Recipe: Fried potatoes with lamb. Calorie, chemical composition and nutritional value.

Stewed lamb with potatoes - 5 recipes

Meat lovers will definitely love this publication, because here we have posted delicious recipes for preparing stewed lamb with potatoes. Some try to avoid this type of meat, believing that it is difficult to cook it tasty, since lamb is endowed with a specific smell and taste that needs to be gotten rid of. Following our advice, you can remove the unpleasant odor, and the taste of the meat will be excellent; with potatoes, you will get a full-fledged, hearty dish that you will feed the whole family and a group of guests.

Preparation

Stewed lamb with potatoes in a slow cooker according to this recipe is done like this.

Peppers are cleared of seeds. Wash and chop into cubes. The eggplant is divided into layers. Combine with salt. Leave for half an hour. Then they are washed, squeezed, and cut into thin strips. Potato tubers and zucchini are peeled and rinsed. Divide into slices. The bean pods are rinsed. Cut into small pieces. The carrots are peeled and grated. The tomatoes are rinsed, dried, and divided into thin slices. The garlic is finely chopped. The meat is rinsed. Wipe with a paper napkin. Cut one rib at a time. Olive oil is placed in the bowl of the device. Turn on the frying program. Cook the ribs until golden brown. Add onion pieces and carrots. Stir and fry for 10 minutes. Combine the products with the rest of the vegetables and add water. Cook in the stew program for 60 minutes. The dish is decorated with chopped herbs. Lamb cooked in a slow cooker with potatoes and vegetables is recommended to be served hot.

Stewed lamb with potatoes in a pan

If the meat smells unpleasant, then you need to soak it in acidic water.

To do this, dilute 1 tbsp per 1 liter of liquid. l. table vinegar (9%), rinse the meat in running water and soak in the prepared solution for an hour. It is important not to overcook the lamb in the vinegar, as it may become tough. In an hour, the acid will “pull out” all the unpleasant odors, and you can start preparing the dish.

To stew meat in a pan, you will need the following products:

• lamb tenderloin - 500 g;
• potatoes - 1-1.5 kg;
• garlic - 3 cloves;
• carrots - 1 pc.;
• onion - 1 turnip;
• bay leaf - 2 pcs.;
• sunflower oil - 80 ml;
• salt;
• ground pepper.

1. The meat is cut into pieces, like goulash, do not make it too small. After soaking, you need to rinse it again under water, then place it on a paper towel to absorb excess moisture.
2. Cut the carrots into cubes, chop the onion into half rings, press the garlic through a press.
3. Heat sunflower oil in a frying pan, place meat in it, fry over high heat until golden brown. Then add the onions with garlic and carrots, reduce the heat, cook until the vegetables soften.
4. Place the contents of the frying pan in a saucepan, add salt, and pour in water so that it is two fingers higher than the food. Bring to a boil, cover with a lid, reduce gas, simmer for 50 minutes.
5. Peel the potatoes, cut into cubes, and add to the meat. Add salt if it is not enough, pepper (a little seasoning is fine), and water. You don’t need to pour a lot of liquid; it should only lightly cover the pieces of tubers.
6. After boiling, cook for 5 minutes or until the potatoes are soft (readiness time depends on the variety, pieces, and how you cut them).

Place the bay leaves in the pan, cover with a lid and let the dish brew for 10 minutes. Remove the bay leaf and serve the meat stewed with potatoes. You can put mayonnaise or sour cream and herbs on the plates.

How to fry lamb in a frying pan with onions

Ingredients for the delicacy:

• kilo of lamb (take the meat from the thigh);
• 2 tbsp. butter;
• 3 tomatoes;
• 2 onions;
• 3 green bell peppers;
• salt + seasonings (to taste).

Place the frying pan over high heat and add butter and vegetable oil. At this time, cut the onion into large half rings and fry it in a mixture of oils. Stir while cooking until soft. Then add coarsely chopped tomatoes and sweet peppers. Do not cover the vessel with a lid - excess water should evaporate.

When the vegetables are cooked, add the meat to the pan. Turn the lamb periodically (this is to ensure that it is juicy and fried evenly). Do not reduce the fire. This way, all the juice inside the meat will be sealed, and the lamb will turn out very juicy.

