Lamb in a cauldron
Description
The dish is prepared without unnecessary complications. I chop all the ingredients and put them into a cauldron, then slowly braise them over a fire for a long time. You can add any vegetables to the cauldron according to your taste. You can use any part of the lamb; this time I have lamb tails. The dish can be served as a first or second course. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. First of all, light the fire. Wash the meat and chop it coarsely together with the bones. Wash and peel all the vegetables.
- 2
Step 2
2. Cut the potatoes into large pieces, slice the carrots into rounds, chop the onion into half-rings. Cut the parsnip into pieces, finely chop the tomatoes. Place all the ingredients into a pot, pour in water so that the vegetables are slightly protruding above the water, then add salt and pepper.
- 3
Step 3
3. Cover the cauldron with a lid and place it over the heat, simmer for about 2 hours, stirring occasionally.
- 4
Step 4
4. Serve the lamb with a side of any vegetables, or with porridge, pasta.