The key to the preparation of an ideal mutton is prolonged quenching and proper aromatic accompaniment in the form of properly selected herbs and spices. We decided to devote this stuff to recipes of mutton stew with onions - a win-win classic, so often found in Eastern and European cuisine.
Stewed lamb with onions and carrots in Irish
Let's start with the European variation of stew lamb, the distinctive feature of which is the addition of beer. Do not worry, after a long heat treatment, the dish will not leave a drop of alcohol, but the delicate aftertaste of the foamy drink will be very noticeable.
Ingredients:
- leeks (white part) - 1 piece;
- a stalk of celery - 1 piece;
- onion - 180 g;
- bacon - 50 g;
- lamb leg - 1 kg;
- the root of parsnip is 100 g;
- carrots - 150 g;
- potato tubers - 4 pcs .;
- beef broth - 750 ml;
- thyme branches - 4 pcs .;
- green peas - 1 item;
- branches of rosemary - 2 pcs .;
- the laurel leaf;
- beer (stout) - 420 ml;
- starch - 5 g.
Preparation
If you do not know how to extinguish mutton delicious, then the recipe is elementary simple. First, let the oven warm up to 160 degrees, and while the required temperature is reached, cut the meat into large pieces and brown it in the brazier on the bacon grease. Transfer the golden pieces of lamb into a dish, and place the cut vegetables in the brazier: thick rings of leeks and onions, a little carrots and celery. After 3 minutes, supplement the vegetable variety with potatoes, parsnips and herbs. Then pour in a mixture of broth and beer, and put the lamb itself. Move the dishes into the oven and leave there for 2.5 hours. After, rearrange the finished dish back to the stove, pour in the starch solution in a couple of tablespoons of water and let the liquid turn into a thick sauce.
If you do not know how to extinguish mutton in a multivark , then you can also take as a basis the above-described recipe: fry vegetables with meat on "Baking", and after adding broth with beer switch to "Quenching".
Stewed lamb with onions and garlic in Indian
Ingredients:
- lamb - 600 g;
- onion - 200 g;
- garlic teeth - 5 pcs .;
- Grated ginger - 2 tsp.
- tomatoes - 400 g;
- a bunch of coriander stalks;
- Fenugreek, garam masala, turmeric - 1 teaspoon each;
- chili pepper - to taste.
Preparation
Save the onions with ginger and garlic, add the spices and stems of coriander, and when the mixture emits fragrance, pour all the frayed tomatoes. Prepare the sauce for 10 minutes, and then place the pieces of mutton in it and fill it with a glass of water. It remains only an hour to put out lamb with vegetables on minimal heat and you can try.