In dank autumn and icy winter, as never before, you want something warm, cozy and certainly tasty. Lamb stew with vegetables - this is what you need! This dish will amaze everyone who tries it at least once. And it is not at all possible to forget its unique taste, since saffron gives it a special aroma and relish. Of course, not everyone can get saffron, since this spice is not cheap, and it is not possible to find it everywhere. But if possible, be sure to buy saffron, it is with it that the best lamb stew in the world is obtained, the recipe of which HozOboz kindly offers you today. We haven't let you down yet, have we?
This recipe has French roots. Similarly, in Provence they cook a leg of lamb. There is also a good cooking option in Portugal - there, local housewives get excellent lamb stewed in wine. But back to the Provencal recipe. The first written mention of a stewed leg of lamb is associated with the name of a certain Charles Duran, who was a cook under the bishop in Montpellier. In 1830, he wrote the book Durand's Cuisine, in which he developed the concept of regional cuisine and at the same time presented a recipe for stewed leg of lamb with vegetables. Later, options for preparing this dish with wine or, as KhozOboz suggests, with saffron water appeared.
Lamb meat is rich in iron, and there is no less protein in mutton than in beef meat, and cholesterol is four times less, so this meat is extremely beneficial for the cardiovascular system. Lamb also contains potassium, magnesium, iodine and B vitamins. Lamb is very well absorbed by the human body. But in order to get the maximum benefit from eating lamb, you also need to know how to choose this meat correctly. Firstly, the color should be beautiful, soft pink or moderately red, but not dark at all. The veins should be white, not yellowish, and if you're buying a leg of lamb ask for it to be cut into pieces - it'll be easier to cook and you'll be able to see the marrow (inside the hollow bone) which should also be white . When buying lamb, be sure to pay attention to the smell; in the meat of a young lamb, it is practically not noticeable. But the meat of an adult and far from a young ram smells quite strong and not everyone is delighted with this smell.
Braised lamb is ready! KhozOboz is sure that if you cook it according to our recipe, you will never regret it, and everyone you treat to this incredible dish will be showered with compliments and praise your culinary skills, because they probably never met such lamb stewed with tomatoes nowhere. By the way, if you have a cauldron and a place where you can cook this wonderful dish under the open sky, take the opportunity and let the lamb stewed in a cauldron be cooked with your skillful hands - it will be unsurpassed, KhozOboz does not even doubt it.