Stewed lamb. Stewed lamb with vegetables: cooking tips and recipes Stewed lamb in a pan

Lamb serves as the basis for first and second courses. When cooked correctly, the meat will be soft, juicy and very tasty. When deciding how long to stew lamb, consider the age of the animal. A young lamb will cook quickly, and the meat of an adult will be ready in 1.5-2 hours.

Remove excess fat before braising lamb

Ingredients

Mutton 700 grams Carrot 1 piece(s)

Number of servings: 4
Cooking time: 1 minute

How to stew lamb: preparation

Lamb has a strong specific odor. To get rid of it, before cooking, soak the meat in salted water and leave for half an hour. If the procedure does not help, prepare more garlic for the dish than indicated in the recipe. It will hide the unpleasant aroma and make the treat piquant. Prepare the ingredients:

700 gr. lamb;
50 gr. lamb fat;
3-4 small onions;
5-7 cloves of garlic;
1 large carrot.

Salt, pepper, bay leaf, coriander and other spices are added to taste.

How long to stew lamb: cooking process

Before stewing, remove excess fat and divide the meat into portions or finely chop. You can cook:

Heat a dry frying pan without adding oil, place pieces of meat on it, cover with a lid and simmer until the juice is released. The liquid should completely cover the lamb.
Transfer the meat to a deep bowl and fill with liquid. If there is not enough juice, add water. Cover with a lid and simmer for about 10 minutes.
Prepare the vegetables: grate the carrots on a coarse grater and finely chop the onion. Cut each clove of garlic into 3-4 parts.
Melt the lamb fat in a frying pan, add the carrots and onions, cover and simmer for about 30 seconds over low heat. Add garlic and spices, then continue to simmer the mixture for two minutes.
Place the vegetables in a container with the meat, add salt and continue to simmer until fully cooked (approximately 40-60 minutes).

Serve the finished dish to the table in portions or in a common deep bowl.

Other options for stewing lamb

Above is an example of a simple recipe for cooks of any level.

If you want to please your family with a more complex dish, you can stew lamb with potatoes, green beans, prunes, dill sauce, wine or using other ingredients.
Do not forget to soak the meat before cooking, otherwise the specific smell will spoil the impression of the dish.
Also remove fat, food will be very satisfying without it.
Stewed lamb can be served with a side dish or as a separate dish.

It is stewed with vegetables and spices, retaining the juice or completely evaporating it. You can find many ready-made recipes or come up with your own.

Lamb dishes were most popular among the peoples of eastern countries and nomads. Lamb is a very nutritious, healthy and tasty meat with low cholesterol, but high in vitamins and minerals. Now, according to the principles of healthy nutrition, dishes made from lamb or sheep meat are recommended to be made an integral part of any person’s diet.

There are many different recipes for preparing lamb dishes, one of the simplest but most delicious is juicy lamb stew.

This lamb recipe is quite simple, but the meat with spices and a lot of onions needs to be kept for some time before cooking. This way, the specific smell will disappear and the meat fibers will become more tender.

This lamb can be stewed in a cauldron or in a slow cooker; choose the cooking method at your discretion.

First you need to choose the right meat. The priority is considered to be the meat of young, fattened cattle that have lived no more than one and a half years. Such meat should have a light red color and white solid fat. To prepare stewed lamb, never buy meat with yellow fat. This is the meat of an old or poorly fed sheep, it is more suitable for making minced meat. The younger the lamb, the tastier the dish will be.

For this delicious meat recipe you will need the following ingredients:

Ingredients:

1 kg fresh lamb,
0.5 – 0.7 kg onions,
Salt - to taste
ground black pepper - to taste,
spices - to taste,
dried herbs (I prefer thyme)
greenery.

Cooking process:

First, prepare the lamb: wash it thoroughly in cool water, then dry it. Cut the lamb ribs and shoulder meat into portion-sized pieces. At the same time, do not cut off the veins and fat from the meat; they are needed in order to release a lot of juice during stewing. No other animal or vegetable fat is used in the recipe at all. Rub the lamb pieces with salt, spices, pepper and dry herbs; thyme and tarragon give the meat a very good aroma. Fold and set aside the meat to soak in the spices in a deep bowl or directly into the cauldron. The meat should soak for at least one and a half hours.

