The scapula is one of the cheapest parts of lamb carcass, but it can make a dish just as tasty as the expensive and popular leg of lamb. It's just that this meat needs a completely different approach - it is ideally cooked in clay pots. There are a lot of recipes for lamb in a pot, because you can add a different set of spicy flavors to this meat and each time get a new, exciting taste.
It is necessary
-
- Lamb with mushrooms
- 1 kg of lamb (shoulder);
- 3 cloves of garlic;
- 50 g (2 1/2 tablespoons) butter
- 2 heads of red onions;
- 1 carrot;
- 1 stalk of celery
- 3 sprigs of fresh rosemary;
- 3 sprigs of fresh thyme;
- 250 g champignons;
- 125 ml (1/2 cup) dry red wine
- salt and ground black pepper;
- clay pot with a volume of 2-3 liters.
- Moroccan style lamb stew
- 1 kg of lamb (shoulder);
- 3 cloves of garlic;
- 54 g (2 tablespoons) butter
- 300 g sweet potatoes;
- 1 carrot;
- 1 stalk of celery
- 200 g of prunes;
- 1 cinnamon stick;
- 1 teaspoon of ground ginger
- red pepper and caraway seeds;
- 75 ml (1/4 cup) dry red wine;
- 75 ml (1/4 cup) red wine vinegar
- 35 g toasted almond petals:
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon grated lemon zest
- salt and ground black pepper;
- clay pot with a volume of 2-3 liters.
Instructions
Step 1
Lamb with mushrooms Rinse the lamb under cool water and pat dry with a paper towel. Place on a cutting board. Cut the peeled garlic cloves into plates and sprinkle the shoulder of lamb with them. Rub the meat with salt and pepper. Melt 20 g (1 tablespoon butter) in a heavy-bottomed skillet and sauté the shoulder of lamb for 8-10 minutes until golden brown. Remove from skillet and cover meat with foil to keep warm.
Step 2
Peel the red onion heads, cut in half and cut into half rings. Peel carrots and celery and cut into cubes. Cut the mushrooms into slices.
Step 3
Melt 20 g of butter and fry vegetables in it, add thyme, rosemary, reduce heat to low and simmer vegetables for 8-10 minutes until soft. Transfer the vegetables to the bottom of a clay pot and place the shoulder of lamb on top. Pour red wine into the pan in which the meat was fried and bring to a boil. Using a wooden or silicone spatula, clean the pan from the golden lamb juice and fat adhered to it, mix with the wine. Pour the hot liquid into a pot, cover it with a lid and put it in an oven preheated to 175 ° C.
Step 4
Simmer the meat for 1-1.5 hours, periodically checking if the liquid has boiled away. If you find that the meat may burn, add 2-3 tablespoons of water.
Step 5
Take care of mushrooms. Fry them in a dry skillet until excess liquid comes out, then add the remaining butter and fry until golden brown. Half an hour before the lamb is cooked, put the fried mushrooms on top of the meat and simmer until cooked. Finished mutton is easily pierced with a fork.
Step 6
Moroccan-style lamb stew Wash the lamb shoulder, dry, lash and rub with salt and pepper, and then fry in butter. Vegetables - carrots and celery - cut, fry and simmer until soft. Peel and dice the sweet potatoes. Add to carrots and celery and place on the bottom of a clay pot. Put meat on top.
Step 7
Deglaze the pan in which the lamb was fried with a mixture of wine and vinegar. Pour the liquid into a pot, add the cinnamon stick, prunes, pepper, ginger and cumin. Simmer at a temperature of 175 ° C for about 1.5 hours. Before serving, remove excess fat from the surface of the sauce and add almonds, lemon zest and chopped coriander leaves to the meat.
