Correctly and deliciously prepare ragout of lamb. Multiple recipes

Ragout of lamb is a hearty dish with an incredible aroma. It can be prepared both on weekdays and on the occasion of a holiday. In the article you will find a recipe with detailed instructions. Good luck in the kitchen!

Stewed lamb with potatoes

Necessary ingredients:

• One large carrot;
• Butter - a piece;
• Pulp of lamb - enough 400-500 g;
• A sprig of mint in fresh or dried form;
• olive oil;
• One tomato;
• Garlic - 2-3 cloves;
• Onion bulb - 1 pc .;
• One medium zucchini (young);
• A couple of peppercorns;
• Spices (including oregano);
• Potato tubers - 3-4 pieces;
• 200 g of white cabbage.

Practical part

1. All products are on the table. The main ingredient is lamb. The preparation of this meat has its own characteristics. If it is not approved, it will turn out to be tough. And if you overeat lamb on fire, then the taste of the dish will not change for the better. Therefore, you must strictly follow the recipe.
2. We wash the meat in running water. Cut into small pieces.
3. We remove the husks from the onions. Its flesh should be chopped in half rings.
4. We send pieces of mutton to a hot frying pan. Fry for 2-3 minutes, applying oil. Be sure to stir the spatula. Add the chopped onion. Fry for another 3-4 minutes, continuing to stir.
5. The contents of the frying pan are transferred to a pan with thick walls.
6. Cabbage is cut into small rectangles, potatoes - a cube. We take a young zucchini. Remove the skin from it is not necessary. Just cut into thick semicircles. Tomato and carrots are crushed with a cube. All these vegetables are placed in a saucepan, where meat and onions are located. Pour a glass of hot water (can be replaced with broth). We put on the stove. As soon as the liquid starts boiling, immediately set the fire to minimum. Stew ingredients 1,5-2 hours. We make sure that the stew does not burn, and there is enough fluid.
7. Solim dish is closer to completing the cooking process. Then we add garlic, a couple of peppercorns, mint leaves and oregano. Put a piece of butter the size of a walnut. All mix. Turn off the fire. Cover the dish and towel.
8. After 15-20 minutes, you can call the household to the table and treat them to a delicious dish - a lamb stew with potatoes. We distribute it on plates, decorating with branches of parsley. We serve with lavash or corn tortilla.

Greek recipe

Grocery list:

• 2 tbsp. L. Refined oil, tomato paste and flour of any kind;
• One onion;
• Laurel - 1 sheet;
• Garlic - half of the tooth;
• White wine - two glasses are enough;
• 25 olives;
• 0.5 kg of fresh mutton;
• Thyme - ½ tsp;
• Favorite spices.

Cooking process

1. Washed meat is cut into a medium cube. Solim. Sprinkle with spices. We send it to a hot frying pan. Lightly fry, applying oil.
2. In the frying pan add the crushed garlic to the meat. We pour 2/3 of all the wine so that it completely covers pieces of lamb. Set the fire to maximum. As soon as the liquid evaporates a little, add the remaining wine. We put a laurel and tomato paste. Sprinkle with thyme.
3. Cook the stew from mutton until ready, reducing the fire to a minimum. Before serving, fill the dish with flour. We add halves of olives. Cover the lid and give 5 minutes (brew). We distribute the dish on warmed plates, rubbed with garlic.

Stew of lamb with vegetables: recipe for multivarka

Ingredients:

• On 1 piece. Carrots and onions;
• A bunch of greenery (for example, dill or parsley);
• 600 g of potatoes;
• Ripe tomatoes - 2 pcs .;
• Garlic - a pair of denticles;
• 0.5 kg of mutton;
• Spices (pepper, salt).

Preparation

1. We clean and wash all vegetables. Onion should be chopped with rings, and tomatoes and carrots - circles. Potatoes and meat cut into large pieces.
2. The bottom of the multi-cup is smeared with oil. Spread tomato circles, on them - onion rings.
3. Pieces of meat are salted and mixed with your favorite spices. We put them on a tomato-onion "pillow". The next layer is the carrot circles. It remains to put in potato, salted and sprinkled with spices.
4. We find in the menu and set the mode "Pilaf". Cooking with the lid closed. We are waiting for a special sound signal. Open the lid. We put in chopped chopped garlic, and still fresh greens. Our fragrant dish is ready for use. Pleasant appetite to everyone!

Recommendations

• Choose lamb shade, with elastic fat. If you are offered a piece of red wiry or loose meat, then discard it. After all, this can only be the case with old rams. For a stew this option is not suitable.
• For cooking, it is best to take a bacon, scapula or neck. But for frying, we recommend using the rear leg of the ram.
• Cutting meat is a matter of special importance. You must remove tendons and inedible film, and also cut off excess fat. Otherwise, the taste of the dish (in our case ragout) will suffer.
• Dishes from lamb are served to the table immediately upon completion of their cooking. After all, fat quickly freezes.

Finally

Ragout of lamb is a hearty and incredibly tasty second course. Its calorific value varies from 150 to 280 kcal (depending on the use of additional ingredients). The one who carefully follows the figure must take this into account.