Stewed lamb with vegetables in a cauldron: recipe and cooking tips - This is interesting

Meat selection

If you want to learn how to cook odorless and tasty lamb according to recipes that came to us from Uzbek cuisine, then everything should be learned directly from the first step, namely the correct choice of meat. Preference here should be given to the meat of young lambs. It is not only very soft and easy to stew, but also does not have an unpleasant odor. So if you see a light-colored piece of lamb with white fat, go for it.

However, it will be quite difficult to find it, so older meat is often chosen for stewing. It has a bright red color. Unfortunately, even after a long cooking time it remains a little tough.

So, now let's move on to choosing the most suitable piece of meat. First of all, for stewed lamb with onions, carrots and other vegetables, you should never buy frozen meat. Checking this is quite simple - you need to press the piece with force with your finger so that a notch remains. If it is filled with blood, then the meat is frozen; if not, then it is fresh.

Also, when buying lamb, you should pay attention to the fat layer. If it is uniform and quite thick, then this indicates that the animal was cared for and well fed, so its meat will be of high quality. But if the fat has a yellow tint, this means that the lamb was already old.

Meat preparation

Before soaking, the lamb must be thoroughly prepared. If it has been frozen, then defrosting should occur exclusively at room temperature. As soon as the ice melts, you need to thoroughly wipe the piece with a paper towel. Lamb is recognized as the only type of meat that should never be washed under cold running water - it can significantly spoil it.

Once the meat is clean, you need to remove all membranes and tendons that are not considered edible. After this, you can begin to get rid of the unpleasant odor.

Soaking

How to soak lamb correctly so that all the unpleasant smell disappears? At the moment, there are several methods that you can use if you wish. However, before you start soaking, it is best to trim off all the fat as this is where the flavor comes from.

Soaking in salt water - prepare a mixture of 1 liter of water and a tablespoon of salt. Depending on the age of the meat eater, you need to age the meat from an hour to a day.
Soaking in dairy products - take kefir, boiled or sour homemade milk. A piece of meat is poured over it and then put in a cold place. If desired, you can add chopped garlic to the mixture.
If the smell from the meat is very unpleasant, then you will have to use water with vinegar (consists of a liter of water and a tablespoon of vinegar). The meat should remain in it for no more than an hour, otherwise it will become very tough. Then soaking is carried out in salt water or milk.

Stewed lamb with vegetables in a cauldron

When prepared correctly, lamb stew will become an incredibly tasty dish that will delight the whole family. The recipe given here is classic, so in the end you can get a hearty and tender dish that is perfect even for a holiday table.

To prepare lamb stew in a cauldron on the stove, you will need:

1 kg of lamb (it’s best to use a shank or shoulder blade for stewing);
200 grams of cauliflower;
3 potatoes;
3 pieces of bell pepper;
carrot;
3 tomatoes;
3 onions;
chili pepper;
5 cloves of garlic;
spices for lamb and salt.

Stewed lamb with vegetables in a cauldron: recipe and cooking tips (8 photos)

Recipes for preparing lamb stew are not particularly common in Russia, since its residents prefer pork and beef. However, in reality, if you manage to buy a good piece of meat, you should try to cook one of the classic recipes for Central Asian cuisine. It is best to give preference to Uzbek cuisine, creating a real masterpiece - stewed lamb with vegetables in a cauldron. This is not only truly great in taste, but also a very satisfying dish that is quite simple to prepare, especially if you know a number of nuances. This article tells you how to properly cook stewed lamb with vegetables in a cauldron with minimal effort and time. Choosing meat
If you want to learn how to cook odorless and tasty lamb according to recipes that came to us from Uzbek cuisine, then everything should be learned directly from the first step, namely, the correct choice of meat.
Preference here should be given to the meat of young lambs. It is not only very soft and easy to stew, but also does not have an unpleasant odor. So if you see a light-colored piece of lamb with white fat, go for it. However, it will be quite difficult to find it, so older meat is often chosen for stewing. It has a bright red color. Unfortunately, even after a long cooking time it remains a little tough. So, now let's move on to choosing the most suitable piece of meat. First of all, for stewed lamb with onions, carrots and other vegetables, you should never buy frozen meat. Checking this is quite simple - you need to press the piece with force with your finger so that a notch remains. If it is filled with blood, then the meat is frozen; if not, then it is fresh. Also, when buying lamb, you should pay attention to the fat layer. If it is uniform and quite thick, then this indicates that the animal was cared for and well fed, so its meat will be of high quality. But if the fat has a yellow tint, this means that the lamb was already old. Preparing the meat
Before soaking the lamb, be sure to thoroughly prepare it.
If it has been frozen, then defrosting should occur exclusively at room temperature. As soon as the ice melts, you need to thoroughly wipe the piece with a paper towel. Lamb is recognized as the only type of meat that should never be washed under cold running water - it can significantly spoil it. Once the meat is clean, you need to remove all membranes and tendons that are not considered edible. After this, you can begin to get rid of the unpleasant odor. Soaking
How to soak lamb correctly so that all the unpleasant smell disappears? At the moment, there are several methods that you can use if you wish. However, before you start soaking, it is best to trim off all the fat as this is where the flavor comes from.

