In Russia, in contrast to the Caucasus, lamb is preferred to pork and beef. But lamb is an excellent dietary product, which is why there are so many long-livers in Central Asia and the Caucasus. Lamb contains 2 times less fat than pork, it has 10% less cholesterol than beef, and the calorie content is only 250 kcal. Therefore, we offer a dish: simple, but at the same time, original, healthy, which can surprise guests. So, lamb stewed with vegetables:
It is necessary
-
- For a 4-5 person serving:
- 1 kg lamb with pulp and bones
- 100 grams of lamb fat.
- a small head of cabbage
- 1 kg of potatoes
- 1 kg of tomatoes
- 3 medium eggplants
- 3 sweet peppers
- 5 large carrots
- 6 medium onions
- 3 heads of garlic
- 3 bunches of cilantro or tarragon (can be substituted with dill).
- A little butter
- salt
- pepper to taste.
Instructions
Step 1
Cook either in a cauldron with a lid or in a steel saucepan with a minimum capacity of 5 liters.
Step 2
Cut the bacon into thin slices. Line the bottom of the pot with them. On top of the bacon, put a layer of meat, cut as for goulash, and the bones, add a little salt.
Step 3
On top of the meat, place a layer of sliced onions, then a layer of sliced carrots. Cut the bottom off the heads of garlic and remove the skin, place them on the carrots. Add some more salt and pepper and top with a layer of bell pepper, cut into slices.
On top of the pepper, put a layer of eggplant cut into circles (do not forget to peel the skin from it), then - tomatoes cut into circles. Season with salt and pepper again.
Step 4
Cut the stalk out of the cabbage. Cut the head of cabbage into 8-10 slices. Grease each slice with a thin layer of butter on both sides, and lay on top of the tomatoes.
Step 5
Peel the potatoes, cut each into four pieces. Place the potatoes on top of the cabbage, salt and pepper again.
Disassemble the greens into twigs, cut off the roots, rinse well and spread over the potatoes.
Step 6
You do not need to add water or oil to the cauldron. The dish should be cooked in its own juice.
Place the lid on the pan tightly. Place the pot on the stove and light a very low heat. Now wait 1 hour and 20 minutes.
Step 7
When the lamb is done, place it on a large plate. On top there should be seeds and garlic, on the sides - potatoes and cabbage wedges.
