Cooking a lamb stew at home
Mutton stew - a popular meat dish. Most often it is boiled with bones and other by-products of mutton.
How to choose meat?
For stews, you should choose only fresh meat and avoid frozen product.It is not necessary to use tenderloin or soft meat - the stew can also be boiled from a product of lower quality.
At the same time, the lamb should be fresh, so carefully check the shelf life and pay attention to the storage conditions of the product. Meat should be uniform in color and not have an unpleasant smell.
Do not be afraid to ask the seller to show you certificates of quality and licenses. That way you make sure that you are not being cheated.
Recipe
In order to cook a delicious lamb stew at home for the winter, You will need the following ingredients:
- lamb - 2 kilograms;
- vegetable oil - 200 milliliters;
- garlic - 15 cloves;
- bay leaf, salt, pepper to taste (you can also add any other seasonings).
First of all, before cooking the stew, you must do the preparation of meat. First you need to rinse and dry. Also, the meat should be prepared for the process - clean from films, excess fat and other undesirable elements. After that, the lamb must be cut into slices of medium size.
It is also necessary to peel the garlic, divide it into cloves. Garlic cloves must be carefully rubbed meat from all sides. After that, they are not thrown away, but leave with the meat.
Add garlic oil, salt, pepper, bay leaf and any other spices of your choice to garlic and meat. In this state, the meat must be left overnight in the refrigerator. The container in which it is located should be covered with a lid or covered with cling film.
In the morning you need to do the preparation of cans and lids - they must be sterilized. At the bottom of each can put a little meat and marinade (which is formed overnight in a container of lamb). Next, the meat must be filled with water (total content of the jar should be 2/3).
At this time, you also need to turn on the oven in order for it to warm up, the required temperature mode is 130 degrees Celsius. In such conditions, bake canned meat for 5 hours.
After the specified period of time, the banks must be removed and rolled up with covers. It is recommended to turn the containers upside down and cover with a thick cloth. After the stew has cooled, it can be taken to a designated storage place (for example, a cellar).
Instead of an oven, you can also use an autoclave to make stew. To do this, the banks must be placed in the device for 20 minutes at a temperature of 120 degrees Celsius and a pressure of 2 atmospheres. After this you need to do the same thing as after the oven - roll up and put it away for storage.
To learn how to cook lamb stew, see the next video.
