Lamb shoulder stew with potatoes. Lamb with potatoes and onions in the oven recipe

Site sections

Editor's Choice:

Advertising

the main - Lamb meat

10th of March , Alexandra Bondareva

Lamb stew with potatoes is a very satisfying dish that contains very little cholesterol. Therefore, you can enjoy tender meat without worrying about the safety of your heart and blood vessels.

Lamb with potatoes in a pan

Ingredients:

Lamb - 600 g
Potatoes - 600 g
Onions - 2 pieces. If the bulb is large, then one.
Olives - 60 g.
Garlic - 3 cloves.
Tomato puree - 200 g
Balsamic vinegar - 20 ml.
Paprika - 1 piece.
Dill - 1 bunch.
Salt.
Pepper.

Cooking:

Wash the lamb, remove the fat and tendons. Cut the meat into pieces about 2 cm thick.
Roast meat in vegetable oil before browning.
Cut onions into slices approximately 1 cm thick. Add to mutton. Cook for 3-4 minutes.
Cut the garlic with a knife into small pieces and add to the meat. Cook for 2-3 minutes more.
Add tomato puree, finely chopped dill, a pinch of salt and pepper, vinegar.
Pour 300 ml of boiled water and mix.
Cut the paprika into thin strips and add to the lamb.
After that, the meat carcass 40 minutes with low heat. If the liquid is boiling away, add some more water.
Cut potatoes into cubes. Add to the meat, stir and continue to simmer until the potatoes are tender. It will take about 20-30 minutes.
Cut the olives in half or chop them smaller (as you like) and sprinkle the finished dish.
When serving, sprinkle the mutton stew finely chopped dill.

Lamb in wine with potatoes

Ingredients:

Potatoes - 300 g
Butter - 40 g.
Lamb (with bone) - 500 g
Dry red wine - 100 ml.
Onions - 150 g
Tomatoes - 300 g. You can take either fresh or canned in your juice.
Vegetable oil - 40 ml.
Garlic - 3 cloves.
Greens - 1 bunch. Choose to your taste - there are no exact requirements.
Salt.
Pepper.

Cooking:

For the preparation of a garnish, cut potatoes into cubes and broth in salted water. Then pour the water, salt and pepper to taste, add the butter and stir. You can also make mashed potatoes. To make it more tender, add some hot milk to the potatoes.
Garlic cut into smaller pieces.
Onions grind diced.
Scallop tomatoes, peel and purée, rubbing through a sieve or grinding in a blender.
Greens finely crumble.
Cut lamb into slices about 6-8 cm thick.
Roasting garlic and onion in vegetable oil for 3-4 minutes.
Add the meat and fry until it is browned.
Pour in the wine. Continue to simmer with low heat until it evaporates almost completely.
Vlei mashed tomatoes. Carcass under cover 40 minutes.
Pour the greens, stir, hold on the fire for another 5 minutes.
Serve the lamb on the table with a hot potato garnish.

Irish beer stew

Ingredients:

Lamb - 500 g
Potatoes - 500 g
Dark beer (the Irish traditionally use Guinness) - 500 ml.
Onions - 200 g
Garlic - 4 cloves.
Worcestershire sauce - 40 ml.
Vegetable oil - 40 ml.
Celery stalk - 200 g
Carrot - 400 g
Wheat flour - 100 g
Parsley - 1 bunch.
Salt.
Pepper.

Cooking:

With lamb remove all films, fat. Wash the meat and cut into 5-6 cm thick chunks.
Clean the carrots, cut them in half. Then cut into pieces 1-1.5 cm thick.
Cut potatoes into cubes.
Garlic finely roughed.
Chop the parsley as small as possible.
Celery stalks cut into slices 5-7 mm thick.
Onions chop a quarter of a ring.
Roll the lamb pieces into the flour.
Roast meat in high heat on vegetable oil until golden brown appears.
Put the meat in a cauldron or pot with thick walls. Top with onions, carrots and celery. Pour in the beer.
Carcasses with low heat 30 minutes.
Add potatoes and bay leaves. Add salt and pepper. Carcasses with low heat under the lid until the meat is soft. About 1 hour is enough for a young lamb, and up to 2.5 hours for an old one.
Add garlic and parsley. Turn off the fire and let the stew stand under the lid for half an hour.

