Source: Annapustynnikova, AdobeStockBraised lamb turns out incredibly tender, soft, and flavorful. It also pairs wonderfully with various side dishes, and in some cases, needs none at all. We're sharing 12 of the best recipes!
1. Lamb Braised with Onions and Carrots
Source: dzen.ruLet's start with a proven classic – meat with sautéed vegetables.
You will need: 1 kg lamb, 300 g onions, 400 g carrots, 2 tsp cumin, spices.
Preparation: Cut the lamb into pieces and fry until golden brown, stirring occasionally. Add the sliced onions, shredded carrots, and all the spices. Braise the dish covered for 1.5-2 hours over minimal heat.
2. Braised Lamb with Canned Tomatoes
Source: mykaleidoscope.ruIf you have a cast-iron cauldron, then braising lamb in it is best.
You will need: 600 g lamb, 1 L water, 1 onion, 1 carrot, 6 canned tomatoes, 3 cloves garlic, spices and aromatic herbs.
Preparation: Roughly chop and lightly fry the lamb on both sides in a cauldron. Add the roughly chopped onion and carrot, along with the garlic and all the spices. Pour in water, bring to a boil, and add the chopped canned tomatoes with their juice. Simmer for 1-1.5 hours over low heat.
3. Braised Lamb with Potatoes
Source: volgastory.ruAn excellent recipe because you don't need to prepare a side dish separately.
You will need: 400 g lamb, 600 g potatoes, 1 onion, 2-2.5 cups water, spices.
Preparation: Roughly chop and fry the onion in a cauldron or thick-bottomed pot, add the lamb and fry together for 10 minutes. Pour in 1 cup of water, season, and simmer for half an hour covered. Then add the roughly chopped potatoes, spices, and another 1-1.5 cups of water. Cook everything together for 15-20 minutes.
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4. Lamb Braised with Pumpkin
Source: lobsterhouse.ruA delightful seasonal recipe for autumn or winter – pure pleasure.
You will need: 300 g lamb, 500 g pumpkin, 50 g onion, 100 g tomatoes, spices.
Preparation: Cut the pumpkin into medium pieces, finely chop the onion, and lightly fry them together until golden. Separately, cut and fry the lamb on all sides, pour in water to cover the meat, and simmer for 10-15 minutes over low heat. Add the vegetables, spices, and chopped tomatoes. Braise everything together for another 30-40 minutes covered.
5. Braised Lamb in Soy Sauce
Source: ok.ruQuite good with boiled potatoes or rice as a side dish.
You will need: 800 g lamb, 400 ml water, 100 ml soy sauce, 2 cloves garlic, spices.
Preparation: Cut the lamb into large pieces and fry until golden brown on all sides. Pour in water and soy sauce, add garlic with spices, and simmer for 1-1.5 hours over minimal heat, covered.
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6. Braised Lamb with Cabbage
Source: mirtesen.ruA wonderful dish for dinner.
You will need: 600 g lamb, 1 kg cabbage, 2 onions, 2 tomatoes, 1 bell pepper, spices.
Preparation: Roughly chop and fry the lamb for 5-10 minutes in a cauldron. Pour in a little water and simmer for 40 minutes. Add the julienned pepper, onion, and shredded cabbage, and simmer for another 15 minutes. Add grated tomatoes and spices to taste, and simmer everything together until the cabbage is tender.
7. Braised Lamb with Eggplant
Source: pinterest.comA hearty, juicy, and delicious dish for the whole family.
You will need: 1 kg lamb, 2 eggplants, 2 onions, 2 cloves garlic, 3 tomatoes, 250 ml water, spices.
Preparation: Fry the roughly chopped lamb on all sides until golden brown. Add the diced vegetables, minced garlic, and spices. Pour in water, bring to a boil, and simmer everything for at least 1 hour over low heat.
8. Braised Lamb with Vegetables
Source: dzen.ruAn excellent stew that can be easily adapted with seasonal vegetables.
You will need: 800 g lamb, 1 onion, 1 carrot, 1 zucchini, 1 bell pepper, 2 tomatoes, 500 g potatoes, 3 cloves garlic, 400-450 ml water, spices.
Preparation: Cut and fry the meat in a cauldron for about 10 minutes. Add the chopped onion, carrot, and bell pepper. Fry for another 3 minutes, then add potatoes, water, and spices. Bring to a boil and simmer the lamb for 30 minutes over low heat. Add zucchini, garlic, and tomatoes, and simmer for another 10 minutes.
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9. Lamb Braised with Prunes
Source: zdorovogotovim.ruA concise yet extraordinary recipe in the traditions of Arabic cuisine.
You will need: 500 g lamb, 250 g prunes, 1 onion, 10 g almonds, 2 tbsp honey, 300 ml water.
Preparation: Roughly chop the lamb and fry it in a cauldron for 10 minutes, stirring. Add the minced onion and fry for another 5 minutes. Soak the prunes in boiling water beforehand, chop them, and now add them to the lamb. Pour in water, add honey and spices to taste, and simmer for 1.5 hours over low heat until the meat is tender. At the very end of cooking, add the chopped almonds.
10. Braised Lamb in Beer
Source: mykaleidoscope.ruA popular Irish stew with their signature dark stout.
You will need: 500 g lamb, 500 ml dark beer, 500 g potatoes, 200 g carrots, 200 g onions, 50 g garlic, 30 g flour, spices.
Preparation: Cut the lamb, fry it until golden brown on all sides, and transfer to a cauldron. Layer chopped carrots and onions on top, then potatoes, and finally garlic. Season to taste and pour dark beer over everything until it covers the vegetables. Simmer the stew for 1 hour over low heat.
11. Canned Braised Lamb
Source: mirtesen.ruClassic canned stew, but this time with lamb.
You will need: 1.5 kg lamb, 80 g garlic, 200 ml vegetable oil, 2 tbsp salt, 2 bay leaves, 0.5 tsp each ground black and red pepper.
Preparation: Cut the lamb into medium pieces, mix with all the spices and oil, leave to marinate in the refrigerator for 24 hours, and finally, add the garlic. Divide the meat into jars, pour in the marinade, and place the jars in a deep baking dish with water.
Cover with foil, place everything in a cold oven, and turn the heat to 120 degrees Celsius. Cook the stew for about 4 hours, adding water to the dish as needed. Seal with sterilized lids.
12. Braised Lamb with Chickpeas
Source: mirtesen.ruInstead of chickpeas, you can use lentils – the cooking process will be exactly the same.
You will need: 300 g chickpeas, 300 g lamb, 30 g lamb fat, 1 onion, 1 carrot, spices.
Preparation: Cut and fry the lamb fat until golden. Set the cracklings aside and add them to the plate at the very end.
In the same oil, fry the chopped lamb until golden brown, season to taste, add the chopped vegetables, and fry for 5 minutes. Add the chickpeas, previously soaked overnight, and pour in water – enough to cover all the contents. Bring to a boil and simmer covered for about 45 minutes until the chickpeas are cooked.