Lamb stewed with onions: 9 recipes

Many people do not eat lamb because of its specific smell. But in Caucasian, Kazakh and Central Asian cuisine, national dishes are most often prepared from this meat.

Experienced chefs can prepare lamb in such a way that even a skeptical gourmet cannot find fault with anything.

The fact is that the meat of old animals really does not have a very pleasant smell. In addition, it can turn out hard even after prolonged heat treatment.

Young lamb is juicy, tender and has virtually no smell. Thanks to spices, herbs and seasonings, lamb dishes are tasty and aromatic.

Lamb soups are rarely prepared because this meat is more suitable for frying, baking or stewing.

Frying lamb is not difficult, but stewed lamb will only turn out tasty if you follow some rules.

Stewed lamb: subtleties of preparation

To braise, use the side, outer part of the hind leg or a spatula. You can also use second grade meat. This includes the neck, flank and brisket. Lightly beat the portions and cut the tendons in several places.
Stew the lamb with onions, the more of it, the better. The properties of onion are such that it completely eliminates the specific smell of lamb, significantly improving its taste.
In addition to onions, you can add carrots, tomatoes, bell peppers, and eggplants to the lamb. Add all the vegetables only after the pieces of meat are covered with a golden brown crust, which will prevent the meat juice from escaping.
Fry the lamb over high heat. When the rest of the vegetables are browned, pour in hot water (cold water will make the meat tough), bring to a boil and only then reduce the heat.
Simmer the lamb over low heat, covering the frying pan (cauldron, saucepan) with a lid.
Add spices and seasonings at the end of cooking. Basil, bay leaf, marjoram, garlic, rosemary, parsley, thyme, dill, mint, and sage go well with lamb.
Do not salt the meat long before cooking, otherwise it will lose a lot of juice and end up tough. Small and portioned pieces of meat can be salted immediately before frying. After the meat appears golden brown, simmer in a small amount of water and simmer for 40-50 minutes.
If the recipe allows for acid, the lamb can be marinated in vinegar, lemon juice, citric acid or wine. Moreover, you can take either dry white or red wine.
Instead of acid, you can use fresh tomatoes, tomato paste or tomato juice. This meat turns out very soft, with a pleasant sourness. Stewing in beer or kvass gives lamb an unusual taste.
Do not keep meat on fire longer than required. Excessive stewing worsens the appearance of the dish, as well as its taste. Simmer large pieces of lamb for 1.5-2 hours, small pieces - 1-1.5 hours.
Store the stew in the sauce it was cooked in at 50° until serving. If the onset of lunch is delayed, cool the meat and reheat it in the same sauce (gravy) before eating.

Cooking features

The younger the lamb meat, the tastier it is. Certain parts of the carcass are used for different dishes. For example, the shoulder part is suitable for the last recipe.

Also, in all recipes, lamb can be replaced with beef or pork. It is important that there is less fat than meat, but you should not use pure meat - it will be tough.

Before chopping the onion, you need to put it in the freezer for ten minutes or simply soak it in cold water before slicing. This will reduce eye irritation slightly. Also, when cutting a large number of fruits, the knife should be rinsed in ice water from time to time.

Roast lamb is good for lunch, especially if there are men at the table. This is a quick and tasty way to get enough without spending a lot of energy and effort. Bon appetit!

Lamb stewed with onions: classic recipe

Ingredients:

lamb – 700 g;
onions – 3 pcs.;
refined vegetable oil – 50 g;
vinegar 5 percent - 1 tbsp. l.;
black pepper - a pinch;
red pepper - optional;
salt.

Cooking method

Wash the meat, cut into 50 g pieces. Sprinkle with vinegar and keep in the refrigerator for at least half an hour. Strain the liquid. Fry the meat in well-heated oil until golden brown. Transfer to a cauldron.
In the remaining oil, sauté the onion, cut into half rings. Combine it with meat.
Fill with hot water or broth up to the level of the meat. When the liquid boils, reduce the heat to low, close the cauldron with a lid, and simmer for 25-30 minutes.
Add some salt. Add black pepper. If you want the meat to be spicy, add red pepper. Simmer for another half hour. Serve with any side dish, pouring over the sauce in which the meat was stewed.

