Cut the lamb meat into large cubes. Cut the ribs into pieces of 2 ribs. Boil water in a wide saucepan and add lamb. Bring to a boil, remove foam and reduce heat. Cook at a light boil for 1.5 hours. Salt at the end.
Peel the potatoes, cut into large cubes. Boil until tender in salted water. Drain water and keep hot.
Peel onions and carrots, remove seeds and stalks from sweet peppers. Chop the onion, grate the carrots, cut the pepper into cubes. Heat the oil in a large frying pan and fry the onion until soft, add the carrots and fry for another 5 minutes, then add the sweet pepper and cook for another 5 minutes. Add tomatoes and simmer for 20 minutes.
Peel the garlic. Cut the cilantro. Place the garlic and cilantro in a blender and chop. Or grind in a mortar with a pinch of salt.
When the meat is ready, transfer it to a colander. Heat the olive oil in a large heavy saucepan and fry the lamb until golden brown. Sprinkle with crushed coriander seeds.
Add potatoes, pour in enough broth to make a stew of the desired consistency, simmer for 15 minutes. Add vegetables and bay leaf and simmer for another 10 minutes. At the end, salt, if necessary, pepper with black and red pepper, add garlic and cilantro paste, mix. Remove from heat, cover and let sit for 10 minutes.
Lamb ragout is a hearty dish with incredible flavor. You can cook it both on weekdays and on the occasion of any holiday. In the article you will find a recipe with detailed instructions. We wish you good luck in the kitchen!
Required Ingredients:
- one large carrot;
- butter - a piece;
- lamb pulp - 400-500 g is enough;
- a sprig of mint, fresh or dried;
- olive oil;
- one tomato;
- garlic - 2-3 cloves;
- onion - 1 pc.;
- one medium zucchini (young);
- a couple of peppercorns;
- spices (including oregano);
- potato tubers - 3-4 pieces;
- 200 g white cabbage.
Practical part
- All food is on the table. The main ingredient is lamb. The preparation of this meat has its own characteristics. If you undercook it, it will turn out tough. And if you overexpose the lamb on the fire, then the taste of the dish will not change for the better. Therefore, it is necessary to strictly follow the recipe.
- We wash the meat in running water. Cut into small pieces.
- We remove the husk from the onion. Its pulp should be chopped into half rings.
- Put the lamb pieces into the hot skillet. Fry for 2-3 minutes using oil. Be sure to stir with a spatula. Add chopped onion. Cook for another 3-4 minutes, continuing to stir.
- Transfer the contents of the skillet to a heavy-walled saucepan.
- We cut the cabbage into medium-sized rectangles, the potatoes into cubes. We take a young zucchini. It is not necessary to remove the peel from it. Just cut into thick half circles. Chop the tomato and carrot into cubes. All these vegetables are placed in a saucepan, where there are meat and onions. Pour a glass of hot water (you can replace the broth). We put it on the stove. As soon as the liquid begins to boil, immediately set the fire to a minimum. Simmer the ingredients for 1.5-2 hours. We make sure that the stew does not burn and there is enough liquid.
- Salt the dish closer to the end of the cooking process. Then add garlic, a couple of peppercorns, mint leaves and oregano. Put a piece of butter the size of a walnut. We mix everything. We turn off the fire. Cover the dish with a lid and towel.
- After 15-20 minutes, you can call the household to the table and treat them to a delicious dish - lamb stew with potatoes. We distribute it on plates, decorating with parsley sprigs. Serve with pita bread or cornbread.
Greek recipe
Grocery list:
- 2 tbsp. l. refined oil, tomato paste and flour of any kind;
- one bulb;
- lavrushka - 1 sheet;
- garlic - half a clove;
- white wine - two glasses are enough;
- 25 olives;
- 0.5 kg of fresh lamb;
- thyme - ½ tsp;
- favorite spices.
Cooking process
- Cut the washed meat into medium cubes. Salt. Sprinkle with spices. We send it to a hot pan. Lightly fry with oil.
- Add crushed garlic to the pan with the meat. Pour in 2/3 of all the wine so that it completely covers the pieces of lamb. Set the fire to maximum. As soon as the liquid evaporates a little, add the remaining wine. We put lavrushka and tomato paste. Sprinkle with thyme.
- Cook the lamb stew until tender, reducing the heat to a minimum. Before serving, season the dish with flour. Add halves of olives. Cover with a lid and let it brew for 5 minutes. We distribute the dish on warmed plates, grated with garlic.
Stew from a recipe for a slow cooker
Ingredients:
- 1 pc. carrots and onions;
- a bunch of greens (for example, dill or parsley);
- 600 g potatoes;
- ripe tomatoes - 2 pcs.;
- garlic - a couple of cloves;
- 0.5 kg lamb;
- spices (pepper, salt).
Cooking
- Clean and wash all vegetables. Onions should be chopped into rings, and tomatoes and carrots - in circles. Cut potatoes and meat into large pieces.
- We coat the bottom of the multibowl with oil. We spread the tomato circles, on them - onion rings.
- Salt the pieces of meat and mix with your favorite spices. We spread them on a tomato-onion "pillow". The next layer is carrot slices. It remains to place potatoes, salted and sprinkled with spices, in a multi-bowl.
- We find in the menu and set the mode "Pilaf". Cooking with the lid closed. We are waiting for a special sound signal. We open the lid. We put chopped garlic in the stew, as well as fresh herbs. Our fragrant dish is ready to eat. Bon appetit to all!