How to stew meat in the oven

If you have pots in your kitchen arsenal, then be sure to prepare the proposed dish. The meat and potatoes come out so tender that they fall apart into fibers; this is a very tasty stew option.

• lamb (pulp) - 1 kg;
• potatoes - 1 kg;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomato - 2 fruits;
• sour cream - 200 g;
• garlic - 2 cloves;
• yeast dough - 0.5 kg;
• salt and seasonings.

1. If it smells, soak the lamb in sour water as prescribed in the first recipe. Next, cut into pieces and rinse.
2. Peel the potatoes, cut into 4 or 6 parts, depending on the size of the tubers.
3. Cut the carrots into circles, the onion into half rings, the garlic into fine pieces, and the tomato into cubes.
4. Place the meat in the pots, then the onions and carrots with garlic, then the potatoes.
5. Mix sour cream with a glass of water and pour evenly into the pots. Salt and add spices.
6. Roll out several flat cakes from the dough (according to the number of pots), cover the containers, and seal them.
7. Place the pots in the oven, preheated to 170 degrees, simmer until the cakes are golden brown.

The flat cakes that were used to cover the pots will not allow the broth to evaporate along with all its taste.

Recipe for fried lamb with potatoes

To prepare the dish you will need: 1 kg of lamb, 1 kg of potatoes, 4 onions, herbs, spices, salt - to taste. Process the meat: cut off the film and tendons, separate it from the bones, cut off the fat. Don’t throw away the fat and bones with any leftovers; you can make a delicious soup from them. Rinse the meat under cold running water and cut into pieces weighing 50-60 g. Heat a deep frying pan and fry the lamb in its own juice over low heat until half cooked. The meat needs to be turned frequently, otherwise it will burn or be too dry. While the lamb is cooking, peel and wash the potatoes and onions. Cut the potatoes into slices, coarsely chop the onion. When the meat is fried until half cooked, add potatoes and onions, stir, salt and season with spices. Cover the pan with a lid and fry the lamb and potatoes until fully cooked. Sprinkle the dish with herbs, let it brew under a closed lid for 10 minutes.

The dish requires fresh lamb, in which case it will turn out more tender and tasty.

Lamb and potatoes can be fried in another way. To do this, salt large pieces of meat without fat and bones, fry on both sides in a frying pan over high heat until golden brown, place on a greased baking sheet. Place peeled and sliced ​​potatoes and onions around. Place the baking sheet in the oven preheated to 220°C. During frying, turn the pieces of meat from one side to the other, and pour the released juice over the potatoes and onions. Transfer the finished meat and potatoes to a dish, and place the remaining meat juice with fat and onions in a saucepan, add tomato sauce and meat broth. Bring to a boil and season with pepper. Slice the lamb across the grain and pour the sauce and onions over it.

Before serving, sprinkle the lamb and potatoes with herbs.

Fried lamb with green beans turns out to be less high in calories. Ingredients: 500 g lamb, 4 onions, 600 g beans, parsley, thyme, basil, salt to taste. Wash the fatty lamb, cut it into small pieces, place in a frying pan and fry for 20 minutes. Add finely chopped onion and fry for another 10-15 minutes. Place the meat in a saucepan, add beans, salt, add hot water so that it covers the food, and put on fire. Add chopped thyme and basil. When the beans are tender, remove the pan from the heat. Transfer the meat and beans to a dish, sprinkle with finely chopped herbs and serve.

Try roasted lamb brisket. You will need: 600 g of brisket, 1/2 carrot, 1/2 parsley root, half an onion, rendered lard, ground wheat crackers, pepper, salt, herbs - to taste. For the sauce: 1 tbsp. flour, 3 tbsp. milk, 1 egg. Place the meat, onions, carrots, and parsley root in a saucepan, cover with cold water, place on the stove, and cook until tender. Remove the lamb, remove the bones, place the meat on the table, cover with a weighted cutting board and leave for half an hour. Then cut into portions, sprinkle with pepper, salt, meat seasonings, roll in breadcrumbs and fry in a large amount of fat until golden brown. Place in the oven for 5 minutes. Sprinkle the finished dish with herbs. For a side dish, make fried potatoes.

