Lamb stewed with onions

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

Experienced chefs can cook 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 has a not very pleasant smell. In addition, it can get tough even after prolonged heat treatment.

Young lamb is juicy, tender and almost does not smell. Thanks to the spices, spices and seasonings, lamb dishes are tasty and fragrant.

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

Frying lamb is not difficult, but lamb stew will only be tasty if you follow some rules.

Mutton stew: cooking details

For extinguishing, take the side, outer part of the back leg or scapula. You can also use meat of the second grade. It includes the neck, groin and brisket. Beat the pieces slightly, cut the tendons in several places.
Stew lamb with onions, and the more there is, the better. The properties of onions are such that it completely interrupts the specific smell of lamb, significantly ennobling its taste.
In addition to onions, you can add carrots, tomatoes, bell peppers, and eggplants to lamb. Put all the vegetables only after the pieces of meat are covered with a ruddy crust that will not let the meat juice out.
Roast lamb over high heat. When the rest of the vegetables are reddened, pour hot water (cold water will make the meat hard), bring to a boil and then reduce the heat.
Simmer the lamb at a low boil, closing the pan (cauldron, pan) with a lid.
Add spices and seasonings at the end of cooking. Basil, bay leaf, marjoram, garlic, rosemary, parsley, thyme, dill, mint, sage are well suited to lamb.
Do not salt the meat long before the heat treatment, otherwise it will lose a lot of juice and in the end it will turn out to be tough. Small and portioned pieces of meat can be salted immediately before frying. After the appearance of golden brown crust, pour the meat in a little water, simmer for 40-50 minutes.
If acid is allowed in the recipe, mutton can be kept in a marinade with vinegar, lemon juice, citric acid or wine. And the wine can be taken as dry white and red.
Instead of acid, you can use fresh tomatoes, tomato paste or tomato juice. Such meat turns out very soft, with pleasant sourness. The unusual taste of lamb gives quenching in beer or kvass.
Do not keep meat on fire longer than necessary. Excessive stewing worsens the appearance of the dish, as well as its taste. Stew large pieces of lamb 1, 5-2 hours, small - 1-1, 5 hours.
Before serving, store the stew in the sauce in which it was cooked at 50 °. If the onset of dinner is delayed, cool the meat, and before eating, heat it in the same sauce (gravy).

Lamb Stewed with Onions: A Classic Recipe

Ingredients:

lamb - 700 g;
onions - 3 pcs .;
vegetable refined oil - 50 g;
Vinegar 5 percent - 1 tbsp. l .;
black pepper - pinch;
red pepper - at will;
salt.

Preparation Method

Wash the meat, cut it into pieces of 50 g. Sprinkle with vinegar, soak in the refrigerator for at least half an hour. Drain the liquid. Fry the meat in a well-heated oil until golden brown. Transfer to the cauldron.
On the remaining oil, save onion, cut into half rings. Connect it with meat.
Pour hot water or broth down to meat level. When the liquid boils, reduce the heat to a minimum, close the cauldron with a lid, simmer for 25-30 minutes.
Salt. Put the black pepper. If you want the meat to be spicy, add red pepper. Simmer another half hour. Serve with any side dish, watering sauce, in which the meat is stewed.

Mutton stew 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 teeth;
water - 100 ml;
vegetable oil - 50 g;
salt.

Preparation Method

Chop onions with thin half-rings. Fry in butter until golden brown.
Add garlic and curry powder passed through the press. Warm everything together for 2-3 minutes.
Cut the meat in small pieces, put it on the onion.
Combine tomato paste with sour cream. Dilute with hot water. Pour this mixture of meat. Salt, mix.
Close the pan with a lid, reduce the fire to minimum, simmer until the meat is soft. Serve with rice or mashed potatoes.

Lamb stewed with onions and green beans

Ingredients:

lean mutton - 600 g;
onions - 2 pcs .;
green beans - 400 g;
refined sunflower oil - 50 g;
flour - 1 tsp;
cream - 100 ml;
salt.

Preparation Method

Wash the lamb, pat dry with paper napkins, remove the existing fat. Cut into 50 g pieces.
Put in a cauldron with hot oil (take half of the norm) and fry from all sides until golden brown. Fill with hot water to meat level. Simmer at low boiling, closing the cauldron lid, about half an hour.
Fry chopped onion in another dish until golden brown. Transfer to the cauldron with meat.
Wash the bean pods, remove the side veins and tips. Cut into slices 3-4 cm long. Combine with meat and onions. Put the salt, mix. Stew until the meat is soft.
Pour the flour into the cup. Enter, constantly stirring, cream. Spread with a spoon so that there are no lumps. Or use a mixer for this purpose.
In a thin stream pour this liquid into the cauldron with meat. Stir well, boil for 1-2 minutes. Bring the sauce to the thickness you need by adding some more water.

