Nutritious stew with lamb and vegetables in the oven

Portions: 6 persons | Preparation: 180 minutes

The tasty stew with lamb, carrots, potatoes and onions takes some time to prepare, but it’s worth it. The warming stew with delicious meat and aromatic vegetables is particularly good on cold winter days.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Nutritious stew with lamb and vegetables in the oven
Nutritious stew with lamb and vegetables in the oven

Portions: 6 persons | Preparation: 180 minutes

The tasty stew with lamb, carrots, potatoes and onions takes some time to prepare, but it’s worth it. The warming stew with delicious meat and aromatic vegetables is particularly good on cold winter days.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Winter | region: Eastern Europe | preparation: Cook, Roast | menu: Main dishes | cuisine: Belarusian recipes

Ingredients

  • 800-900 g lamb
  • 5-6 potatoes
  • 1 carrot
  • 1-2 onions
  • 1-2 tomatoes
  • 2 tbsp vegetable oil
  • Salt, to taste
  • 12-15 peppercorns
  • 400- 500 ml water
  • herbs, to taste

Instructions

  1. Cut the meat into medium-sized pieces.
  2. Peel the vegetables.
  3. Cut the potatoes into medium-sized pieces, carrots into small pieces, onions into quartered rings, and tomatoes into slices.
  4. Heat a tablespoon of oil in a frying pan over medium-high heat .
  5. Lightly sear the meat on all sides for a few minutes.
  6. Transfer to a plate.
  7. Add another tablespoon of oil to the pan.
  8. Fry the onion until lightly brown.
  9. Add to the meat, salt and stir .
  10. Distribute the meat and onions in 4-5 pots, depending on the size of the oven pot.
  11. Add a few peppercorns to each.
  12. Stack the carrots, tomatoes and potatoes on top.
  13. Season with salt and pour in room-warm water.
  14. Close the pots with the lids and place in a preheated 200°C oven for 30 minutes.
  15. Then turn down to 180°C and cook for another 1 hour.
  16. Then turn off the oven and leave the pots in the oven for 30 minutes .
  17. The stew Remove from the oven and sprinkle with chopped herbs before serving.

Utensils

  • knife
  • cutting board
  • peeler
  • pan
  • spatula
  • small ovenproof pots with lid
  • spoon