The debate between meat-eaters and vegetarians about the benefits and harms of meat has been going on for a long time. But while some zealously defend their point of view, others simply combine meat with vegetables, and the result is a tasty, aromatic and healthy dish.
Experienced chefs know: in order for meat to be beneficial and not a heavy food, the correct proportions must be observed, that is, there should be three times more vegetables in the dish than meat.
Of course, it is better to take lean, lower-calorie meat, such as turkey or rabbit. But there is no arguing about tastes. And many people prefer lamb over chicken or pork.
Rumors about the specific taste and unpleasant smell of lamb are greatly exaggerated. Only the meat of an old animal, especially a male, has such properties, while young mutton or lamb is tender and very tasty meat.
Most often, lamb is fried or baked, but it is also good stewed. However, to ensure that the taste of stewed lamb does not disappoint you in the end, you need to approach its preparation creatively.
Lamb stewed with vegetables: subtleties of preparation
Lamb can be stewed in a saucepan, cauldron, frying pan, oven, slow cooker, microwave. In this case, the age of the carcass must be taken into account.
It is better to stew adult lamb in a cauldron or frying pan, after frying it until golden brown. If you doubt the quality of the meat, before putting it in the frying pan, soak it in water slightly acidified with vinegar. This is usually done with wild meat. After this procedure, the unpleasant odor will disappear, and the time allotted for stewing this meat will be significantly reduced.
Young lamb (lamb) can not be fried, but placed directly into the pan, layered with different vegetables. With a small amount of water, meat and vegetables will stew almost in their own juice. If you choose juicy vegetables, you can cook without water at all. The juice that they secrete will be quite enough for stewing meat.
The taste of the meat will depend on the spices and herbs that you add to it. Onions, garlic, peppers of all types, bay leaves, dill, and rosemary are ideally combined with lamb. If you are preparing sweet and sour meat, you can add cinnamon, cloves, curry, even raisins.
Lamb stewed with vegetables: khashlama (Georgian cuisine)
Ingredients:
- lamb pulp – 800 g;
- large onion – 2 pcs.;
- bell red pepper – 2 pcs.;
- ripe tomatoes – 5 pcs.;
- cilantro - a bunch;
- salt;
- basil - a bunch;
- water – 1 tbsp.;
- light beer - 1 tbsp.;
- ground black pepper - to taste.
Cooking method
- Peel and wash the onions. Chop into wide rings. Place on the bottom of a thick-walled pan.
- Wash the lamb, cut into small pieces. Place on top of the onions in the pan. Sprinkle with salt and pepper.
- Wash the bell pepper, cut in half, remove the seeds. Cut crosswise into wide strips. Place a third layer in the pan.
- Cut the washed tomatoes into circles. Cover the peppers with them.
- Sort out all the greens, wash, chop, and add to the pan. Don't mix!
- Pour in water and beer and place over high heat. When the liquid boils, reduce the heat to low. Simmer, covering the pan with a lid, for 40-50 minutes until the meat is soft.
Lamb stewed with vegetables in a pressure cooker
Ingredients:
- lamb – 1 kg;
- onion – 1 pc.;
- small carrots – 1 pc.;
- bell pepper – 1-2 pcs.;
- tomatoes – 2 pcs.;
- salt - to taste;
- garlic – 1 head;
- black pepper - to taste;
- greenery.
Cooking method
- Wash the meat, cut into thin slices 7-8 cm long. Stir with salt and black pepper. Cover the dish with a lid and leave to marinate for 2 hours.
- Prepare the vegetables. Finely chop the onion and garlic. Chop carrots, peppers and tomatoes into thin strips. Mix well in a bowl.
- Pour water into the pressure cooker pan and bring to a boil. Take deep plates that will fit between the cascans of the pressure cooker and place meat and vegetables in them in layers. Pour enough cold water into each plate to fill half the volume. Install on cascans.
- Place the pressure cooker on the fire. From the moment the water in the plates boils, simmer the meat for 40 minutes. Sprinkle the finished dish with chopped herbs.
Lamb stewed with vegetables in the oven: Chanakhi (Georgian cuisine)
Ingredients:
- fatty lamb;
- large potatoes – 4 pcs.;
- small eggplants without seeds – 4 pcs.;
- onions – 2 pcs.;
- ripe tomatoes – 4 pcs.;
- tomato juice – 1 tbsp., or tomato paste – 1 tbsp. l.;
- ground black pepper;
- salt;
- young parsley - a small bunch.
Cooking method
- Cut the prepared lamb into medium pieces and place in clay or ceramic pots.
- Peel and wash the potatoes, cut into large cubes. Place in pots on top of meat.
- Remove the stems from the eggplants. Wash the fruits and cut them into the same cubes as the potatoes.
- Peel the onion, rinse with water, and cut into thin strips. Cover the eggplants with it. Add some salt.
- Wash the tomatoes, cut into several parts. Place into pots. Leave some room for the liquid to simmer.
- Wash the greens and chop them. Cover the meat and vegetables with it. Pour tomato juice up to the level of the vegetables. If you use tomato paste, dilute it in a glass of warm water. Cover the pot loosely with a lid.
