Stewed lamb with vegetables
2 servings
60 minutes
Braised lamb with vegetables is the embodiment of home comfort and gastronomic delight. This European recipe is rooted in Mediterranean culinary traditions, where lamb enriched with the aromas of wine, rosemary, and thyme becomes incredibly tender and juicy. The vegetables add freshness and richness to the dish: sweet peppers, carrots, and cherry tomatoes reveal their flavor palette. The cooking method preserves the natural sweetness of the vegetables and the depth of the meat's flavor. This dish is perfect for family dinners or festive gatherings, harmonizing with a glass of red wine. Braised lamb with vegetables offers a warm and rich taste that brings comfort and pleasure with every forkful.
1
Rinse the lamb well, optionally remove excess fat, and check for small bone fragments. In a deep skillet, heat olive oil over medium heat and fry the lamb on all sides for about a minute each.
- Mutton: 400 g
- Olive oil: 1 tablespoon
2
Add wine, wait for the alcohol smell to disappear, then add about 1.5 cups of hot(!) water. Season with salt and pepper to taste. Simmer for about 40 minutes.
- Red dry wine: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, slice the onion into half rings, the bell pepper into sticks, the carrot into rounds, and cut the cherry tomatoes in half.
4
Let's return to our lamb. The amount of liquid should reduce by about half. Add rosemary and thyme, then (in this order) - carrots, after 2 minutes - bell pepper, after a minute - onion, and after another 1.5-2 minutes - tomatoes. Stew everything until ready.
- Fresh rosemary: 2 stems
- Fresh thyme: 4 stems
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Red onion: 1 piece
- Cherry tomatoes: 1 piece