Description of preparation:

A simple set of products allows you to cook lamb stew with onions almost anywhere, whether you are in the country or at home.
In any situation it will be on the table, not only during lunch and dinner, but also if guests are coming to you. Experiment with side dishes and you will get a dish that will not get boring and you will want to eat it again and again. Read our recipe for stewed lamb with onions. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Meat / Lamb Dish: Hot dishes

Lamb stewed with onions, Indian style

Ingredients:

lamb – 700 g;
onions – 2 pcs.;
tomato paste – 2 tbsp. l.;
sour cream – 100 g;
water – 100 ml;
curry powder – 1 tsp;
garlic – 4 cloves;
water – 100 ml;
vegetable oil – 50 g;
salt.

Cooking method

Chop the onion into thin half rings. Fry in oil until golden brown.
Add the pressed garlic and curry powder. Warm everything together for 2-3 minutes.
Cut the meat into small pieces and place on the onion.
Combine tomato paste with sour cream. Dilute with hot water. Pour this mixture over the meat. Add salt and mix.
Cover the pan with a lid, reduce heat to low, and simmer until the meat is soft. Serve with rice or mashed potatoes.

Recommendations

If you are in no hurry to cook the meat, you can leave it to marinate overnight. To do this, you need to mix the following ingredients in a cup:

salt;
red chili pepper;
ground cumin and cilantro;
finely chopped fresh basil.

Each medallion should be rubbed with this mixture, placed in a cup or pan and, covered with something, left overnight in the refrigerator.

You can combine ready-made lamb neck with many products: mashed potatoes, zucchini, legumes, stewed cabbage, fresh vegetable salads. Some housewives combine the product with dates and apricots.

Store meat in the refrigerator for no more than two days. A frozen neck will last for about six months, and it must also be defrosted in a refrigerator.

To learn how to cook lamb neck, watch the following video.

Lamb stewed with onions and green beans

Ingredients:

lean lamb – 600 g;
onions – 2 pcs.;
green beans – 400 g;
refined sunflower oil – 50 g;
flour – 1 tsp;
cream – 100 ml;
salt.

Cooking method

Wash the lamb, dry it with paper towels, and remove any fat. Cut into 50 g pieces.
Place in a cauldron with heated oil (use half the amount) and fry on all sides until golden brown. Fill with hot water up to the level of the meat. Simmer over low heat, covering the cauldron with a lid, for about half an hour.
In another bowl, fry the chopped onion until golden brown. Place in a cauldron with meat.
Wash the bean pods, remove the side veins and ends. Cut into pieces 3-4 cm long. Combine with meat and onions. Add salt and stir. Simmer until the meat is soft.
Pour flour into a cup. Add cream, stirring constantly. Rub with a spoon so that there are no lumps. Or use a mixer for this purpose.
Pour this liquid into the cauldron with meat in a thin stream. Stir well and boil for 1-2 minutes. Bring the sauce to your desired thickness by adding a little more water.

How to choose the right lamb for stewing

The most suitable meat for stewing and frying is the meat of young sheep, aged from several days to 3 years. The meat of older lambs is also eaten, but it is tougher, fattier and has many veins.

The ideal option, almost a delicacy, is milk lamb. It has a delicate consistency and a very soft, refined taste.

The meat of young (up to 18 months) sheep, unsuitable for breeding, and castrated rams is considered valuable and nutritious.

It is very easy to distinguish a young ram from an old one. Young meat has a pleasant light red color and whitish elastic fat.

Old lamb has a dark red, almost brown, tint of meat, thick yellow fat, a large number of veins and an unpleasant specific odor. This meat is best eaten as minced meat.

