Cooking lamb in a cauldron

Lamb in a cauldron is an excellent dish that can please even a real gourmet. But not many know how to cook it properly.

Every nation has its own ways of cooking lamb meat. This is mainly due to the traditions of peoples and the environment. Oriental people are very sensitive to aromatic spices, therefore, preparing the meat of a young lamb, they saturate it with a large number of flavors. For example, they can boil it with fruit, such as apricot, persimmon, date, and then generously season with exotic spices.

On the Mediterranean coast, lamb has a shade of sun. By adding wine, garlic, olive oil and tomatoes to the meat during the cooking process, the meat becomes juicy and literally melts in the mouth.

In the latitudes with a cool climate, it is customary to serve lamb with a side dish, which can be vegetables and cereals.

Such popularity of lamb is easily explained - the meat has a large range of healing properties. Lamb contains a lot of fluoride, which is necessary in the treatment of caries, and zinc contained in meat contributes to the production of the male hormone - testosterone.

Eating lamb helps reduce cholesterol levels in the blood.

The most common is roast, sauté and just grilled meat on the grill. When cooking lamb meat using a variety of herbs and seasonings. The main thing - do not get involved in this, so as not to interrupt the taste and aroma of the meat itself.

Some people don't like the taste of lamb fat. When cooking lamb, it is melted and absorbed into the meat. To avoid this, it is necessary to prepare the lamb before cooking: remove a thin film, similar to tracing paper, from it, clean the fat as best as possible and rinse.

If you need milk of lamb for cooking, you should, on the contrary, wrap it with bacon, since the fat content in such meat is very small. During heat treatment, the meat will be dry.

This dish will appeal to lovers of outdoor recreation. For its preparation requires only three ingredients: lamb, fat tail and onions. Cooking does not require special culinary skills.

Fat fat should be cut into small cubes, lamb clean of fat, remove the film and cut into medium pieces. Onions must be cut into half rings.

Then you should make a fire and put the cauldron on the fire. After that you need to put it fatty fat and fry until golden brown. Skimmer should be removed on a plate and put them aside.

Then the lamb must be put on the bottom of the cauldron in one row and fry on all sides. When the meat is covered with a golden crust, you should get it with a skimmer and put it on the dish - thus you need to cook all the pieces of lamb.

Salt and pepper should be added to the onion sliced ​​in half rings, after which you should mix everything carefully so as not to crush the onions. Then salt and pepper to rub each piece of roast lamb.

We spread the meat in a cauldron in layers: from the bottom - the pieces are fatter, and on top - lean pieces of lamb. Onion is laid on top and one hot pepper. Then you need to tightly close the lid and cook for about an hour.

After the time you need to open the lid cauldron, remove the pepper. The contents of the cauldron should be mixed and cook for another 20 minutes. It is necessary to mix the dish every five minutes.

In a beautiful plate you need to put a piece of lamb with onions, with the edge of the plate pour the fat from the fat tail. Pour all the sauce and add chopped greens. Served with bread cakes.

The most famous Uzbek national dish is Basma. It is prepared from a large amount of lamb and vegetables.The dish turns out very tasty and appetizing.

The recipe is very simple. It can be prepared at home, but it will have to spend a lot of time to end up with the expected result.

To make basma you need two kilograms of mutton. It is better to take a piece on the bone. Ideal - lamb ribs.

The recipe of cooking is as follows:

• first of all, you need to cut a piece into pieces of medium size;
• onions cut into half rings;
• peeled carrots and washed eggplants; cut into slices;
• half rings shred washed Bulgarian pepper;
• peeled medium sized potatoes cut in half;
• big potato is divided into four parts;
• tomatoes cut slices.

After the done manipulations, you need to perform some more actions:

• from the middle head of cabbage we separate the four top leaves, remove them to the side;
• head itself is cut in half into two equal parts;
• finely chop one half into strips;
• we lay out the chopped cabbage in a large bowl;
• sprinkle with salt;
• mix and crush;
• leave her to give juice.

The cauldron before cooking should be rinsed well with cold water and rubbed. All ingredients are laid out in layers in the cauldron:

• you must first put the fat tail - it will not allow Basme to burn;
• then you should put mutton, pour every layer of meat hops-suneli, coriander and pepper.

Vegetables should also be layered. The main thing is to correctly observe their sequence.

• The first of the vegetables should be put onions - it should cover the lamb evenly.
• Then comes a layer of carrots. It should be a little salt.
• On carrots need to put tomatoes, which are also salt.
• Then come the eggplants. Salt and add a little red pepper.
• Spread the potatoes evenly and add chilli and three heads of garlic.
• We distribute half rings of sweet Bulgarian pepper over the entire surface of potatoes.
• We take out the cabbage washed with salt and send it to the cauldron.
• Top should be put on a bunch of parsley, dill, basil.
• We take four cabbage leaves, which were removed in advance from the head of cabbage and cover them with all the layers in the cauldron.

It is important that the Basma is prepared in a hermetically sealed cauldron. You cannot open the lid during cooking - then there will be no effect of a stewed dish.

We put the cauldron on the stove and make a medium fire - it must be maintained for two hours. After this time, you need to open the lid of the cauldron and remove bunches of parsley, dill, basil and cabbage leaves - they are not used in food. Some vegetables from each layer should be laid out on a dish, and on top put pieces of meat.

How to cook lamb in a cauldron, see in the video below.