In the meantime, get busy preparing the onions. And you also need to decide at what point you will use the greens: put them directly into the cauldron with the meat or sprinkle them fresh when serving. I like the second cooking option (recommendations will be given in the text on how to cook with herbs). The onion must be peeled and washed under running water, dried and finely chopped. Greens also: rinse under running water and chop very finely.

Now, add the chopped onions and herbs to the meat in a cauldron or cup. Grind everything thoroughly again, the greens and onions should release juice. Make sure the meat is evenly covered. When cooking in a cauldron, you can marinate meat with onions and spices directly in it.

The coating of the multicooker bowl or stewpan requires more careful handling, so it is better to place the ingredients in it after all the manipulations.

Now cover the cauldron or deep saucepan with a lid and place it on low heat. Stewed lamb with onions will cook for about one and a half to two hours, it needs to be stirred periodically. On an electric stove with a large power spread, I cook this lamb dish at C (at nine power levels).

Neither water nor vegetable oil is added during cooking. The meat is stewed in its own juices, making it juicy and tender. Steamed onions and the softness of the meat will indicate the readiness of the dish. I wanted to add another 30 to the 90 minutes of cooking; in total, the meat was stewed for 2 hours. Exactly the same as on the stove stewed lamb in a slow cooker will cook for 2 hours on the “stew” program.

Place the finished lamb dish on plates, pour the juice that formed in the cauldron during stewing on top, sprinkle with fresh chopped herbs. A glass of red wine goes perfectly with your meal.

Anyuta wishes you bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The abundance of meat on store shelves and collective farm markets clearly indicates that you need to think about how to diversify your diet. Traditionally in our country, dishes are made from pork and beef, and lamb is used very limitedly. It is believed that this meat is tough and difficult to cook, but this is not at all true, for example, in the cooking of the Middle East, lamb is used very actively - in pilaf, shish kebab and other options. Cooking this meat in a stew will not be difficult.

Features of lamb stewing

By choosing the right meat and following the cooking technology, you will get a very tasty dish. A few recommendations will help you with this:

The side outer part of a lamb's hind leg or shoulder blade is well suited for stewing. You can also use neck, flank or brisket.
For a stewed lamb dish, you need to choose young meat. The recipes below are designed for it. In older animals, the meat will be very tough and will require longer (2–2.5 times) heat treatment.
Not everyone likes the smell of lamb, but it can be easily overcome with onions. For this reason, it is present in all recipes.
By choosing the right seasonings, the cook significantly improves the taste of the food being prepared. Universal spices that go well with meat are thyme, curry powder, rosemary and marjoram. The recipes provide examples of seasonings for use in preparing a specific dish, but you can also use your own options (for example, special stew sets recommended above or store-bought special kits, etc.).
The timing of adding salt and spices is of great importance. If you salt the ingredients before stewing, this will promote the release of abundant juice (especially from vegetables), and this is not always convenient. If the recipe calls for pre-frying, adding spices at this stage helps to more fully extract the aromatics, which will give the meat a richer flavor and make it more flavorful. About 10 minutes before the end of the heat treatment, it is necessary to take a sample and adjust the amount of salt, adding it if necessary.
For stewing, massive dishes with thick walls are traditionally used (cauldron, cauldron, cast iron, etc.). Using a regular thin-walled pan will cause the food being cooked to burn.
Stewed lamb is a full-fledged second course, which requires a side dish (even if the meat was cooked with vegetables or other ingredients, such as beans or mushrooms). Boiled rice is ideal for oriental-style lamb; in European style, baked potatoes or pasta (spaghetti).

Lamb stew recipe

The technology for preparing this dish according to the basic recipe is not complicated. From a culinary point of view, stewing involves heating ingredients for a long time with a small amount of water or juice. In some cases, pre-frying is used, which creates a crust on the meat, thanks to which it better retains internal moisture and does not penetrate as actively aromatic components.

Lamb stewed with onions

Time: 1 hour 20 minutes (hereinafter the interval is indicated without marinating).
Calorie content of the dish: 265 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: medium.

Stewed lamb with onions is a basic recipe. There are no additional vegetable ingredients except onions, and the simplest cooking technology is used. At the same time, proper preparation of meat and careful selection of spices will result in a very tasty dish. As with other types of stewed lamb, the cook will need to prepare an accompanying side dish.

Ingredients:

ram neck – 700 g;
onions – 3 pcs.;
vinegar 6% – 1 tbsp. l.;
salt, spices (for example, rosemary, tarragon) - to taste.