Gyuvech lamb offal

Ingredients:

Lamb kidneys - 4 pieces.
Mutton heart - 2 pieces.
Lamb liver - 300 g
Potatoes - 7 pieces.
Tomatoes - 6 pieces.
Sweet Bulgarian pepper - 3 pieces.
Hot pepper - 2 pieces.
Onions - 3 pieces.
Fat fat - 200 g. If not - you can replace it with regular vegetable oil.
Dill - 1 bunch.
Parsley - 1 bunch.
Red lentils - 100 g
Dried cilantro - 2 tsp.
Ground paprika - 1 tsp.
Ground black pepper - 0.5 tsp.
Salt.

Cooking:

Lentils pre-soak in the evening in cold water.
Cut tomatoes into slices.
All offal is washed, remove the film and vein, cut into 4-5 cm thick slices.
Sweet pepper cut into strips.
Hot pepper cut into strips.
Cut the carrots into thin strips.
Cut potatoes into cubes.
Onions chop a quarter of a ring.
Fat tail fat cut into small pieces and trap fat.
Add offal, about a third of spices. Grill offal 5-7 minutes. The liquid that stands out at this stage is discharged, but do not throw it away.
Add sweet and hot peppers, potatoes, carrots and onions. Cook for 2-3 minutes.
Add tomatoes, pour in liquid and ink for 20 minutes.
Add lentils. Pour water in such a way that all products are almost completely covered with liquid. Add the remaining spices, salted.
Carcasses with low heat for 20 minutes.
Sprinkle the prepared dish with finely chopped greens.

Lamb goes well with potatoes and other vegetables. But in order to make lamb meat dishes really tasty, do not forget to add to them various spices, sauces, garlic.

Lamb stew with potatoes is an amazingly tasty and fragrant dish, which is suitable not only for a family meal, but also for a festive table. The dish goes well with any green salad and feta cheese.

Lamb Stew with Potatoes Recipe

Ingredients:

lamb - 1.5 kg;
olive oil - 5 tbsp. spoons;
onion - 1 pc .;
garlic - 1 clove;
white wine - 150 ml;
potatoes - 1 kg;
carrots - 1 pc .;
water - 1 tbsp .;
lemon juice.

Cooking

Mutton pulp is processed, we add salt, cut into pieces and roll in flour. Pour olive oil into a frying pan and fry the meat until golden brown. Then add peeled and finely chopped onion, garlic, mix and pass for another 3 minutes. Next, pour in wine, lemon juice and water. Cover with lid and cook for about 20 minutes. After the time, we throw the potatoes, cut into large cubes and carrots, chopped into circles. Again, close the pan and simmer the lamb with vegetables and potatoes for another 10 minutes.

Lamb stew with potatoes in a slow cooker

Ingredients:

lamb - 1 kg;
onion - 1 pc .;
carrots - 1 pc .;
tomato - 2 pcs .;
potatoes - 3 pcs .;
garlic - 3 cloves;
olive oil - 3 tbsp. spoons;
spice;
fresh greens.

Cooking

We process the meat, cut it into pieces of medium size and season with spices. We spread the lamb into the bowl of the multicooker and fry in the Baking mode on both sides. Then add diced vegetables and brown all together for a few more minutes. This time we clean the potatoes, chop them into straws and mix with meat and vegetables, adding spices. After that, pour a glass of cold water, set the program "Quenching" and mark exactly 2 hours. After the sound signal, open the lid, add the chopped tomatoes without the skin, mix and bring to readiness. Serve hot with pomegranate or mustard sauce.

