this meat at least from time to time.

The key to culinary success is to purchase the right lamb. There is a debate among professionals about whether to take meat from females or males. Most are inclined to believe that a sheep is still preferable, and if you take a ram, then a blank one. But it is unlikely that a person far from animal husbandry will understand such subtleties. Therefore, we outline the main signs that should influence your choice.

First of all, the animal (regardless of its gender) must be young. An individual of suitable age is light, almost snow-white fat. If it is yellow, then this is an “aged” ram, and if the yellowness is almost colorful, then it is completely elderly.

The second thing you need to pay attention to is the smell of still raw meat. If it is fresh, but disgusting, it means either the animal was old, or they are selling the meat of a stud ram for you.

What to do if you don’t like the smell: cook meat correctly

In order for lamb to be as successful as possible (with vegetables or with something else), even a high-quality product needs to be well processed. The first step is to remove excess fat (but not all, so that the dish does not become dry). Then all sorts of films and veins are removed - they also give off a smell. You can then keep the uncut lamb in cool water for a couple of hours, changing it often.

The best choice is stew

This dish is familiar to everyone. True, we usually prepare it with beef, chicken or pork. With all this, lamb stewed with vegetables, especially properly cooked, is no worse. For a kilo of meat you will need about 6 potatoes, a large onion, the same carrot and a tomato. First, chopped onions are fried - naturally, in lean (preferably olive) oil. Next, roughly identically chopped lamb is placed there, which is fried very quickly, over high heat and with intense stirring. Once browned, cover with a lid and simmer for about half an hour. Then the carrots are cut into cubes and added to the pan. Leave it covered for another quarter of an hour. Lastly, large slices of tomato and potato are introduced (in that order). All that remains is to add salt, add chopped fresh or ready-made dry herbs (at least parsley and dill), add cumin, bay leaves and your favorite peppers, add water and simmer over low heat until the potatoes are ready. It’s simply impossible to tear yourself away from such a dish!

We use the oven

It is an unsurpassed tool for making a wide variety of dishes. Any meat in it becomes soft, juicy and tender. Baked lamb with vegetables is no exception. You can select the extreme ones at your own discretion, but the required minimum is potatoes (3 huge ones per half a kilo of meat), a large carrot, a couple of onions and about three tomatoes. Next is a flight of fancy. Eggplants, zucchini, and cabbage are also suitable - be it white cabbage, cauliflower or broccoli. Both beans and peas would be good.

To begin with, a whole piece of lamb is rubbed with pepper, selected spices and salt, and the vegetables are coarsely chopped. Both are laid out in a high frying pan or mold. You can add a little broth or water if you doubt the juiciness of the lamb. Be sure to sprinkle sunflower oil on top. Then all this stuff is put in a preheated oven for an hour and a half. From time to time the vessel is covered with foil to make the lamb more juicy; in this case, about 10 minutes before taking it out, you need to remove it - let the dish brown.

Unique delicacy

Let us note that lamb dishes with vegetables are invented by all nations in whose regions sheep are bred. Therefore, the abundance of dishes is truly innumerable. They are especially popular where the overwhelming majority of the population is Muslim. Beef is not very common there, pork is prohibited, so the residents of these regions cook lamb truly masterfully. Let's look, for example, at what the brotherly Uzbek people came up with.

The beginning is simple: about a kilogram of lamb (of course with ribs!) is cut into portions. Half a lemon is squeezed into the purchased pieces, the meat is salted and sprinkled with herbs - oregano, basil, mint, marjoram, thyme. After 20 minutes, when the lamb is saturated with the spirit of herbs, you need to quickly fry it in vegetable oil, add chopped two onions, half a head of garlic and a little hot chili. After three minutes of frying, add finely chopped tomatoes (two) and a third of a glass of water. All this will simmer for about half an hour. Next, add eggplants (there will be about half a kilogram of them), cut into cubes. Plus greens (usually a bunch of parsley and basil) and a strip of 4 bell peppers. When everything starts to steam, the container is covered with Uzbek flatbread (it is also sometimes called thick lavash, although this is incorrect) and left for at least a quarter of an hour. This lamb with vegetables comes out very flavorful, and the “bread” serves as an additional prize.