Lamb stew with potatoes, cooking recipes

The issue is, of course, controversial, but it is believed that stewed lamb with potatoes is a Greek dish. Today we will tell you several recipes for preparing this hearty and tasty dish. For some reason, many people are prejudiced against lamb. There is only one reason - they don’t know how to cook it properly. If everything is done as needed, the meat will be juicy and tender. And if you don’t like the smell, you can remove it by soaking the lamb in water for 30-60 minutes with the addition of lemon or vinegar. But this is a matter of habit.

Chanakhi

This dish belongs to Georgian cuisine and is prepared using young lamb, potatoes and various vegetables.
To stew meat, you must use special fireproof ceramic pots designed for one serving. To prepare this delicious lamb dish with potatoes, you need to take the following products:

- 600 g of young lamb; - 8 potato tubers; - 4 onions; - 4 small eggplants; - 3 tbsp. spoons of tomato; - 4 tomatoes; - 100 g fat tail fat; - 4 cloves of garlic; - 2 cups of meat broth; - cilantro; - parsley; - ground black pepper; - Bay leaf; - salt.

In order for the dish to turn out well, it must be prepared from dairy meat. The lamb will be especially juicy and tender, and it will take less time to cook. In this case, the stewed potatoes will not become boiled, and the pieces will retain their shape well.

Cooking lamb with potatoes in a pressure cooker

Let's start our recipes with the simplest - we'll prepare the dish in a pressure cooker, although you can do it in a very ordinary saucepan. We will need: lamb meat - one and a half kilograms, red and black pepper, salt, flour, olive oil - five tablespoons, garlic - one clove, one onion, white wine - 150 ml, lemon juice - 50 ml, potatoes - one kilogram, water - one glass. Now we’ll tell you how to prepare stewed lamb with potatoes in a pressure cooker. Salt the pieces of meat, pepper and roll in flour. Heat olive oil in a saucepan and fry until golden brown.

Stewed lamb with potatoes and cabbage

Stewed lamb with cabbage and potatoes is easy to prepare.

• 500 gr. lamb;
• 500 gr. white cabbage;
• 200 ml broth or water;
• 6 potatoes;
• 2 carrots;
• 2 onions;
• 1 bunch of dill;
• 3 tablespoons vegetable oil;
• 1 bay leaf;
• salt, pepper to taste.

Peel the potatoes and cut them into cubes. Shred the cabbage into strips, grate the carrots, and cut the onion into thin half rings. Wash and finely chop the greens.

We wash the lamb, clean it and cut it into thin elongated pieces. Fry the lamb in vegetable oil for five minutes, stirring constantly. Season with salt, pepper, and transfer the meat to a bowl for stewing. Layer layers of onions, potatoes, cabbage, and carrots. Fill with broth or salted boiling water and put on fire. Simmer for 40-50 minutes.

Recipe for lamb with potatoes in a slow cooker

If you entrust the task to a slow cooker, then almost any dish will be easier to prepare, including lamb. And if you add different vegetables and don’t skimp on seasonings, the result will be super, with a rich and rich taste and incredible aroma. Necessary ingredients: lamb - one kilogram, one onion, the same amount - carrots, vegetable oil - four spoons, potatoes - 500 grams, various spices for meat. So, we cook potatoes with lamb in a slow cooker.

Fried lamb with potatoes

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Tags: cuisine, Caucasian, dish, potatoes with lamb, fried, Georgian cuisine. An easy recipe for making mini samosas. In this case, the filling consists of mashed potatoes with. Ingredients: Lamb neck here, ribs or pulp are also perfect gr. Potatoes gr.

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Recipe

Wash the meat and cut into medium-sized cubes. Cut the mushrooms into thin slices, preferably champignons. In a frying pan, using a little vegetable oil, fry the lamb with mushrooms until a golden brown, light crust appears. Peel the onion and cut it into half rings. Add to the frying pan with the mushrooms and meat, fry for a few minutes and place in ceramic pots on the bottom. Peel the potatoes and cut them, like the meat, into medium-sized cubes. If you first fry it in a frying pan, the taste of the dish will be noticeably brighter.

Stewed lamb with potatoes and mushrooms

You can cook lamb with potatoes and mushrooms. The easiest way is to use champignons. Prepare the dish in a thick-bottomed pan or cauldron. You can use a cast iron frying pan with high sides.

