Lamb stew with potatoes. Amazing lamb stew (with potatoes, vegetables, prunes)

In regions where there is no sheep farming as such and lamb cannot be found even on the market, there is a profitable business - small sheep farms in the suburbs or near busy highways, where you will be offered fresh lamb upon request. Why is this beneficial? Because lamb is a special meat that lovers will not agree to replace with any other, and there will always be those willing to travel several tens of kilometers for the main ingredient of their favorite dish.

For lovers of lamb, and not only for them, our recipe today is meat with side dishes, cooked in one pan, but separately from each other.

Ingredients:

lamb (thigh) – 0.8 kg;
spices for lamb (rosemary, cumin), salt and pepper - to taste.;
onions – 2 medium heads;
potatoes – 1 kg;
spices for potatoes - to taste.

Number of servings: 5
Cooking time: 3.5 hours

How to stew lamb with potatoes

1. Wash the lamb and cut it into portions.

2. Place the meat in a deep container, cover with spices, salt and pepper.

3. Peel the onion, wash it and cut it into thin half rings.

4. Place the lamb in a deep pan.

5. Form a “hat” of onions on top of the meat. Press the onion on top with a plate that fits the diameter of the pan, and place a heavy cup on it (the meat should not protrude). Turn on very low heat and simmer the meat without opening for about 2 hours.

6. Peel the potatoes, cut out the black spots, wash and cut into medium cubes. Then add spices for potatoes and mix evenly.

7. After 2 hours, place the potatoes on top of the onions, cover them tightly with a plate again and simmer over low heat for about 1.5 hours.

Excellent meat - lamb! How many delicious dishes can be prepared from this aromatic meat! I especially like stewing meat with vegetables and tomatoes. And if you add potatoes to the meat, it will be much tastier and more satisfying.

Potatoes can be baked or boiled separately, but how delicious the dish is when everything is simmered together over low heat!

It's great if you come across fresh meat. There are no sheep in our area, so I have these frozen steaks. The meat is tasty and cooks quickly, no need to simmer for hours.

To prepare stewed lamb with potatoes, prepare the ingredients according to the list.

Cut the meat into small pieces and lightly fry in sunflower oil.

Then add water so that it covers the meat completely. Simmer under the lid until the meat is completely cooked. During this time, almost all the water will boil away. If necessary, add water during cooking.

I have had cases where the meat was ready after 40 minutes of stewing, and there were also cases where an hour and forty had passed, and the meat was a bit tough. Determine the time yourself, try the meat.

Add randomly chopped vegetables and cumin to the meat.

Let's fry it a little.

Add potatoes, cut into large pieces. Pour water into the cauldron. Now you just have to see which one you like best. If you like there to be more liquid, add more water. I added it so that the potatoes were not covered with water.

Cover with a lid and simmer over low heat until done.

Season the finished dish with salt and pepper to taste.

Let's let it brew a little.

Serve the stewed lamb with hot potatoes, sprinkled with fresh cilantro.

Bon appetit!

Of all the recipes for stewed lamb with potatoes, the classic Uzbek cooking method deserves the most attention. The dish is called “Zharkop”, its peculiarity is that after adding the ingredients, they are not mixed. As a result, the vegetables are soft, aromatic and juicy, but do not spread. To stew, you need a cauldron or pan with a thick bottom. The total time spent is 90 minutes.

Young lamb is ideal - elastic meat of a light red hue with white streaks. If the fat is very yellow and the meat is dark red, it means it has been stored for a long time. You can use any part; ribs and steak are very tasty.

Ingredients:

lamb – 400 grams;
potatoes – 1 kg;
vegetable oil for frying – 50 ml (can be replaced with lamb fat);
onions – 2 pieces (medium);
carrots – 1 piece;
tomato juice – 100 ml;
red bell pepper – 1 piece;
water – 400 ml;
salt, spices (ground allspice and black pepper, cumin, coriander) - to taste.

For greater authenticity of the dish, it is advisable to use lamb fat, which can be cut from pieces of meat, instead of vegetable oil for frying.

Recipe for stewed lamb with potatoes

1. Cut the lamb into pieces of arbitrary shape.

2. Heat a frying pan with vegetable oil or fat. Fry the meat over high heat on both sides until golden brown.

3. Transfer the lamb to a cauldron or saucepan with a thick bottom. Add salt and spices to taste.

4. Peel the onion, chop into thin rings, and place on top of the meat. Add the next layer of carrots, cut into medium-thick slices.

5. Wash the potatoes, peel them, cut them into large pieces, then place them on top of the lamb with vegetables.

6. Add red bell pepper (cut into small pieces) as the last layer. Pour tomato juice evenly over the dish. Pour in water. Add salt and other seasonings and spices.