- Choose lamb of a light shade, with elastic fat. If you are offered a piece of red stringy or loose meat, then refuse it. After all, this can only happen with old sheep. For stew, this option is not suitable.
- For cooking, it is best to take the brisket, shoulder blade or neck. But for frying, we recommend using the back leg of a ram.
- Cutting meat is a matter of special importance. You must remove tendons and inedible film, and cut off excess fat. Otherwise, the taste of the dish (in our case, stew) will suffer.
- served to the table immediately after they are cooked. After all, fat quickly freezes.
Finally
Lamb ragout is a hearty and incredibly tasty second course. Its calorie content varies from 150 to 280 kcal (depending on the use of additional ingredients). Anyone who carefully monitors the figure should take this into account.
Lamb stew is a hearty, fragrant and very tasty second course. The basis of the dish is lamb, cut into pieces, first fried until golden brown, and then slowly cooked in tomato-onion sauce. The meat goes well with potatoes and carrots, also pre-fried in sunflower oil. Wheat flour is used as a thickener. A bay leaf and allspice give the dish a delicious taste and aroma.
Ingredients
- lamb (shoulder or brisket) - 500 g
- potatoes - 600-700 g
- onion - 1 head
- carrots - 1 pc.
- refined sunflower oil - 3 tbsp. l.
- wheat flour - 1 tbsp. l.
- tomato paste - 2 tbsp. l.
- bay leaf - 2 pcs.
- allspice peas - 6-8 pcs.
- salt - to taste
- dill and parsley - to decorate the dish.
Cooking
1. Rinse lamb thoroughly under running cold water to get rid of small fragments of bones and wood obtained during cutting. Remove tubular bones, tendons, films and external fat. Cut the meat into small pieces.
2. In a pan, heat 1 tbsp. l. oil, lay out the lamb, add salt to taste.
3. Fry the meat until lightly browned, then sprinkle with flour, mix well and remove the pan from the heat.
4. Peel the onion, rinse and chop finely.
5. Put the lamb in a saucepan, add the tomato paste and onion.
6. Fill with 2-3 cups of hot water.
7. Put the pan on low heat and simmer the young lamb for 40-50 minutes, and the old one for 1.5-2 hours.
Meanwhile, peel and wash the potatoes and carrots. Cut the carrots into cubes, and the tubers into halves of the circles. However, you can cut vegetables into slices, cubes or, for example, circles.
8. Heat the remaining oil in a frying pan and lightly fry the potatoes and carrots on it.
Put the finished lamb stew in portioned plates, sprinkle with chopped dill and parsley and serve immediately. Sliced fresh tomatoes or a salad of tomatoes, onions and cucumbers will be a great addition to this dish.
Note to the owner
For a richer flavor, you can add peeled, washed, chopped, and toasted parsley root and turnips to the stew.
There are hundreds of cooking methods, but stew is perhaps one of the most delicious in my opinion. The meat in it is very tender, and the aroma, thanks to vegetables, is saturated. According to my recipe for lamb stew - this dish can be prepared by anyone, even those who are not versed in cooking, a person.
Discard the meat and cut into portions, and also clean from films and excess fat. I made a lamb shoulder stew.
Heat olive or vegetable oil in a cauldron or saucepan and put finely chopped onion there. Simmer for 5-10 minutes with the lid open, stirring occasionally.
Then add the meat and cover with a lid and leave for 30 minutes to stew. Stir occasionally so that the meat is browned on all sides.
In the meantime, prepare the carrots and add them to the lamb. Let's leave it all to stew under a closed lid for another 15 minutes and take care of the potatoes.
Wash 1 tomato and peel potatoes.
Cut the tomato and potato into large slices.
First add the tomatoes and then the potatoes to the pot. Top with salt (3 teaspoons), black and red ground pepper to taste, dry or fresh herbs (dill and parsley), Zira seasoning (optional), also add bay leaf and black ground pepper.
Pour all this with water, cover with a lid and cook for 40 minutes. The lamb stew with vegetables will be ready when the potatoes are ready.
Bon appetit! And do not forget to serve fresh or pickled vegetables to the stew: cucumber, bell pepper, tomato...
The borrowed word "ragout" from the French ragoûter means to excite the appetite, and in Italy this word is simply a rich meat sauce for pasta. In our understanding, stew has become fixed as a dish consisting of first fried and then stewed vegetables, meat, mushrooms in rich broth or sauce. In our case, we will devote one and a half to two hours of our lives to cooking vegetable stew with lamb. Believe me, it's worth it! Such flavors have not yet visited your kitchen! Enjoy the moment of creating a culinary masterpiece. All the ingredients of the dish are presented based on six moderately well-fed people.
Ingredients for lamb stew
| Young lamb meat | 500 g |
| Bulb onions | 2 pcs |
| Garlic | 2 cloves |
| Dry red wine | 200 ml |
| fresh tomatoes | 4 things |
| eggplant | 2 pcs |
| Apples | 3-4 pcs |
| Parsley and dill greens | 50 g |
| cilantro | 50 g |
| Salt | Taste |
How to cook lamb stew
The recipe for stew, which will be discussed now, involves several stages.
Ragout with meat is a very aromatic and satisfying dish. Piquancy gives it dry red wine and apples. By the way, it's time to add to our stew sliced eggplants. On top of the whole stew tightly put apple slices. And again leave on the stove for 15 minutes. So the gastronomic masterpiece is ready, which should be enjoyed with high-quality music or a movie with your loved one. Bon appetit!