Lamb stew with potatoes in a cauldron

Ingredients:

Cooking

Wash the lamb, cut into pieces and put in a cauldron. Add whole peeled onions, a few cloves of garlic and spices to taste. Fill with cold water and leave the meat for about 1 hour. After that, wash the meat, add fresh water, take out the vegetables and cook the lamb for 1.5 hours at a low boil. This time we process all the vegetables and cut them into small cubes. Put the potatoes in the cauldron first, simmer until half cooked, and then add all the prepared vegetables and cook for 15 minutes. Serve hot with chopped greens.

Lamb stew with potatoes is a very satisfying dish that contains very little cholesterol. Therefore, you can enjoy tender meat without worrying about the safety of your heart and blood vessels.

Lamb with potatoes in a pan

Ingredients:

Lamb - 600 g
Potatoes - 600 g
Onions - 2 pieces. If the bulb is large, then one.
Olives - 60 g.
Garlic - 3 cloves.
Tomato puree - 200 g
Balsamic vinegar - 20 ml.
Paprika - 1 piece.
Dill - 1 bunch.
Salt.
Pepper.

Cooking:

Wash the lamb, remove the fat and tendons. Cut the meat into pieces about 2 cm thick.

Roast meat in vegetable oil before browning.

Cut onions into slices approximately 1 cm thick. Add to mutton. Cook for 3-4 minutes.

Cut the garlic with a knife into small pieces and add to the meat. Cook for 2-3 minutes more.

Add tomato puree, finely chopped dill, a pinch of salt and pepper, vinegar.

Pour 300 ml of boiled water and mix.

Cut the paprika into thin strips and add to the lamb.

After that, the meat carcass 40 minutes with low heat. If the liquid is boiling away, add some more water.

Cut potatoes into cubes. Add to the meat, stir and continue to simmer until the potatoes are tender. It will take about 20-30 minutes.

Cut the olives in half or chop them smaller (as you like) and sprinkle the finished dish.

When serving, sprinkle the mutton stew finely chopped dill.

Lamb in wine with potatoes

Ingredients:

Potatoes - 300 g
Butter - 40 g.
Lamb (with bone) - 500 g
Dry red wine - 100 ml.
Onions - 150 g
Tomatoes - 300 g. You can take either fresh or canned in your juice.
Vegetable oil - 40 ml.
Garlic - 3 cloves.
Greens - 1 bunch. Choose to your taste - there are no exact requirements.
Salt.
Pepper.

Cooking:

For the preparation of a garnish, cut potatoes into cubes and broth in salted water. Then pour the water, salt and pepper to taste, add the butter and stir. You can also make mashed potatoes. To make it more tender, add some hot milk to the potatoes.

Garlic cut into smaller pieces.

Onions grind diced.

Scallop tomatoes, peel and purée, rubbing through a sieve or grinding in a blender.

Greens finely crumble.

Cut lamb into slices about 6-8 cm thick.

Roasting garlic and onion in vegetable oil for 3-4 minutes.

Add the meat and fry until it is browned.

Pour in the wine. Continue to simmer with low heat until it evaporates almost completely.

Vlei mashed tomatoes. Carcass under cover 40 minutes.

Pour the greens, stir, hold on the fire for another 5 minutes.

Serve the lamb on the table with a hot potato garnish.

Irish beer stew

Ingredients:

Lamb - 500 g
Potatoes - 500 g
Dark beer (the Irish traditionally use Guinness) - 500 ml.
Onions - 200 g
Garlic - 4 cloves.
Worcestershire sauce - 40 ml.
Vegetable oil - 40 ml.
Celery stalk - 200 g
Carrot - 400 g
Wheat flour - 100 g
Parsley - 1 bunch.
Salt.
Pepper.

Cooking:

With lamb remove all films, fat. Wash the meat and cut into 5-6 cm thick chunks.

Clean the carrots, cut them in half. Then cut into pieces 1-1.5 cm thick.