- Turn on the oven at 180-190°. While the oven is still warm, place the pots on the rack. Simmer for 50-60 minutes from the moment the temperature rises to the desired level.
- Serve the dish hot directly in the pots.
Lamb stewed with vegetables in the microwave
Ingredients:
- lamb – 200 g;
- onions – 1 pc.;
- potatoes – 2 pcs.;
- eggplants – 1 pc.;
- tomatoes – 2 pcs.;
- green beans – 60-70 g;
- young parsley;
- salt;
- black pepper.
Cooking method
- First, take care of the vegetables: peel them, wash them. Cut the onion into half rings, potatoes into small cubes, tomatoes into thin slices. Cut the eggplants in half lengthwise and then cut them crosswise into slices. Remove hard veins and tails from the beans, cut into pieces 3 cm long. Secure a bunch of greens with thread.
- In a bowl, mix potatoes, eggplant, beans and onion.
- Cut the prepared lamb pulp into small pieces.
- Place a bunch of parsley on the bottom of a ceramic pan or pot, then add mixed vegetables. Pour in enough water to cover the bottom by 1-2 cm. Place in the microwave and cook with the lid loosely closed at full power for 5 minutes.
- Remove the dishes from the microwave. Place pieces of meat on the heated vegetables. Cover it with chopped tomatoes. Sprinkle with salt and pepper.
- Place the dish back into the oven. At full power, simmer the meat and vegetables for 25-30 minutes. Before placing on plates, remove the bunch of greens.
Lamb stewed with vegetables: kabobi (Tajik cuisine)
Ingredients:
- lamb pulp – 900 g;
- onions – 1 pc.;
- carrots – 1 pc.;
- medium potatoes – 4 pcs.;
- small eggplants – 1 pc.;
- bell pepper – 2 pcs.;
- cabbage – 200 g;
- quince – 300 g;
- medium tomatoes – 2 pcs.;
- garlic – 4 cloves;
- vegetable oil – 40 g;
- greenery;
- salt;
- black pepper.
Cooking method
- Cut the meat into portions. Sprinkle with salt and pepper, fry in a cauldron in hot oil until crispy.
- Add the chopped onion and fry for another 5 minutes. Pour in a little hot water to just cover the bottom. Simmer over low heat for 30 minutes.
- Peel and wash the remaining vegetables. Cut potatoes, eggplants, tomatoes and garlic into slices. Remove fluff from the quince and cut in half. Remove the seeds and cut the halves into slices. Peel the pepper from seeds and chop it into thin strips along with the cabbage.
- Place the potatoes in the cauldron, then sequentially place the eggplants, quince, cabbage, garlic, and a bunch of herbs. Season with salt and pepper. Place chopped tomatoes on top.
- Close the lid tightly. Simmer the meat and vegetables over low heat for 40-50 minutes. Check the tenderness of the meat with a knife. If it is still a little tough, continue simmering. Sprinkle the finished dish with herbs.
Advice! Very often, adding tomatoes makes the potatoes take a long time to cook. This happens because tomato juice makes it difficult to cook the potatoes. If you have a potato variety that does not cook well, place the tomatoes not on top, but on the very bottom - on the meat and onions. Their sour juice will help the meat become soft, and the potatoes will cook faster without it.
Lamb stewed with vegetables, Armenian style: first recipe
Ingredients:
- lamb – 400 g;
- onions – 2 pcs.;
- eggplants – 2 pcs.;
- garlic – 4 cloves;
- salt, pepper - to taste;
- saffron – 0.3 tsp;
- cinnamon - on the tip of a knife;
- parsley;
- salt;
- citric acid - a pinch;
- ghee – 50 g.
Cooking method
- Prepare the saffron in advance: pour boiling water over it and leave for 2 hours to steep.
- Cut the lamb into small pieces. Fry in melted butter until golden brown.
- Cut the onion into half rings, place in the pan with the meat, and stir. Cook until golden brown. Pour in a little hot water so that it only half covers the meat. Add citric acid, pepper, salt and cinnamon. When the liquid boils, cover the pan with a lid, reduce the heat to low, and simmer the meat for about an hour.
- Wash the eggplants, cut into cubes, fry in another frying pan until almost done.
- When the meat is already soft, add the eggplants and crushed garlic with a knife. Simmer for another 5 minutes. At the very end of cooking, add the saffron infusion.
Lamb stewed with vegetables, Armenian style: second recipe
Ingredients:
- lamb – 800 g;
- onions – 2 pcs.;
- carrots – 1 pc.;
- white wine – 1 tbsp.;
- bay leaf – 2 pcs.;
- garlic – 4 cloves;
- salt and pepper - to taste;
- refined vegetable oil – 50 ml.
Cooking method
- Cut the prepared lamb into portions. Fry in a hot frying pan with butter until golden brown and crispy.
- Cut the onion into half rings and add to the meat. Stir.
- While the meat and onions are cooking, cut the carrots lengthwise and then cut into not very thin slices. Place in pan with meat and onions. Fry for 5 minutes.
