Potatoes and meat are all you need for a hearty meal. Stew these products in a cauldron with the addition of spices, and you will get an excellent second course, which you can easily feed the whole family.
A simple recipe for potatoes with meat in a cauldron
Ingredients:
- 1 kg of potatoes;
- 600 g of lamb;
- 3/4 Art. vegetable oil;
- 1/2 tsp cumin;
- 1/3 tsp ground black pepper;
- 1, 5 tsp salt.
Wash the potatoes well, peel them and cut them into large slices, cubes or circles. Heat the vegetable oil in a cauldron and fry the chopped vegetable over high heat until a brown crust appears for 3-5 minutes. Transfer it to a deep bowl, sprinkle with half the salt and stir gently with a wooden spoon or spatula. Cut the lamb into cubes, fry them too until golden brown, lay out and season with the remaining salt, cumin and black pepper.
Put potatoes on the bottom of the cauldron in the remaining oil, cover it with meat on top, pour in half a glass of hot water and cover the dishes with a lid. Let the liquid boil at maximum temperature, then reduce it to a minimum and simmer for 35-40 minutes. Divide it into deep bowls and sprinkle with fresh herbs.
Stewed potatoes with meat in a cauldron
Ingredients:
- 1 kg of small potato tubers, preferably young;
- 500 g of pork;
- 4 tablespoons vegetable oil;
- 2 onions;
- 2 carrots;
- 2 cloves of garlic;
- 3 bay leaves;
- 5 black peppercorns;
- 1, 5 tsp salt.
Cut the pork into medium-sized pieces. Peel the onions and chop finely, grate the carrots on a coarse grater. Peel the potatoes and soak them in cold water to keep them from browning while you work on the other ingredients.
Pour vegetable oil into a cauldron and heat until slightly crackling. Fry the carrots until golden brown, then stir in the onions. Roast vegetables with continuous stirring to prevent burning for 3-5 minutes. Dip the meat into the bowl, pour all 1 tbsp. hot water and simmer over low heat for about half an hour. If the liquid boils away ahead of time, pour more, remembering to boil it first.
Place the potatoes on top of the pork to be cooked, salt and stir well. Top up with 1 more tbsp. hot water. Throw coarsely chopped garlic cloves, bay leaves and peppercorns into the cauldron. Place the lid on and cook for another 30 minutes, until the potatoes are tender and slide off the fork easily. For a more intense taste, 5-7 minutes before the end of cooking, you can add 150 ml of sour cream or 60 g of tomato paste to make a thick aromatic sauce.
