Lamb in a pot in the oven

Today, in our recipes, we will reveal the subtleties of cooking lamb dishes in pots. Having mastered them, you can please your loved ones with a rich, insanely delicious and incredibly fragrant dish.

Roast lamb with potatoes in a pot in the oven - recipe

Ingredients:

Calculation of four ceramic pots:

• pulp of mutton (scapula) - 890 g;
• beans - 100 g;
• onion - 170 g;
• Potato tubers - 0.9 kg;
• eggs - 4 pieces;
• garlic - 4 teeth;
• wine white dry - 160 ml;
• chicken or beef broth - 480 ml;
• Ground cumin - 5 g or to taste;
• small laurel leaves - 4 pcs .;
• peas of sweet pepper - 8 pcs .;
• vegetable oil refined;
• fresh greens - to taste;
• ground black pepper - to taste;
• salt - to taste.

Preparation

The first thing we need to do is take care of the availability of the necessary ingredients for the roast in advance. To do this, we wash the beans well, fill it with a sufficient amount of cold water and leave it for swelling for seven to nine hours.

In the meantime, boil soft boiled eggs, pour ice water for a minute and clean them gently so as not to break their integrity. Potato tubers will be washed, cleaned and cut into small cubes.

Immediately before cooking, rinse and mash dry the meat of mutton, cut it into batch slices and lay it in a frying pan heated with vegetable oil. We give the meat brown on all sides in a strong heat, stirring, then add the previously peeled and chopped onion and garlic, let's pass along with the meat for two minutes and remove from heat.

Now divide visually the meat with onion and garlic into four parts and lay out on pots. We also send beans, potatoes, one egg, we savor the contents with salt, ground black pepper, season with caraway seeds, throw in each pot on the laurel leaf and two peas of sweet pepper, pour in forty milliliters of white dry wine and a hundred and twenty milliliters of broth. We place the pots covered with lids on a baking tray set at the middle level of the oven and stand for two hours at a temperature regime of 180 degrees.

When serving, we savor the dish with fresh herbs for your choice and taste.

How to cook stewed lamb in a pot in the oven in Georgian?

Ingredients:

Calculation of four ceramic pots:

• pulp of mutton (scapula) - 1,2 kg;
• onion - 280 g;
• fresh tomatoes - 0.3 kg;
• red Bulgarian sweet pepper - 100-150 g;
• walnuts - 160 g;
• pomegranate juice - 250 ml;
• purified water or broth - 250 ml;
• hops-suneli - to taste;
• coriander ground - to taste;
• small laurel leaves - 4 pcs .;
• peas of sweet pepper - 8 pcs .;
• vegetable oil refined;
• fresh greens of coriander, parsley and dill - to taste;
• ground black pepper - to taste;
• salt - to taste.

Preparation

Prepared lamb roasted in a frying pan with vegetable oil, then add half-rings of onions and stand on fire, stirring, until they are transparent. Next, we throw salt, pepper, coriander, hops-suneli, crushed nuts and fresh herbs, and remove from the fire.

Now put in each pot of layers of sliced ​​tomatoes and peppers, then meat mass and fresh vegetables again. Add laurel leaves, peas, pour half the glass of the mixture of pomegranate juice and water heated up to a boil and place the pots covered in lids in the oven at an average level. We prepare the dish at a temperature of 185 degrees for one and a half hours or until the desired softness of the meat.