Lamb in a pot turns out to be especially tasty and fragrant. Serve such dishes directly in portioned pots. It looks festive and elegant, so lamb in pots can be served on the festive table.
Lamb in a pot in the oven - the basic principles of cooking
In lamb pots you can cook many wonderful dishes. This meat is cooked with vegetables, cereals, legumes, dried fruits, etc.
This is the case when you can safely experiment, combining a variety of products.
Lamb is prepared in clay or ceramic pots. Pottery is soaked for ten minutes in cold water to make the dish juicy.
The meat is washed under the tap, cut off excess fat and film. Lamb is cut into small slices and fried in a preheated pan until half cooked.
In a separate pan, fry carrots and onions, chopped into thin strips, until browned. Vegetables are constantly mixed so that they do not burn and fry evenly.
Peel and finely chop the garlic. If lamb is cooked with potatoes, it is not cut into small pieces so that the potatoes do not become mashed.
Prepared ingredients are laid in a pot in layers. At the bottom lay lamb, over it a vegetable fry, garlic, potatoes or other vegetables. Each layer is salted and seasoned with spices. Pour half a glass of boiled water and put on top a piece of butter.
The pot is closed with lids, dough or foil and baked at 180 C for forty minutes.
Recipe 1. Lamb in a pot in the oven
Ingredients
lamb flesh - kilogram;
a mixture of peppers;
ten cloves of garlic;
rosemary and thyme;
four tomatoes;
salt;
coriander and cinnamon;
meat broth - 150 ml;
nutmeg and oregano.
Cooking method
1. Wash the lamb, cut the film and excess fat. Cut the meat into small pieces.
2. Put the meat in a preheated pan with a little oil. Fry for seven minutes, stirring occasionally.
3. Peel the garlic cloves and chop coarsely. Rinse greens and tear with your hands. Wash the tomatoes, wipe and cut into circles.
4. Put the fried meat in a pot, salt and season with spices. Sprinkle with garlic. Lay the tomatoes on top of the meat. Sprinkle with herbs.
5. Cover the pot with a lid and put it in the oven for two hours, turning it on 180 C. Serve in a pot, or put it on a plate with a side dish.
Recipe 2. Lamb with potatoes in a pot
Ingredients
800 g low-fat mutton;
spices;
two onions;
salt;
12 potato tubers;
100 g of cheese;
five cloves of garlic;
two carrots;
100 ml of vegetable oil;
100 g butter.
Cooking method
1. We wash the lamb under the tap and dry with paper towels. Cut the meat into small slices.
2. We put a frying pan on the stove, pour half of the vegetable oil and heat over medium heat. We spread mutton slices into it and fry, stirring, until half-cooked. Salt and season the meat with pepper.
3. Peel carrots and onions. Grind vegetables in small pieces and fry them in a separate pan until golden brown, constantly stirring with a wooden spatula.
4. Peel the garlic from the husks and finely chopped. Peel the potatoes and cut them into slices that are not too thin.
5. We wash the pots. Lubricate the inside with vegetable oil. Put meat at the bottom. Then spread the fried onions and carrots. Sprinkle with finely chopped garlic. Put the potatoes with the last layer. Season with salt and spices. Put a slice of oil and pour half a glass of hot water.
6. Pour the lids and cook in the oven for forty minutes, turning it on 180 C. Ten minutes before cooking, take out the pots, open the lids, sprinkle with grated cheese and put back into the oven.
Recipe 3. Lamb in a pot with vegetables
Ingredients
30 g of cheese;
500 g of mutton;
six potatoes;
80 g thick sour cream;
carrot;
salt;
150 g of white cabbage;
dried seasoning;
bulb;
a mixture of peppers;
red bell pepper;
three bay leaves.
Cooking method
1. Wash the lamb under the tap, dry with napkins and cut off the films. Cut the pulp into small slices, put in a pan with olive oil and fry, stirring constantly. The meat should be almost completely cooked.
2. Peel the vegetables. Chop the cabbage into thin strips, slightly knead with your hands. Chop the carrots and onions into small pieces. In a separate pan, fry the potatoes with carrots until light brown. Put the vegetables in a pot.
3. Place the fried mutton slices on the potatoes.
4. In a frying pan, fry the onions until soft, add the cabbage to it and simmer until it settles. Salt, season with a mixture of peppers and lay a bay leaf. Put the cabbage on top of the meat.
5. Pour the contents of the pot with broth. Place the pot in the cold oven with a lid. Turn it on for 200 C and cook for half an hour. After the allotted time, remove the pot, remove the lid, put thick sour cream, chopped pepper into small pieces, and sprinkle with grated cheese. Leave on for another ten minutes in the oven without covering. Put the dish on a plate, or serve directly in a pot.
