Lamb stew with vegetables
- Nutrition Facts
- Calories: 89
- Protein: 4
- Fats: 6
- Carbohydrates: 4
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?
Story
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.
Ingredients:
- Lamb (leg, cut into pieces) - 600 g;
- Saffron - ½ tsp;
- Water - 1 l;
- Bulb onion - 1 piece;
- Carrot - 1 piece;
- Canned tomatoes - 6 pcs.;
- Salt - 1 tsp;
- Black peppercorns - 1/2 tsp;
- Allspice black pepper - ½ tsp;
- Rosemary - 1 tsp.
- Garlic - 3 teeth;
- Olive oil - 4 tbsp. l.
Cooking:
- So, how to cook lamb stew? To begin with, let's prepare saffron water, in which, in fact, we will stew meat with vegetables. Add saffron to warm water. We insist at least 15 minutes. If there is no saffron, you can replace saffron water with broth, it will also be very tasty. But it is saffron that will give the dish an incredible taste and color that cannot be confused with anything.
To prepare water from saffron, add saffron itself to warm water or broth and let it brew for at least 15 minutes.
- We put the heat-resistant dishes on the fire, pour in the olive oil and heat it well. Then put the pieces of lamb in there. Pay attention to the meat - it has a beautiful, even red color, white streaks and good, white bone marrow.
Heat the vegetable oil in a special dish with thick walls and fry the meat.
- Lightly fry the lamb on both sides.
Let the meat brown evenly on both sides.
- Cut the onion into small cubes.
Peel the onion and cut into cubes.
- Add the onion to the lamb. We continue roasting.
Pour the chopped onion into the lamb.
- Cut the carrots into circles.
Peel and cut carrots into slices.
- Carrots are also sent to lamb.
We send carrots for frying.
- Peel the garlic and press down a little (do not cut it).
Lightly crush the garlic cloves with a knife.
- Put the garlic in the bowl where the lamb is cooked.
Put the garlic in the meat frying.
- Fill everything with saffron water. If she suddenly did not cover the lamb with vegetables, add a little more warm water. Bring to a boil.
Pour the prepared ingredients with saffron tincture and top up with water. Bring the dish to a boil.
- Add black peppercorns and allspice.
For piquancy, we introduce black and allspice.
- Then add salt.
Salt lamb.
- Finally, add rosemary. In this case - dried, but, of course, it can always be replaced with fresh.
Don't forget to put some rosemary, dried or fresh.
- Peel canned tomatoes. Cut into pieces as desired. Tomatoes, by the way, can be taken fresh.
Peel fresh or canned tomatoes from the skin and cut them if necessary.
- Add tomatoes to lamb.
Pour prepared tomatoes into the pan with lamb.
- Cover the pan with a lid and simmer over low heat for 1-1.5 hours. During this time, the liquid will boil down a little, and the meat will become very tender and soft.
Now that all the ingredients have already been sent to the cast iron, cover the meat with a lid and simmer over low heat for about 1.5 hours.
- Here is such a beautiful, juicy, fragrant and tasty lamb stew we got - the photo is attached. As a side dish, KhozOboz advises serving couscous or polenta, and pour over the sauce in which the meat was cooked. It's very tasty, trust me. And be sure to check it out!
As a side dish, couscous or polenta is perfect for this hearty and appetizing dish.
Benefit
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.
