Lamb in red wine
5 servings
75 minutes
Lamb in red wine is a true embodiment of the richness of Caucasian cuisine, where the simplicity of ingredients harmoniously blends with deep, rich flavors. This recipe traces back to the traditions of mountain peoples who braised meat in wine, creating tenderness and aroma that can captivate any gourmet. Tender pieces of lamb soak up the wine's tartness and the sweetness of onions, forming a juicy texture and noble taste with light spicy notes. It is best served with soft white bread that beautifully absorbs the aromatic juice, making the meal especially cozy. Simple yet exquisite, this recipe is perfect for both family dinners and festive gatherings, bringing warmth and hospitality of Caucasian traditions to any event.
1
Cut the lamb into medium-sized pieces and the onions into half rings.
- Mutton: 1 kg
- Onion: 5 head
2
Put everything in a pot, mix it. Pour in the wine so that it doesn't completely cover the meat, and place it on high heat. When it boils, reduce the heat to low. Mix again and leave on the heat for an hour, stirring again every fifteen minutes.
- Red dry wine: 0.5 l
3
About five minutes before the end, add salt and pepper. Eat with soft white bread, dipping it in lamb juice.
- Salt: 1 teaspoon
- Ground black pepper: to taste