Man uses meat mutton since ancient times. Currently, mutton is one of the most popular types of meat in many countries of the world, especially where people do not eat pork for ideological and religious reasons. Lamb meat can be considered a dietary product, because it is absorbed by the human body better than, for example, beef or pork.
From lamb it is possible to prepare a very tasty hearty dish - roast, it can be served as a second (or only) lunch dish or as a dinner. So go to the bazaar and choose a good mutton, the animal should not be old, then we will get delicious. Most of all for the frying will fit the neck part, the back leg or the kidney part, but variants are possible.
How to cook roast lamb with potatoes and vegetables in a cauldron?
Ingredients:
- meat lamb - about 600 g;
- onion - 1 pc .;
- carrots - 1 piece;
- potatoes are not large - 5-8 pcs .;
- sweet red pepper - 2 pcs .;
- a mixture of dry spices without salt, glutamate sodium and preservatives, for example, hops-sunels or others;
- garlic - 2-3 cloves;
- fresh fresh herbs (parsley, coriander, basil, tarragon);
- butter - 20 g;
- vegetable oil or fat for frying;
- tomato paste - 1-2 tbsp. spoons.
Preparation
If the meat on the bones, it is better to cut it and cut it in not too small pieces, in size convenient for eating, you can cook meat broth from the bones. Peel the onions and carrots finely, and sweet peppers - short straw.
We warm up the fat or oil in the cauldron and lightly fry the onion and carrots over medium heat. Add the meat, mix the spatula, reduce the fire and stew, cover it with a lid, stirring occasionally, if necessary, add water. Stew with dry spices for a minimum of 30 to 60 minutes (depending on the sex and age of the animal, taste, the meat should be soft enough, but it is not useful to quiff). When the meat is almost ready, we add the potatoes, sliced in large slices.
Stir, if necessary, pour water. And put it out for another 15 minutes, then pawn the sweet pepper, gently mix and cook for another 5-8 minutes. Add tomato paste (this is however, not an obligatory component) and a piece of butter - for taste. Mix and turn off the fire. Let the roast stand under the lid for 10-15 minutes. Immediately before eating, sprinkle with chopped garlic and herbs. The inclusion of hot bean, broccoli and zucchini, of course, will make the taste of the dish even more interesting.
Under the roast of mutton, it is good to serve red or rosy table wine, rakia, grape brandy.
The recipe for roast lamb in pots
Calculation of products per 1 serving.
Ingredients:
- meat lamb (better with pieces of fat) pitted - about 200 g;
- potatoes shallow - 2-4 pcs .;
- sweet pepper - 1 pc .;
- spices dry ground, including paprika;
- garlic - 1 piece;
- green onions - 2-3 shoots;
- greens are different fresh.
Preparation
We lay pieces of meat, potatoes and spices on the bottom of each pot, add a little water, close the pots with lids (or foil) and place in a preheated oven for 40-60 minutes (depending on the softness of the meat).
We take out the pots and add the chopped sweet pepper, chopped greens, garlic and green onion to the ready-made roast. You can add a small piece of butter - for taste. We mix it, cover the pots with lids and wait for 10-15 minutes. Serve with fresh tortillas or lavash. It is also good to serve fresh vegetables (or vegetable salads) and fruits.