• 500 gr. lamb pulp;
• 10 medium-sized potatoes;
• 8 medium champignons;
• 1 onion;
• 1 carrot;
• 1 tablespoon of tomato paste;
• salt, ground black pepper, spices and fresh herbs to taste;
• oil for frying.

source

Lamb with potatoes in a cauldron over a fire and stove: 5 recipes

Our compatriots have an ambiguous attitude towards lamb: some adore it, others dislike it - mainly because of its specific smell. However, the organoleptic qualities of dishes made from it depend solely on the skill of the cook. To paraphrase an old advertising slogan, we can say: if you don’t like lamb, then you simply don’t know how to cook it.

Even an inexperienced cook can cook lamb with potatoes in a cauldron if he is familiar with the technology for creating this popular dish in East Asia. We bring to the attention of readers of the New Domostroy website 5 recipes for lamb with potatoes, including Uzbek zharop and kazan kebab, as well as tips for preparing these amazing dishes. Let us note that you can make them both at home on a stove and outdoors on a fire, if you only have food and a cauldron.

How to cook lamb in a slow cooker with potatoes? Useful recommendations from culinary experts

To make the pulp juicy, tender and aromatic, the housewife needs to adhere to the following tips:

• There is no need to fry the meat for a long time. Otherwise it will become too dry.
• You can cook lamb with potatoes in a Redmond, Polaris, or Philips multicooker. Any model of this device is suitable for this dish.
• The meat will turn out juicy, appetizing and tender if it is left for several hours in a marinade, which can be made using unsweetened yogurt, red wine, olive oil and various seasonings.
• Culinary experts recommend adding chopped garlic to the dish. Then the lamb becomes spicy. In addition, after cooking, the pulp loses its characteristic odor.
• The meat should be served hot. Then the fat contained in the pulp does not have time to harden, and the dish remains appetizing.

• For this dish you need to choose young lamb. In addition, the meat must be fresh.
• When frying, it is better to use vegetable oil (sunflower or olive).

Culinary secrets

A cauldron is the best utensil for cooking lamb and potatoes. Its walls retain heat well, allowing food to simmer together for a long time, exchanging flavors and aromas. In this case, little liquid is required, it almost does not evaporate, but the food still does not burn. This makes it easier for the cook to prepare juicy meat and aromatic potatoes, combining them in one dish. However, to obtain the best result, knowledge of a number of nuances is required.

• When defrosting, the meat loses some of its juices, causing it to become drier. You can minimize losses by allowing the product to thaw in the refrigerator without using the microwave. It’s even better to cook the dish from fresh lamb that has not been frozen.
• Lamb meat is preferred over old mutton for several reasons. Firstly, it is more delicate and soft. Secondly, it cooks faster. Thirdly, it does not have an unpleasant odor: it barely smells like grass, that is, it is not at all repulsive.
• If you want to give lamb meat a more pleasant smell, it is marinated. Also, the inclusion of garlic, cilantro, aromatic herbs and spices in the dish will help solve the problem.
• It usually takes 1-1.5 hours to cook lamb. During this time, vegetables can become very boiled, turning into an unappetizing mass. To prevent this from happening, cut them coarsely. When adding garlic cloves, they are often left whole, even unpeeled. You can only chop the onion thinly in the hope that during the long stewing process it will completely dissolve in the sauce, enriching its taste.
• There is no need to stir the food often when cooking it in a cauldron. In order not to damage the vegetables, you need to stir the dish as little as possible, especially at the last stage of its preparation, when the vegetables are already soft.

You may need some advice on which cauldron is best to choose.

Lamb with potatoes in a cauldron can be fried and stewed. They are often supplemented with vegetables. Dishes are prepared from these products both on the stove and over the fire. Of course, the technology for preparing these dishes is not always identical. Detailed instructions accompanying the recipes collected on this site will help you avoid mistakes and get exactly the result you expect.

Lamb with home-style potatoes in a cauldron

• lamb pulp – 0.4 kg;
• potatoes – 1 kg;
• carrots – 150 g;
• onion – 150 g;
• tomato puree (from fresh or canned tomatoes) – 100 g;
• salt, seasonings for lamb - to taste;
• refined vegetable oil – 40 ml.

