In regions where there is no sheep breeding as such and no mutton can be found even on the market, there is a profitable business - small sheep farms in the suburbs or near the busy trasses where you will be offered fresh mutton on order. Why is it profitable? Because lamb is a special meat that lovers will not agree to replace with any other and there will always be those who want to drive a few tens of kilometers for the main ingredient of their favorite dish.
For lovers of lamb, and not only for them, our today's recipe is meat with a side dish, cooked in one pan, but separately from each other.
Ingredients:
- lamb (femur) - 0, 8 kg .;
- spices for mutton (rosemary, zira), salt and pepper - to taste .;
- bulb onions - 2 medium heads .;
- potatoes - 1 kg .;
- Spices for potatoes - to taste.
Servings Per Container: 5
Cooking time: 3, 5 hours
How to stew mutton with potatoes
1. We wash the lamb and cut it into portions.
2. Meat is placed in a deep container, covered with spices, salt and pepper.
3. Onions are peeled, washed and cut into thin half rings.
4. Put the lamb in a deep pan.
5. We form a “cap” of onion on top of the meat. Onions press down the plate, suitable for the diameter of the pan, and set on it a heavy cup (the meat should not protrude). We turn on a very slow fire and we torch the meat without opening for about 2 hours.
6. Peel potatoes, cut black dots, wash and cut into medium cubes. Then we sprinkle with spices for potatoes and mix them evenly.
7. After 2 hours, lay the potatoes on top of the onion, again tightly close the plate and simmer over low heat for about 1, 5 hours.
8. Ready lamb with potatoes served hot as a separate dish.