Lamb stewed with onions and tomatoes

Ingredients:

lamb pulp – 700 g;
ghee – 50 g;
tomatoes – 5 pcs.;
large onion – 2 pcs.;
cherry plum – 300 g;
green cilantro, dill, mint - a bunch;
salt;
water or broth;
lemon for decoration.

Cooking method

Dry the washed lamb with a paper towel and cut into portions.
Melt half the amount of butter in a frying pan and fry the meat in it. Pour in a little hot broth or water, close the lid and simmer at low simmer for 30 minutes.
In another frying pan, sauté the onion, cut into strips. Transfer it to the pan with the meat.
In the remaining oil, lightly fry the tomatoes, cut in half, and also place them in the cauldron with the meat. Place the pitted cherry plum halves. Add salt, stir and simmer until the meat is soft. 5 minutes before readiness, add chopped greens.
Place the lamb on serving plates and garnish with a slice of lemon.

Lamb with vegetables in pots

The combination of lamb meat with vegetables is traditional for Caucasian cuisine. The meat is especially tasty, juicy, and soft if you cook it in clay pots.

Meat cooked with potatoes, tomatoes, onions, eggplants, carrots, garlic, simply delicious. The pots also look beautiful on the holiday table; the dish can also decorate New Year’s dinner.

The recipe is not complicated. The following components will be required:

Lamb stewed with onions and herbs in wine

Ingredients:

lamb (pulp and ribs) – 1 kg;
fat tail fat – 100 g;
dry white wine – 1 tbsp.;
onion – 1 pc.;
cilantro, dill, tarragon, parsley, basil, rosemary, thyme - a large bunch;
salt.

Cooking method

Cut the meat into portions so that there is flesh on each rib. Lightly salt and stir.
Place fat tail fat cut into small pieces into a cauldron. When it melts, add the meat. Stir. Fry on all sides until golden brown.
Add the onion, cut into half rings, and sauté until golden brown.
Fill the contents of the cauldron with water so that it only slightly covers the meat, close the lid, reduce the heat, and simmer for 30 minutes.
Wash the greens, chop them, add to the meat. Pour in the wine. Simmer until the lamb is cooked through for about 25-30 minutes.

Lamb: myths and reality

Before we start preparing and stewing lamb meat, let's dot the i's. Clarity on this issue is very important, because many of our housewives refuse to cook this product at home, believing that lamb is fatty, high in calories and smells very unpleasant. But is this really so?

As for the specific taste and smell, this is indeed true. However, such a small flaw can be easily corrected by simply soaking the meat in the marinade beforehand, and then seasoning it with spicy spices.

But the opinion that lamb is high in calories and fat is a real myth.

Few people know that lamb meat has 2-3 times less fat than pork. It also contains several times less cholesterol than beef (2.5 times) and pork (4 times).

The calorie content of lamb meat of category 1 is 203 kcal, and category 2 - 165 kcal per 100 g of product.

In addition, lamb is very healthy. It is rich in vitamins and minerals, especially iron, phosphorus, potassium, calcium and magnesium.

Lamb stewed with onions and carrots: recipe 1)

Ingredients:

lamb – 600 g;
carrots – 1 pc.;
large onion – 2 pcs.;
ready-made mild mustard – 1 tbsp. l.;
flour – 1 tbsp. l.;
salt;
black pepper;
refined sunflower oil – 40 g;
bay leaf – 2 pcs.;
water – 2 tbsp.

Cooking method

Wash the lamb, dry it, cut it into small pieces of 50 g. Mix thoroughly with mustard, leave for marinating for an hour.
While the meat reaches the desired condition, chop the onions and carrots into strips. Fry lightly in oil.
In another frying pan, fry the meat until golden brown.
Place meat and vegetables in a cauldron, add spices, bay leaves, and pour boiling water. When the contents of the cauldron boil, reduce the heat. Simmer under a closed lid for 40-50 minutes.
Dissolve flour in a small amount of warm water, stirring, combine with meat. Let the sauce simmer a little more, and then remove the cauldron from the heat.

