Not everyone loves lamb: it is tough, it has an unpleasant odor, and it is heavy food. But prepared according to this recipe, it will appeal to even the most fastidious eater. Plus, it is stewed together with potatoes, in meat juice with fragrant fenugreek and vegetables. The meat is very tender, aromatic, in a light sauce, without the specific aroma usually inherent in it.
Spend a little effort on cooking, and get a complete lunch or dinner for the whole family. Meet the step by step recipe!
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Ingredients:
Lamb - 600 g.
Bulb onions - 200 g.
Potatoes - 400 g.
Garlic - 2 cloves
Vegetable oil - 2 tbsp.
Ground fenugreek - ¼ tsp
Salt - ¼ tsp
Step by step recipe:
Prepare all the food you need. I recommend taking the neck of a ram or a ham - in these places the meat is the most tender. And, of course, the animal should not be older than 1 year, then there will be no unpleasant aftertaste.
Peel the onions and garlic. Cut the first into cubes or half rings, and the second into slices.
Heat oil in a skillet and fry vegetables until golden brown.
I advise you to take deep dishes with high sides, it can also be a stewpan, because we have many components, besides, we will stew food for a long time. Therefore, it is better if the broth does not pour out.
In the meantime, rinse the meat very thoroughly, remove streaks and films, remove excess fat. Then pat dry with paper towels and divide into pieces of the desired size.
Add the lamb to the roast and brown well. The meat should be roasted so that the meat juice “seals” in each piece and the finished roast turns out soft.
Cut the skin off the potato. Chop the root vegetables into cubes or strips. If you have young potatoes, just chop them up. Its peel is thin and healthy.
Add potatoes to the rest of the ingredients, mix. Do not salt so that the meat does not give off all the liquid and remains juicy.
Add fenugreek and other spices as desired. Rosemary and coriander are great here. But in any case, do not overdo it, otherwise the aromas will mix and you will not understand what.
Fill with water so that it practically covers the entire dish, gradually bring to a boil.
Simmer on low heat for 1.5 hours. If all of the liquid has evaporated, more can be added. Add salt at the very end.
The lamb stew is ready.
Bon Appetit!
In a similar way, you can cook such a potato with meat in a slow cooker. Remember that lamb dishes are not recommended to be served with cold drinks. The perfect combination for them is fresh vegetables and herbs. After the meal, I recommend hot tea.
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