- Pour in the wine, bring to a boil, add bay leaf. Reduce heat to low. Cover the pan with a lid and simmer the meat until soft. Thanks to the wine, the meat will be ready in about thirty minutes.
- Five minutes before cooking, add crushed garlic. Sprinkle the stewed lamb with chopped herbs.
Note to the hostess
Add vegetables to meat, taking into account the different cooking times of these products. Therefore, first bring the lamb to half-cooked and only then add vegetables one by one.
To ensure that the finished vegetables retain their cut shape, place them in a dish in layers, cook with the lid tightly closed over low heat and do not stir.
If you decide to stew lamb with vegetables in the oven, use a container with a lid or cover it with foil. Then the meat will not dry out from the high temperature and will turn out juicy.
It is not advisable to leave lamb stewed with vegetables until the next day. The taste of reheated food becomes much worse.
A good piece of lamb is wonderful in any dish, and when stewed with vegetables, the aromatic vegetable flavor will only enrich the taste of the meat.
Recipe step by step
If you bought fat tail fat in addition to a piece of lamb, be sure to use it for frying the meat. Of course, it can be easily replaced with oil.
Lamb stewed with vegetables in a cauldron is prepared as follows:
- Prepare the vegetables in advance: rinse thoroughly, sort if necessary, and let them lie on a paper towel;
- Cut the meat into pieces, about 2 pieces per serving. Beat, season with spices;
- Chop carrots, cabbage, onions, turnips and parsley;
- Add chopped fat tail fat to the frying pan to render it. It is better to remove the resulting cracklings. If you use vegetable oil, heat it;
- Place the first vegetable layer in the heated fat, pieces of meat on top and cover with the second vegetable layer, season with salt. Pour in half a glass of hot water or meat broth, tightly close the cauldron with a lid;
- Cook strictly on low heat for about 2 hours. Serve the dish sprinkled with chopped herbs.
Lamb stewed with vegetables and potatoes
Essentially, this is just a vegetable stew with meat, but it looks very beautiful, and the vegetables give the lamb a completely new taste and smell.
Required Products:
- young lamb – 700 g;
- potatoes - 8 tubers;
- large carrots – 3 pieces;
- leeks and celery (stem only) - 3 pieces each;
- meat broth – 200 ml;
- chopped fresh thyme - 2 pinches;
- regular salt and black pepper - to taste;
- parsley.
Time required: 1.5 hours. The dish contains 350 kcal per person.
- Cut the fillet into large pieces;
- Peel the potatoes and carrots and chop them into large pieces;
- Thinly slice the leek and celery stalk;
- Place chopped vegetables, meat and spices in a stewing container. Pour in the meat broth, stir;
- Simmer over low heat for 60 minutes. Cooking time depends on the lamb. So try it with a fork. At the end of cooking, add salt or pepper if necessary.
- Sprinkle the finished dish with any chopped herbs. Our recipe uses parsley.
Lamb in Armenian
If you cook in Armenian style, be sure to add cilantro and classic vegetables that accompany lamb dishes - tomatoes, bell peppers, zucchini and eggplant.
You will need:
- 1 kg of good lamb;
- 5 large potatoes;
- 2 firm tomatoes;
- 1 eggplant;
- 2 sweet (bell) peppers;
- 2 carrots;
- 2 stalks of celery;
- 2 peeled onions;
- zucchini (zucchini);
- a large bunch of cilantro.
Required cooking time: 1.5 hours. A serving per 100 g of finished dish contains 350 kcal.
How to cook:
Step 1. Cut the pulp into large cubes and divide into three piles.
Step 2. Chop all the vegetables specified in the recipe into medium-sized pieces.
Step 3. Take a thick-walled cauldron with a well-fitting lid. Place the ingredients in it in the following order: lamb, onion rings, potatoes, tomatoes, meat again, eggplant, zucchini, carrots, more onion rings, lamb again, sweet peppers, thin slices of celery and herbs. Salt and pepper all layers.
Step 4. Pour 100 ml of hot water into the cauldron and cover it with a lid. Simmer over low heat for about 1 hour.
How to cook meat in a slow cooker
Lamb meat has a strong taste, so the vegetables for it must also be strong. Steamed broccoli definitely won't do the job. Well, everyone’s favorite potatoes will do, but to make them tastier, you’ll have to add a lot of onions to the dish.
Required:
- 700 g peeled onion;
- 1 kg boneless lamb;
- 3 peeled carrots;
- 2 bags (1 g each) red pepper;
- 30 g flour;
- 50 g sour cream;
- 100 ml water;
- spices.
Cooking time depends on the meat, on average 1 hour 20 minutes. The calorie content of a serving will not exceed 380 kcal.
- Cut the meat into medium-sized pieces, chop the onion coarsely, and chop the carrots into cubes;
- Place lamb, onion and carrot pieces in a multicooker bowl. Turn on the “fry” mode, cook for 15 minutes;
- Combine sour cream and flour in a separate container, stir, add water if necessary. Add this sauce to the lamb, mix gently, and turn on the “stew” mode.
Stewed lamb with vegetables in the oven
One of the best companions for lamb is onions. These products have excellent chemical compatibility. Juicy onions neutralize and break down fat.
