The key to perfect cooking is long simmering and the right aromatic accompaniment in the form of well-chosen herbs and spices. We decided to dedicate this material to recipes for lamb stewed with onions - a win-win classic, so often found in Eastern and European cuisine.
Irish stewed lamb with onions and carrots
Let's start with the European variation of lamb stew, the distinctive feature of which is the addition of beer. Don’t worry, after a long heat treatment there will not be a drop of alcohol left in the dish, but the subtle aftertaste of the foamy drink will be very noticeable.
Ingredients:
- leek (white part) - 1 pc.;
- celery stalk - 1 pc.;
- onions - 180 g;
- bacon - 50 g;
- leg of lamb - 1 kg;
- parsnip root - 100 g;
- carrots - 150 g;
- potato tubers - 4 pcs.;
- beef broth - 750 ml;
- thyme sprigs - 4 pcs.;
- green peas - 1 tbsp.;
- rosemary sprigs - 2 pcs.;
- laurel leaf;
- beer (stout) - 420 ml;
- starch - 5 g.
Preparation
If you don’t know how to stew lamb deliciously, then the recipe is simply simple. First, set the oven to preheat to 160 degrees, and while the required temperature is reached, cut the meat into large pieces and brown in a roasting pan in the rendered bacon fat. Transfer the golden pieces of lamb to a platter and place the chopped vegetables in the roasting pan: thick rings of leeks and onions, some carrots and celery. After 3 minutes, complete the vegetable variety with potatoes, parsnips and herbs. Next, pour in the mixture of broth and beer, and also add the lamb itself. Transfer the dishes to the oven and leave there for 2.5 hours. Afterwards, move the finished dish back to the stove, pour in the starch solution in a couple of tablespoons of water and let the liquid turn into a thick sauce.
If you don’t know how to stew, you can also take the recipe described above as a basis: fry the vegetables with meat in “Baking”, and after adding the broth with beer, switch to “Stewing”.
Ingredients:
Preparation
Sauté the onion with ginger and garlic, add spices and coriander stems, and when the mixture releases the aroma, pour the grated tomatoes over everything. Cook the sauce for 10 minutes, then place the lamb pieces in it and pour a glass of water over everything. All that remains is to simmer the lamb with vegetables on low heat for an hour and you can try it.
Stewed lamb with onions and carrots is a very tasty meat dish that will be a good addition to side dishes. Now I’ll tell you a secret - I’ve never cooked lamb! It’s quite difficult to find this meat here and, as they say, you need to know the places that I never found. So I postponed this matter until better times. Quite recently, they started bringing lamb into meat stores, although only on the bone, but I couldn’t resist and bought it to try. I can say with confidence that I want and will cook this meat and will definitely try other options.
This time I got an excellent meat gravy for side dishes.
To stew lamb with onions and carrots, prepare the necessary products from the list.
Cut the lamb into medium-sized pieces, about 3-4 cm.
Cut a large onion into half or quarter rings.
Cut the carrots into large strips.
You can cook lamb in a frying pan, cauldron or saucepan with a thick bottom. Pour sunflower oil into a saucepan, heat well and place the pieces of lamb in it. Fry until golden brown.
Then add onion to the pan and stir.
Pour about a glass of hot water into the pan. The water should almost cover the meat. Add carrots to the pan, salt and pepper. You can add meat seasoning.
Cover the pan with a lid, reduce heat and simmer the meat for 1 hour. Check periodically to make sure the water does not boil away. If necessary, add water. The meat should be easily pierced with a fork. At the end of cooking, add bay leaf to the pan.
Serve delicious stewed lamb with onions and carrots with any side dish. I served it with mashed potatoes.
Bon appetit!
Stewed lamb with onions is a dish that allows for a huge number of variations. I want to show you how to cook lamb that will melt in your mouth (and literally fall apart at the touch of a spoon!). It is optimal to prepare this dish from a fairly cheap piece: a shoulder blade with a neck. It is fatty and intense in taste, but it has a lot of films, so in order for it to become soft, it is subjected to very long heat treatment. Expect a total of about 3.5-4 hours. Don't be afraid, you won't spend all this time at the stove, and the result is definitely worth it.
Stewed lamb with onions goes well, in fact, with any side dish: even with rice, even with potatoes, even with vegetables. Yes, even with pasta it will be great if it occurs to you to eat lamb with pasta. Although this dish looks like a simple gravy, its taste is worthy of a holiday table!
Separate the meat from the bones, cut into large pieces and weigh. How much pulp - so much onion you need to take.
Let's heat up the boiler. No oil, because this cut already has enough fat.
We lay out the pieces of lamb in a dense mosaic in one layer, with the fat towards the bottom of the cauldron. Fry over high heat.
Turn the pieces over and fry them over high heat on all sides until browned. The most convenient way to do this is with forceps. We still try to ensure that the lamb is distributed throughout the cauldron in one layer. The fire is strong.
While frying the lamb, start chopping the onion. Don’t cut it in advance - you’ll just waste your time, because you can’t introduce onions en masse anyway, there’s as much of it as there is lamb. This will bring down the temperature of the meat, leaving it dry and tough. And slicing the onion while frying the lamb allows you to save on cooking time and ensure the optimal temperature for this dish.
