Lamb with potatoes, onions and peppers in a cauldron
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Young lamb is especially tasty if the meat is fresh and fresh.
It has no foreign odors and goes well with a variety of vegetables and spices. Today we are preparing lamb with potatoes, onions and peppers. Here I have the shoulder part; for convenience, the piece has already been cut into small pieces along with the bones. The lamb turns out not fried, but stewed, the vegetables are soft, especially potatoes.
Ингредиенты
Lamb - 900 g
Potatoes - 800 g
Onions - 2 pcs.
Bell pepper - 1 pc.
Garlic - 1 clove
Rosemary - 0.5 tsp.
Ground coriander - 0.5 tsp.
Zira - 0.5 tsp.
Pepper mixture - 0.5 tsp.
Vegetable oil - 50 ml
Tomato - 2 pcs.
Salt - to taste
Рецепт
1. Before frying, warm up the cauldron thoroughly. Pour oil into it and heat it again. Place lamb in a cauldron and fry over high heat until golden brown.
2. Meanwhile, prepare the vegetables. Peel them and cut into large slices.
3. Add a glass and a half of water to the cauldron, bring to a boil and, reducing the heat, simmer the meat under the lid until the water has completely boiled away. Now the meat can be thoroughly salted.
4. As soon as you see that the water has completely boiled away and the meat has begun to fry again, add the prepared potatoes to the cauldron. Sprinkle with spices and crush the garlic clove. At first I wanted to add more garlic, but the meat was so tasty and smelled so good that I didn’t want to add garlic to the smell. Lightly fry the potatoes and lamb over medium heat, stirring everything together from time to time.
5. There is no need to cook the potatoes until they are ready; they will cook during the process.
6. Then add peppers and onions, fry for 5-7 minutes. If it seems that there is not enough oil, then it is not forbidden to add a little. In general, all vegetables are stewed here.
7. When the meat becomes soft and begins to fall off the bones, add tomatoes or a spoonful of diluted tomato paste. Simmer everything together for another 10 minutes. You want the tomatoes to give up their color and become invisible.
8. Taste the finished dish and adjust to taste, if necessary, add salt.
9. Serve lamb with potatoes, onions and peppers, sprinkled with fresh herbs.