Cut potatoes into cubes.

Garlic finely roughed.

Chop the parsley as small as possible.

Celery stalks cut into slices 5-7 mm thick.

Onions chop a quarter of a ring.

Roll the lamb pieces into the flour.

Roast meat in high heat on vegetable oil until golden brown appears.

Put the meat in a cauldron or pot with thick walls. Top with onions, carrots and celery. Pour in the beer.

Carcasses with low heat 30 minutes.

Add potatoes and bay leaves. Add salt and pepper. Carcasses with low heat under the lid until the meat is soft. About 1 hour is enough for a young lamb, and up to 2.5 hours for an old one.

Add garlic and parsley. Turn off the fire and let the stew stand under the lid for half an hour.

Gyuvech lamb offal

Ingredients:

Lamb kidneys - 4 pieces.
Mutton heart - 2 pieces.
Lamb liver - 300 g
Potatoes - 7 pieces.
Tomatoes - 6 pieces.
Sweet Bulgarian pepper - 3 pieces.
Hot pepper - 2 pieces.
Onions - 3 pieces.
Fat fat - 200 g. If not - you can replace it with regular vegetable oil.
Dill - 1 bunch.
Parsley - 1 bunch.
Red lentils - 100 g
Dried cilantro - 2 tsp.
Ground paprika - 1 tsp.
Ground black pepper - 0.5 tsp.
Salt.

Cooking:

Lentils pre-soak in the evening in cold water.

Cut tomatoes into slices.

All offal is washed, remove the film and vein, cut into 4-5 cm thick slices.

Sweet pepper cut into strips.

Hot pepper cut into strips.

Cut the carrots into thin strips.

Cut potatoes into cubes.

Onions chop a quarter of a ring.

Fat tail fat cut into small pieces and trap fat.

Add offal, about a third of spices. Grill offal 5-7 minutes. The liquid that stands out at this stage is discharged, but do not throw it away.

Add sweet and hot peppers, potatoes, carrots and onions. Cook for 2-3 minutes.

Add tomatoes, pour in liquid and ink for 20 minutes.

Add lentils. Pour water in such a way that all products are almost completely covered with liquid. Add the remaining spices, salted.

Carcasses with low heat for 20 minutes.

Sprinkle the prepared dish with finely chopped greens.

Lamb goes well with potatoes and other vegetables. But in order to make lamb meat dishes really tasty, do not forget to add to them various spices, sauces, garlic.

Italian pasta is a variety of pasta cooked in special ways. If you saw comedies about the Italian mafia, they probably showed serious men who adore spaghetti. But you do not have to be a relative of the mafiosi to learn how to cook pasta according to real Italian recipes.

Pasta carbonara

Ingredients:

Spaghetti - 250 g
Egg yolks - 4 pieces.
Parmesan - 50 g
Bacon - 100 g
Parsley - 2 sprigs.
Garlic - 1 clove.
Salt.
Pepper.

Cooking:

Pickle the leaves from parsley sprigs. Only they will be used in cooking. Finely cut the leaves.

Parmesan sodium on a fine grater.

Garlic cut into smaller pieces, but do not crush and do not rub on a grater.

Bacon cut into thin strips. Fry in a frying pan for a few minutes to heat the fat.

Add the garlic. Hold on fire for another 2 minutes.

Add a pinch of black pepper, chopped parsley, stir. And immediately remove the pan from the heat.

Now you need to make spaghetti sauce. To do this, in a deep bowl, mix the grated Parmesan, yolks. Add salt and pepper. Stir until smooth. For better mixing, you can use a beater, but do not whip the sauce.

Put spaghetti in boiling salted water and boil in accordance with the instructions on the package. Take out the spaghetti a minute before the time specified in the instructions.

Add the spaghetti to the bacon in the pan and stir without turning off the heat under the pan.

Pour in hot sauce, quickly stir and turn off the fire. Serve immediately - heated pasta loses a large part of its wonderful taste.