1. Rinse the meat, dry with a towel, cut into pieces 2-3 cm in size, simultaneously removing film and fat.
2. Wash and peel the vegetables.
3. Cut the carrots in half lengthwise, cut each half lengthwise into another 2-4 pieces, depending on the size of the root vegetable. Then cut the resulting strips crosswise into pieces about 3 cm long.
4. Cut the onion into medium size cubes.
5. Using a sharp knife, divide the potato tubers into 4-8 parts depending on their size.
6. Pour oil into a cauldron and heat it.
7. Place lamb in hot oil and fry until golden brown, stirring occasionally with a spatula. Fry over high heat so that the crust forms quickly and prevents the meat from losing its juices during subsequent cooking. Next, turn down the heat to medium.
8. Add onion to the fried meat, 5 minutes after it - carrots, after another 5 minutes - potatoes.
9. Grind fresh or canned tomatoes to obtain puree without skin. Add it to lamb with vegetables.
10. Salt, season the dish, stir.
11. Add water or broth. After the liquid boils, reduce the heat even more and continue cooking the food over low heat under the lid for 40-60 minutes until the meat is cooked.

This recipe for cooking lamb with potatoes is considered the simplest. If you want to make your task even easier, purchase ready-made tomato puree at the store or replace it with tomato juice.

Lamb in a frying pan: classic recipe

Ingredients

• Lamb with fat layer – 600 g + –
• Onions - 2 pcs. + —
• Fresh parsley — + —
• Basil — + —
• Vegetable oil — + —

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How to fry lamb in a frying pan with onions

1. After thoroughly washing and drying the fillet naturally or using paper towels, we divide it into strips as thick as a finger and up to 5 cm long.
2. The first stage of cooking is frying over high heat. Heat the frying pan, pour in the oil and after a minute add the meat. Frying time – 2-3 minutes. Don't forget to stir so it doesn't burn.
3. Now you need to reduce the intensity of the heat to medium.
4. Add boiling water: you need enough of it so that it is flush with the roasted meat.
5. Next, simmer it without a lid until the excess water is gone. This will take about 25 minutes.
6. When the water has evaporated, add fresh onion half rings to the meat. Now the semi-finished treat needs to be salted, seasoned with pepper and chopped herbs (don’t forget to wash them first).
7. Fry for about 10 minutes until the meat pieces are browned.

In the Caucasus, it is customary to eat fried lamb with rice, which contains a lot of carrots and dried barberries. An excellent side dish is stewed eggplant with sweet peppers. If you prefer potatoes most of all, then season them with onions or garlic sauce.

Roast of lamb and potatoes (Uzbek roast)

• lamb ribs – 0.4 kg;
• potatoes – 1 kg;
• carrots – 100 g;
• onions – 0.2 kg;
• bell pepper – 0.2 kg;
• tomato puree or thick juice – half a glass;
• water – 2 glasses;
• tail fat – 50 g;
• ground coriander, cumin, black pepper - to taste;
• salt - to taste.

1. Chop the lamb ribs so that there is one bone left in each piece. Wash and dry.
2. Cut the fat tail into small pieces.
3. Cut the carrots into circles or semicircles about half a centimeter thick.
4. Cut the onion into rings or half rings about 3 mm thick.
5. Cut the pepper in the same way, removing the seeds.
6. Cut the peeled potatoes into large slices.
7. Melt the lamb fat in a cauldron and fry the lamb ribs in it until golden brown. Sprinkle them with spices and salt and stir.
8. Place the vegetables on the meat in layers in the following sequence: onions, carrots, potatoes, peppers. Lightly salt and season each layer.
9. Pour tomato juice over the top layer, then pour water into the cauldron and wait until it boils.
10. Reduce flame intensity. Cover the cauldron with a lid and simmer for an hour without stirring.

Recipe: Fried potatoes with lamb. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fried potatoes with lamb.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fried potatoes with lamb is 174.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Lamb with potatoes and vegetables in a cauldron

• lamb pulp – 0.6-0.7 kg;
• potatoes – 1 kg;
• eggplants – 0.5 kg;
• vegetable oil or lamb fat – 50 g;
• tomatoes – 0.5 kg;
• bell pepper – 0.5 kg;
• carrots – 0.25 kg;
• onion – 0.25 kg;
• cilantro, parsley – 50 g;
• garlic – 5 cloves;
• salt, ground black pepper - to your taste.