Required Products:
- potatoes - 5 tubers;
- lamb (pulp) – 1 kg;
- spice mixture: garlic, cumin, turmeric, ground ginger, paprika;
- 4 peeled onions;
- vegetable oil (refined) – 40 g;
- 2 peeled carrots;
- hot pepper - at your discretion;
- 15 g peasant butter;
- meat broth (can be replaced with water) – 1.5 cups.
In total, the meat is stewed for about 2 hours. 350 kcal per person.
Preparation:
Step 1. Roll the lamb pieces in a mixture of spices and garlic. Do not add salt to the mixture. Leave for half an hour.
Step 2. Fry the meat in oil until a crust forms.
Step 3. Place the lamb in a deep dish and add broth or water. The liquid should cover the pieces of meat. Cover the pan with foil and place in the oven. Simmer the meat for 45 minutes. Do not remove the foil.
Step 4. While the lamb is simmering, you need to fry the onion. Chop it into large rings, cook in sunflower (refined) oil with the addition of a small amount of butter. Once the onion rings turn light brown, add 20 ml of water and simmer until the onions are soft, about 10 minutes.
Step 5. Add stewed onions to the meat, which has been in the oven for 40 minutes, then large potato cubes, carrot slices, and salt to your taste. Add hot pepper at your discretion.
Step 6. If there is little liquid in the meat, add a little more water. Try to mash the meat with a fork; if it mashes easily, the dish is ready. If the lamb is too tough, you can simmer for another 15-20 minutes.
Oriental style meat
To prepare this dish you will definitely need a thick-walled cauldron with a tight-fitting lid and a set of spices for lamb.
Required set of ingredients:
- 0.5 kg lamb pulp;
- 0.3 kg peeled carrots;
- 0.3 kg of peeled potatoes;
- 0.2 kg onions;
- 0.1 kg lamb fat;
- 3-4 tbsp. spoons of refined oil;
- mixture of spices (barberry, coriander, cumin and red pepper) – 8 grams.
Time required: 1 hour 30 minutes. 350 kcal per person.
How to cook:
- Cut the lamb fat into small cubes, chop the meat into large pieces;
- Chop the onion into half rings, potatoes, carrots into cubes (or as you like);
- Heat refined oil in a cauldron, add pieces of lamb fat to melt the fat from it;
- When the lard stops sizzling, put the lamb in it and fry a little. Add onion pieces, then potato and carrot cubes, and fry too. All this time, the contents of the cauldron must be stirred so that the meat does not burn;
- When the vegetables are browned, add spices, salt and 150 ml of boiling water;
- Close the cauldron with a lid, reduce the burner flame to low, and cook in this mode for 30 minutes. Turn off the stove, let the meat stand for another 15 minutes and serve.
There are several useful tips for “handling” lamb. To make any dish from it tasty and juicy, you need to:
- remove the film and almost all external fat from the meat, otherwise it will interfere with cooking when stewing;
- leave a little fat, but it should be white and resemble wax so that the lamb does not turn out tough;
- for stewing with vegetables, shoulder blade, shank, neck and brisket are suitable;
- Before cooking meat, carefully study the recipe and check the culinary details: when to add spices and how much.
The success of preparing a lamb dish depends on the utensils, cooking method, sequence of actions and spices. Cook lamb with vegetables in the oven, slow cooker or on the stove. Enjoy your meal and everyone you treat!
In the cuisine of the peoples of the Caucasus, Central Asia, North Africa and some European countries, lamb stewed with vegetables has dozens of variations. Depending on the set of ingredients, the method of cutting and cooking, the dish turns out different, but always aromatic, with a lot of tasty gravy. In combination with a variety of vegetables and spices, the meat turns out juicy and tender, completely devoid of the repulsive smell characteristic of lamb. The difficulty of preparation lies in the duration of slow simmering. Otherwise, the recipes are simple, without many technological processes. Let's see this by looking at a few classic examples.
Stewed lamb with vegetables on the stove
Main component of the dish- lamb shoulder. The set of vegetables is standard, supplemented with young zucchini and green beans.
Ingredients for 5 servings:
- 600 g lamb;
- 225 g onions;
- 1000 g zucchini;
- 200 g green beans;
- 150 g carrots;
- 400 g of juicy tomatoes;
- 400 g potatoes;
- 290 g sweet pepper;
- 32 g garlic;
- 20 g fresh basil;
- 20 g cilantro;
- 1 tsp. cumin;
- 1 tsp. ground coriander;
- spices;
- tastes like salt and black pepper.
Total cooking time- 3 hours. The nutritional value 100 g: proteins – 3.83; fats – 4.73; carbohydrates – 5.62. Calorie content – 79.60 kcal.
Recipe:
The finished food is turned over onto a wide dish in a heap. Decorate with fresh herbs and hot pepper rings. Served hot.
Lamb stewed in apple juice with eggplant: recipe for the oven
An incredibly tasty, satisfying, easy-to-prepare dish. Young lamb meat cooked in the oven with vegetables amazes with its variety of flavors, beautiful appearance and delicious aroma. 