Cooking method:

Cut the lamb neck into 3x3 cm pieces.
To marinate, drizzle the lamb over the top and refrigerate for 1 hour. Drain the liquid, do not wipe the meat.
Heat the oil in a frying pan, fry the meat slices in it for 8–10 minutes until golden brown. Transfer to a cast iron bowl.
Fry the onion in the remaining oil for 2 minutes. After cooking, transfer to a cast iron pot.
Pour water over the meat pieces to barely cover the top. When the water starts boiling, close the lid and simmer for half an hour.
Salt to taste and add spices. In another half hour everything will be ready.

Lamb stewed with vegetables

Time: 1 hour.
Number of servings: for 5 persons.
Calorie content of the dish: 199 kcal per 100 g.
Purpose: for the second.
Cuisine: Arabic.
Difficulty: medium.

This recipe uses an interesting culinary technique - stepwise frying of the ingredients. Products are added to the lamb as it cooks, allowing the juices coming out of them to be gradually used for cooking. Classic stewing is replaced here with more intense frying, so in general, the meat cooks faster than in other recipes.

Ingredients:

lamb hind leg – 700 g;
sweet pepper – 2 pcs.;
tomatoes – 2 pcs.
eggplant – 2 pcs.;
vegetable oil – 3 tbsp. l.;
salt, spices (for example, oregano or thyme) - to taste.

Cooking method:

The ham is cut into small pieces, tomatoes into slices, onions and peppers into rings, eggplant into cubes.
Oil is poured into the cauldron, the lamb is fried for 10 minutes separately, and the same amount together with the onions.
Then peppers and eggplants are added there. Fry for 10 minutes.
After this, tomatoes are placed in the cauldron. The dishes are kept on the fire for another 10 minutes, after which the meat is salted, flavored with spices and can be served with a prepared side dish.

With mushrooms

Time: 2 hours.
Calorie content of the dish: 256 kcal per 100 g.
Purpose: for the second, festive table.
Cuisine: oriental.
Difficulty: medium.

The peculiarity of the preparation of this dish is that it is prepared with a single piece of lamb, which is stuffed with garlic. If the meat is not cut into slices, then the internal juice does not have time to escape from it even with prolonged heat treatment - in many cases this benefits the finished dish, making it very tender. With the help of wine, lamb is given a special aroma that harmoniously complements the taste of mushrooms, and such a dish can be placed on a festive table.

Ingredients:

lamb flank – 1 kg;
champignons – 300 g;
onion – 1 pc.;
garlic – 4 cloves;
dry white wine – 1 glass;
sour cream – 1/2 cup;
tomato paste – 1 tbsp. l.;
dill – 1 bunch;
black pepper – 10 peas;
clove powder – 1/4 tsp;

Cooking method:

The garlic is cut into thin slices, the onion into rings.
A piece of flank is pierced with a knife to a depth of 4-5 cm about 20 times. Stuff the resulting holes with pieces of garlic, then rub the piece of meat with salt and spices, leaving to marinate for 15 minutes.
Vegetable oil is heated in a cauldron. The meat is fried for 10 minutes until golden brown, periodically turning it with different sides. Then the onion is added and heat treatment continues for another 5 minutes.
Add a glass of water and white wine to the lamb.
The mushrooms are cut into slices, placed on a piece of meat, covered with a lid and the whole thing is stewed for 45 minutes. Add a spoonful of tomato paste and heat treatment lasts another quarter of an hour.
For the sauce, heat the flour in a dry frying pan until creamy. Slowly, with constant stirring, add sour cream, followed by the remaining broth from stewing. The greens are finely chopped and combined with the resulting mass, everything is mixed.
The finished lamb is served on a large plate in one piece. Mushrooms are placed nearby. The sauce is poured into a separate bowl. Alternatively, cut the meat into portions and serve with a side dish.

With green beans

Time: 1.5 hours.
Number of servings: for 5 persons.
Calorie content of the dish: 208 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: medium.

Lamb shoulder with green beans is an independent second course, but it can also be served with a side dish (for example, boiled rice). The cooking technology is traditional - preliminary frying of meat slices and their further stewing. The main vegetables are added only at the last stage - a short heat treatment helps to retain more vitamins in them and minimizes the loss of juice.