Portion pots

Lamb stewed with vegetables can be prepared using very different methods. One of the nicer options seems to be the introduction of a “pots - oven” combination for these purposes. Take about a kilo of lamb and cut it into small pieces. 6-7 pieces of sweet peppers (bell peppers) are cut into 4 pieces (especially huge ones - into 6 pieces), two huge carrots are cut into small circles, and onions (leeks) are cut into thick rings. Here and there a dozen small tomatoes are split into halves. All this stuff is enough for 3-4 pots. All the ingredients are placed in them in layers: first meat, then carrots, peppers, onions - first Bulgarian, then leeks, tomatoes. Add salt, cumin, cilantro, ground pepper to taste - you can use reddish or dark pepper, and definitely marjoram. The pots are placed in a cool oven, but when it warms up to 200 0, we mark the hour.

What if it’s in your sleeve?

If you don’t want to wait and overcome difficulties, use the ubiquitous, cheap and easy-to-use culinary gadgets. Thus, lamb in a sleeve with vegetables comes out tender, aromatic and does not require special attention. For a kilo of meat, take a quarter kilogram of eggplant, the same amount of zucchini, half as much sweet pepper and the same amount of tomato, the amount of onion you like, a little cumin (if you wish) and garlic.

All vegetables are prepared and cut to your liking. Pepper and salt are added based on the same judgments. The chopped meat with the rest of the ingredients is placed in a sleeve, a special sauce is made to make your lamb stew with vegetables more tasty. For it, vegetable oil, crushed garlic and cumin are intuitively mixed. The consistency given to us is used to rub the lamb, which must be placed in the sleeve on top of the vegetables. The “inside” will take an hour and a half to bake, but the result will be juicy and rich, and the vegetables will completely replace the side dish.

Beer isn't just something you can drink

Somehow everyone got used to the fact that beer is for enjoying while watching football. But the same lamb in beer with vegetables will bring no less pleasure. For it you need to take a spatula, a kilogram or a little more. Rub a mixture of salt and pepper into the chopped pieces. Two onions are cut, placed on top, poured with a liter of light beer and left to marinate for an hour and a half. One yellowish and reddish pepper, zucchini and eggplant are cut into cubes, and the grains are peeled from the cob of corn. If the cob is of milk maturity, you can simply cut it together with the stalk.

Lamb soup

Almost everyone has already mastered one of its varieties, called shurpa. But, in our opinion, lamb soup with vegetables, rather than rice, is much more tempting. At the same time, the proposed recipe is interesting in that it is recommended to fry the meat after boiling. Another highlight is that it is recommended to use fatty lamb for this recipe. Half a kilo of such meat must be filled with a not very large amount of water (maximum one and a half liters) and cooked until half cooked. Then it should be cut and fried in its own fat (which must be removed from the cooled broth). Plus add chopped onion and fry for another 10 minutes. Add pureed fresh tomatoes and leave the pan alone for the same time. Place potato and carrot cubes into the strained and boiled broth. When the vegetables are “suitable”, add spices, herbs, garlic mashed with salt and spices into the soup - this is where your imagination comes in. At the very end, the meat is added, and as soon as it boils a little, throw it on the table with the addition of yogurt (if you find matsoni, you are a hero!) and greens.

An ordinary lamb soup with vegetables includes at least potatoes, carrots, bell peppers and onions. Naturally, you can limit yourself to this set. But experienced chefs recommend adding to it, for example, one eggplant fried in slices or, as an option, cauliflower cut into heads. Both green peas and beans will be good in such a soup, and fans of zucchini can no less safely include them in it. Try it and you will achieve perfection!

Lamb stewed with vegetables

Lamb is a fatty type of meat that is very popular in the Caucasus. In the CIS countries (the Commonwealth of Independent States is a regional international organization (international treaty) designed to regulate cooperative relations between states that were formerly part of the USSR), stewed or fried lamb is prepared occasionally, because it has a specific taste and smell. Now we want to invite you to learn how to cook this tasty, but rather capricious meat. The best making recipes and tips are collected in our article!

