Lamb stew: cooking recipes

The content of the article

• Features of mutton stew
• Lamb stew recipe
• Lamb stewed with onions
• Lamb stewed with vegetables
• With mushrooms
• With string beans
• With tomatoes
• With potatoes
• In the wine
• In Irish
• Caucasian
• In indian

The abundance of meat on the shelves of shops and collective farm markets clearly suggests that you need to think about how to diversify the diet. Traditionally, pork and beef dishes are made in our country, 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 culinary of the Middle East, lamb is used very actively – in pilaf, kebab and other options. Cooking this stewed meat will not be difficult.

Features of mutton stew

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

• For extinguishing, the lateral outer part of the ram’s rear leg or shoulder blade is well suited. You can also use the neck, flank or brisket.
• For a dish of stewed lamb, you need to choose the meat of a young individual. The following recipes are designed for it. In old animals, the meat will be very stiff and will require a longer (2–2.5 times) heat treatment.
• Not everyone likes the smell of lamb, but it is easily interrupted by onions. For this reason, it is present in all recipes..
• By choosing the right seasonings, the cook greatly improves the taste of the prepared food. Universal spices that go well with meat are thyme, curry powder, rosemary and marjoram. The recipes give examples of seasonings for use in the preparation of a particular dish, but you can use your own options (for example, the special kits for stews recommended above or purchased in the store, etc.).
• Of great importance is the laying time of salt and spices. If you salt the ingredients before stewing, this will contribute to the abundant release of juice (especially from vegetables), and this is not always convenient. If the pre-frying is used in the recipe, then adding spices at this stage contributes to a more complete extraction of aromatic components, which will give the meat a more saturated taste and make it more aromatic. 10 minutes before the completion of the heat treatment, it is necessary to take a sample and adjust the amount of salt, adding it if necessary.
• Massive dishes with thick walls (cauldron, goose, tartar, cast iron, etc.) are traditionally used for extinguishing. The use of a conventional thin-walled pan will result in the burning of cooked food.
• Lamb stew is a full-fledged second course, to which a garnish relies (even if the meat was cooked with vegetables or other ingredients, such as beans or mushrooms). Boiled rice is ideal for lamb in oriental style, in European – baked potatoes or pasta (spaghetti).

Lamb stew recipe

The cooking technology of this dish according to the basic recipe is not difficult. From a culinary point of view, stewing is a prolonged heating of ingredients with a small amount of water or juice. In some cases, pre-frying is used, creating a crust on the meat, due to which it retains better internal moisture and does not penetrate aromatic components so actively.

Lamb stewed with onions

• Time: 1 hour 20 minutes (hereinafter, the interval is indicated without pickling).
• Servings Per Container: 5 Persons.
• Calorie content: 265 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Eastern.
• Difficulty: medium.

Lamb stew 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, the proper preparation of meat and a careful selection of spices will give a very tasty dish at the exit. As for other types of lamb stew, the cook will need to prepare an accompanying side dish.

Ingredients:

• ram neck – 700 g;
• onions – 3 pcs.;
• vegetable oil – 3 tbsp. l .;
• vinegar 6% – 1 tbsp. l .;
• salt, spices (e.g. rosemary, tarragon) to taste.

Cooking method:

1. Cut the lamb neck into pieces of 3×3 cm.
2. To marinate, pour lamb on top with a bite and refrigerate for 1 hour. Drain, do not wipe the meat.
3. Heat oil in a pan, fry the meat slices in it for 8-10 minutes until golden brown. Transfer to cast iron dishes.
4. Fry the onion in the remaining oil for 2 minutes. After cooking, shift to a cast iron.
5. Pour meat slices with water, so that a little bedspread from above. When the water begins to boil, close the lid and simmer for half an hour.
6. Salt to taste and add spices. In half an hour everything will be ready.

Lamb stewed with vegetables

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 199 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Arabic.
• Difficulty: medium.

An interesting culinary technique is used for this recipe – stepwise frying of ingredients. Products are added to lamb as they cook, which allows you to gradually use the juice coming out of them for cooking. Classical stewing has been replaced by more intense frying, so in general, meat is cooked faster than in other recipes.

Ingredients:

• ram back leg – 700 g;
• sweet pepper – 2 pcs.;
• tomatoes – 2 pcs.
• eggplant – 2 pcs.;
• vegetable oil – 3 tbsp. l .;
• salt, spices (e.g. oregano or thyme) – to taste.