Ingredients:

lamb shoulder – 700 g;
green beans – 500 g;
sweet pepper – 1 pc.;
onions – 3 pcs.;
butter – 40 g;
lemon juice – 1 tbsp. l.;
basil - a bunch;
salt, spices (for example, curry or marjoram) - to taste.

Cooking method:

Cut the spatula into small pieces. Mix salt and spices, sprinkle them on the meat slices, sprinkle with lemon juice, and leave to marinate for 1 hour in a sealed container.
Cut peppers and onions into rings.
Heat the butter in a cauldron, add chopped lamb and onion, fry for 5 minutes, stirring occasionally. Add a glass of cold water. Simmer for 45 minutes.
Add chopped peppers and green beans to the meat. Simmer for another 15 minutes. Sprinkle the finished dish with chopped basil.

With tomatoes

Time: 1 hour 45 minutes.
Number of servings: for 5 persons.
Calorie content of the dish: 185 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: medium.

Many stewing recipes use tomato paste to give the dish a special taste. The same effect can be achieved by using natural tomatoes, which, from a nutritional point of view, are much healthier than a canned product. In this recipe, the tomatoes are added at the last stage of cooking and are not boiled as much as those added at the very beginning - this is a very good option for using juicy vegetables when stewing with meat.

Ingredients:

lamb brisket – 700 g;
onion – 1 pc.;
carrots – 3 pcs.;
tomatoes – 3 pcs.;
sweet pepper – 3 pcs.;
garlic – 3 cloves;
vegetable oil – 2 tbsp. l.;
greens - a small bunch;
salt, spices (for example, sage, curry, etc.) - to taste.

Cooking method:

Cut the brisket into small pieces, onions and carrots into cubes, peppers into rings, tomatoes into quarters.
Pour oil into a cauldron and fry the onion in it for 4–5 minutes. Add chopped brisket. Fry it for 10 minutes until golden brown, add salt and spices to taste.
Place chopped peppers and carrots on top. To fill with water. Simmer for 1 hour with the lid closed. 10 minutes before it’s ready, put the tomatoes and pressed garlic on top.
Before serving, sprinkle with chopped herbs.

With potatoes

Time: 1 hour 45 minutes.
Number of servings: for 5 persons.
Calorie content of the dish: 228 kcal per 100 g.
Purpose: for the second.
Cuisine: European, Eastern.
Difficulty: medium.

In fact, this is a variation of the well-known roast, which is often made with beef or pork. This recipe does not deviate from the traditional technology of preparing this dish, including the use of pre-frying. At the same time, the ratio of meat and potatoes here is 1:1 (and not 1:2, as in many roast recipes), which makes this food much more nutritious. The originality is emphasized by the use of ginger, which gives the dish a spicy-hot, slightly hot taste.

Ingredients:

lamb hind leg – 700 g;
potatoes – 700 g;
vegetable oil – 3 tbsp. l.;
onions – 3 pcs.;
garlic – 4 cloves;
tomato paste – 1 tbsp. l.;
ginger – root 4 cm long;
greens - a bunch;
bay leaf – 2 pcs.;
other spices, salt - to taste.

Cooking method:

Cut the ham into small pieces, the onion into rings, the potatoes into cubes, and grate the ginger.
Heat 1 tbsp in a frying pan. l. oil, sauté onion for 3 minutes. At the end of cooking, add chopped ginger and tomato paste and cook for the same amount.
Heat the remaining oil in a cauldron and fry the lamb pieces in it for 5 minutes. Stir constantly. Add spices, sauteed vegetables, pour 2 cups of water. After boiling, reduce heat and simmer for 1 hour under a loosely closed lid.
Without reducing the heat, add the potatoes and the garlic passed through a press. Simmer for another half hour.
Chopped herbs can be added 5 minutes before cooking or sprinkled over the meat before serving.

In wine

Time: 2 hours.
Number of servings: for 5 persons.
Calorie content of the dish: 193 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: medium.

Wine is a common ingredient when preparing meat dishes. In this recipe it is added at the very beginning of stewing. In this case, it manages to completely transfer its bouquet to the meat. It is important to consider that dishes prepared with wine (especially red) quickly lose their aroma even after short-term storage, so it is important to serve them hot and not prepare in reserve!

Ingredients:

lamb brisket – 700 gr.;
semi-sweet red wine – 1 glass;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 3 tbsp. l.;
cream – 1/2 cup;
flour – 1 tbsp. l.;
garlic – 3 cloves;
black pepper - a pinch;
other spices (for example, rosemary, mint, etc.), salt - to taste.

