Lamb loves the whole world, especially in England and Asia. In the East, it is eaten with dates and apricots. At us a potato - an obligatory addition to mutton. Still with mutton, rice, buckwheat porridge , vegetables, especially garlic, tomatoes and onions are well combined. How to cook potatoes with mutton, we'll tell you now.
Lamb with potatoes
Ingredients:
- potatoes - 800 g;
- carrots - 1 piece;
- onion 1 pc .;
- lamb - 500 g;
- tomato - 1 pc .;
- spice;
- sauce (pomegranate) - 40 ml;
- kefir - 250 ml.
Preparation
Lamb cut into large pieces, sprinkle with spices, sprinkle with pomegranate sauce , mix well and leave to stand for 20 minutes. In a saucepan with a thick bottom, heat the oil, fry the meat, add water and leave to stew for 15 minutes, under the closed lid. Cut the carrots, onion and add to the meat. Then the tomato, the skin with it must be cleaned. We let out another five minutes and put the potatoes on top, sliced in large pieces, and salt. And pour in a glass of kefir (kefir can be replaced with sour cream, previously diluted with water), if yogurt does not cover the potatoes, add hot water to the top layer of potatoes. Bring to a boil and simmer on low heat until cooked. Sprinkle the prepared dish with herbs.
Roast lamb with potatoes in pots
Ingredients:
- potatoes - 0.5 kg;
- lamb - 400 g;
- 1 large carrot;
- onion - 2 pieces;
- parsley root - 50 g;
- mayonnaise - 1 tbsp. a spoon;
- Fresh greens;
- salt, pepper - to taste.
Preparation
Meat cut into pieces and put in pots or dishes for cooking in the oven. If the meat is frozen, it is not necessary to defrost. We spread the potatoes on top with the same cubes. The root of parsley and carrots are cut into circles, and the onions are semirings. All this is done in a frying pan in vegetable oil. And send the vegetables to the pots. Top with fresh herbs (if there is no fresh replacing frozen or dry), salt, pepper, add spices. Fill with hot water, but not to the brim of the pot.
We leave enough space for boiling, we consider that if the pots are too full, the dish can escape. We put the mayonnaise and mix the upper liquid part well. Close the lids and put in a cold oven. We set the temperature 180 degrees and cook at this temperature for 30 minutes, then reduce the temperature to 130 -140 degrees Celsius and extinguish another 1-1.5 hours. We do not rush to get ready mutton in pots, before serving to the table we keep the dish in the cooling oven.
Khashlama from lamb with potatoes
Ingredients:
- lamb (ribs or flesh with bone) - 1 kg;
- Bulgarian pepper - 3 pieces;
- onion - 3 pcs .;
- tomato - 5 pcs .;
- garlic - 3 cloves;
- seasoning for hashlama;
- basil, coriander, green onion;
- pepper, salt;
- beer light -1 liter;
- potatoes - 800 g;
- eggplant (optional) - 1 pc.
Preparation
Meat carefully washing in warm water, remove the remnants of films, veins, small seeds, and then wash three more times in cold water. We cut meat into medium pieces, and vegetables with rings. We cook in the cauldron, if there is no cauldron we take a saucepan with a thick bottom. Lay the layers of lamb, tomatoes, onions, peppers, if you took eggplant, then we also put it. We repeat the layers until we come to the edge of the cauldron. We fill everything with beer and water (we mix water and beer in equal quantities), leave 2 cm to the edge of the cauldron, so that nothing will pour out during boiling. We turn on a strong fire and cook in three stages 30-60-30. The first and second stages are very simple, the third is more complicated:
- 30 minutes on high heat. The liquid must boil;
- 60 minutes on a medium heat, make sure that the soup does not pour out of the cauldron. At this time we clean potatoes and cut it into halves;
- 30 minutes over medium heat. At the very beginning of this stage, you need to add seasoning, salt and a little pepper.
We put the potatoes in a separate saucepan. Five minutes before the test, we check the hashlam for salt, add the garlic. We turn off the hashlam and potatoes. While everything is cooling down, we cut coriander, basil, green onions. Potatoes and hashlam are mixed already directly in a plate and sprinkled with greens from above.
Lamb with potatoes in the oven
Ingredients:
- potatoes - 2 kg;
- lamb on the bone - 1 kg;
- bay leaves - 2 pcs .;
- seasoning to taste, spices for meat.
Preparation
Meat is good for washing, we dry and regimen into pieces. We brush the potatoes and cut it into cubes at 1.5 centimeters thick, cut the onions into cubes and mix with the potatoes. Lash with oil and spread on it potatoes with onions. Cut the mutton on top of potatoes, all the salt, pepper, add spices for meat.
We put the pan in the oven, heated to 200 degrees and prepare for 50 minutes. We check the readiness with a wooden stick.