Roast lamb with the addition of vegetables is a very tasty and satisfying dish, which, moreover, has an amazing aroma. It takes a little time to prepare, and a special cooking experience is not required here.
Ingredients:
- lamb on the bone - 3 pcs;
- 2 carrots;
- 2 bell peppers;
- 4 basil leaves;
- 2 garlic cloves;
- ½ glass of clean water;
- 1 onion;
- 2 ripe tomatoes;
- 2 potato tubers;
- 1 bunch of parsley;
- 1/3 cup sunflower oil
- a couple of tablespoons of cumin seeds;
- ground black pepper and salt.
Preparation:
- Peel potato tubers and carrots. Then chop the root vegetables. To do this, cut them into small cubes using a sharp knife.
- Cut the Bulgarian pepper in half and remove the core with the seeds. Then wash it and cut it into small pieces. Tomatoes should also be washed and chopped, you can first peel them off.
- Peel the onion. Rinse it thoroughly (preferably in cold running water). Then the onion is cut into fairly thin half rings.
- Rinse the greens thoroughly in running water and cut very finely. After the garlic cloves are cleaned, they must also be chopped using a garlic press or a knife.
- Wash the meat thoroughly, then blot it with a paper towel. Next, beat the lamb a little and sprinkle with a little salt. Then it is placed in a hot skillet and fried on both sides until it becomes golden brown.
- Then onion is poured into the pan and the resulting mass is fried for 5 minutes with constant stirring.
- Add carrots to the meat and continue to fry everything over high heat for about 10 minutes. Remember to regularly stir the vegetables with the lamb so that nothing burns. Then place the meat in a bowl.
- Send tomatoes, caraway seeds and bell peppers to the pan. Cover and simmer for a quarter of an hour (15 minutes).
- Next, potatoes, salt and herbs are added to the vegetables. Everything is well mixed and stewed under the lid for another 5 minutes. Then put the lamb and garlic back into the pan and pour in the water. Simmer the roast for about half an hour, cover tightly.
