Lamb stew with spices is a luxurious, surprisingly aromatic dish. Juicy, tender pieces soaked in spicy sauce melt in your mouth. This mouth-watering dish will deservedly take the main place on the festive table.
It is necessary
-
- mutton;
- cardamom;
- pink pepper;
- white pepper
- salt;
- figs;
- dried apricots;
- dry white wine.
Instructions
Step 1
Take one and a half kilograms of lamb, rinse, pat dry with a towel. Cut off fat from meat, cut into pieces, melt over low heat.
Step 2
In a mortar, crush 10 boxes of cardamom, 10 grains of white pepper, 10 grains of pink pepper. Cover with hot fat and let cool.
Step 3
Mix the cooled fat with 1 teaspoon of salt. Cut the lamb into pieces, grease them and let sit at room temperature for an hour or two. Rinse 8 pieces of dried figs and 10 pieces of dried apricots, dry and cut into small pieces.
Step 4
Pour 300 milliliters of dry white wine into a saucepan, boil it for 10 minutes, add dried fruits to the wine. Set aside. Heat the skillet well without oil. Put pieces of lamb in it, fry on both sides until golden brown and a pleasant smell of fried meat appears. Transfer the finished pieces of lamb to a saucepan for stewing. Pour a small amount of boiling water into a skillet with fat and spices and simmer until the bottom of the pan becomes clean and all the juices adhering to the bottom turn into sauce. Pour the lamb with the sauce, add the wine with dried fruits and simmer, covered or under foil, for 30 minutes on medium, until the meat becomes tender.
Place the cooked meat in a cool place for several hours to soak in the sauce. Before serving, remove excess fat from the surface of meat and sauce, reheat, arrange on plates, garnish with parsley. Serve boiled potatoes or crumbly rice, millet or buckwheat porridge, pickled vegetables, berries for a side dish.
