Lamb rarely appears on the tables of our compatriots, and it is in vain. Dishes from it are prepared relatively easily, and they are nourishing, juicy, fragrant. Especially well shade the taste of lamb vegetables. For this reason, lamb stewed with eggplants and tomatoes, can become an ornament to the table.
Cooking Tips
It is possible to extinguish mutton with eggplants and tomatoes in different ways, but finding a suitable recipe for a tasty dish is not enough. Knowing a few secrets guarantees success.
- Old lamb is wiry and hard, so it takes a long time to prepare it. In addition, it has a pronounced specific odor, which not everyone likes. Therefore, to cook a tasty dish, it is better to choose the meat of a young lamb. Then it will be cooked quickly and you will get a gentle taste.
- Mutton stew can be on the stove or in the oven. In any case, thick-walled dishes are most suitable for cooking. Traditionally, lamb with vegetables is used as a cauldron.
- To improve the taste of lamb and reduce the cooking time, it can be marinated.
Serve lamb stewed with eggplants and tomatoes, you need hot. Potatoes and rice are well suited as a side dish. However, if the potato is part of the dish itself, the garnish for lamb is not needed - before serving it is enough to sprinkle with greens.
Lamb chops, stewed with eggplants and tomatoes
Composition:
- lamb ribs - 1 kg;
- onions - 0, 2 kg;
- eggplants - 0, 4 kg;
- tomatoes - 0, 3 kg;
- sweet pepper - 0, 3 kg;
- lemon - 1 pc .;
- a mixture of herbs (dill, cilantro, parsley, mint) - 20 g;
- vegetable oil - how much will leave;
- salt, black pepper powder - to taste.
Method of preparation:
- Rinse the mutton and cut it into pieces so that there is a bone in each.
- Squeeze juice out of lemon and pour mutton on it, leave for 10 minutes.
- Salt, pepper, sprinkle with herbs and leave to marinate for an hour.
- Cut eggplants into cubes, fill them with salted water.
- Fry the meat until golden brown, put it in a cauldron or thick-walled pan.
- Cut the onions into rings and add mutton to them.
- Pour half a glass of water and put the cauldron on the fire. Stew under the lid for 30-40 minutes, depending on the size of the pieces.
- While the lamb is stewing, prepare the rest of the vegetables: wash the eggplants and dry them, cut the tomatoes into cubes, chop the garlic finely with a knife, remove the seeds from the pepper and cut into half rings.
- Put the vegetables to the lamb. Extinguish another quarter of an hour and remove from heat.
It is best to serve mutton cooked according to this recipe with a side dish of rice or boiled potatoes.
Lamb stewed with eggplants, tomatoes and potatoes
Composition:
- lamb (preferably on the bone) - 1 kg;
- potatoes - 1 kg;
- tomatoes - 0.5 kg;
- eggplants - 0.5 kg;
- onions - 0, 2 kg;
- carrots - 0, 3 kg;
- sweet pepper - 0, 3 kg;
- garlic - 3 cloves;
- salt and spices - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the lamb and cut it into small pieces.
- Pour some oil to the bottom of the cauldron and fry the lamb in it on medium heat for 10-15 minutes.
- Peel the potatoes, cut into slices or circles, put on the lamb.
- Dice the eggplant diced in salt water.
- Add water in the quantity needed to coat the potatoes. Simmer on low heat for 10 minutes.
- Finely chop the onions, rub the carrots and fry them together in a pan.
- Blow water over the tomatoes, peel and cut into large cubes.
- Wash and dry the eggplants.
- Coarsely chop the peppers and place them in a cauldron with lamb and potatoes. Add eggplants to it.
- After 15 minutes, put the tomatoes and continue to simmer for 15 minutes.
- Add salt, spices, finely chopped garlic. Put out another 5 minutes. The dish is ready.
Lamb stewed according to this recipe is a complete dish.
Chanahi
Composition:
- lamb - 0, 5 kg;
- small eggplants - 0, 5 kg;
- tomatoes (medium-sized) - 0.5 kg;
- fat tail - 50 g;
- bulb onion - 0, 2 kg;
- sweet pepper - 0, 3 kg;
- garlic - 5 cloves;
- salt, greens, ground black pepper - to taste.
Method of preparation:
- At the bottom of a cauldron or a thick-walled pan, place the fat in fat, cut into small pieces.
- Cut into large pieces of mutton, put on fat tail.
- Cut along the eggplants, salt, after 20 minutes, shake off the salt, cut the eggplant halves into 3-4 pieces, put it on top of the mutton.
- Cut the tomatoes in half or 4 parts, place on eggplants. If the tomatoes are very small, they can be put entirely.
- Coarsely chop the pepper, place it in the next layer.
- Place onions on top. If they are large enough, cut each into 4 pieces, no need to cut more finely.
- Chop large greens, cover vegetables with it.
- Finely chop the garlic, sprinkle with the garlic pieces the greens.
- Pour a glass of water into the pan, cover with a lid. Stew over low heat for an hour, stirring and adding water if necessary.
- Add salt and spices, stir and simmer for another 10 minutes.
A side dish for this dish is not required, but if desired, it can be served with baked whole new potatoes.
Lamb stewed with eggplants and vegetables is a classic of Caucasian cuisine, but it is cooked not only in the Caucasus. The dish is popular in different countries due to its unique taste.