How to cook in a slow cooker

The multifunctional device saves a lot of time. It is enough to prepare the products and place them sequentially in the bowl. Select the desired mode and do other things.

It is comfortable to use the device, since the recipes indicate the sequence of actions. And the delayed start mode helps you prepare food at the right time and keep it hot.

How to cook lamb with vegetables

You will need a kilogram of meat, one carrot and onion, 5 potatoes, vegetable oil, salt and spices.

Cut the onion into half rings, fry it in oil in the “Baking” mode for 10-15 minutes. Then lay out the products in layers:

Meat in pieces, pre-soaked in cold water.
A layer of carrots, cut into slices.
Potato sticks.

Season with spices and add salt. Pour in water and cook in the “Stew” mode for 3 hours. Watch the video: how to cook lamb with vegetables in a slow cooker

How to stew meat in the oven

The following ingredients will be required:

young lamb meat - about 1 kg;
4 onions;
5 potatoes;
2 carrots;
3 tablespoons tbsp. vegetable oil;
spoon tbsp butter;
400 ml water;
salt and spices to taste.

Chop the meat into pieces and roll them in spices from herbs mixed with salt. Leave it for 30 minutes to soak in the smells and aromas of herbs. Next, fry in vegetable oil until golden brown.

Place in a deep container, add water and place in the oven for 45 minutes.

Sauté the onion in a frying pan and add it to the meat along with the potato wedges and carrots. Keep the dish in the oven for another 20 minutes.

Lamb stewed with onions and carrots: recipe 2

Ingredients:

lamb – 500 g;
carrots – 500 g;
large onion – 2 pcs.;
refined sunflower oil – 50 g;
raisins - a handful;
cumin – 0.3 tsp;
salt;
dill greens.

Cooking method

Wash the lamb pulp, dry with a paper towel, cut into small cubes.
Pour oil into the frying pan, heat it until lightly smoking, add the meat. Over high heat, fry on all sides until golden brown. Place in a deep, thick-walled bowl, such as a cauldron.
In the remaining oil in the pan, fry the chopped onion until golden brown. Transfer to a cauldron.
Cut the peeled and washed carrots into cubes. Combine it with meat and onions.
Add washed raisins, cumin and salt. Stir. Pour in some hot water and cover the dish with a lid. Simmer over low heat until the meat is soft. Sprinkle the finished dish with chopped herbs.

Lamb baked with rice

If you need to cook a meat dish with a side dish, then this option is ideal. Lean lamb neck goes well not only with various spices and sauces, but also with a rice side dish.

On a note! For cooking, it is better to choose processed, steamed rice. There is no need to boil the grains in advance.

Ingredients:

rice groats – 300 g;
filtered water - two glasses;
ground allspice – ½ teaspoon. spoons;
seasonings - ½ teaspoon. spoons;
refined olive fruit oil – 3 tbsp. spoons;
fresh dill - one bunch;
fresh frozen lamb neck – 500 g;
onion - 1 head;
salt - 1 table. spoon;
carrots - 1 root vegetable.

Preparation:

Wash the freshly frozen lamb neck with filtered water and dry thoroughly with napkins.
Cut the pulp into cubes.
Wash the peeled carrot root and grate it on a grater with a large perforation.
Peel the onion and rinse the dill.
Place the lamb neck into a bowl, sprinkle with salt, ground allspice and seasonings.
Mix everything, put a weight on top and send the lamb to marinate for one hour in the refrigerator.
Pour refined olive oil into a frying pan and heat thoroughly.
Place the pieces of marinated lamb and fry until golden brown.
Wash the rice grains until the water becomes clear. Place the rice in a colander and leave for a while to drain the water.
Grease the bottom of the baking sheet with refined olive oil. Spread rice cereal.
Place pieces of fried lamb on top.
Next come fresh vegetables and herbs. You can pre-fry the onions and carrots.
Bake this dish for 50-70 minutes at a temperature threshold of 180-190°.

