Lamb stew with vegetables

Ingredients for Cooking Lamb Stew with Vegetables

  1. Lamb on the bone 3 pieces
  2. Olive oil 1/3 cup
  3. Large onion 1 piece
  4. Medium Carrot 2 pieces
  5. Tomato medium size 2 pieces
  6. Potato 2 pieces
  7. Bulgarian pepper 2 pieces
  8. 2 cloves of garlic
  9. Parsley 1 bunch
  10. Fresh basil leaves 4 pieces
  11. Caraway seeds 2 tablespoons (not powder)
  12. Ground black pepper to taste
  13. Salt to taste
  14. Distilled water 2.5 cups
  • Main Ingredients: Lamb, Potato, Tomato
  • Serving 3 servings


Kitchen Stove, Frying Pan, Kitchen Shovel, Knife, Cutting Board, Glass, Plate, Paper Kitchen Towels, Meat Hammer

Cooking lamb stew with vegetables:

Step 1: prepare the ingredients.

First, prepare the vegetables. We wash the carrots under running water, using a regular knife or a special peel peel. After, we transfer the peeled ingredient to a cutting board, cut along, then in half and then dice the size up to 1 centimeter. Next, rinse the potatoes under running water, peel and transfer to a chopping board. We also cut it into cubes up to 1 centimeter in size and shift to carrots. Next, rinse under running water bell pepper, remove the seeds with a knife and cut the ingredient again cube, up to 1 centimeter in size. After we transfer it to a plate. Choose the color of the vegetable of your own free will, this will not affect the quality of the dish. Now rinse tomatoes and peel the onion from the husk. From a clean tomato, cut off the place to which the vegetable was attached to the plant. And cut it now narrow slices. Bow put it on a chopping board and cut half rings up to 3 millimeters thick. We remove it to the chopped tomatoes and proceed to the greens and garlic. We wash the parsley under running water, shake off excess fluid and finely chop the leaves. Basil leaves are also finely chopped and put away to parsley. We clear the cloves of garlic from the husk, transfer to a cutting board and cut into a small cube. On this all vegetables and greens are prepared and you can proceed to the next cooking step.

Step 2: saute the lamb.

Pour the necessary amount of olive oil into the pan. We turn on the temperature of the stove to the maximum level and put the pan on the burner. We wash the mutton pieces under running water and wipe them with paper kitchen towels. We shift the meat to a chopping board and lightly beat it off, after salt. And when the oil is completely warmed up, we shift the lamb into the pan. Fry the meat on both sides, on each side 7 minutes, until a golden brown crust appears, we do not cover the pan with a lid and do not reduce the temperature. After we fried the lamb in olive oil, we shift the chopped onions to it and periodically mixing the contents, fry together for 5 minutes until a golden crust appears on the vegetable. Then add the chopped carrots and also periodically mixing, fry for 10 minutes over high heat without covering. After that, we remove the mutton pieces into a plate or other container for a while from the pan.

Step 3: prepare vegetables in our own juice.

After we have removed the meat, add the chopped bell pepper to the pan and fry for 5 minutes. Then add the tomatoes, sprinkle with caraway seeds and stew all the vegetables in their own juice for 10 -15 minutes. Now it's time for potatoes. Add the vegetable to the pan and mix everything with a kitchen spatula. Then add salt, chopped parsley and basil. Fry for 5 minutes and proceed to the next cooking step.

Step 4: stew vegetables with lamb.

Now you need to return the lamb back to the pan. We lay the fried pieces of meat under the vegetables. And then, fill our vegetables and lamb with the necessary amount of clean water. Add chopped garlic and bring to a boil. When the water boils, we reduce the temperature of the stove to a small level, but so that the liquid in the pan continues to boil, salt again, while remembering that we also salted the meat and vegetables. Cover and simmer all the ingredients for 30 minutesuntil the dishes are ready.

Step 5: Serve the lamb stew with vegetables.

We lay the lamb on plates, using a scoop we add vegetables and can be served. The meat cooked in the juice of vegetables is very tasty, aromatic and incredibly tender. This dish is pleasant to drink with wine or your favorite juice. Cook with pleasure! Enjoy your meal!

Recipe Tips:

- - For this recipe, the shoulder blade of lamb is best. And the younger the individual, the tastier the meat.

- - For this recipe, spices can be used and others that are suitable for mutton meat.

- - So that when chopping onions the eyes do not water, put the vegetable in the freezer for 10 minutes before peeling. And during the cutting periodically wet the knife in cold water.

- - For vegetables and meat, cutting boards and knives should be different.