Ingredients for 5 servings:
- 600 g of young lamb pulp;
- eggplant, carrots, onions, parsley root, sweet red pepper - 1 each;
- 2 cloves of garlic;
- a glass of apple juice;
- 50 ml vegetable oil;
- greens of your choice (cilantro, parsley, basil);
- salt;
- spices.
Total cooking time– 2 hours 30 minutes. The nutritional value 100 g: proteins –7.25; fats – 10.81; carbohydrates – 4.81. Calorie content – 143.24 kcal.
Recipe:
- The meat is washed and blotted from excess moisture with paper towels. Cut into medium sized pieces.
- The meat is salted and seasoned with spices. Fry in oil in a frying pan. When the meat is browned on all sides, transfer it to a cauldron.
- Peeled carrots, onions, parsley root are cut into medium cubes.
- Wash the eggplant without removing the skin and cut into slices.
- The seed capsule is removed from the washed sweet pepper, and the pulp is cut into wide strips.
- Vegetables are salted, some spices are added, and mixed. Saute for 8 minutes in a frying pan in the same oil in which the meat was fried. Stir occasionally.
- Transfer the softened vegetables into a cauldron on top of the meat. Sprinkle with chopped herbs.
- Products prepared for stewing are poured with apple juice. The cauldron is covered with a lid. The dish is simmered in an oven heated to 180 degrees for 2 hours.
Ready lamb stewed in apple juice with eggplants is served in portions in deep plates. If desired, sprinkle with fresh herbs and ground black pepper.
Fragrant vegetable stew with lamb and pumpkin
The original sweetish taste of the meat is given by a composition of spices and vegetables that is not quite familiar to us. However, this dish is worth trying. In this version, the treat will certainly make a positive impression on everyone. 
Ingredients for 6 servings:
- 600 g lamb steak;
- 300 g pumpkin;
- 2 carrots;
- 200 g celery root;
- 2 onions;
- head of garlic;
- 1 tbsp. l. tomato paste;
- 250 ml water;
- 30 ml vegetable oil;
- 2 stalks fresh thyme (thyme);
- 2 stalks fresh mint;
- 1 tsp. Sahara;
- 2 bay leaves;
- black pepper, salt.
Total cooking time- 3 hours. The nutritional value 100 g: proteins – 6.25; fats – 1.98; carbohydrates – 5.62. Calorie content – 63.27 kcal.
Recipe:
- The meat is washed and dipped in paper towels. Films and excess fat are cut off.
- Steaks are fried on both sides in oil in a well-heated frying pan. Transfer to a plate.
- Vegetables are washed, peeled, and coarsely cut into cubes, circles, and rings. Over medium heat, simmer until soft in the same oil in which the meat was fried (5 minutes). Transfer to a saucepan.
- Add thyme, bay leaf, mint sprigs. Pour water into the pan. Stew vegetables for 5 minutes.
- Tomato paste is added to the vegetable sauce. Wait for the broth to boil again.
- Pieces of lamb are placed on top of the vegetables. Cover the pan with a lid. Simmer the dish for 90 minutes on the lowest heat.
- After the specified period, add sugar, salt, pepper, spices (optional). Mix carefully. Cover with a lid and keep on the stove for another half hour.
The dish is served hot in deep portioned plates, with plenty of gravy.
Hearty lamb with potatoes, stewed in a slow cooker
Cooking meat dishes in a slow cooker simplifies and speeds up the entire process. The lamb is well cooked, the vegetables are saturated with the aroma of the meat. The dish is easy to prepare, turns out tasty and very filling. 
Ingredients for 8 servings:
- 700 g lamb pulp;
- 8 potatoes;
- 2 onions;
- 1 carrot;
- 1 bell pepper;
- 3 tomatoes;
- 5 cloves of garlic;
- 50 g melted butter;
- 3 bay leaves;
- a third of a teaspoon caraway;
- salt, black pepper.
Total cooking time– 100 minutes. Nutritional value 100 g: proteins –4.82; fats – 3.69; carbohydrates – 7.90. Calorie content – 84.10 kcal.
Recipe:
- The washed lamb, stripped of fat and films, is cut into cubes. The multicooker is turned on to the “Frying” mode. Melt the butter and brown the pieces of meat on all sides in it without closing the lid.
- Vegetables are peeled and washed. Onions are cut into rings, carrots into strips, potatoes into slices. Carrots and onions are sent to the lamb. Stir and fry for 5 minutes.
- The potatoes are poured into the multicooker bowl with the rest of the ingredients. Stir. Simmer for 7 minutes.
- Garlic is chopped with a knife. Bell peppers are cut into strips. Tomatoes are cut into cubes straight with the skin. Place vegetables in a slow cooker. The dish is salted, peppered, cumin and bay leaf are added. Stir.
The multicooker is switched to the “Quenching” mode, setting the timer for 60 minutes. The lid is closed.
While the lamb with potatoes and vegetables is simmering at a gentle simmer, there is no need to stir anything. After the signal that the cooking process is complete, the dish is allowed to brew for 15 minutes. Serve hot, sprinkled with fresh herbs.