Soaking in salt water - prepare a mixture of 1 liter of water and a tablespoon of salt. Depending on the age of the meat eater, you need to age the meat from an hour to a day.
Soaking in dairy products - take kefir, boiled or sour homemade milk. A piece of meat is poured over it and then put in a cold place. If desired, you can add chopped garlic to the mixture.
If the smell from the meat is very unpleasant, then you will have to use water with vinegar (consists of a liter of water and a tablespoon of vinegar). The meat should remain in it for no more than an hour, otherwise it will become very tough. Then soaking is carried out in salt water or milk.

Stewed lamb with vegetables in a cauldron
If prepared correctly, stewed lamb will become an incredibly tasty dish that will delight the whole family. The recipe given here is classic, so in the end you can get a hearty and tender dish that is perfect even for a holiday table. To prepare lamb stew in a cauldron on the stove, you will need:

1 kg of lamb (it’s best to use a shank or shoulder blade for stewing);
200 grams of cauliflower;
3 potatoes;
3 pieces of bell pepper;
carrot;
3 tomatoes;
3 onions;
chili pepper;
5 cloves of garlic;
spices for lamb and salt.

Step-by-step preparation

To cook stewed lamb with vegetables in a cauldron - a dish that can serve as an independent dish or as an addition to a side dish - you will need to follow the following procedure:

The first step is to prepare and soak the meat. Once it is ready to use, you will need to cut it into small pieces and put them in a cauldron.
Following the meat, 2 peeled onions and all the garlic are sent whole into the container. There is no need to cut them.
These ingredients should be added with a small amount of water and then seasoned. The cauldron should be placed on the stove and the heat should be set to low. The meat will be stewed for one hour - this time is enough for it to become soft.
While the lamb is cooking, you should prepare all the other components of the dish. The carrots are peeled and then cut into thin semicircles. Potatoes and tomatoes are chopped into cubes, and peppers will need to be turned into strips. The cauliflower is disassembled into inflorescences, and the remaining onion is cut into half rings.
As soon as the meat becomes soft, remove the onion and garlic from the cauldron. Instead, potatoes and carrots, as well as chili peppers, are added to the container. Everything should be cooked for 10 minutes, after which you need to lay out all the other vegetables and mix thoroughly.
Cover the cauldron with a lid and leave the dish to cook until fully cooked. After this, it can be served.

Recipe from Stalik Khankishiev

For many years now, Stalik Khankishiev has been considered a true connoisseur of oriental cuisine. He came up with a huge number of original recipes based on Uzbek cuisine, one of which is given below. To prepare delicious lamb stew in a cauldron you will need:

kilogram of lamb;

lamb fat;

2 onions;

2 carrots;

4 potato tubers;

half a can of canned tomatoes;

quince;

a head of garlic;

salt and spices.

To obtain an original and tasty traditional Uzbek dish, you will need to follow the following instructions:

Place lamb fat in a cauldron and melt it. It is necessary to fry chopped lamb on it, which will be pre-seasoned. As soon as the meat gets a golden crust, add finely chopped onion to it.
The onions continue to cook with the meat until it turns golden. Then thinly sliced carrots are added to the mixture. Everything should cook in about 5 minutes.
While time is ticking, you need to grind the tomatoes in a blender to a puree. It is also sent to the cauldron along with a small amount of water and potato cubes.
Lastly, pieces of quince, as well as seasonings and salt are added to this dish. The cauldron is covered with a lid and placed on the stove. The lamb will cook for about an hour and a half over low heat.

Time frame
It is simply impossible to give an unambiguous answer to the question of how long to stew lamb in time, since this indicator is influenced by too many factors.
First of all, you need to take into account the size of the pieces that will be stewed in the cauldron. On average, cooking will take approximately 1 hour. It is important to carefully monitor the timing to ensure that the heat treatment does not take too long. If you overcook the lamb, it will become quite dry, and therefore the dish will immediately spoil. The best side dishes
Now that we have talked about how to stew lamb, we need to mention what would be best to serve it with.
This dish, as mentioned earlier, can act not only as an independent meal, but also in addition to other products. Lamb itself is considered quite hearty and heavy meat, so the side dish should be as light as possible. The most commonly used are fresh herbs and vegetables, usually in the form of salads. The most beneficial combination with lamb meat would be a variety of greens, which will add new shades of taste to the dish. But if you want something more satisfying, then you can serve it with boiled potatoes or crumbly rice. Baked eggplants and tomatoes, fresh radishes and tomatoes can be a good combination with stewed lamb. Tips and tricks

