Lamb with Potatoes and Prunes, Stewed in a Pot
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Instead of lamb broth, you can use vegetable broth or water.
Ingredients
- Rack of Lamb - 31.7 oz
- Onion - 2 heads
- Salad Potatoes - 6 pieces
- Prunes - 12 pieces
- Garlic - 4 cloves
- Herbs - to taste
Step by Step guide
Step 1
Wash and dry the lamb.
Step 2
Separate the meat from the bones and trim excess fat, leaving some fat if desired.
Step 3
Place the bones in a pot, cover with cold water, and bring to a boil.
Step 4
Once the water boils, skim off the foam, add a few peppercorns, a bay leaf, cover, and simmer for 40 minutes. Season the broth with salt at the end of cooking.
Step 5
Cut the meat into cubes.
Step 6
Peel and slice the onion into quarter rings.
Step 7
Peel and chop the garlic.
Step 8
Wash the potatoes, peel them, wash again, and cut into medium cubes.
Step 9
Wash the prunes and cut them in half.
Step 10
In a well-heated skillet with a little oil, fry the pieces of meat until golden brown. Remove the browned meat from the skillet.
Step 11
Add a little more oil to the skillet, add the onion, season lightly with salt, and sauté until soft.
Step 12
Distribute the prepared ingredients into ceramic pots.
Step 13
Place the meat at the bottom of the pots, season lightly with salt and pepper. Layer the potatoes on top of the meat, sprinkle with garlic, and season lightly with salt and pepper. Then add the prunes and onion. Season lightly with pepper, and add salt if needed. Pour the lamb broth into the pots, filling them to the shoulders.
Step 14
Cover the pots with lids and place them in a cold oven. Cook for 2 hours at 180°C. The longer you stew the lamb, the more tender it will be.
Step 15
Carefully remove the pots from the oven and let them sit for 10-15 minutes.
Step 16
When serving, sprinkle with cilantro or parsley (optionally, you can sprinkle with fresh chopped garlic).
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