Cooking method:

The brisket is cut coarsely into portions, carrots into strips, onions into half rings.
The oil is poured into the cast iron and calcined. Add chopped lamb and fry for a quarter of an hour. It needs to be stirred from time to time.
The fire is decreasing. Add vegetables to the lamb and fry for another quarter of an hour, remembering to stir occasionally.
A glass of red wine is poured into the dish being prepared. Stir everything well and simmer for another 1 hour.
Salt is combined with spices and placed in a cauldron along with garlic passed through a press. Simmer for another 10 minutes until the meat is ready.
To prepare the sauce, heat the flour in a frying pan until light brown. With constant stirring, cream is added to it, then broth from the stew, everything is seasoned with pepper.

In Irish

Time: 1 hour 45 minutes.
Number of servings: for 8 persons.
Calorie content of the dish: 206 kcal per 100 g.
Purpose: for the second.
Cuisine: European.
Difficulty: medium.

The default combination of meat and potatoes suggests a roast, but in this case that's not the case. In Irish cuisine, familiar ingredients are transformed into a completely different dish. The special feature of this recipe is boiling the potatoes in the oven until they reach the consistency of mashed potatoes. Stewing meat pieces longer than usual will also make them especially soft and tender, so this dish is also well suited for baby food (in this case, spices should be used very sparingly).

Ingredients:

lamb flank – 700 g;
potatoes – 700 g;
onions – 2 pcs;
vegetable oil – 1 tbsp. l.;
bay leaf – 1 pc.;
parsley - a small bunch;
other spices, salt - to taste.

Cooking method:

Flank is cut into small pieces, potatoes - into cubes, onions - into rings.
The lamb is placed in a cast iron pot, filled with water to the level of the meat, a bay leaf is placed and everything is put in the oven for 1 hour at a temperature of 180 degrees.
Vegetable oil is heated in a frying pan and the onions are sautéed in it.
Chopped potatoes are added to the cast iron. Then fried onions are placed there. The meat is stewed in the oven for another half hour.
Before serving, the lamb is decorated with parsley leaves.

In Caucasian

Time: 1 hour 45 minutes.
Number of servings: for 7 persons.
Calorie content of the dish: 202 kcal per 100 g.
Purpose: for the second.
Cuisine: oriental.
Difficulty: medium.

The peculiarity of this recipe is stewing meat in tomato juice using red wine. Pre-frying lamb in fat tail fat creates a denser crust than when using vegetable oil, so the meat slices will turn out very juicy. On the outside, it will have time to soak in the wine bouquet combined with the aromas of spices, which in the end will be very tasty and looks appetizing even in the photo.

Ingredients:

lamb hind leg – 1 kg;
fat tail fat – 100 gr.;
dry red wine – 1 glass;
tomatoes – 1 kg;
onions – 3 pcs.;
eggplant – 2 pcs.;
garlic – 4 cloves;
green cilantro - a bunch;
salt, spices (for example, suneli hops, dried basil) - to taste.

Cooking method:

The ham is cut into 3x3 cm pieces, the onion into rings, and the eggplant into cubes.
The lard is rendered in a saucepan. The fat must be separated from the cracklings (they are not used in the recipe) and poured into a cauldron.
The ham is fried for 10 minutes in rendered fat. Then onions are added to it. Fry it together with the lamb for another 5 minutes.
Tomatoes are cut into cubes on a plastic board (or other material that does not absorb liquid). Together with the released juice, the tomatoes are collected in a deep plate, and everything is added to the cauldron.
Spices are added and wine is poured. The ham is stewed for another 1 hour. 5 minutes before readiness, add garlic passed through a press and chopped herbs.

Indian style

Time: 1.5 hours.
Number of servings: for 5 persons.
Calorie content of the dish: 291 kcal per 100 g.
Purpose: for the second.
Cuisine: Indian.
Difficulty: medium.

The Indian version of cooking lamb, in addition to using ghee, requires the use of special seasonings - curry, garam masala, etc. They can be bought in specialized oriental cuisine stores. If you do not strive for complete authenticity of the dish, then garam masala can be replaced with a mixture of coriander, cumin and turmeric in equal quantities. Traditionally, cooked meat is served accompanied by rice boiled with spices, essentially being an analogue of the Middle Eastern separate pilaf.