Pasta bolognese

Ingredients:

Spaghetti - 300 g
Tomatoes - 3 pieces.
Minced beef, pork - 250 g
Tomato paste - 2 tbsp.
Carrots - 1 piece.
Olive oil - 30 ml.
Onion - 1 piece.
Flour from wheat - 0.5 tbsp.
Garlic - 2 cloves (or 1 large).
Dry red wine - 50 ml.
Parmesan - 50 g
Dried basil - 0.5 tsp.
Other spices to taste - 0.5 tsp.

Cooking:

Tomatoes Oshpar, remove from them peel the flesh pulp in mush.

Add tomato paste and spices, a pinch of salt to the tomatoes. Stir. If you use canned tomatoes, you can not add paste to them.

Dissolve the flour in 50 ml of water and stir to avoid lumps.

Pour the diluted flour into the tomatoes and stir.

Cut the garlic into small pieces.

Cut onions into small cubes.

Carrots grind on a fine grater.

Onions and carrots fry in olive oil for 3-4 minutes.

Add minced meat and a pinch of salt. Sprouts on minimum heat for 5-6 minutes.

Pour in the wine. Stir and continue to simmer until the smell of alcohol is gone completely. It will take about 10 minutes.

Add the tomato mass, mix. Cover with a lid and carcass on the lowest fire for 50 minutes.

Add the garlic and roast for another 10 minutes.

Put spaghetti in boiling salted water and boil until almost ready. Take out 1 minute before the time indicated on the package.

Put the spaghetti on a plate, put the sauce on it.

Sprinkle finely grated Parmesan.

Tuscan Cannelloni

Ingredients:

Cannelloni - 200
Tomatoes - 3 pieces (large).
Minced pork - 200 g
Garlic - 4 cloves.
Hard cheese - 150 g.
Olive oil - 2 tbsp.
Fresh basil - 1 bunch.
Salt.
Pepper.

Cooking:

Cut the garlic into small pieces.

Basil finely chop.

Sliced grated cheese.

Oshpar tomatoes and remove them from the skin. The pulp is pounded into mush.

In olive oil, roast minced meat for 5-7 minutes.

Add tomatoes (about a third) and garlic (half). A little salt and pepper, mix. Carcass another 10 minutes.

Add cheese (about two thirds), stir.

Dip canneloni in boiling salted water for exactly 3 minutes.

When the cannelloni is cool, fill them with minced meat.

Put the filled cannelloni in a baking dish with high sides.

Mix the remaining garlic, tomatoes and basil.

Pour the resulting sauce tubules.

Sprinkle the remaining cheese.

Preheat oven to 240 degrees. Bake for 25 minutes.

Fusilli with basil sauce

Ingredients:

Fusilli - 250 g
Parmesan - 100 g
Basil - 1 bunch.
Olive oil - 1.5 tbsp.
Garlic - 1 clove.
Salt.
Pepper.

Cooking:

If you have a blender, preparing the sauce will take very little time. Basil leaves, cheese, garlic, crushed into crumb with the addition of pepper and salt. If there is no blender, crush the garlic, chop the basil as small as possible, and rub the cheese on a fine grater.

Fusilli broth until ready in accordance with the instructions on the package.

Mix fusilli with sauce and olive oil. Immediately after this, serve to the table.

Tagliatelle with spinach and tomatoes

Ingredients:

Tagliatelle - 200 g
Purple onions - 0.5 pieces.
Fresh spinach - 100 g
Basil - 2-3 sprigs.
Parsley - 2 sprigs.
Cherry tomatoes - 200 g.
Vegetable broth (can be replaced with plain water) - 100 ml.
Olive oil - 1.5 tbsp.
Parmesan - 20 g. Cheese - on request, the dish is completely self-sufficient and without it.
Salt.
Pepper.

Cooking:

Tagliatelle dipped in boiling salted water. Wari in accordance with the instructions. Get in 1 minute before readiness.

