Fried lamb with potatoes belongs to the Caucasian cuisine. This dish is high in calories and quite heavy on the digestive system, so it is not recommended to cook it too often.
To prepare the dish you will need: 1 kg of lamb, 1 kg of potatoes, 4 onions, herbs, spices, salt - to taste. Process the meat: cut off the film and tendons, separate it from the bones, cut off the fat. Do not throw away fat and bones with leftovers, you can make a delicious soup from them. Rinse the meat under cold running water and cut into pieces weighing 50-60 g. Heat a deep frying pan and fry the lamb in its own juice over low heat until half cooked. Turn the meat more often, otherwise it will burn or be too dry. While the lamb is cooking, peel and wash the potatoes and onions. Cut the potatoes into wedges, chop the onions coarsely. When the meat is half-cooked, add potatoes and onions, stir, salt and season with spices. Cover the pan with a lid, fry the lamb and potatoes until cooked. Sprinkle the dish with herbs, let it brew under a closed lid for 10 minutes.
The dish needs fresh lamb, in this case it will turn out to be more tender and tasty.
Lamb with potatoes can be fried in another way. To do this, salt large pieces of meat without fat and bones, fry on both sides in a skillet over high heat until golden brown, place on a greased baking sheet. Place peeled and sliced potatoes and onions around. Place the baking sheet in an oven preheated to 220 ° C. In the process of frying, turn the pieces of meat from one side to the other, and pour the juice that stands out on the potatoes and onions. Transfer the finished meat and potatoes to a dish, and place the remaining meat juice with fat and onions in a saucepan, add the tomato sauce and broth. Bring to a boil and season with pepper. Slice the lamb across the grain and top with the onion sauce.
Sprinkle the lamb with potatoes with herbs before serving.
Fried lamb with green beans turns out to be less high in calories. Products: 500 g of lamb, 4 onions, 600 g of beans, parsley, thyme, basil, salt to taste. Rinse the fatty lamb, cut into small pieces, place in a skillet and cook for 20 minutes. Add finely chopped onion and fry for another 10-15 minutes. Transfer the meat to a saucepan, add the bean pods, salt, cover with hot water so that it covers the food, and put on fire. Add chopped thyme and basil. When the beans are tender, remove the pan from the heat. Transfer the meat and beans to a platter, sprinkle with finely chopped herbs and serve.
Try roasted lamb brisket. You will need: 600 g of brisket, 1/2 carrot, 1/2 parsley root, half an onion, ghee, ground wheat crackers, pepper, salt, herbs - to taste. For the sauce: 1 tbsp. flour, 3 tbsp. milk, 1 egg. Put meat, onions, carrots, parsley root in a saucepan, cover with cold water, put on the stove, cook until tender. Remove the lamb, remove the bones, place the meat on the table, cover with a weighted cutting board and leave for half an hour. Then cut into portions, sprinkle with pepper, salt, seasoning for meat, roll in breadcrumbs and fry in a large amount of fat until golden brown. Place in oven for 5 minutes. Sprinkle herbs over the finished dish. Garnish with fried potatoes.