Lamb Stewed with Onions and Tomatoes

Ingredients:

mutton pulp - 700 g;
ghee - 50 g;
tomatoes - 5 pcs .;
large onions - 2 pcs .;
plum - 300 g;
cilantro, dill, mint greens - a bunch;
salt;
water or broth;
lemon for decoration.

Preparation Method

Dry the washed mutton with a paper towel, cut into portions.
In a pan, melt half the norm of butter, fry meat on it. Pour in some hot broth or water, cover with a lid and simmer for a gentle boil for 30 minutes.
In another skillet, saute onion slices. Transfer it to the frying pan with the meat.
In the remaining oil, lightly fry the tomatoes, cut in half, which also fold into the cauldron with meat. Put the halves of cherry plum without stones. Salt, stir and simmer until the meat is soft. 5 minutes before readiness add chopped greens.
Put the lamb on a la carte plates, garnish with a slice of lemon.

Lamb stewed with onions and herbs in wine

Ingredients:

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

Preparation Method

Cut the meat into portions, so that each rib has flesh. Lightly salt and mix.
In the cauldron, place the fat in flesh cut into small pieces. When it melts, put the meat. Stir. Fry on all sides until brown crust.
Put onion sliced in half rings and save to golden brown.
Fill the cauldron with water so that it only slightly covers the meat, close the lid, turn down the heat, simmer for 30 minutes.
Wash greens, chop, add to meat. Pour in the wine. Stew until mutton is cooked for about 25-30 minutes.

Lamb Stewed with Onions and Carrots: Recipe 1)

Ingredients:

lamb - 600 g;
carrots - 1 pc .;
large onions - 2 pcs .;
mustard ready not sharp - 1 tbsp. l .;
flour - 1 tbsp. l .;
salt;
black pepper;
sunflower refined oil - 40 g;
bay leaf - 2 pcs .;
water - 2 tbsp.

Preparation Method

Wash the lamb, dry it, cut it into small pieces of 50 g. Thoroughly mix with mustard, leave to marinate for an hour.
While the meat reaches the desired condition, chop onions and carrots into strips. Fry lightly in butter.
In another pan, fry the meat until golden brown.
Fold meat and vegetables in a cauldron, put spices, bay leaf, pour boiling water. When the contents of the cauldron boil, reduce the fire. Simmer under the lid closed for 40-50 minutes.
Dissolve the flour in a small amount of warm water, mix it with the meat while stirring. Let the sauce simmer a little, then remove the cauldron from the heat.

Lamb Stewed with Onions and Carrots: Recipe 2

Ingredients:

lamb - 500 g;
carrots - 500 g;
large onions - 2 pcs .;
refined sunflower oil - 50 g;
raisins - handful;
cumin - 0, 3 tsp;
salt;
Dill greens.

Preparation Method

Wash the lamb pulp, pat dry with a paper towel, cut into small cubes.
Pour oil in a frying pan, heat it up to a light smoke, put the meat. On a large fire, fry from all sides until golden brown. Transfer to a thick thick-walled dishes, such as a cauldron.
In the remaining oil in the pan fry until golden brown chopped onion. Transfer to the cauldron.
Cut the carrots cleaned and washed into cubes. Connect it with meat and onions.
Add the washed raisins, cumin and salt. Stir. Pour in some hot water, cover the dishes with a lid. Stew on low heat until the meat is soft. Sprinkle with chopped herbs.

Lamb Stewed with Onions and Bell Peppers

Ingredients:

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

Preparation Method

Wash the lamb, dry it, cut it into portions. In a skillet with high sides, pour half the oil rate, heat up the barely noticeable smoke. Put the pieces of meat and fry on all sides until golden brown. Pour half a glass of hot water, close the lid and simmer for 30 minutes.
Peel the onion and garlic. Onion cut into half rings, garlic - slices.
Peel the Bulgarian pepper, rinse, cut into large pieces (squares or stripes).
Heat another frying pan with the remaining oil, fry the onion to golden brown. Add pepper and garlic. Stir and fry for 2-3 minutes.
Transfer the vegetables to the meat pan.

Mix the tomato paste, sugar and soy sauce in a bowl. Connect with meat. Stir. Try whether there is enough salt, and, if necessary, salt. Continue to simmer on low heat under the lid until the meat and vegetables are soft. Sprinkle the finished dish with herbs.

Mistress to note

If you got old meat, do not be discouraged. First, wash it well, then immerse it in cold water, add vinegar and spices to it. So come with the game to fight off the specific smell.