Description
The recipe for this dish was posted on the website in the 2009 user Yulya001 called "lamb Stew" and is illustrated with me in the framework of "Coloring". Despite the almost total absence of spices, the taste of this stew is incredibly flavorful and rich. Components of success is simple: good lamb and a rich set of vegetables.
Ingredients
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Lamb
800 g
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Potatoes
4 piece
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Carrots
1 piece
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Tomato
1 piece
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Onion
1 piece
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Pepper
2 piece
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Garlic
7 piece
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Pasternak
1 piece
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Green peas
125 g
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Broth
500 ml
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Vegetable oil
5 Tbsp
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Flour
1.5 Tbsp
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Black pepper
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Salt
Cooking
Main ingredients: good meat and lots of aromatic vegetables.
Eggplant cut in half, RUB with salt and leave for half an hour, leaving the possible bitterness.
Grind tomatoes into a puree the skins are discarded.
Wash lamb (if you bought the meat in one piece, then cut it into pieces of medium size), dry it with a cloth and fry in vegetable oil until Golden brown.
Fried meat put in a big iron pot, fill with broth, add tomato puree. Bring to a boil, sprinkle with salt and pepper to taste, then diminish the fire, cover and stew for 40 minutes.
During this time, prepare the vegetables. Clean them, from pepper remove the bones. Don't forget about the eggplant: they have to wash off the salt and squeeze out the liberated juice.
All vegetables (except garlic) cut into cubes and fry for 10 minutes in vegetable oil, salted to taste.
Scoops up ladle a little broth from the pan and dilute it slightly dried in the pan of flour.
Add fried vegetables and diluted flour to the meat, stir and continue to simmer until the potatoes are done (about 25 minutes).
And, finally, add in stew green peas (drain the liquid) and chopped garlic. The fire can be shut down immediately, cover the pan with a lid and let stand for a few minutes.
Served hot. The next day was even better.
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