Lamb dishes are traditional in oriental cuisine, in which there are a huge number of tricks that turn ingredients into healthy and tasty food. Let's talk about some of them:

For stewing, it is best to choose young meat. If you were unable to purchase it, then in order to obtain a tender dish, you will need to increase the heat treatment time by approximately 2 times.
When preparing stewed lamb, you must definitely use onions - they easily cover up the specific smell of the meat.
You should be careful when choosing seasoning so that it does not overpower the natural taste of the lamb. It is best to give preference to rosemary, curry, marjoram and thyme.
For stewing, you should always use dishes with thick walls and bottom. That is why the cauldron is ideal for this. But it’s best to avoid a regular pan – the meat will quickly burn in it.

Conclusion

In oriental cuisine, there are a huge number of recipes for preparing stewed lamb with vegetables, which you can use for the perfect dinner if you wish. If you have a cauldron, the end result will definitely be magnificent. It doesn’t matter at all whether the dish is cooked over a fire or a stove. The most important thing here is the dishes, since this classic recipe involves the use of a thick-walled cauldron. A fragrant and satisfying dish will decorate any table and will allow you to deliciously feed even the largest and most picky family.

Material taken: Here

Step-by-step preparation

To cook stewed lamb with vegetables in a cauldron - a dish that can serve as an independent dish or as an addition to a side dish - you will need to follow the following procedure:

The first step is to prepare and soak the meat. Once it is ready to use, you will need to cut it into small pieces and put them in a cauldron.
Following the meat, 2 peeled onions and all the garlic are sent whole into the container. There is no need to cut them.
These ingredients should be added with a small amount of water and then seasoned. The cauldron should be placed on the stove and the heat should be set to low. The meat will be stewed for one hour - this time is enough for it to become soft.
While the lamb is cooking, you should prepare all the other components of the dish. The carrots are peeled and then cut into thin semicircles. Potatoes and tomatoes are chopped into cubes, and peppers will need to be turned into strips. The cauliflower is disassembled into inflorescences, and the remaining onion is cut into half rings.
As soon as the meat becomes soft, remove the onion and garlic from the cauldron. Instead, potatoes and carrots, as well as chili peppers, are added to the container. Everything should be cooked for 10 minutes, after which you need to lay out all the other vegetables and mix thoroughly.
Cover the cauldron with a lid and leave the dish to cook until fully cooked. After this, it can be served.

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.

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.

Recipe from Stalik Khankishiev

To prepare delicious lamb stew in a cauldron you will need:

kilogram of lamb;

lamb fat;

2 onions;

2 carrots;

4 potato tubers;

half a can of canned tomatoes;

quince;

a head of garlic;

salt and spices.

To obtain an original and tasty traditional Uzbek dish, you will need to follow the following instructions:

Place lamb fat in a cauldron and melt it. It is necessary to fry chopped lamb on it, which will be pre-seasoned. As soon as the meat gets a golden crust, add finely chopped onion to it.
The onions continue to cook with the meat until it turns golden. Then thinly sliced carrots are added to the mixture. Everything should cook in about 5 minutes.
While time is ticking, you need to grind the tomatoes in a blender to a puree. It is also sent to the cauldron along with a small amount of water and potato cubes.
Lastly, pieces of quince, as well as seasonings and salt are added to this dish. The cauldron is covered with a lid and placed on the stove. The lamb will cook for about an hour and a half over low heat.

Cooking lamb in a cauldron over a fire

Many people wonder: how to cook lamb deliciously in a cauldron? The answer is simple - on an open fire! Cooking in the fresh air, over a fire, has always been different from cooking at home.

The aroma and taste are significantly different! The recipe is very interesting, I advise everyone to make it at least once! Take the ingredients:

1-2 kilograms of lamb;
several onions;
a bunch of herbs - dill, parsley, basil;
a bunch of tarragon;
white wine, dry;
salt pepper;
spices for lamb.

1 step. First, let’s properly prepare the cauldron before cooking. First, rinse well. Pour a little water inside and boil it for 10-15 minutes. Pour out the contents, put butter there. We wait until the oil becomes hot, and you need to heat it for about 20-30 minutes.

Remember, if you have a new cauldron, then this procedure must be done. Even if you have used it many times already, it is still worth repeating these steps before cooking - they create a kind of non-stick coating (important!)

Time frame

It is simply impossible to give an unambiguous answer to the question of how long to stew lamb in time, since this indicator is influenced by too many factors. First of all, you need to take into account the size of the pieces that will be stewed in the cauldron. On average, cooking will take approximately 1 hour. It is important to carefully monitor the timing to ensure that the heat treatment does not take too long. If you overcook the lamb, it will become quite dry, and therefore the dish will immediately spoil.

