Many people dislike lamb because of its specific smell. But if you cook it correctly with the addition of garnish and spices, then the dish will exude a pleasant meaty aroma. Try stewed lamb brisket with potatoes.
It is necessary
- - a kilogram of lamb brisket;
- - one and a half kilograms of potatoes;
- - two onion heads;
- - two tablespoons of flour;
- - two bay leaves;
- - six peppercorns;
- - cumin (on the tip of a teaspoon);
- - a liter of broth or water;
- - butter;
- - two cloves of garlic;
- - a bunch of parsley or cilantro (you can do both at once);
- - salt;
- - ground black pepper.
Instructions
Step 1
Rinse the brisket under cold running water and pat dry with paper towels. The meat is always treated with towels so that it does not slip out of the hands during slicing and does not "shoot" oil during frying. Cut the brisket into portions. It is better if there are two rib bones in each piece.
Step 2
Now the chopped brisket needs to be rinsed and dried again. Inspect each piece for bone fragments and remove if any. Rub the meat with salt and ground pepper, roll in flour.
Step 3
Cut the peeled onion into half rings. Cut the peeled potatoes into large wedges.
Step 4
In a saucepan, melt the butter and skim off the foam. Fry the lamb in it until golden brown and place in a bowl.
Step 5
Place half of the chopped vegetables in a heavy-walled saucepan or cauldron. Add salt and ground pepper, three allspice peas and bay leaf to the vegetables. Place the ribs on top, and on them the remaining vegetables. Salt a little, sprinkle with ground pepper, add cumin, bay leaf and the remaining peppercorns. Pour broth or water into a container.
Step 6
Bring the contents of the cauldron to a boil, reduce heat to low, cover and simmer the lamb and potatoes for about two hours. Transfer the finished dish to a plate, sprinkle with chopped herbs and chopped garlic (in any way).