Recipe 4. Lamb with potatoes in the oven in the Irish
Ingredients
10 g dried basil;
800 g of lamb pulp;
100 g butter;
20 g of dried ground parsley;
four tomatoes;
200 ml of broth;
5 g of onion powder;
700 g of potatoes;
salt;
two carrots;
a mixture of peppers;
four cloves of garlic;
100 ml of olive oil;
200 ml of dry white wine.
Cooking method
1. Peel potatoes and carrots. Rinse the vegetables. Cut the carrots into circles. Grind the potatoes in not too small pieces. Cut the stems from the tomatoes, rinse them and cut into half rings. Chopped garlic cloves finely chop.
2. Wash the mutton tenderloin, dip in paper towels and cut into small slices. Each piece is slightly beaten with a hammer. Sauté the lamb over low heat for five minutes.
3. Turn on the oven at 190 C. Wash four pots thoroughly. At the bottom of each, put a spoonful of butter and seasoning. Thoroughly spread the lamb, potatoes, carrots and tomatoes in them. Sprinkle chopped garlic on top.
4. Pour 50 ml of heated broth into each pot and pour dry white wine equally. Cover the pots and put in the oven for an hour. Then remove the lids and simmer another ten minutes. Turn off the oven and leave the pots in it for another 15 minutes. Garnish with greens before serving.
Recipe 5. Lamb in a pot with dried fruits
Ingredients
200 g of prunes, dried cherries, raisins and dried apricots;
800 g of mutton;
three cloves of garlic;
carrot;
a mixture of peas; peas;
chili pepper pod;
a glass of red wine;
salt;
a couple of sprigs of rosemary.
Cooking method
1. Wash the mutton tenderloin under the tap, soak it with napkins and cut the films. Peel the garlic cloves and slice them. Fill a piece of meat with garlic and chop the lamb with medium bars.
2. Mash the peppers in a mortar and salt. Put the meat in a pan with warmed olive oil, season with a mixture of salt and pepper. Add sprigs of rosemary and fry the meat until light brown. Stir constantly so that the lamb is fried evenly on all sides.
3. Wash the peeled carrots and cut into large enough pieces.
4. Remove seeds and septa from chili peppers. Finely chop the vegetable.
5. Lubricate the pot with oil from the inside. Put carrots and chopped chilli in it.
6. Rinse dried fruits in warm water and send in a pot. Put the roasted lamb on top and pour the wine. Cover and place in a cold oven. Turn it on at 220 C and cook the meat for one and a half hours.
7. Put the prepared mutton with fruits on a plate and serve with a side dish of vegetables or legumes.
Recipe 6. Lamb in a pot in a Bulgarian oven
Ingredients
six potato tubers;
salt;
700 g mutton mutton;
a mixture of peppers and bay leaf;
bulb;
800 ml of purified water;
carrot;
three fresh tomatoes;
100 g butter;
pod of red lettuce;
600 g of champignons;
a small head of broccoli.
Cooking method
1. First, boil water. Wash the lamb under a tap, soak it with a paper towel and cut off all the cartilage and films. Grind the meat into small pieces. Put it in a bowl, season with ground pepper, chopped bay leaf, ground pepper. Shuffle. Sauté the lamb over medium heat, stirring constantly, for about five minutes.
2. Peel onions, potatoes and carrots. Cut the stalk of the pepper and clean the seeds. Cut broccoli into small inflorescences. Rinse all vegetables under the tap along with tomatoes. Grind potatoes and tomatoes into small cubes, cut carrots into thin circles, and chop pepper into thin strips. Chop the onion on a fine grater. Place all vegetables in a deep bowl, season with spices and salt. Shuffle.
3. Wash and dry the champignons on a disposable towel. Dice the mushrooms. Put them in a separate bowl and salt.
4. Lubricate each pot with ghee inside. Spread the lamb evenly over them. Fill it with water from the kettle. On top of the meat, lay the vegetable mixture, dividing it equally into all the pots.
5. Place the pots, covering them with lids, in a cold oven. Turn it on at 200 C and cook for an hour. Then turn off the appliance and leave the meat in the pots for another ten minutes. Serve the dish directly in a pot, or put on a plate with fresh bread or pickles.
Lamb in a pot - tips and tricks
- Before use, dip the clay pots in cold water for ten minutes.
- To make a delicious crust on top, sprinkle the dish with cheese and put in the oven for ten minutes without a lid.
- In winter, instead of fresh tomatoes, you can use tomato paste or sauce. Homemade tomato paste cooked in a slow cooker is well suited.
- Lamb will be even tastier if you add sour cream or mayonnaise to the pot.
- With lamb you can cook those vegetables that you have in the refrigerator.
- Spices can add the ones you like.