Cooking method:

1. The ham is cut in small pieces, the tomatoes in slices, the onions and peppers in rings, the eggplant in cubes.
2. Oil is poured into the cauldron, lamb is fried separately for 10 minutes, and the same amount – along with onions.
3. Then pepper and eggplant are added there. Fried for 10 minutes.
4. After that, tomatoes are placed in the cauldron. The dishes are kept on fire for another 10 minutes, after which the meat is salted, flavored with spices and it can be served with a cooked side dish.

With mushrooms

• Time: 2 hours.
• Servings Per Container: 7 Persons.
• Calorie dishes: 256 kcal per 100 g.
• Purpose: for the second, festive table.
• Cuisine: Eastern.
• Difficulty: medium.

A feature of the preparation of this dish is that it is prepared with a whole 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 leave 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, harmoniously complementing the taste of mushrooms, and such a dish can be put on the festive table.

Ingredients:

• flank of a ram – 1 kg;
• champignons – 300 g;
• onion – 1 pc.;
• garlic – 4 cloves;
• vegetable oil – 3 tbsp. l .;
• 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;
• other spices, salt to taste.

Cooking method:

1. Garlic is cut into thin plates, onions – rings.
2. 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 grate the meat piece with salt and spices, leaving to marinate for 15 minutes.
3. Vegetable oil is heated in a cauldron. The meat is fried for 10 minutes until golden brown, periodically turn it with different sides. Then the onion is added and the heat treatment continues for another 5 minutes.
4. A glass of water and white wine is poured to the lamb.
5. Mushrooms are cut into slices, put to a meat piece, covered with a lid and everything is stewed for 45 minutes. Put a spoonful of tomato paste and heat treatment lasts another quarter hour.
6. For the sauce, heat the flour in a dry frying pan until creamy. Sour cream is added slowly, with constant stirring, followed by the broth remaining from the stewing. Finely chop the greens and combine with the resulting mass, all mix.
7. Ready lamb is served on a large plate with a whole piece. Mushrooms are laid out nearby. The sauce is poured into a separate bowl. Alternatively, cut the meat into portions and serve with a side dish.

With string beans

• Time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 208 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Eastern.
• Difficulty: medium.

Lamb shovel with green beans is an independent second dish, but it can also be served with a side dish (for example, boiled rice). Traditional cooking technology – preliminary frying of meat slices and their further stewing. Basic vegetables are added only at the last stage – a short heat treatment helps to preserve 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 (e.g. curry or marjoram) – to taste.

Cooking method:

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

With tomatoes

• Time: 1 hour 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 185 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Eastern.
• Difficulty: medium.

Many stew recipes use tomato paste to give the dish a special flavor. The same effect can be achieved using natural tomatoes, which, from a nutritional point of view, are much more beneficial than a canned product. In this recipe, tomatoes are laid at the last stage of cooking and are not cooked as much as they were at the very beginning – this is a very successful option for using juicy vegetables when stewing with meat.

Ingredients:

• lamb brisket – 700 g;
• onions – 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 (e.g. sage, curry, etc.) – to taste.

Cooking method:

1. Cut the breast into small pieces, onions and carrots – into cubes, pepper – into rings, tomatoes – into quarters.
2. Pour oil into a cauldron, fry the onion in it for 4–5 minutes. Add chopped brisket. Fry it for 10 minutes until golden brown, put salt and spices to taste.
3. Lay chopped peppers and carrots on top. To fill with water. Simmer for 1 hour with the lid closed. 10 minutes before cooking, put on top the tomatoes and garlic passed through the press.
4. Sprinkle with chopped herbs before serving..

With potatoes

• Time: 1 hour 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 228 kcal per 100 g.
• Purpose: to the second.
• Cuisine: European, Eastern.
• Difficulty: medium.

In fact, this is a variation of the well-known roast, which is often done with beef or pork. This recipe does not depart from the traditional technology of cooking this dish, including using preliminary 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. Originality is emphasized by the use of ginger, which gives the dish a spicy-sharp, slightly burning taste..