If the multicooker does not have a “Frying” mode, the “Baking” or “Express” program is used. The “Stewing” mode changes to “Broth”.
Video recipe
You can watch the recipe for stewed lamb in the following video recipe:
- You only need to buy young mutton or lamb. The repulsive odor is practically not felt in lambs under 1.5 years of age.
- If the meat still gives off a specific aroma, before cooking you need to sprinkle the stripped pieces with vinegar, pomegranate or lemon juice, and table red wine. After marinating, the lamb will become softer and the smell will completely disappear.
- For cooking using the stewing method, it is better to choose a lamb shoulder. In this part of the carcass, the meat is the softest and not so fatty.
- You can stew lamb with any vegetables. Beans, peas, beans, and turnips are good in this dish. To prepare sweet and sour lamb, tomatoes and paprika are used. Red pepper, garlic, and adjika give the dish a spicy-hot taste.
- Instead of water, you can simmer meat in sour cream, meat broth, wine, pomegranate juice, and beer. Thanks to such variations, food from the same ingredients is obtained each time with a new original taste.
- Depending on the volume of gravy in the plate, lamb stewed with vegetables can be considered both as a first and as a second course. In any case, it is tasty and satisfying.
The cuisines of the peoples of Central Asia, in particular Uzbek, are simply unthinkable without a variety of lamb dishes.
It is used in first and second courses, salads, except that it is not added to desserts.
One of the most popular and favorite dishes made from this meat, along with pilaf, manti and lagman, is, of course, lamb with vegetables. Each family has its own recipes for this dish; they differ in small nuances.
But the main thing remains the same: lamb with vegetables is cooked in a cauldron. At the same time, it doesn’t matter at all whether it’s summer or winter, whether it’s cooked on a gas stove: the main component of success for every real Uzbek is a cauldron. Without it, proper cooking in these parts is impossible.
Standard recipe
So, in order to prepare a simple country version of lamb with vegetables, you need to get a medium-sized cauldron (8-10 liters).
Required Ingredients
For two kilograms of any lamb you will need:
- 2 kg of onions;
- 2 kg carrots;
- several small zucchini and eggplants (5 each);
- vegetable oil;
- several heads of garlic;
- chilli;
- any fresh herbs (parsley, dill, cilantro);
- spices, salt.
To prepare classic lamb in a cauldron you need vegetables and spices
Cooking technique
- The cauldron is placed on the fire, vegetable oil is poured into it.
- Preparing vegetables. After peeling, the onions are cut into rings or half rings. Washed, peeled carrots are chopped first into plates and then into bars (like pilaf). After washing and peeling, zucchini and eggplants are cut into small cubes. Pre-soak the eggplants in salted cold water for about 20 minutes.
- The lamb is cleaned of films and excess fat, cut into the same cubes as the zucchini, about three cm wide.
- The first thing that goes into the cauldron is the onion. Simmer the onion over low heat (charcoal) until slightly darkened. After 10–15 minutes, carrots are added to the onions. Together they continue to simmer for about 15 minutes.
- Next, lamb is placed in the cauldron. About 10 minutes after “grabbing” the meat, you can salt it and add a pinch of cumin rubbed through your palms.
- Zucchini and salted eggplants go into the cauldron after 15 minutes. Next, all the ingredients, laid in layers, are periodically stirred and simmered for another 20 minutes. After which you can conduct the first tasting of the dish, add spices and salt to taste.
- Then fresh herbs and heads of garlic, peeled but not separated into cloves, are sent into the cauldron. Whole chili peppers are placed on top, which is best not mixed with other ingredients. Now the future delicacy can finally be closed with a lid and simmered over low heat for about another hour. The total braising time directly affects the reduction of meat toughness.
- After an hour, you can remove the cauldron from the heat, remove the hot pepper, and mix all the layers again. The lamb with vegetables is ready to eat, although it is better to leave the dish covered for another 20 minutes so that it is properly infused.
- After all these manipulations, the stewed lamb with vegetables is placed in deep plates, decorated with finely chopped herbs, served to the table and absorbed as appetizingly as possible.
Roast lamb in Uzbek style with potatoes
No less popular is the option of cooking lamb with potatoes. The recipe is often “enhanced” with Margelan radish or quince. In the absence of these components, you can completely limit yourself to tomatoes and sweet peppers.
Required Ingredients
In addition to lamb (2 kg), you need to prepare the following products:
- 2 kg of potatoes;
- a couple of onions;
- a couple of tomatoes;
- one bell pepper;
- a few carrots;
- vegetable oil;
- salt, cumin, black pepper;
- water (broth).
The method of preparing this dish is somewhat similar to Hungarian goulash.
Cooking technique
- The meat is cut like “goulash”. The onion is chopped into rings, carrots, and peppers into large pieces comparable in size to meat. Tomatoes are also cut into large pieces. The potatoes are divided into quarters.
- The meat is quickly fried in sufficiently hot oil. After “sealing” the pieces of lamb, first onions are added to the cauldron, then carrots and bell peppers. The ingredients are mixed well.
- A few minutes later it’s the tomatoes’ turn. The dish is salted, cumin rubbed between the palms and ground black pepper are added to it.
