Lamb with potatoes: double flavor effect. Video
Lamb is very popular in the East. There are many recipes for dairy lambs, young sheep and rams (no older than 3 years). In the East, lamb with dates and apricots is traditionally cooked, and in the northern regions, preference is given to roast meat with lamb and potatoes. Thyme, marjoram and oregano are excellent spices for this type of meat. And the smack of fat can be beaten off with English peppermint sauce cooked in vinegar.
To prepare a delicious dish “Ai-Petri” from lamb with potatoes, you will need the following products:
– 1 kilogram of lamb brisket; – 300 grams of mushrooms; – 5-6 potatoes; – 2 bell peppers; – 2 onions; – 2-3 cloves of garlic; – 3 teaspoons of thyme; – herbs; – vegetable oil; – spices ;- salt pepper.
It is not recommended to leave the meat for a long time on the wooden surface of the table or board, as the wood absorbs meat juice well. The meat should be stored in glass, porcelain or enamel containers.
Rinse the lamb, pat dry with a napkin or paper towel, cut into small pieces and fry for 15 minutes in a cauldron or cast iron skillet in a large amount of vegetable oil. Then salt and pepper the meat.
Peel the onions, chop and put half into the cauldron with the mutton. Fry it for 10 minutes along with the meat. Then add the bell pepper, washed and cut into half rings, and continue to fry the lamb with vegetables for another 10 minutes.
Carefully wipe the champignons with a damp towel or napkin, peel, cut into pieces and fry along with the remaining onions. Then transfer the mushrooms and onions to the cauldron to the meat, add the washed, peeled and sliced potatoes.
Pour in cold water, it should completely cover the potatoes. Season with pepper and salt, add thyme and spices to taste. Cover the cauldron with a lid and simmer until tender (about 40 minutes). Add minced garlic and herbs (dill, cilantro, basil) 10 minutes before the end of cooking.
To prepare roast young lamb, you need to take:
– 500 grams of young lamb meat; – 2 teaspoons of sunflower oil; – 200 grams of onions; – 500 grams of potatoes; – 1 head of white cabbage; – 600 milliliters of broth; – 200 grams of processed cheese; – 1 bunch of parsley; – spices; – salt.
This recipe can also be used to make roast piglet
Wash the meat of a young lamb, dry it, cut into pieces and fry in sunflower oil in a pan.
Peel the onion and cut into rings. Wash, peel and cut the potatoes. Remove the top leaves from the cabbage and, after removing the stump, chop.
Place the potatoes, onions and cabbage in the lamb pan. Salt, add pepper, spices, mix well and fry everything together for 10 minutes.
Cut the melted cheese into small cubes and mix with the hot broth. Then pour into a skillet with meat. Close the lid and place in an oven preheated to 200 ° C for 30 minutes.
Wash the parsley, dry and chop finely. Remove the finished lamb roast from the oven and sprinkle with herbs before serving.