Ingredients:

lamb shoulder – 700 g;
onions – 2 pcs.;
tomato – 2 pcs.;
garlic – 3 cloves;
yogurt – 1 glass;
ghee - 3 tbsp. l.;
ginger – root, 4 cm long;
curry – 2 tbsp. l.;
garam masala – 2 tbsp. l.;
other spices, salt - to taste.

Cooking method:

The shoulder blade is cut into 3x3 cm pieces, finely chopped garlic and ginger are added to it. Add 1/4 cup of yogurt, salt to taste, and leave to marinate under the lid for half an hour.
Melt the butter in a frying pan over low heat. Finely chop the onion and fry for 5 minutes.
The heat is increased, the chopped shoulder blade in the marinade is added to the frying pan, and it is sprinkled with curry. Everything is mixed and fried for 10 minutes.
Add water to lightly cover the lamb and simmer for 45 minutes with the lid closed.
The tomato is peeled, cut into small cubes and added to the pan.
The meat is stewed for another 10 minutes, then the rest of the yogurt and garam masala are added to it.

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Many people do not eat lamb because of its specific smell. But in Caucasian, Kazakh and Central Asian cuisine, national dishes are most often prepared from this meat.

Experienced chefs can prepare lamb in such a way that even a skeptical gourmet cannot find fault with anything.

The fact is that the meat of old animals really does not have a very pleasant smell. In addition, it can turn out hard even after prolonged heat treatment.

Young lamb is juicy, tender and has virtually no smell. Thanks to spices, herbs and seasonings, lamb dishes are tasty and aromatic.

Lamb soups are rarely prepared because this meat is more suitable for frying, baking or stewing.

Frying lamb is not difficult, but stewed lamb will only turn out tasty if you follow some rules.

Stewed lamb: subtleties of cooking

To braise, use the side, outer part of the hind leg or a spatula. You can also use second grade meat. This includes the neck, flank and brisket. Lightly beat the portions and cut the tendons in several places.
Stew the lamb with onions, the more of it, the better. The properties of onion are such that it completely eliminates the specific smell of lamb, significantly improving its taste.
In addition to onions, you can add carrots, tomatoes, bell peppers, and eggplants to the lamb. Add all the vegetables only after the pieces of meat are covered with a golden brown crust, which will prevent the meat juice from escaping.
Fry the lamb over high heat. When the rest of the vegetables are browned, pour in hot water (cold water will make the meat tough), bring to a boil and only then reduce the heat.
Simmer the lamb over low heat, covering the frying pan (cauldron, saucepan) with a lid.
Add spices and seasonings at the end of cooking. Basil, bay leaf, marjoram, garlic, rosemary, parsley, thyme, dill, mint, and sage go well with lamb.
Do not salt the meat long before cooking, otherwise it will lose a lot of juice and end up tough. Small and portioned pieces of meat can be salted immediately before frying. After the meat appears golden brown, simmer in a small amount of water and simmer for 40-50 minutes.
If the recipe allows for acid, the lamb can be marinated in vinegar, lemon juice, citric acid or wine. Moreover, you can take either dry white or red wine.
Instead of acid, you can use fresh tomatoes, tomato paste or tomato juice. This meat turns out very soft, with a pleasant sourness. Stewing in beer or kvass gives lamb an unusual taste.
Do not keep meat on fire longer than required. Excessive stewing worsens the appearance of the dish, as well as its taste. Simmer large pieces of lamb for 1.5-2 hours, small pieces for 1-1.5 hours.
Store the stew in the sauce it was cooked in at 50° until serving. If the onset of lunch is delayed, cool the meat and reheat it in the same sauce (gravy) before eating.

Lamb stewed with onions: classic recipe

Ingredients:

lamb – 700 g;
onions – 3 pcs.;
refined vegetable oil – 50 g;
vinegar 5 percent - 1 tbsp. l.;
black pepper - a pinch;
red pepper - optional;
salt.

Cooking method

Wash the meat, cut into 50 g pieces. Sprinkle with vinegar and keep in the refrigerator for at least half an hour. Strain the liquid. Fry the meat in well-heated oil until golden brown. Transfer to a cauldron.
In the remaining oil, sauté the onion, cut into half rings. Combine it with meat.
Fill with hot water or broth up to the level of the meat. When the liquid boils, reduce the heat to low, close the cauldron with a lid, and simmer for 25-30 minutes.
Add some salt. Add black pepper. If you want the meat to be spicy, add red pepper. Simmer for another half hour. Serve with any side dish, pouring over the sauce in which the meat was stewed.