1. Cut the eggplants into large cubes and place them in a saline solution (a tablespoon of salt per liter of water). After 20 minutes, rinse to remove excess salt.
2. Peel the potatoes and cut into large cubes (about 2 cm).
3. Cut the pre-washed and dried lamb into pieces of 1.5-2 cm.
4. Cut the fat into slices.
5. Cut peppers and onions into large half rings, carrots into circles.
6. After dousing the tomatoes with boiling water, peel them and chop coarsely.
7. Melt the fat, place the meat on it, lightly brown it, add salt and pepper.
8. Layer the vegetables on top of the meat. Recommended sequence: onions, carrots, eggplants, tomatoes, peppers, potatoes.
9. Sprinkle with salt, spices, chopped herbs and crushed garlic.
10. Cover the cauldron with a lid. Simmer the lamb with vegetables over low heat for 1.5-2 hours. Lamb and vegetables will release a lot of juice, so the food will not burn even without adding water.

Even those who don’t really like lamb will like the dish prepared according to this recipe. It resembles Caucasian ajapsandal, but only with meat.

How to cook “Roast lamb with potatoes”

So, wash the lamb and cut the meat into small pieces.

We prepare all the necessary spices, you can choose them according to your taste.

Mix the meat with spices, add a little salt and leave the lamb to marinate for an hour.

Then pour a little vegetable oil into a thick-walled pan, heat it and fry the onion, cut into half rings, in oil until golden brown.

Add the marinated meat to the onion.

We continue to fry everything, stirring, until the lamb is covered with a golden brown crust.

Pour enough water into the pan to completely cover the lamb. Simmer the meat covered over low heat for an hour.

Peel and cut the potatoes into slices, fry them separately in a frying pan until golden brown.

After an hour, add the potatoes to the pan with the meat, salt and pepper everything to taste and cook the roast for another 15-20 minutes.

Serve the roast with fresh herbs, with or without broth, depending on your preference. Bon appetit everyone!

Kazan-kebab (kazan-kabob) of lamb with potatoes on the fire

• lamb on the bone – 1 kg;
• lamb fat – 100-150 g;
• onions – 0.2 kg;
• potatoes – 2 kg;
• zira – 5 g;
• coriander – 5 g;
• ground black pepper – 5 g;
• red hot pepper – 5 g;
• dried basil – 20 g;
• salt - to taste;
• wine or balsamic vinegar – 40-60 ml.

1. Wash and pat dry the lamb. Cut the pulp into pieces the size of a matchbox, divide the ribs between the seeds.
2. Mix salt and seasonings with vinegar, pour over the meat and mix with your hands so that the seasonings coat each piece.
3. Cut the onion into thin half rings, crush it to release its juice, and add to the lamb. Stir it again.
4. Cover the meat with a plate, place a jar of water on top as a weight, then put the whole structure in the refrigerator for 2-4 hours.
5. Peel the potatoes, cut the tubers into 2-4 parts, cover with water, leave for half an hour. Place in a colander to dry the potatoes before cooking.
6. Chop the lard into small pieces and place it in a cauldron heated over a fire. When the fat has rendered, remove the cracklings.
7. Remove the meat from the marinade, place it in a cauldron and fry, stirring occasionally, until cooked (ready lamb is beige in color when cut).
8. Remove the meat from the cauldron and place the potatoes in its place, sprinkling them with salt and seasonings if necessary. When the potatoes are browned on all sides, cover the cauldron with a lid and reduce the heat by removing some of the wood from the fire.
9. Simmer the potatoes until soft, then return the meat to the cauldron, pour over the marinade (without onions) and simmer the food over low heat for another 10-15 minutes.

Lamb with fried potatoes cooked in a cauldron over a fire turns out especially tasty. The dish belongs to Uzbek cuisine. You will find it even more delicious if, when serving, add pickled onions or a salad of fresh vegetables (tomatoes, sweet peppers).

How to deliciously fry lamb in a frying pan

This is also tasty, but the dish tastes better hot. This meat and chips dish is a simple, quick and delicious meal! Potatoes fried in vegetable oil with onions Fried jacket potatoes Lamb on the bone, stuffed, boiled Pea puree stewed with vegetables and chicken Lamb soup with tarragon in Armenian Oriental chicken with rice Chicken breast soufflé with Hawaiian mixture Pork, stewed in large pieces pieces, with tomato and olives.

Quick links: lamb dishes fried lamb fried potatoes. Tell your friends about this recipe!

