Lamb stewed in onion sauce

[Strip mutton]

Lamb stewed in onion sauce

Category: Meat dishes

Ingredients
Lamb Ribs / Brisket / Shank / Neck	1.5KG
Onion	4-6 pcs.
Tomato	1-2 pcs.
Wine (any dry wine)	150 ml
Salt
Garlic	2-3 cloves
Cumin / Zira	1½ tsp
Cardamom	5 boxes
Bay leaf	2 pcs.
Nigella / black cumin	1 tsp
Frying oil

Cooking method

• Strip mutton from external films and grease. Cut / chop into portions: the ribs are simply cut between the bones, the neck is chopped across between the vertebrae, the shank can be cut into a couple of transverse pieces, the brisket is cut along the cartilage with a knife.
  
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• Prepare the bow, cut it with feathers (first we cut it into halves, then each - into strips lengthwise).
  
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• Prepare the spices, Remove the cardamom seeds from the capsules. I do not recommend taking already ground spices, as they only contain the memory of their aromas. Spices (except lavrushka) can be coarsely ground in a mill / coffee grinder or grind on a board with the bottom of a glass made of durable glass. Cut the garlic across into rings.
  
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• On a high fire fry cuts of meat until browned and transfer them to a stewing dish, I prefer to fry in a cast iron skillet.
  
• How to fry all the meat pour wine into the pan and with a spatula help him absorb all the burnt meat juice, pour it over the meat.
  
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• Refresh the skillet with oil. Fry the onions over high heat, stirring constantly to avoid burning, until caramelized, transfer to the meat.
  
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• Let it all languish on the lowest heat, almost until tender, adding half of the spices and salt. The extinguishing process took me about 2.5 hours.
  
• When the meat is tender, add the 2nd half of the spices, chopped tomato (s) and salt to taste, simmer for another 20-30 minutes.
  
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• Serve with rice or - fits perfectly with mutton. I recommend putting thinly chopped onions on the bottom of the salad bowl, and then chopped tomatoes, salt tomatoes on it, they will let the juice out and the onion will be slightly marinated in this juice. It is better to make the salad ahead of time, in order to let the onions marinate; before serving, you can season with oil and pepper.
  

The dish is designed for

6

Time for preparing:

3 hours

Note

As a rule, we take lamb in a half carcass. We bake the scapula and ham stuffed whole, fry the cutlets on a part of the rib quickly, but the remaining parts for frying are harsh, but incomparable when stewed!
Try it!
Bon Appetit!

Good evening! Yesterday, on Eid al-Adha, we were treated to mutton. In search of an interesting recipe, I also found yours. I strongly disagree with "How to fry all the meat, pour wine into the pan and use a spatula to help him absorb all the burnt meat juice, pour it over the meat.
[/ b] Refresh the pan with oil. Fry the onions over high heat, stirring constantly to avoid burning, until caramel color, shift it to the meat. "This is monstrously harmful to all internal organs. How many coneragens! Maybe, from the point of view of the taste of the dish, this has its own charm !? But, we must not forget that we are what we eat This will be eaten by the whole family, including children.

I liked the recipe very much, I'll try to cook it. Thank you. As for frying - everyone can do it at their discretion.

The recipe is wonderful! Many recipes include frying foods, not everyone only eats super diet food.

The recipe is wonderful! Many recipes include frying foods, not everyone only eats super diet food.

Agree.

Thanks everyone for the comments! Cook and eat with gusto in a friendly, pleasant company!
And about roasting, everyone chooses for himself. Personally, I prefer to fry something and drain or collect excess fat if it will improve the taste of the dish. But I won't use transgenic fats or anything filled with artificial flavor enhancers, emulsifiers, preservatives. Here, everyone has their own policy that can be promoted in their recipes, right?

It is monstrously harmful to all internal organs. Well this is how many concentration gens !!!

This weekend I'll be cooking lamb shanks in wine sauce again. This time, in order to clarify the recipe, I climbed the Australian segment of the Internet. It is known that in Australia, and in neighboring New Zealand, a huge number of merino sheep are bred. Therefore, the Australians, like no other, on the recipes of modern cuisine with lamb / mutton what is called "ate the Dingo dog".

So this is what I mean ... Here 🔗 it says:
"Browning [roasting, tint] is a key flavor base for any protein that will be slow cooked in liquid. If you ever come across a slow cooked stew recipe that doesn't require browning the meat before slow cooking, proceed with caution! "

You can treat information on the Internet in different ways. But with this phrase, I agree 100%!

As for carcinogens ... If you watched the Uzbeks cook pilaf on Eid al-Adha, then you would have had a blow, - there the carcinogens jump from the cauldron ...