Lamb stewed with onions, Indian style

Ingredients:

lamb – 700 g;
onions – 2 pcs.;
tomato paste – 2 tbsp. l.;
sour cream – 100 g;
water – 100 ml;
curry powder – 1 tsp;
garlic – 4 cloves;
water – 100 ml;
vegetable oil – 50 g;
salt.

Cooking method

Chop the onion into thin half rings. Fry in oil until golden brown.
Add the pressed garlic and curry powder. Warm everything together for 2-3 minutes.
Cut the meat into small pieces and place on the onion.
Combine tomato paste with sour cream. Dilute with hot water. Pour this mixture over the meat. Add salt and mix.
Cover the pan with a lid, reduce heat to low, and simmer until the meat is soft. Serve with rice or mashed potatoes.

Lamb stewed with onions and green beans

Ingredients:

lean lamb – 600 g;
onions – 2 pcs.;
green beans – 400 g;
flour – 1 tsp;
cream – 100 ml;
salt.

Cooking method

Wash the lamb, dry it with paper towels, and remove any fat. Cut into 50 g pieces.
Place in a cauldron with heated oil (use half the amount) and fry on all sides until golden brown. Fill with hot water up to the level of the meat. Simmer over low heat, covering the cauldron with a lid, for about half an hour.
In another bowl, fry the chopped onion until golden brown. Place in a cauldron with meat.
Wash the bean pods, remove the side veins and ends. Cut into pieces 3-4 cm long. Combine with meat and onions. Add salt and stir. Simmer until the meat is soft.
Pour flour into a cup. Add cream, stirring constantly. Rub with a spoon so that there are no lumps. Or use a mixer for this purpose.
Pour this liquid into the cauldron with meat in a thin stream. Stir well, boil for 1-2 minutes. Bring the sauce to your desired thickness by adding a little more water.

Lamb stewed with onions and tomatoes

Ingredients:

lamb pulp – 700 g;
ghee – 50 g;
tomatoes – 5 pcs.;
large onion – 2 pcs.;
cherry plum – 300 g;
green cilantro, dill, mint - a bunch;
salt;
water or broth;
lemon for decoration.

Cooking method

Dry the washed lamb with a paper towel and cut into portions.
Melt half the amount of butter in a frying pan and fry the meat in it. Pour in a little hot broth or water, close the lid and simmer at low simmer for 30 minutes.
In another frying pan, sauté the onion, cut into strips. Transfer it to the pan with the meat.
In the remaining oil, lightly fry the tomatoes, cut in half, and also place them in the cauldron with the meat. Place the pitted cherry plum halves. Add salt, stir and simmer until the meat is soft. 5 minutes before readiness, add chopped greens.
Place the lamb on serving plates and garnish with a slice of lemon.

Lamb stewed with onions and herbs in wine

Ingredients:

lamb (pulp and ribs) – 1 kg;
fat tail fat – 100 g;
dry white wine – 1 tbsp.;
onion – 1 pc.;
cilantro, dill, tarragon, parsley, basil, rosemary, thyme - a large bunch;
salt.

Cooking method

Cut the meat into portions so that there is flesh on each rib. Lightly salt and stir.
Place fat tail fat cut into small pieces into a cauldron. When it melts, add the meat. Stir. Fry on all sides until golden brown.
Add the onion, cut into half rings, and sauté until golden brown.
Fill the contents of the cauldron with water so that it only slightly covers the meat, close the lid, reduce the heat, and simmer for 30 minutes.
Wash the greens, chop them, add to the meat. Pour in the wine. Simmer until the lamb is cooked through for about 25-30 minutes.

Lamb stewed with onions and carrots: recipe 1)

Ingredients:

lamb – 600 g;
carrots – 1 pc.;
large onion – 2 pcs.;
ready-made mild mustard – 1 tbsp. l.;
flour – 1 tbsp. l.;
salt;
black pepper;
bay leaf – 2 pcs.;
water – 2 tbsp.