- After this, the cauldron is filled with water (broth), potatoes are added. All you have to do is wait for the water to boil, then reduce the heat and wait about an hour until the roast is completely cooked.
- For festive serving, lamb with vegetables is transferred to a large, voluminous dish (lyagan). The roast is decorated with finely chopped fresh herbs and a pomegranate cut into several pieces.
Lamb with vegetables can be prepared in a dietary version, without intensively frying the meat. Any vegetables will do for this almost steamed dish.
Ingredients
In addition to the potatoes and eggplants already used in previous recipes, you can use:
- Place lamb sliced like goulash on the bottom of the cauldron, preferably fat side down. The meat is salted and sprinkled with grated cumin.
- The meat (one and a half kg) is covered with a layer of onion, chopped into rings or half rings. Coarsely chopped tomatoes are laid out on the onion.
- The next layer is coarsely chopped carrots, then diced potatoes.
- After these standard ingredients, you can lay out in successive layers whatever you find in the refrigerator: pumpkin, fresh cucumbers, celery.
- Next, add greens: dill, cilantro, green onions. You can add a whole head of garlic without separating it into cloves.
- The top layer is laid out with cabbage leaves, which can be rubbed with salt.
- The cauldron is covered with a lid on which a load is placed. After boiling, the heat should be reduced from medium to minimum. Cooking time is about an hour.
- As a result, vegetables and meat are actually steamed and do not lose valuable vitamins and microelements. The dish is perfectly absorbed by the body without creating the effect of heaviness in the stomach.
Similarly, lamb with vegetables can be stewed not only in a cauldron, but also in the oven, pressure cooker, even in the microwave!
Stewed lamb with vegetables is especially tasty if prepared using fresh and young meat. It should be noted that there are many recipes with which you can quickly and easily make a flavorful and satisfying dish using this product. We will consider only a few of them.
general information
Lamb with vegetables (the recipe will be presented later) does not take very long to cook on the stove or in the oven. That is why dishes using these ingredients are especially popular among those who like to eat tasty and satisfying food, but do not want to devote a lot of time to creating lunch.
It should also be said that the speed of preparation of such products depends on what kind of meat you purchased. So, stewed lamb with vegetables will be ready to eat within 35-43 minutes if you purchased a young lamb carcass. If you come across a stringy piece from an adult ram, then it may take much more time to cook it. By the way, such meat often has a specific smell. In this regard, to create a tasty and tender dish, we recommend purchasing only the youngest and freshest product possible.
Lamb with vegetables: a recipe for delicious and rich goulash
Young lamb meat is ideal for preparing delicious goulash. It should be noted that this gravy can be served with absolutely any side dish. But it goes best with fluffy mashed potatoes, pasta or boiled rice.
Cooking lamb with vegetables requires the use of the following products:
Processing of vegetables and meat
Before preparing lamb with vegetables, you should pre-process all the mentioned ingredients. The meat must be washed, freed from all kinds of veins and films, and then chopped into not very large pieces. The onions should be peeled and then cut into thick half rings. Meaty tomatoes need to be scalded with boiling water, the skin-film removed from them and chopped with a knife. Carrots must be peeled and cut into thin slices.
Heat treatment
So, let's cook lamb with vegetables. To do this, you need to put a deep saucepan on high heat, and then pour oil into it and heat it up. Next, you need to put the shredded lamb meat into the bowl and lightly fry it. After 8-10 minutes, add chopped onion to the main product and continue heat treatment for about ¼ hour. Finally, place carrot slices and chopped tomatoes in a saucepan. After salting and seasoning all the ingredients, mix them well and simmer under a closed lid for about 40 minutes. In this case, it is recommended to periodically stir the contents of the dishes with a large spoon. If during the stewing process the broth evaporates quickly, then you can add an additional 1/2-2/3 cup of plain water to the meat.
Serve it right at the dinner table
Stewed lamb with vegetables, prepared according to the presented recipe, turns out very tasty and aromatic. After the meat product becomes soft, you need to place it along with the gravy on a plate, and place any of your favorite side dishes next to it (for example, boiled rice, mashed potatoes, pasta, etc.). It is also recommended to sprinkle the finished lunch with a small amount of fresh chopped herbs.
Detailed recipe: lamb (stewed) with vegetables
If you do not want to prepare goulash and side dish separately, then you can make a tasty and complete lunch from such a product. To do this we may need:
- lamb without bones, but with a small amount of fat - approximately 600 g;
- medium-sized potato tubers - approximately 3 pcs.;
- ripe, fleshy large tomatoes - 2 pcs.;
- soft pumpkin - 200 g;
- juicy large carrots - 1 pc.;
- small eggplants - 2 pcs.;
- refined vegetable oil - approximately 70 ml;
- pepper, salt and any seasonings - use to taste.
Product processing
Lamb with vegetables in a cauldron turns out especially tasty and aromatic. But if you don’t have such utensils in your kitchen, then you can use an ordinary thick-walled saucepan.