When the lamb is fried on all sides, we begin adding the onions. If you already have a lot of it chopped, then do not add more than one-fifth of the total amount. Well approximately! As for the rest: stir in one portion; while it’s frying, cut the next one, stir in it, and so on. The fire is strong.
If you fry the onion at this stage until translucent, the finished dish will be golden brown. If you bring it to brown now, the result will be darker and sweeter, like with caramelized onions, although there is not an ounce of sugar. As soon as the onion has reached the desired shade, reduce the heat to low, add peeled and roughly chopped garlic, close the lid and simmer the lamb and onion for about 1.5 hours.
After this, open the lid, increase the heat to medium and evaporate the excess liquid for about another hour. And when the meat becomes so soft that when stirring with a spoon, layers begin to separate from it - then the stewed lamb with onions is ready!
This dish can only be eaten very hot, but not necessarily freshly cooked! In a few hours or the next day, it will also be simply wonderful, and perhaps even richer in taste! But it will need to be reheated.
Lamb serves as the basis for first and second courses. When cooked correctly, the meat will be soft, juicy and very tasty. When deciding how long to stew lamb, consider the age of the animal. A young lamb will cook quickly, and the meat of an adult will be ready in 1.5-2 hours.
Remove excess fat before braising lamb
Ingredients
Mutton 700 grams Carrot 1 piece(s)
- Number of servings: 4
- Cooking time: 1 minute
How to stew lamb: preparation
Lamb has a strong specific odor. To get rid of it, before cooking, soak the meat in salted water and leave for half an hour. If the procedure does not help, prepare more garlic for the dish than indicated in the recipe. It will hide the unpleasant aroma and make the treat piquant. Prepare the ingredients:
- 700 gr. lamb;
- 50 gr. lamb fat;
- 3-4 small onions;
- 5-7 cloves of garlic;
- 1 large carrot.
Salt, pepper, bay leaf, coriander and other spices are added to taste.
How long to stew lamb: cooking process
Before stewing, remove excess fat and divide the meat into portions or finely chop. You can cook:
- Heat a dry frying pan without adding oil, place pieces of meat on it, cover with a lid and simmer until the juice is released. The liquid should completely cover the lamb.
- Transfer the meat to a deep bowl and fill with liquid. If there is not enough juice, add water. Cover with a lid and simmer for about 10 minutes.
- Prepare the vegetables: grate the carrots on a coarse grater and finely chop the onion. Cut each clove of garlic into 3-4 parts.
- Melt the lamb fat in a frying pan, add the carrots and onions, cover and simmer for about 30 seconds over low heat. Add garlic and spices, then continue to simmer the mixture for two minutes.
- Place the vegetables in a container with the meat, add salt and continue to simmer until fully cooked (approximately 40-60 minutes).
Serve the finished dish to the table in portions or in a common deep bowl.
Other options for stewing lamb
Above is an example of a simple recipe for cooks of any level.
- If you want to please your family with a more complex dish, you can stew lamb with potatoes, green beans, prunes, dill sauce, wine or using other ingredients.
- Do not forget to soak the meat before cooking, otherwise the specific smell will spoil the impression of the dish.
- Also remove fat, food will be very satisfying without it.
- Stewed lamb can be served with a side dish or as a separate dish.
It is stewed with vegetables and spices, retaining the juice or completely evaporating it. You can find many ready-made recipes or come up with your own.
In a cauldron, lamb meat with onions turns out especially aromatic and tender. You can cook it either in a city apartment or on a campfire in nature.
How to cook:
- Place the cauldron on the fire and heat it up.
- Cut the tail fat into small slices, place in a cauldron and wait until the fat melts.
- Cut the lamb into medium-sized pieces. Fry, stirring, until an appetizing crust. Season with salt, pepper and chopped rosemary. If there is no fresh herb, take dry ground spice.
- Place onion rings on the meat. Cover the cauldron with a lid and reduce the flame intensity. Simmer the aromatic meat for 30 minutes.
- Finely chop the remaining greens and sprinkle on the dish when serving.
It is ideal to eat this dish by placing juicy slices on unleavened flatbread or pita bread. But you can also choose a side dish, for example, boiled long-grain rice or mashed potatoes.
Indian lamb with onions in a frying pan
The secret of this dish lies in the abundance of aromatic spices. It will require:
- lamb – 700 g;
- onions – 7 heads;
- tomatoes – 6 pcs.;
- garlic – 5 teeth;
- ground ginger – 2 tsp;
- coriander – 1 bunch;
- turmeric – 1 tsp;
- pepper mixture – 0.5 tsp.
How to cook an exotic dish:
- Chop the peeled onions. Sauté them with crushed garlic and ginger.
- Scald the tomatoes, remove the skin and puree them in a blender. Pour the tomato puree into the onion and garlic, simmer for 12 minutes.
- Cut the lamb into small slices, place in a frying pan and pour a glass of water into it, add salt and spices.
- Reduce the flame and simmer the meat in the tomato and onion sauce for an hour.
The most suitable side dish for Indian lamb would be crumbly boiled rice.
Eastern chefs believe: the more onion there is in a lamb dish, the better. The thing is that young lamb meat has no smell. But the meat of an adult has a specific aroma. And onions not only enhance the taste of the dish, but also muffle the smell.
In addition to onions, carrots, tomatoes, sweet peppers, and eggplants go well with lamb. Vegetables should be added only when the meat is covered with a brownish crust.