Ingredients:

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

Cooking method:

1. Cut the ham into small pieces, onions – rings, potatoes – cubes, grind ginger.
2. Heat 1 tbsp in a pan l butter, onion for 3 minutes. At the end of cooking, add chopped ginger and tomato paste, cook as much.
3. Heat the remaining oil in a cauldron, fry lamb slices in it for 5 minutes. Stir constantly. Add spices, sautéed vegetables, pour 2 cups of water. After boiling, reduce heat and simmer for 1 hour under a tightly closed lid..
4. Without reducing the heat, add the potatoes and garlic passed through the press. Stew another half hour.
5. Chopped greens can be added 5 minutes before cooking or sprinkled with meat before serving.

In the wine

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 193 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Eastern.
• Difficulty: medium.

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

Ingredients:

• lamb brisket – 700 gr.;
• semisweet 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 (e.g. rosemary, mint, etc.), salt to taste.

Cooking method:

1. The breast is cut large, in portions, carrots – straws, onions – half rings.
2. Oil is poured into a cast iron and calcined. The cut lamb is laid, fried for a quarter of an hour. Stir occasionally.
3. The fire is diminishing. Vegetables are added to lamb, fried for another quarter of an hour, sometimes remembering to mix.
4. A glass of red wine is poured into the prepared dish. Stir well and simmer for another 1 hour..
5. The salt is combined with spices, laid in a cauldron with garlic passed through a press. Stew meat for 10 minutes more..
6. To prepare the sauce, flour is heated in a pan to a light brown tint. With constant stirring, cream is added to it, then – stew broth, everything is flavored with pepper.

In Irish

• Time: 1 hour 45 minutes.
• Servings Per Container: 8.
• Calorie content: 206 kcal per 100 g.
• Purpose: to the second.
• Cuisine: European.
• Difficulty: medium.

The combination of meat and potatoes by default hints at fries, but in this case it is not. In Irish cuisine, familiar ingredients are embodied in a completely different dish. A feature of this recipe is the boiling of potatoes in the oven to the consistency of mashed potatoes. A longer than ordinary stewing of meat pieces will also make them especially soft and tender, so this dish is also suitable for baby food (in this case, use spices very moderately).

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:

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

Caucasian

• Time: 1 hour 45 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 202 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Eastern.
• Difficulty: medium.

A feature of this recipe is stewing meat in tomato juice using red wine. Pre-roasting lamb in fat tail fat creates a denser crust than with vegetable oil, so the meat slices will be very juicy. Outside, it will have time to soak in a wine bouquet in combination with aromas of spices, which in the end will be very tasty and appetizing even in the photo.

Ingredients:

• ram back ham – 1 kg;
• fat tail fat – 100 gr.;
• dry red wine – 1 cup;
• tomatoes – 1 kg;
• onion – 3 pcs.;
• eggplant – 2 pcs.;
• garlic – 4 cloves;
• green cilantro – a bunch;
• salt, spices (e.g. suneli hops, dried basil) – to taste.

Cooking method:

1. The ham is cut into 3×3 cm slices, onions – rings, eggplant – cubes.
2. Fat is heated in a stewpan. The fat must be separated from the greaves (they are not used in the recipe) and drained into a cauldron.
3. The ham is fried for 10 minutes on melted fat. Then onion is added to it. Together with lamb, it is fried for another 5 minutes.
4. Tomatoes are cut into cubes on a board made of plastic (or other material that does not absorb liquid). Together with the juice that stands out, the tomatoes are collected in a deep plate, and everything is added to the cauldron.
5. Spices are laid, wine is poured. The ham is stewed for another 1 hour. 5 minutes before cooking, garlic and chopped herbs are added through a press.

In indian

• Time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 291 kcal per 100 g.
• Purpose: to the second.
• Cuisine: Indian.
• Difficulty: medium.

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

Ingredients:

• lamb shoulder – 700 g;
• onion – 2 pcs.;
• tomato – 2 pcs.;
• garlic – 3 cloves;
• yogurt – 1 cup;
• 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:

1. The shoulder blade is cut into 3×3 cm pieces, finely chopped garlic and ginger are added to it. 1/4 cup of yogurt is added, salted to taste, left to marinate under the lid for half an hour.
2. Oil is melted in a pan over low heat. Onion finely chopped and fried for 5 minutes.
3. The fire increases, a chopped spatula in the marinade is added to the pan, it is sprinkled with curry. Everything is mixed and fried for 10 minutes.
4. Water is added to lightly cover the lamb, everything is stewed for 45 minutes under a closed lid.
5. The peel is removed from the tomato, it is cut into small cubes and added to the pan.
6. The meat is stewed for another 10 minutes, then the remainder of the yogurt and garam masala are added to it.