Lamb with prunes in a casserole dish
Description
The recipe won't take much time. There will be plenty of sauce left after cooking the lamb, so you can use it to prepare a side dish as well: any porridge cooked in this sauce, so nothing goes to waste and the side dish gets an amazing flavor and aroma. The meat cooked in pots turns out very tender and fragrant. If you prefer spicier food, feel free to add more pepper and garlic. Those who prefer classic lamb in pots may omit the mushrooms; this is an upgraded version, and mushrooms are a matter of personal taste—many consider them unnecessary, just like tomatoes. In my opinion, the dish tastes better and looks more attractive with mushrooms. Best served with mashed potatoes, porridge, or vegetables. Serve hot.
Instructions
- 1
Step 1
Wash the lamb. Cut off bone fragments and tendons.
- 2
Step 2
Wash the onion and slice it into half-rings. Place half an onion into each casserole dish. You will have 4 dishes in total. Put cilantro and prunes (6 pieces each) on top of the onion.
- 3
Step 3
Season the pieces of lamb with salt and pepper, then place them on top of the prunes. You can marinate the lamb in advance and let it sit for a couple of hours. I put it directly into the casserole dish. Place a few barberry berries on top.
- 4
Step 4
Wash the mushrooms and slice them. Place the mushrooms in each pot. If the mushrooms are small, use a larger quantity.
- 5
Step 5
Place parsley or cilantro on top. Cilantro gives a more aromatic flavor. Add pieces of tomato. Dilute tomato paste in water and pour the sauce into the pots. Bake in the oven at 200-220 degrees for an hour and a half.
- 6
Step 6
The meat turns out very flavorful and produces a large amount of sauce, so prepare a side dish right away so you can have a meat gravy.