Savory Lamb and Potatoes in a Cauldron

Incredibly fragrant, bright, all the neighbors will come running! Amazing lamb with potatoes in a cauldron will win you over the first time! The meat turns out very tender and juicy. Spices, vegetables and garlic will add zest and amazing taste. Try it and enjoy!
cook time: 1h 30 min
Lucas Halstead
Savory Lamb and Potatoes in a Cauldron

Nutrition Facts (per serving)

111
Calories
5g
Fat
10g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Onion 2 pc
Garlic 7 clove
Salt to taste
Ground black pepper to taste
Ground coriander 0.5 tsp
Zira 0.5 tsp
Potato 1 kg
Carrot 2 pc
Vegetable oil 40 g
Paprika 0.5 tsp
bell pepper 2 pc
Greenery to taste
Mutton 700 g

Recipe instructions

Step 1

Step 1
How to make lamb with potatoes in a cauldron on the stove? Prepare all the necessary products according to the list. What part of the carcass is best to use for the recipe? Any part of lamb will do, this time I used ribs. If you have frozen meat, you must first remove it from the freezer and leave it at room temperature until completely thawed.

Step 2

Step 2
Peel the potatoes and wash in cold water. If possible, take small-sized tubers; in this case, the potatoes can be stewed whole. If you have large tubers, then chop them not very finely.

Step 3

Step 3
Peel the onions, carrots and garlic. Rinse the peppers and remove the core and seeds. I took one sweet pepper and two small hot peppers. I used red and regular onions. Cut all vegetables into large pieces. Leave the garlic cloves whole or cut in half lengthwise.

Step 4

Step 4
Rinse the lamb and dry with paper towels. Pour a small amount of vegetable oil into a cauldron and heat it well over high heat. Place the lamb in the cauldron. Fry until light golden brown on all sides.

Step 5

Step 5
Add onions, carrots, peppers and garlic to the cauldron.

Step 6

Step 6
Cook over high heat, stirring constantly, for about a minute or two.

Step 7

Step 7
Next, add the potatoes to the cauldron. Stirring, cook for about 2-3 minutes more.

Step 8

Step 8
Add cumin, ground coriander, paprika and salt to taste to the meat and vegetables. Use your favorite spices at this stage. Mix everything and pour in a small amount of water, 100-150 ml. will be quite enough if you want to get a thick second course. If you want more aromatic gravy to come out, then pour in 200-250 ml. water.

Step 9

Step 9
When the water boils, cover the cauldron with a lid, reduce the stove flame to low and simmer the lamb and potatoes until fully cooked. Usually this takes no more than 1-1:30 hours. There is no need to open the lid. Sprinkle the finished dish with ground black pepper and finely chopped herbs. Cilantro or parsley are great.

Step 10

Step 10
Serve the lamb in a cauldron with hot potatoes and vegetables.

Step 11

Step 11
Lamb with potatoes goes well with fresh vegetables and salads.

Additional rubrics

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