Lamb with vegetables in a cauldron
Description
Here is a simple recipe for preparing lamb with vegetables in a cauldron. All the vegetables are sliced and stewed together with lamb and fat in a cauldron, covered with a lid. The dish releases a lot of juice during cooking, so you can drain the juice into a separate container and drink it with the main dish. Good luck
Instructions
- 1
Step 1
Cut the eggplants into large pieces, lightly salt them, and let them sit for half an hour so that all the bitterness is removed.
- 2
Step 2
Place slices of fat into the bottom of the cauldron.
- 3
Step 3
Next, place pieces of lamb cut into random pieces.
- 4
Step 4
Salt the meat and add sliced carrots and onions cut into half-rings.
- 5
Step 5
Drain the juice that has been released from the eggplants. Place the eggplants in a cauldron, put the tomatoes (peeled) on top. Add a little more salt.
- 6
Step 6
Remove the seeds from the pepper and cut it into thin strips, then place it on top of the tomatoes. Place the peeled potatoes on the peppers (if they are small, you can leave them whole).
- 7
Step 7
Sprinkle with chopped herbs and garlic on top.
- 8
Step 8
Salt and pepper to taste. Cover the pot with a lid and place over high heat. When you hear a slight bubbling under the lid, reduce the heat to minimum and simmer for 2 hours.
- 9
Step 9
Can be served.