Before thermally treating all ingredients, they should be pre-prepared. To do this, you need to take the pulpy part of the sheep carcass, wash it well, and then cut off all unnecessary veins and chop it into fairly large pieces. After this, you should peel all purchased vegetables. In this case, you need to cut the potatoes into quarters, the onions into half rings, the pumpkin into cubes, and the carrots into circles. As for eggplants, they should be peeled, finely chopped and soaked in salted water. This procedure is necessary in order to deprive the product of its bitterness as much as possible. After half an hour, the eggplants need to be discarded in a colander and rinsed under cold water. If you don't do this, you may end up with an overly salty dish.
Roasting ingredients
Lamb with vegetables in a cauldron should be prepared in stages. To begin with, the main part of the ingredients should be pre-fried. To do this, you need to pour a sufficient amount of vegetable fat into the vessel, and then heat it up very much. Next, you need to put the potatoes in a cauldron (or thick-walled pan) and fry them a little. In this case, the vegetable should brown well, but remain tough inside. After this, the tubers should be removed and carrots and onions placed in the oil instead. Having fried the products in the same way, they must also be removed to the side. Finally, young lamb meat should be fried in the same bowl. At the same time, it needs to be peppered and salted as much as possible.
Extinguishing process
After the lamb is well fried, add potatoes, carrots and onions to it, and then mix all the ingredients thoroughly. On top of these products must be alternately covered with eggplants, tomatoes and pumpkin. After adding 1 glass of water to the cauldron, it is recommended to close it, set the heat to low and simmer all the ingredients for about 35-44 minutes. The specified time is enough for the meat and vegetables to be completely cooked.
How to serve the dish for lunch?
Now you know how to cook lamb with vegetables. After all the components become soft, they should be removed from the heat and left under a closed lid for ¼ hour. During this time, the meat and vegetables will simmer and become saturated with the aroma of spices. A tasty and satisfying lamb dish should be served in deep plates. It is recommended to decorate lunch with fresh herbs beforehand.
Armenian dish with lamb
Surely everyone knows that dishes with sheep meat are especially popular among residents of the Caucasus. And who, if not them, should know what can be prepared from this product.
Armenian lamb with vegetables is a very tasty, satisfying and aromatic dish. To make it yourself, we will need:
- lamb without bones, but with a small amount of fat - approximately 250 g;
- sweet white onions - 2 pcs.;
- medium garlic cloves - 3 pcs.;
- small eggplants - 3 pcs.;
- ghee - approximately 50 ml;
- pepper, citric acid, salt, saffron, parsley, cinnamon - use to taste.
Cooking process
How to stew lamb with vegetables according to the Armenian recipe? To answer this question, you must adhere to the following rules:
Proper serving for lunch
Armenian stewed lamb with vegetables turns out very aromatic and tasty. Before serving such a dish, be sure to sprinkle it with fresh, finely chopped herbs. Bon appetit!
Stew meat with vegetables in the oven
If you don’t know what to cook as a hot dish for the holiday table, then we suggest you make delicious meat in pots.
Lamb with vegetables cooks quite quickly in the oven. But in order to make such an unusual dish and treat your loved ones to it, you should definitely take care of the availability of small portioned pots into which all the products will be placed. It is desirable that such dishes be made of clay. After all, this is the only way you can get the most aromatic and tasty dish.
So, lamb with vegetables in pots involves the use of the following products:
- boneless lamb, but with a small amount of fat - approximately 900 g;
- sweet white bulbs - 3 pcs.;
- medium-sized potato tubers - approximately 7 pcs.;
- juicy large carrots - 3 pcs.;
- bay leaves - 2 pcs. for each pot;
- peppercorns - 3 pcs. for each pot;
- fleshy tomato - 1 pc.;
- refined vegetable oil - a large spoon for each pot;
- pepper, salt and any seasonings - used to taste.
Preparing the Components
To prepare such a dish, you should wash the pulpy piece of meat well and then chop it into small pieces. Next, you need to peel all the vegetables and cut them into thin slices.
Shaping the dish
Before preparing such a lunch, you should wash all the pots well and then dry them using paper towels. Next, you need to pour a large spoonful of vegetable oil into each clay container. After this, you need to place shredded lamb, onion rings, 3 allspice peas and 2 laurel leaves into the pots in equal portions.
After laying out the meat and aromatic spices, carrots and potato tubers should also be placed in the pots. It is recommended to place one thick slice of fleshy tomato on top of all the ingredients. Finally, add salt and other aromatic seasonings to each filled pot, and then pour in 2/3 cup of plain water.
Heat treatment process
After shaping the dish, all clay containers should be closed and placed on the oven rack. At a temperature of 220 degrees, lamb and vegetables should simmer for about 50 minutes. After this time, one pot should be opened and the products should be tested for softness. If the knife enters the dish easily and quickly, then you can safely remove it from the oven.
How to serve it correctly for the holiday table?
The finished dinner in pots should be carefully removed from the oven and placed on flat saucers. It is recommended to serve lamb with vegetables to the holiday table covered, along with a salad of fresh vegetables and dark bread.
To cook lamb meat yourself at home, there is no need to have special culinary knowledge and skills. But to create a tasty, aromatic and satisfying dish, it is still recommended to adhere to the following rules:
