Lamb stewed in sauce
Description
I never thought I'd come to love lamb. No matter how many times I was served it, I never liked it—always put off by its specific smell and unremarkable taste. However, this recipe for lamb stewed in sauce completely changed my opinion about this meat. When prepared properly, lamb can be incredibly delicious. This recipe is particularly successful because the meat turns out perfectly tender and juicy, and the long stewing with spices eliminates its characteristic odor. In short, a great recipe—I highly recommend it.
Instructions
- 1
Step 1
Cut the beef into large pieces (approximately the size of shish kebab pieces). Melt the fat in a frying pan, then fry the beef pieces in the rendered fat.
- 2
Step 2
When the meat develops a slight crust and changes color, add flour to the pan and quickly stir. Fry for another couple of minutes, then remove from heat. The meat should be evenly coated with a firm crust on all sides.
- 3
Step 3
Meanwhile, in a bowl, mix the chopped onion and paprika.
- 4
Step 4
Remove the meat from the pan. In the remaining fat, sauté the onion with paprika. After 2-3 minutes, when the onion is slightly browned, return the meat to the pan. Sauté together for another minute.
- 5
Step 5
Add water. Simmer over low heat, uncovered, for about 1 hour. By this time, the water will have almost completely evaporated.
- 6
Step 6
Remove the stewed lamb from the pan. Add sour cream to the pan and simmer the sauce for 5 minutes over medium heat.
- 7
Step 7
Strain the sauce through a sieve.
- 8
Step 8
Pour the strained liquid sauce into a pan, add the lamb and bacon pieces. Cook for a few more minutes, then remove from heat and serve.