Lamb with new potatoes cooked over a fire in a cauldron

• lamb (pulp or ribs) – 1 kg;
• young potatoes (small) – 1 kg;
• onions – 0.4 kg;
• refined vegetable oil – 60 ml;
• water - how much will it take;
• salt, spices - to taste.

1. Prepare the meat by washing it, drying it, and cutting it into small pieces.
2. Wash the potatoes well, do not peel them.
3. Peel the onion, cut thinly (in half rings).
4. Heat a cauldron, pour oil into it, put onions in it, fry until transparent.
5. Add meat. When it turns golden brown, add spices, salt and water. You need enough water to cover the meat by about a centimeter and a half.
6. After the water boils in the cauldron, put the potatoes in it.
7. Simmer until the lamb and potatoes are cooked, maintaining medium heat. As the liquid boils away, the fire can be allowed to gradually go out.

Serve the dish with fresh vegetables and pickled onions. If you are used to eating bread with it, replace it with lavash - it will be tastier.

You can prepare many delicious dishes from lamb and potatoes. It is especially good to fry or stew them in a cauldron, adding vegetables if desired. You can make this dish not only on the stove, but also on the fire. Many recipes for lamb dishes with fried or stewed potatoes can be found in Uzbek cuisine. We offered the best of them to our readers.

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 own juice.
• Vegetable oil – 40 ml.
• Garlic – 3 cloves.
• Greens – 1 bunch. Choose according to your taste - there are no exact requirements here.
• Salt.
• Pepper.

Preparation:

1. To prepare the side dish, cut the potatoes into cubes and boil in salted water. Then drain the water, add salt and pepper to taste, add butter and stir. You can also make puree. To make it more tender, add a little hot milk to the potatoes.
2. Cut the garlic into smaller pieces.
3. Chop the onion into cubes.
4. Scald the tomatoes, remove the skin and puree by rubbing through a sieve or grinding in a blender.
5. Finely chop the greens.
6. Cut the lamb into pieces about 6-8 cm thick.
7. Fry garlic and onion in vegetable oil for 3-4 minutes.
8. Add meat and fry until browned.
9. Pour in the wine. Continue to simmer on low heat until it has almost completely evaporated.
10. Pour in the pureed tomatoes. Simmer covered for 40 minutes.
11. Add the greens, stir, and simmer for another 5 minutes.
12. Serve the lamb with a hot potato side dish.

Meat stew with potatoes

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Meat stew with potatoes

leo1970 » Thu Feb 17, 2011 2:04 am

As I said before, I decided to post here recipes for the most successful dishes that I “tested” on friends and saw vivid emotions

Nevertheless, again, I have known this dish since childhood. It's just a simple meat and potato stew. It's great with pork, beef and lamb, as long as you choose the right cut (more on that later). I posted this dish in "Lamb" only because I prepared it with lamb (I can assure you that it is wonderful both hot and warm and cold)

Why did I remember this dish? It was in the village. We lived there for about two years and there was a wood-burning stove with an iron top and rings that fit the size of the pan and could be removed from the top. So, the dish prepared there was simply incomparable. The sauce is wonderful. The meat is soft and tasty.

For a long time I could not figure out another method for preparing this recipe and the results were not so bright. The sauce (or broth?) is a bit thin. The taste is not as bright. That is, there was no complete harmony. But then one day I prepared it as shown below and Eureka! This is exactly the taste. True, I made additional changes and combined everything with my methodological knowledge of cooking techniques (I didn’t expect that I would be able to pronounce it) and I got a complete picture.

Lamb with potatoes (Arnaki me patates)

Let's prepare another simple Greek dish today. Lamb stew with potatoes in Greek is tasty and satisfying; this dish can be prepared in the same way from kid meat. If you suddenly get something like this and don’t know what to do with it, here’s a great option on how to cook goat meat.

Many people are prejudiced against lamb or goat meat, and this is completely in vain. The meat of a young kid or lamb is tender and juicy if cooked correctly. As for the specific smell, it’s more of a horror story; I don’t even notice it anymore. After all, pork also has its own smell, why is it better? It's just a matter of habit. And if you wish, you can simply soak the meat for half an hour or an hour in water with the addition of vinegar or lemon.

Recipe Lamb stew with potatoes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lamb stew with potatoes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Lamb stewed with potatoes is 72.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.