Kitchen appliances and utensils
- wood burning stove,
- cauldron
- cutting board,
- knife,
- pan,
- deep bowl
- skimmer,
- mortar,
- paper towel,
- plate for serving dishes.
Ingredients
- Lamb - 1.5-2 kg
- Tomatoes - 6 pcs.
- Pea Coriander - 20 g
- Fresh rosemary - 2-3 branches
- Black peppercorns - 20 g
- Fresh basil - 3-4 branches
- Garlic - 1-2 heads
- Onions - 1-1.5 kg
- Cilantro - 1 bunch
- Parsley - 1 bunch
- Bell pepper - 4 pcs.
Step cooking
Before cooking, lamb must be soaked in salted water to taste for 1.5 hours. Thanks to this, the meat will be cleansed of blood and salted. Absolutely any part is suitable for extinguishing: scapula, back, ribs, legs, gastric part.
- After the meat is well cleaned and salted, it must be dried with a paper towel and proceed to frying it. We warm the cauldron well, pour in 50 ml of odorless vegetable oil. Slices of lamb are sent to the hot oil and, periodically turning over, fry until golden brown. The main task is to seal the meat so that later it is juicy and tender. We lower the meat in a cauldron in batches so that the oil temperature does not drop and the meat is quickly fried. We take out the finished meat with a slotted spoon and transfer it to some container.
- When all the meat is fried, pour the oil, cool the cauldron and wash it well. We will prepare and cut all the vegetables: 6 tomatoes, cut into 1 cm thick slices, 1-1.5 kg of onions, cut into thin rings, peppers and seeds cut into rings 1 cm thick, 1-2 heads of garlic peel and chop each clove thin slices. We begin to lay the layers. On the bottom of the cauldron without adding vegetable oil, we spread the onion circles in one layer.
- Put the pieces of meat on the onion. Large pieces of lamb are best placed at the very bottom.
- Sprinkle with chopped black pepper in a mortar. Then sprinkle with chopped coriander. We lay out a few leaves of fresh rosemary. A lot of rosemary is not necessary to add, so as not to interrupt the taste of meat. Add a few slices of garlic.
- We lay out the rings of tomatoes with the next layer. The last layer is the rings of bell pepper.
- Then we repeat all the layers first: onion, meat, black pepper, coriander, rosemary, garlic, tomatoes, bell pepper.
- Pour all the ingredients with about half salted to taste water. It is not necessary to fill in with water until the vegetables give their juice.
- Melt the stove, set the cauldron, bring the water to a boil. After that, reduce the fire, cover the cauldron with a lid and simmer its contents for 1.5-2 hours. 15 minutes before the end of cooking, sprinkle the dish with slices of garlic, cover with a lid and let it brew. Put the prepared meat and vegetables on a plate and sprinkle with chopped herbs: basil, parsley, cilantro. Enjoy your meal!
Video recipe
Below is a video recipe in which you can see how to prepare all the ingredients, fry the meat, form layers and cook the stew with vegetables. Enjoy watching!
Share your taste experience with this recipe, make changes or additions, leave your feedback in the comments below. Be sure to cook incredibly tasty meat with vegetables!
Loading...