Basil and parsley finely rounded.

Cut onions into small cubes.

Cherry tomatoes cut into quarters.

Fry onions in olive oil for 2-3 minutes.

Pour chopped parsley and basil. Cook for 1-2 minutes more.

Add tomatoes, fry for 2-3 minutes.

Vlei broth. Salt and pepper. Splash all 2-3 minutes.

Add tagliatelle, mix.

Add spinach, stir. When the spinach darkens, turn off the heat and serve immediately the dish. If desired, sprinkle it with grated parmesan.

Useful tips

The optimal ratio for cooking: 100 grams of pasta, 1 liter of water, 10 grams of salt.
Be sure to dip the pasta only in boiling water and do not cover them with a lid. Stir them from time to time with a spoon.
Do not rinse the boiled pasta under cold water.
Do not add some paste - take it out about 1 minute before readiness. It will be brought to readiness already with the sauce.
First prepare the sauce, and then the pasta. The sauce must be added to hot pasta, not allowing them to cool.

There are many types of pasta, and even more - options for their preparation. Experiments with various sauces, additives and seasonings make the list of pastes just awesome.

Mutton loves the whole world, especially in England and Asia. In the East, it is eaten with dates and apricots. We have potatoes - a mandatory addition to lamb. Even with lamb rice, vegetables, especially garlic, tomatoes and onions are well combined. How to cook potatoes with lamb, we now tell you.

Lamb with potatoes

Ingredients:

potatoes - 800 g;
carrots - 1 pc .;
onion 1 pc .;
lamb - 500 g;
tomato - 1 pc .;
spice;
sauce (pomegranate) - 40 ml;
kefir - 250 ml.

Cooking

Cut the lamb into large pieces, sprinkle with spices, sprinkle, mix well and leave to stand for 20 minutes. Heat the oil in a saucepan with a thick bottom, fry the meat, add water and leave to stew for about 15 minutes, under a closed lid. Cut carrots, onions and add to the meat. Then the tomato, its skin needs to be cleaned. Give to extinguish another five minutes and top it with the potatoes, cut into large pieces, salt. And pour in a glass of kefir (kefir can be replaced with sour cream, having previously diluted it with water), if kefir has not covered the potatoes, add hot water to the top layer of potatoes. Bring to a boil and simmer on low heat until cooked. Sprinkle the finished dish with greens.

Roast lamb with potatoes in pots

Ingredients:

potatoes - 0.5 kg;
lamb - 400 g;
large carrots - 1 pc .;
onions - 2 pcs .;
parsley root - 50 g;
mayonnaise - 1 tbsp. spoon;
fresh herbs;
salt, pepper - to taste.

Cooking

Meat cut into pieces and put in pots or dishes for cooking in the oven. If the meat is frozen, defrosting is not necessary. On top we lay out the potatoes, cut into the same cubes. Parsley and carrot root cut into slices, and onion into half rings. All of this is passeed on a pan in vegetable oil. And send the vegetables in pots. Sprinkle with fresh herbs on top (if not fresh, replace with frozen or dry), salt, pepper, add spices. Fill with hot water, but not to the brim of the pot.

Leave enough space for boiling, we consider that if the pots are too full, the dish can escape. Put the mayonnaise and mix well the upper liquid part. Close the lids and put in a cold oven. We set the temperature to 180 degrees and cook at this temperature for 30 minutes, then reduce the temperature to 130 -140 degrees Celsius and simmer another 1-1.5 hours. We do not rush to pull out the prepared lamb in pots, before serving it, keep the dish in a cooling oven.

Mutton Khashlama with potatoes

Ingredients:

lamb (ribs or pulp with bone) - 1 kg;
bulgarian pepper - 3 pcs .;
onion - 3 pcs .;
tomato - 5 pcs .;
garlic - 3 cloves;
condiment for hashlama;
basil, cilantro, green onions;
pepper, salt;
light beer -1 liter;
potatoes - 800 g;
eggplant (optional) - 1 pc.

