Hello friends! Today, the menu includes tender and delicious lamb stew. Karim, a friend of mine from Termez came to visit last week on his business. I showed him our meat market, which did not surprise him at all. Nevertheless, he bought two shoulder blades of lamb and promised to treat us to a delicious dinner. As he said, according to this recipe, even the meat of an old ram will be very tender.
He cooked himself, of course I watched and recorded. What happened in the end exceeded all my expectations. I decided to repeat this recipe myself, and all my relatives were ready to help me do anything, if only I did not change my mind. I am showing you a recipe for lamb with vegetables and couscous.
Watch the video clip, everything is clearly and in detail described there ⬇
👇 Super tender lamb with vegetables - video 👇
Lamb with vegetables in the oven
I washed and dried 2 wonderful lamb shoulder blades and removed unnecessary fat from above. Unfortunately, I do not have such a wide frying pan, so I cut the lamb shoulder blades in half.
ROASTING MEAT AND VEGETABLES
I heat olive oil or other fat in a frying pan.
// I immediately covered the entire stove with foil, it will be cheaper than washing everything from fat later //
Quickly, over high heat, fry the lamb shoulder.
I fry vegetables in the same pan.
When the vegetables are fried, I pour in a glass of white wine.
I give 3 minutes to boil for the alcohol to evaporate. If you don't want to use wine, add vinegar with diluted water.
BAKING MEAT IN THE OVEN
I shift vegetables to meat. You can add pepper and salt.
If you have any kind of chicken or vegetable broth, add it well to the meat. If not, add boiling water and herbs (I have parsley with cilantro).
I preheat the oven to 200 ° C degrees.
After the oven has warmed up, I lower it to 150 ° C degrees with convection, if there is no convection, 170 ° C degrees.
I torment the meat 4 hours, if you want to reduce the time, the temperature must be increased.
I cover the mold with lamb shoulder blades with a double layer of foil and send it to the oven.
I chop the peeled oranges.
In about an hour and a half add oranges to the meat and return the mold to the oven.
It took about 4 hours. The meat is ready, it comes off the bones easily.
Strain the remaining liquid with vegetables and use as a sauce for couscous.
COOKING CUSTAIN
I prepare a side dish for lamb - couscous.
I fry the couscous with a tablespoon of olive oil. I add 1/2 tsp. salt.
For 500 g of couscous, I add 1 liter of liquid.
In the fried couscous, I pour in the sauce in which the lamb shoulders were stewed. The rest of the liquid is already hot water.
I boil for a minute, close the lid and turn off the heating.
Leftover sauce you can boil or just bring to a boil and put the meat there.
Oven lamb recipe:
2 lamb shoulder
onions, carrots, garlic, celery stalk
oranges or peaches
glass of white wine
salt, pepper, spices to taste
👇 Beef cutlets with a secret, video 👇
I wish you bon appetit and God bless you!