Roast lamb with potatoes
6 servings
75 minutes
Lamb stew with potatoes is a true embodiment of Russian cuisine, combining simplicity of preparation and rich flavor. The dish has deep roots in the traditions of village feasts, where slow cooking allowed the meat to reveal its tenderness and the potatoes to absorb the aromas of spices and vegetables. With the addition of paprika and vinegar, the stew gains spicy notes, while herbs and garlic make it even more fragrant. Served in pots, it retains heat, allowing enjoyment of every spoonful. This dish is perfect for a family dinner, warms during cold seasons, and fills the home with coziness, reminding of ancient Russian cooking traditions.
1
Wash the meat, dry it, cut it into pieces, and lightly salt it. Peel the onion and chop it finely. Wash the pepper, remove the seeds and partitions, and chop it finely. Scrub the potato to remove the skin. Peel the garlic.
- Lamb edge: 1 kg
- Onion: 2 heads
- Green pepper: 2 pieces
- New potatoes: 12 pieces
- Garlic: 4 cloves
- Salt: to taste
2
Heat oil in a pan, sauté onion and pepper for 4-5 minutes, add meat and quickly fry everything together on high heat, then reduce the heat to low.
- Olive oil: 4 tablespoons
- Onion: 2 heads
- Green pepper: 2 pieces
- Lamb edge: 1 kg
3
Pour vinegar into a bowl and dilute it with a little water. In a mortar, crush garlic, bay leaf, parsley, paprika, black pepper, and a bit of salt. Mix with the vinegar. Pour the resulting mixture over the meat in the pan.
- Red wine vinegar: 1 tablespoon
- Garlic: 4 cloves
- Bay leaf: 3 pieces
- Chopped parsley: 2 tablespoons
- Ground paprika: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
4
Pour water into the pan to completely cover the ingredients. Simmer on medium heat for 30 minutes.
5
Add potatoes to the pan and simmer for about 30 more minutes. Dissolve flour in a small amount of water, gently pour the mixture into the pan with meat and vegetables, boil for 1-2 minutes and remove from heat. Serve in portioned pots.
- New potatoes: 12 pieces
- Wheat flour: 1 tablespoon