Lamb in beer
Description
The dish is prepared without unnecessary complications. I first tried lamb in beer last autumn at a friend's cottage. I liked the dish so much that I try to make it whenever I manage to buy meat from a young lamb. The lamb turns out more tender and simply melts in your mouth. The vegetables you choose for stewing can be completely different, according to your taste and preferences. The result will still be excellent! When I cook lamb in beer at home, I braise it in a heavy-duty skillet in the oven. When at the cottage, it's better to use a cauldron and a barbecue grill. All the neighbors ask for the recipe as soon as they catch the delicious aroma of lamb in beer! Good luck preparing this delicious dish. The finished dish can now be served.
Instructions
- 1
Step 1
Take a lamb shoulder, chop it coarsely as shown in the photo. Season with salt and pepper.
- 2
Step 2
Mix the lamb with the onion cut into random pieces, pour in beer, and let marinate for at least 30 minutes.
- 3
Step 3
Chop the vegetables coarsely.
- 4
Step 4
Remove the lamb from the marinade, sear in oil until a golden crust forms, using a deep pot or cauldron. Strain the marinade, pour it over the seared meat, and simmer over medium heat for one and a half to two hours (depending on the freshness of the meat and the size of the pieces).
- 5
Step 5
About 15 minutes before the end of cooking, add the sliced vegetables to the meat. Simmer together for another 15 minutes.
- 6
Step 6
At the very end, sprinkle the dish with fresh herbs and chopped garlic. Let it steep under a lid, then serve.