Lamb stewed with vegetables

The dispute between meat eaters and vegetarians about the benefits and dangers of meat has been a long time ago. But while some others zealously defend their point of view, others simply combine meat with vegetables, and the result is a tasty, flavorful and healthy dish.

Experienced chefs know that in order for the meat to benefit, and not to be heavy food, you need to follow the correct proportions, that is, there should be three times more vegetables in the dish than meat.

Of course, it is better to take lean, less calorie meat, such as turkey or rabbit. But the tastes do not argue. And many prefer mutton, and not chicken or pork.

Rumors about the specific taste and unpleasant smell of lamb are greatly exaggerated. Only the meat of an old animal, especially the male, possesses such properties, and the young lamb or lamb meat is tender and very tasty.

Most often, lamb is fried or baked, but it is good and stewed. However, in the end, the taste of lamb stew does not disappoint you, you need to get creative with cooking.

Mutton stew with vegetables: cooking details

Mutton can be stewed in a saucepan, cauldron, pan, oven, slow cooker, microwave. It should take into account the age of the carcass.

Adult lamb is better to stew in a cauldron or pan, after frying it to brown crust. If you doubt the quality of the meat, before sending it to the pan, soak it in a little acidic vinegar water. This is usually done with wild meat. After such a procedure, the unpleasant smell will disappear, and the time allotted for the extinguishing of this meat will be significantly reduced.

Young lamb (lamb) can not fry, and put directly into the pan, stratified with different vegetables. With a small amount of water, meat and vegetables will be stewed almost in its own juice. If you choose juicy vegetables, then you can cook without any water. That juice, which they will allocate, for stewing meat will be quite enough. The taste of meat will depend on the spices and spices that you add to it. Mutton perfectly combines onion, garlic, pepper of all kinds, bay leaf, dill, rosemary. If you cook sweet and sour meat, you can add cinnamon, cloves, curry, even raisins.

Lamb stewed with vegetables: Hashlama (Georgian cuisine)

Ingredients:

mutton pulp - 800 g;
large onions - 2 pcs .;
Bulgarian red pepper - 2 pcs .;
ripe tomatoes - 5 pcs .;
cilantro - bundle;
salt;
basil - bunch;
water - 1 tbsp .;
light beer - 1 tbsp .;
ground black pepper - to taste.

Preparation Method

Peel and wash the onions. Chop wide rings. Lay on the bottom of a thick-walled pot.
Wash the lamb, cut it into not very large pieces. Put in a saucepan on top of the onion. Sprinkle with salt and pepper.
Wash Bulgarian pepper, cut it in half, remove the seeds. Cut across wide strips. Put in a pan with a third layer.
Cut the washed tomatoes into circles. Cover them with pepper.
Sort out all the greens, wash, chop, put in a saucepan. Do not mix!
Pour in water and beer and set on high heat. When the liquid boils, reduce heat to low. Simmer, cover the pan with a lid, 40-50 minutes until the meat is soft.

Lamb Stewed with Vegetables in a Mantovark

Ingredients:

lamb - 1 kg;
onions - 1 pc .;
small carrots - 1 pc .;
Bulgarian pepper - 1-2 pcs .;
tomatoes - 2 pcs .;
salt to taste;
garlic - 1 head;
black pepper to taste;
greens.

Preparation Method

Wash the meat, cut into thin slices 7-8 cm long. Mix with salt and black pepper. Cover the dish with a lid and leave to marinate for 2 hours.
Prepare the vegetables. Finely chop the onion and garlic. Chop carrots, peppers, and tomatoes into thin strips. Mix well in a bowl.
Pour water into a saucepan, bring to a boil. Take the deep plates that fit between the caskets of mantovarki, put in them layers of meat and vegetables. Pour so much cold water into each plate so that it takes up half the volume. Set on cascades.
Put the cooker on the fire. From the moment when the water in the plates boils, simmer the meat for 40 minutes. Sprinkle with chopped herbs.

Lamb stewed with vegetables in the oven: chanahs (Georgian cuisine)

Ingredients:

fat lamb;
large potato - 4 pcs .;
small eggplants without seeds - 4 pcs .;
onions - 2 pcs .;
ripe tomatoes - 4 pcs .;
Tomato juice - 1 tbsp., Or tomato paste - 1 tbsp. l .;
black ground pepper;
salt;
Young parsley - a small bunch.

Preparation Method

Cut the prepared lamb into medium sized pieces, place them in clay or ceramic pots.
Peel and wash the potatoes, cut into large cubes. Put in pots for meat.
Remove the stalks from the eggplants. Wash fruits, cut into the same cubes as potatoes.
Clean the onion scales, rinse with water, cut into thin strips. Cover them with eggplants. Salt it.
Wash tomatoes, cut into several pieces. Spread out in pots. Leave some space for boiling liquid.
Wash greens, chop. Cover it with meat and vegetables. Pour tomato juice to the level of vegetables. If using tomato paste, dilute it in a glass of warm water. Seat the pot tightly with a lid.
Turn the oven on 180-190 °. Until the oven is hot, place the pots in the grill. Simmer 50-60 minutes after raising the temperature to the desired level.
Serve hot directly in the pot.

Lamb stewed with vegetables in a microwave

Ingredients:

lamb - 200 g;
onions - 1 pc .;
potatoes - 2 pcs .;
eggplants - 1 pc .;
tomatoes - 2 pcs .;
green beans - 60-70 g;
young parsley;
salt;
black pepper.