Lamb stewed with onions and bell peppers

Ingredients:

lamb – 600 g;
onions – 2 pcs.;
bell pepper – 2 pcs.;
tomato paste – 1 tbsp. l.;
garlic – 4 cloves;
refined sunflower oil – 40 g;
salt;
sugar – 1 tsp;
soy sauce – 1 tbsp. l.

Cooking method

Wash the lamb, dry it, cut into portions. Pour half the amount of oil into a frying pan with high sides and heat until there is a barely noticeable smoke. Place the pieces of meat and fry on all sides until golden brown. Pour half a glass of hot water, close the lid and simmer over low heat for 30 minutes.
Peel the onion and garlic. Cut the onion into half rings, the garlic into slices.
Peel the bell pepper, rinse, and cut into large pieces (squares or strips).
Heat another frying pan with the remaining oil and fry the onion until golden brown. Add pepper and garlic. Stir and fry for 2-3 minutes.
Transfer the vegetables to the pan with the meat.

In a bowl, mix tomato paste, sugar and soy sauce. Combine with meat. Stir. Taste to see if there is enough salt, and add salt if necessary. Continue to simmer over low heat, covered, until the meat and vegetables are tender. Sprinkle the finished dish with herbs.

Homemade lamb on the bone

Insanely delicious lamb cooked with mint and aromatic sauce will surely please all your family and friends. Spicy garlic and red wine will perfectly highlight the taste of meat and make your lunch or dinner unforgettable. So, let’s start preparing, by the way, a not very complicated dish called homemade lamb on the bone.

Ingredients for cooking lamb on the bone in a frying pan at home

Lamb loin 800 grams
Garlic 2 cloves
Red wine 100 milliliters
Meat broth 60 milliliters
Mint jelly 4 tablespoons
Parsley 1 bunch
Mint, chopped 1 tablespoon
Vegetable oil 2 tablespoons + for frying
Ground black pepper to taste
Salt to taste

Cooking lamb on the bone at home:

preparing the meat

First, rinse the loin under cold running water and transfer it to a cutting board. Using a sharp knife, cut the meat between the ribs and rinse each piece again under cold running water. Afterwards, wipe dry with paper kitchen towels and transfer to a bowl or other container. Then rub each piece with salt and ground black pepper.

Next, rinse the mint leaves under running water and place them on a cutting board, using a knife, finely chop the greens and throw them into a bowl with the meat.

Add 2 tablespoons of vegetable oil and then mix the contents thoroughly so that the spices and mint are on all the meat pieces. Then put the bowl in the refrigerator for 40 - 60 minutes, during which time the meat will be saturated with aroma and spices.

fry the lamb

Turn the stove temperature to medium. Pour vegetable oil into a frying pan and place it on the burner. Peel the garlic cloves and wash them under running water. Using a garlic press, squeeze the garlic into the heated fat and fry for 2 - 3 minutes until golden brown.

Then we place pieces of lamb on the bottom of the frying pan and begin to cook the meat. Fry for 7 - 8 minutes on one side, then turn over with a kitchen spatula and continue frying for about the same time on the other. As a result, we should have fully prepared pieces of lamb with an appetizing rosy color. We put them on a plate, but do not remove the pan from the heat.

preparing mint sauce

We wash the parsley under running water and finely chop the greens on a cutting board. Add wine, meat broth, mint paste, chopped parsley, ground black pepper and salt to the oil in which the lamb was fried. Immediately after this, reduce the temperature of the stove and, while constantly stirring with a kitchen spatula, bring the liquid to a boil.

Continue cooking until the mixture thickens to the desired consistency.

Serve lamb on the bone at home.

After the sauce is completely cooked, turn off the stove. Place a few pieces of lamb on the bone in a beautiful serving plate and pour the sauce over it. The meat is served hot along with a side dish. Bon appetit!