Cooking

We wash the meat thoroughly in warm water, remove the remnants of films, lived, small bones, and then rinse three more times in cold water. Cut the meat into medium pieces and vegetables into rings. Cooking in a cauldron, if there is no cauldron, take a pot with a thick bottom. Lay layers of lamb, tomatoes, onions, peppers, if they took an eggplant, then we put it too. We repeat the layers until we get close to the edge of the cauldron. We pour everything over with beer and water (we mix water and beer in equal amounts), leave 2 cm to the edge of the cauldron so that nothing will pour out during boiling. Turn on high heat and cook in three stages 30-60-30. The first and second stages are very simple, the third is more complicated:

30 minutes on high heat. The liquid should boil;
60 minutes on medium heat, make sure that the spoon does not overflow from the cauldron. At this time, peel the potatoes and cut them in half;
30 minutes over medium heat. At the very beginning of this stage you need to add seasoning, salt and a little pepper.

Put the potatoes in a separate saucepan. Five minutes before readiness, we check the hashlama for salt, add garlic. Turn off khashlama and potatoes. While everything is cooling, chop cilantro, basil, green onions. We mix the potatoes and khashlama directly on the plate and sprinkle with greens on top.

Lamb with potatoes in the oven

Ingredients:

Cooking

My meat is well washed, dried and mode to pieces. We clean the potatoes and cut them into cubes 1.5 centimeters thick, cut the onions into cubes and mix them with potatoes. Grease a baking sheet with butter and spread potatoes and onions on it. Put the sliced lamb on top of the potatoes, add salt and pepper, add spices for the meat.

Put the baking tray in the oven, preheated to 200 degrees and cook 50 minutes. Willingness check wooden stick.

This dish, served for dinner, will surely please the family. It can be cooked on weekends and on weekdays.

To prepare this dish we need:

1 kilo lamb

1 kilogram of potatoes

2 carrots

2 onions

1 head of garlic

1 bitter pepper

2 pickled cucumbers

Spices to taste

Coriander (for an amateur)

By purchasing a lamb shoulder, we will be able to prepare a satisfying and tasty dish. Cut the meat the way you want to eat it.

You need to take a pan with a thick bottom (for lack of cast iron) and pour a large spoonful of vegetable oil into it. Heat a little and put pieces of meat into it. Thus, the meat should be fried a little and turning off the gas to leave the pan under the lid on the fire.

Salted cucumbers must be grated and put in the pan with the meat. Some instead of pickled cucumbers send a green apple to the pan. We clean the onions and cut them into cubes and spread them on a preheated pan. Fry the onion until golden brown and then send it to the pan. Carrots need to be cleaned and cut into cubes. It should be fried in the same pan as the onion and then put in a saucepan and mix.

After extinguishing the products for another 15 minutes, you can add spices that you like the most to the pan. You can take a mixture of peppers, it will give an extra flavor to the dish. Continue to simmer meat, and at this time you need to peel potatoes. You can cut the potatoes into pieces, the size of which should not exceed the size of pieces of meat. Now we will clean and cut the garlic, which will go to the potatoes. Now you need to put the potatoes out of the bowl in the pot over the meat, which is stewed on a small fire for almost an hour.

Cover the saucepan with a lid and send to an oven preheated to 160 degrees. We leave the meat in the oven for about an hour and a half and, in order not to forget to take out the pan on time, turn on the timer. After half an hour the meat will be ready and, after the beep, you can turn off the oven. Meat can be allowed to stand in the oven off for about half an hour and can be served on the table.

You can crumble fresh dill into a plate and cook a vegetable salad or stewed cabbage with lamb stew with potatoes.

Read:

Turtle: brief information Civil Code is what? What do palms say - fortune telling Basketball gestures. Basketball referee gestures Muscles of the upper and lower extremities