Preparation Method

First, get some vegetables: clean them, wash them. Onions cut into half rings, potatoes into small cubes, tomatoes into thin slices. Eggplant cut lengthwise into two halves, and then cut across the slices. At the beans, remove the hard streaks and tails, cut into 3 cm long pieces. Fasten the bunch of greens with a string.
In a bowl, mix the potatoes, eggplants, beans and onions.
Cut the prepared pulp of mutton into small pieces.
Put a bunch of parsley on the bottom of a ceramic pot or pot, then mixed vegetables. Pour enough water so that it covers the bottom for 1-2 cm. Put in the microwave and cook with the lid tightly closed at full power for 5 minutes.
Remove the dishes from the microwave. On the heated vegetables, put the pieces of meat. Cover it with chopped tomatoes. Sprinkle with salt and pepper.
Send the dishes back to the oven. At full power stew meat with vegetables for 25-30 minutes. Remove the bunch of greens before laying on the plates.

Lamb stewed with vegetables: kabobi (Tajik cuisine)

Ingredients:

mutton pulp - 900 g;
onions - 1 pc .;
carrots - 1 pc .;
medium potatoes - 4 pcs .;
small eggplants - 1 pc .;
Bulgarian pepper - 2 pcs .;
cabbage - 200 g;
quince - 300 g;
medium tomatoes - 2 pcs .;
garlic - 4 cloves;
vegetable oil - 40 g;
greens;
salt;
black pepper.

Preparation Method

Cut meat into portions. Sprinkle with salt, pepper, fry in a cauldron in hot oil until crispy crust.
Put onion slices, fry for another 5 minutes. Pour in some hot water so that it only covers the bottom. Simmer for 30 minutes on low heat.
Clean and wash the remaining vegetables. Cut potatoes, eggplants, tomatoes and garlic into slices. Clean the quince from the cannon, cut it in half. Remove the seeds, cut the halves into slices. Pepper seeds are removed, chop along with the cabbage with a thin straw.
Put potatoes in a cauldron, then lay eggplants, quince, cabbage, garlic, a bunch of greens in succession. Salt and pepper. Put sliced tomatoes on top.
Close the lid tightly. Stew meat with vegetables on low heat for 40-50 minutes. Check the softness of the meat with a knife. If it is still harsh, continue extinguishing. Sprinkle the finished dish with herbs.

Tip! Very often the addition of tomatoes makes the preparation of potatoes long. This is due to the fact that tomato juice makes it difficult to boil potatoes. If you have a potato variety that is badly boiled soft, put the tomatoes not upstairs, but on the very bottom - on meat with onions. Their sour juice will help the meat to become soft, and potatoes without it will boil faster.

Armenian-style lamb stewed with vegetables: first recipe

Ingredients:

lamb - 400 g;
onions - 2 pcs .;
eggplants - 2 pcs .;
garlic - 4 cloves;
salt, pepper - to taste;
saffron - 0, 3 tsp;
cinnamon - on the tip of a knife;
parsley;
salt;
citric acid - pinch;
ghee - 50 g.

Preparation Method

Prepare the saffron in advance: pour boiling water over it and leave it for 2 hours so that it is infused.
Cut the lamb into small pieces. Fry in melted butter until golden brown.
Cut the onion into half rings, place in a frying pan with the meat, mix. Cook until golden brown. Pour in some hot water so that it only half covers the meat. Put citric acid, pepper, salt and cinnamon. When the liquid boils, cover the pan with a lid, reduce the heat to minimum, simmer the meat for about an hour.
Wash eggplants, cut into cubes, fry in another pan almost until cooked.
When the meat is already soft, add eggplants and crushed garlic with a knife. Simmer another 5 minutes. At the very end of cooking, type saffron infusion.

Armenian lamb stewed with vegetables: the second recipe

Ingredients:

lamb - 800 g;
onions - 2 pcs .;
carrots - 1 pc .;
white wine - 1 tbsp .;
bay leaf - 2 pcs .;
garlic - 4 cloves;
salt and pepper to taste;
refined vegetable oil - 50 ml.

Preparation Method

Cut the prepared lamb into portions. Fry in a hot pan with butter until golden, crispy crust.
Cut the onion into half rings, add to the meat. Stir.
While the meat is cooked with onions, cut the carrots lengthwise and then cut them into very thin slices. Put in a pan with meat and onions. Cook for 5 minutes.
Pour in wine, bring to a boil, put bay leaf. Reduce heat to low. Cover the pan with a lid, simmer the meat until soft. Thanks to wine, the meat will be ready in about thirty minutes.
Five minutes until cooked, add crushed garlic. Spread the lamb stew with chopped greens.

Mistress to note

Add vegetables to the meat, given the different cooking times for these products. Therefore, first bring the lamb to half-ready and only then put vegetables one by one.

To make ready-made vegetables to retain the shape of cutting, lay them in dishes in layers, cook with the lid tightly closed over low heat and do not mix.

If you decide to simmer lamb with vegetables in the oven, use the dishes with a lid or cover it with foil. Then the meat is not dry from the heat and get juicy.

Mutton stew with vegetables is undesirable to leave the next day. The taste of the reheated dish becomes much worse.