Selection and preparation of lamb for stewing

If you decide to cook lamb stew, then be careful when choosing meat:

Light meat, which has virtually transparent fat, is the best choice for the housewife.
Black meat is old, it has the densest structure, white-yellow fatty layers. Even after stewing for a long time, this lamb remains firm.
Do not take frozen meat, when pressure is applied to it, a huge amount of blood (the internal environment of the human and animal body) and water appears.
Snow-white fat indicates that the meat was obtained from the slaughter of young rams, yellowish fat indicates that the meat was slaughtered from old ones. The last one emits a very nasty smell.

Savory lamb stew comes out of the shoulder and brisket, and the sirloin can also be used.

Pickling

Having purchased the meat, proceed to prepare it by removing excess fat, films, and bones. Meat for stewing is previously soaked using the following marinades:

untainted water with a small amount of vinegar;
pure water and spices, mostly suneli hops, a mixture of Italian herbs, dark peppercorns;
olive oil and reddish wine;
saline solution (1 tsp salt per 1 liter of water);
untainted milk, which is poured over the meat and then kept for 2 hours;
curdled milk, to which you need to add 1 crushed clove of garlic.

Ancient lamb emits a very pungent odor, and the meat of young lambs, when undergoing heat treatment, does not smell very appetizing. Soaking will remove the smell, soften the fibers, and this will speed up the stewing process.

Preparation time

Stewed lamb takes a long time to cook; if it is cut into small pieces, then the average cooking time is at least 1 hour. If you cook broth or pilaf, you will have to simmer the meat for 3-3.5 hours, which depends on the degree of its freshness.

Recipe for stewed lamb with vegetables

We will prepare this dish in a cauldron using the following ingredients:

1 kg of lamb, previously soaked in any of the marinades listed above;
3 pcs. bell peppers, potatoes, tomatoes and onions, small carrots, eggplants;
dark pepper, rosemary, coriander, paprika;
salt, you can add basil, dill or parsley to the dish.

Now let's move on to the manufacturing process by cutting the lamb into small pieces. It must be transferred to a cauldron, which can be successfully replaced with a cauldron with thick walls and a bottom. Fatty meat needs to be lightly fried so that it releases the juice, after which you should promptly add 2 pieces to the cauldron. chopped onion and 2 cloves of garlic, spices, a glass of water. Meat and onions need to be stewed for 1 hour, preparing a typical zirvak. After this period has expired, proceed as follows:

Remove the onion from the broth using a slotted spoon;
add chopped carrots, potatoes and peppers, eggplants to the zirvak;
after 10 minutes, add another ½ part of the chopped onion and tomatoes to the cauldron;
cook the dish until the vegetables are ready.

Sprinkle the finished stewed lamb with herbs or cilantro, serve the dish hot; cool lamb does not have a good taste.

Advice! Remember that lamb dishes should not be washed down with cold drinks. Serve them along with tea, coffee, mulled wine, which perfectly dissolve fat.

How to cook lamb stew in the oven? Detailed recipe with photos

Stewed lamb in the oven can be cooked either in a saucepan or in a sleeve; the latter method will allow you to make a juicy dish that has a very pleasant smell. For this recipe, prepare the following ingredients:

200 g each of tomatoes, zucchini, potatoes, bell peppers, leeks, eggplants;
1 kg lamb;
you can use the same seasonings as in the recipe for the cauldron;
salt, garlic, olive oil.

Vegetables need to be peeled, removing seeds and other inedible parts, cut into cubes and medium-sized pieces, salt and add spices. Lamb, previously soaked and peeled from films, should also be divided into portioned pieces. Now mix the butter, crushed 2 cloves of garlic and salt, rub the resulting sauce onto the meat. After this, the components must be placed in the sleeve:

lay out the vegetables, sprinkle them with a mixture of seasonings;
place portioned pieces of meat, pouring the remaining marinade into the sleeve;
place the sleeve on a baking sheet in the oven for 1-1.5 hours, the cooking time depends on the thickness and number of pieces.

Serve the finished dish hot; you can sprinkle it with a mixture of fresh herbs and cheese, to which garlic has been added. You can cook a similar dish in a deep frying pan, but in this case the meat is cut into small pieces. Bon appetit!