Before stewing

7. Bring the contents of the cauldron (pan) on the stove to a boil, then reduce the heat to a minimum and cover with a lid. Simmer the lamb and potatoes for 60 minutes without opening the lid or stirring the dish.

8. Divide the finished Uzbek “Zharkop” into portions and serve hot. Cold lamb tastes much worse.

Description

Lamb stew with potatoes- This is a recipe for any occasion. You can prepare this dish for lunch, pampering your household with it, or you can proudly display it on the holiday table. But be careful: they will grab it with your hands, and then demand the recipe for stewed lamb with potatoes “for the studio”!

In fact, there is probably no person who does not know or have not heard about this dish. Stewed meat and potatoes has been the most common dish in Rus' since ancient times. Young and mature housewives always tried to surprise their family with delicious dishes, and each of them had their own secrets on how to cook potatoes with meat. The meat for this dish was chosen based on the taste preferences and financial capabilities of the family. Nobles and merchants always chose pork or beef, while ordinary people had to be content with chicken or rabbit meat. But, nevertheless, the food always turned out excellent, because the meat goes very well with potatoes, and if you add seasonings, you’ll just lick your fingers!

You can freely experiment with types of meat, you can add a little more or a little less potatoes, replace any product and add seasonings to your taste. In any case, the result will be a very tasty and satisfying dish that will conquer any meat-eater at first sight!

It is necessary to carefully select lamb, since its grade and freshness can significantly affect the result. Knowledgeable people suggest that light red meat with elastic white veins is best. This means that it is fresh, which cannot be said about meat of a dark red hue, the fat in which is yellow.

It’s very easy to prepare stewed potatoes with lamb at home using this recipe with photos! You just need to stock up on the necessary products, set aside a little time and open our step-by-step photo recipe, which will show you in detail what the cooking process should look like.

Ingredients

(1 kg)
(1 kg)
(2 pcs.)
(2 pcs.)
(1 head)
(1 piece)
(2 pcs.)
(to taste)
(to taste)
(to taste)

Cooking steps

Boneless lamb shoulder is best for this recipe, as the meat is unusually tender and has a fairly mild flavor.

Cut the meat into any pieces convenient for you. In this recipe, the piece size was approximately the size of a matchbox. It is not recommended to make pieces that are too large, as this will cause some inconvenience during cooking.

Now take a cast iron pan, pour one tablespoon of vegetable oil into it, heat it up a little, and then add the meat. It should be slightly fried on all sides, then reduce the heat slightly and cover the pan with a lid.

Grate the pickled cucumbers into strips on a fine grater and place in the pan with the meat. You can experiment and replace them with green apple varieties.

Cover the dish with a lid again and go peel the onions. After cleaning, start cutting it into small cubes. Then place in a frying pan and fry until the onion turns golden. After that, add it to the pan.

Peel the carrots and also cut them into small cubes. Fry in a frying pan, just like onions, and also add to a common pan, remembering to mix it all.

Now you can add the spices you like to the dish. Ground pepper, coriander and chili pepper will come in handy here.

Simmer the dish over low heat and begin peeling the potatoes. Cut it so that it is approximately the same size as the meat. You shouldn't cut it too finely. Next, peel and chop the garlic, place it in a bowl along with the potatoes, add salt and pepper, and then pour the contents of the cast-iron pan, which has been simmering over low heat, on top.

Cover with a lid and place in the oven at 150 degrees. Leave the dish for an hour and a half and go about your business. Check the meat regularly; when it is ready, turn off the oven. Then you can put the still hot dish on plates and serve.

Bon appetit!

Prepare the necessary ingredients.

Wash the lamb ribs and cut them between the bones.

In a preheated frying pan, melt the lamb fat (you can trim it from the meat) and fry the ribs on both sides over high heat until golden brown. Transfer the fried ribs to a cauldron (or thick-walled pan), add salt and spices to taste.

Peel and cut the onion into rings. Place onion on top of meat.

Peel and cut the carrots into medium-sized pieces.

Peel the potatoes and cut into large pieces. Place the potatoes in a cauldron on top of the lamb and vegetables.

Pour tomato juice on top (I used juice with pieces of sweet pepper and parsley, or you can add juice obtained from fresh tomatoes or store-bought).

Pour water into the cauldron, add salt, add spices, close the lid tightly and put on fire. After boiling, reduce the heat to low and simmer the potatoes and lamb for 1 hour. No need to stir or open the lid!

Very tasty, aromatic lamb stewed with potatoes in a cauldron is ready.