Stewed lamb

In the eastern countries a very common meat,from which a variety of dishes are prepared, is lamb. In our country, the most popular dishes from beef and pork, as well as chicken. But sometimes lamb is on the table. From it make kebabs, pilaf, bake it in the oven. A very tasty dish is stewed lamb, the recipe of which you can choose depending on the preferences and availability of products. Also you can independently improve the way of preparation.

Stewed lamb

With a kilogram of meat remove the film and veins. Rinse and dry with paper towels, rub with salt, hops-suneli and pepper. Wash 2 sweet peppers and 4 tomatoes. Peel the peppers from the seeds and cut into strips. Cut the tomatoes into slices. Rinse 100 g of dried apricots in a colander. Peel 2 onions and shred straw. In a pan with a thick bottom, add vegetable oil, put on a fire and put onions. It must be burned on low heat and constantly mixed. Minutes through 15 onions will become transparent. Fire increase and put the first chopped pepper, and after 5 minutes - tomatoes. Salt vegetables, sprinkle with ground pepper and pour a glass of boiling water. Then put lamb and dried apricots. When the liquid boils, cover the frying pan, reduce the heat and simmer for an hour and a half. Periodically, the meat should be turned over and if necessary topped up with boiling water. Lamb to put in the center of the dish, and around her vegetables with dried apricots. Pour in the gravy that formed when extinguishing.

Stewed lamb with prunes and cinnamon

Cut polkilo meat with long narrow strips. Finely chop the onions and fry in butter butter. Put the lamb in a bow. After a couple of minutes, add a spoonful of flour, pepper, a pinch of cinnamon and salt. Thoroughly mix everything and reduce the heat. Pour the water into the frying pan to cover the pieces of lamb, and cook until ready. From 50 g of plum, previously soaked for several hours and remove bone to sugar. Put the meat on a dish and serve with prunes. As a side dish, use mashed potatoes or boiled rice.

Stewed lamb with eggplant

600 grams of meat washed, dried and cut into cubes. Peel and grind 3 garlic cloves. Cut the onion head into half rings. Cut the lemon into circles, place in a heated frying pan and sprinkle with sugar. Remove from heat. Fry the onions with garlic in a saucepan with a thick bottom in olive oil. Then add a fairly large cut 5-6 feathers of green onions and a half spoons of cumin. After 2 minutes, put mutton on. Fry from all sides. Place in a saucepan circles of lemon, cinnamon, mint sprigs, bay leaf. Stew for 40 minutes. Cut eggplant slices and sprinkle with salt. After a couple of minutes, put in a saucepan with meat, add salt, seasonings and simmer for 20 minutes.

Stewed lamb with potatoes

Salo weighing 700 g with meat interlayer cutin small pieces and place in a deep frying pan. On medium heat, fry. When the pieces are browned, put them aside. Cut cubes of 4 cm 3 kg of mutton, put it in a bowl, add pepper, half a cup of flour, salt. Mix everything and fry on the melted fat in the frying pan. Lamb in a pan, add a couple of cloves of chopped garlic. Pour a liter of beef broth. Cut into cubes 3 carrots, 3 potatoes and 2 onions. Fry the vegetables in a frying pan and put in a saucepan. Add a teaspoon of dried thyme, bacon, bay leaf and a little sugar. Pour a glass of white wine. Stew for an hour and a half.

Baked mutton

Soak 450 g of beans in water for a day. Then put it in a saucepan, top with water, sprinkle a little and cook for an hour and a half. Put out the chopped onions on a butter, add a spoon of tomato and beans. Mix. In a mutton leg weighing about 2.3 kg, make incisions in which to place garlic and twigs of rosemary. Salt. Put the meat on a baking tray, pour a glass of red semisweet wine and put in the oven for an hour and a half. Boil the water in a saucepan and cook for 450 minutes with 450 g of string bean. Ready mutton put on a dish. From the meat juice left on the baking sheet, remove the fat. Put all the vegetables there and mix them over the fire. Then lay them on the edges of the dish, around the mutton. Serve with fried potatoes and salad.