Preparation

1. To prepare our dish, it is better to take lamb neck or shoulder. This meat will be softer and more tender. We cut our meat into small cubes, 2-3 cm in size.

2. Separately prepare the onion and cut it into half rings. You can cut it into smaller pieces, it all depends on your imagination.

3. Peel the carrots and cut into rings.

4. Prepare a deep cauldron for our dish. Pour oil into the bottom and lay out the lamb. The meat should be lightly salted and peppered. Place the onion in the next layer, and also lightly salt and pepper. Place carrots on top.

5. Prepare the potatoes. Peel it and cut it into 2-3 cm pieces.

6. Place our potatoes on top of the carrots and pour half a glass of water into the cauldron. During the stewing process, the dish must be stirred periodically. The total cooking time is 30 minutes. Our dish is designed for 4 servings.

Best side dishes

Now that we have talked about how to stew lamb, we need to mention what would be best to serve it with. This dish, as mentioned earlier, can act not only as an independent meal, but also in addition to other products.

Lamb itself is considered quite hearty and heavy meat, so the side dish should be as light as possible. The most commonly used are fresh herbs and vegetables, usually in the form of salads. The most beneficial combination with lamb meat would be a variety of greens, which will add new shades of taste to the dish. But if you want something more satisfying, then you can serve it with boiled potatoes or crumbly rice. Baked eggplants and tomatoes, fresh radishes and tomatoes can be a good combination with stewed lamb.

How to cook lamb stew in the oven? Detailed recipe with photos

Stewed lamb in the oven can be cooked either in a saucepan or in a sleeve; the latter method will allow you to create a juicy dish that has a very pleasant aroma. For this recipe, prepare the following ingredients:

200 g each of tomatoes, zucchini, potatoes, bell peppers, leeks, eggplants;
1 kg lamb;
seasonings, you can use the same as in the recipe for the cauldron;
salt, garlic, olive oil.

Vegetables must be peeled, removing seeds and other inedible parts, cut into cubes and medium-sized pieces, salt and add spices. Lamb, previously soaked and cleared of films, should also be divided into portions. Now mix the oil, chopped 2 cloves of garlic and salt, rub the resulting sauce onto the meat. After this, the components need to be placed in the sleeve:

lay out the vegetables, sprinkle them with a mixture of seasonings;
lay out portioned pieces of meat, pouring the remaining marinade into the sleeve;
place the sleeve on a baking sheet in the oven for 1-1.5 hours, cooking time depends on the thickness and number of pieces.

Serve the finished dish hot; you can sprinkle it with a mixture of fresh herbs and cheese, to which garlic has been added. You can prepare a similar dish in a deep frying pan, but in this case the meat is cut into small pieces. Bon appetit!

Tips and tricks

Lamb dishes are traditional in oriental cuisine, in which there are a huge number of tricks that turn ingredients into healthy and tasty food. Let's talk about some of them:

For stewing, it is best to choose young meat. If you were unable to purchase it, then in order to obtain a tender dish, you will need to increase the heat treatment time by approximately 2 times.
When preparing stewed lamb, you must definitely use onions - they easily cover up the specific smell of the meat.
You should be careful when choosing seasoning so that it does not overpower the natural taste of the lamb. It is best to give preference to rosemary, curry, marjoram and thyme.
For stewing, you should always use dishes with thick walls and bottom. That is why the cauldron is ideal for this. But it’s best to avoid a regular pan – the meat will quickly burn in it.

Recipe for stewed lamb with vegetables

We will prepare this dish in a cauldron using the following ingredients:

1 kg of lamb, pre-soaked in any of the above marinades;
3 pcs. bell peppers, potatoes, tomatoes and onions, small carrots, eggplants;
black pepper, rosemary, coriander, paprika;
salt, you can add basil, dill or parsley to the dish.

Now let's move on to the cooking process by cutting the lamb into small pieces. It needs to be transferred to a cauldron, which can be successfully replaced with a casserole dish with thick walls and a bottom. Fatty meat must be lightly fried so that it releases the juice, after which you should promptly add 2 pieces to the cauldron. chopped onion and 2 cloves of garlic, spices, a glass of water. The meat and onions must be simmered for 1 hour, preparing a kind of zirvak. After this period has expired, proceed as follows:

Remove the onion from the broth using a slotted spoon;
add chopped carrots, potatoes and peppers, eggplants to the zirvak;
after 10 minutes, add another ½ part of the chopped onion and tomatoes to the cauldron;
cook the dish until the vegetables are ready.

Sprinkle the finished stewed lamb with herbs or cilantro and serve the dish hot; cold lamb does not have good taste.

Advice!
Remember that lamb dishes should not be washed down with cold drinks. Serve them with tea, coffee, mulled wine, which dissolve fat well.