Cooking method

Wash the lamb, dry it, cut it into small pieces of 50 g. Mix thoroughly with mustard, leave for marinating for an hour.
While the meat reaches the desired condition, chop the onions and carrots into strips. Fry lightly in oil.
In another frying pan, fry the meat until golden brown.
Place meat and vegetables in a cauldron, add spices, bay leaves, and pour boiling water. When the contents of the cauldron boil, reduce the heat. Simmer under a closed lid for 40-50 minutes.
Dissolve flour in a small amount of warm water, stirring, combine with meat. Let the sauce simmer a little more, and then remove the cauldron from the heat.

Lamb stewed with onions and carrots: recipe 2

Ingredients:

lamb – 500 g;
carrots – 500 g;
large onion – 2 pcs.;
refined sunflower oil – 50 g;
raisins - a handful;
cumin – 0.3 tsp;
salt;
dill greens.

Cooking method

Wash the lamb pulp, dry with a paper towel, cut into small cubes.
Pour oil into the frying pan, heat it until lightly smoking, add the meat. Over high heat, fry on all sides until golden brown. Place in a deep, thick-walled bowl, such as a cauldron.
In the remaining oil in the pan, fry the chopped onion until golden brown. Transfer to a cauldron.
Cut the peeled and washed carrots into cubes. Combine it with meat and onions.
Add washed raisins, cumin and salt. Stir. Pour in some hot water and cover the dish with a lid. Simmer over low heat until the meat is soft. Sprinkle the finished dish with chopped herbs.

Lamb stewed with onions and bell peppers

Ingredients:

lamb – 600 g;
onions – 2 pcs.;
bell pepper – 2 pcs.;
tomato paste – 1 tbsp. l.;
garlic – 4 cloves;
refined sunflower oil – 40 g;
salt;
sugar – 1 tsp;
soy sauce – 1 tbsp. l.

Cooking method

Wash the lamb, dry it, cut into portions. Pour half the amount of oil into a frying pan with high sides and heat until there is a barely noticeable smoke. Place the pieces of meat and fry on all sides until golden brown. Pour half a glass of hot water, close the lid and simmer over low heat for 30 minutes.
Peel the onion and garlic. Cut the onion into half rings, the garlic into slices.
Peel the bell pepper, rinse, and cut into large pieces (squares or strips).
Heat another frying pan with the remaining oil and fry the onion until golden brown. Add pepper and garlic. Stir and fry for 2-3 minutes.
Transfer the vegetables to the pan with the meat.

In a bowl, mix tomato paste, sugar and soy sauce. Combine with meat. Stir. Taste to see if there is enough salt, and add salt if necessary. Continue to simmer over low heat, covered, until the meat and vegetables are tender. Sprinkle the finished dish with herbs.

Note to the hostess

If you get old meat, don't worry. First, wash it well, then immerse it in cold water, to which add vinegar and spices. This is what they do with game to remove the specific smell.

Lamb lovers love this meat in all types of culinary preparations. Lamb stewed according to this recipe has a mild taste, an abundance of tasty gravy, and the aroma of the vegetables that make up the dish. But in order for the lamb to definitely turn out soft, you need to simmer it for a long time, do not rush to turn off the heat, let it simmer enough, and then you are guaranteed delicious, aromatic lamb!

Ingredients

To prepare lamb stew you will need:

lamb - 1 kg;

carrots - 3 pcs.;

onion - 1 pc.;

tomato puree - 1 glass;

water - 1 liter;

vegetable oil - 2 tbsp. l. - for carrots;

vegetable oil - 2 tbsp. l. - for frying lamb;

zira - 2 tbsp. l.;

salt, pepper, spices - to taste.

(!) tomato puree can be replaced with 2 tbsp. l. tomato paste or 3 fresh tomatoes.

(!) Zira is desirable, but not required.

Cooking steps

Heat vegetable oil in a cauldron and place carrots, chopped into long strips, into the hot oil. Fry carrots for 7 minutes.

Add chopped onion to carrots.

Place the zira in a mortar and grind a little. If you don’t have a mortar, you can grind it with a rolling pin or just your fingers. Zira must be crushed somehow, only then will it give off its unique aroma.

Cut the lamb into medium pieces and fry in vegetable oil in a frying pan on both sides until golden brown.

Place the fried pieces of lamb into a cauldron on top of the vegetables. Add hot water, add salt, pepper, spices. Cover with a lid, bring to a boil, reduce the heat to the lowest setting and simmer for 1.5-2 hours. During this time, the stewed lamb will become very tasty and will amaze you with its delicate, soft taste and aroma!

Place the finished stewed lamb on plates and serve.

Bon appetit!