Lamb in English
4 servings
30 minutes
Lamb in English is a traditional dish of British cuisine that dates back to ancient meat cooking methods. It combines the tenderness of stewed lamb with the rich aroma of black pepper, cumin, and bay leaves, as well as the softness of potatoes soaked in meat juices. Onions and garlic add zest, while tomato paste provides a slight tanginess that highlights the depth of flavor. The dish is prepared by layering ingredients for stewing, allowing them to fully express their taste qualities. It is perfect for cozy family dinners, especially on cool days when something hearty and warming is desired. This is a classic example of British culinary tradition that turns simple ingredients into true gastronomic delight.
1
Dissolve tomato paste in a glass of hot water, pour it into a pot, drizzle with hot fat, and simmer on low heat for about one and a half hours.
- Tomato paste: 10 g
- Fat: 60 g
2
Cut the meat into small pieces, salt it, and sprinkle with black pepper and ground cumin.
- Lamb: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Caraway: 4 g
3
Layer the bottom of the pot with meat, sprinkle with finely chopped onion, and cover with slices of potatoes, then add another layer of meat, onion, and potatoes. On top of the last layer, place a few cloves of garlic and finely chopped parsley.
- Lamb: 500 g
- Onion: 300 g
- Potato: 700 g
- Garlic: to taste
