Lamb stew
Description
The dish is prepared without unnecessary complications. To cook lamb stew, you will need a large cast-iron cauldron. Cut the veal and meat from the lamb leg into pieces, season with salt and pepper, add spices, and let marinate briefly. Prepare flat pieces of meat from the lamb sides for rolling. Place the marinated meat, quince pieces, and carrots onto them. Roll up the meat and tie it with kitchen twine. Place the lamb shank, halved quince, onions, and the rolled meat into the cauldron with hot salted water. Simmer over low heat for 4 hours, turning the roll every hour. Once cooked, hang the roll in the air until completely cooled, then slice into portions. Boil potatoes, sprinkle with herbs, and serve the roll with shanks on a serving dish. The dish is now ready to be served.
Instructions
- 1
Step 1
For the meat roll casing, you will need lamb flesh cut from the sides. It will be convenient for wrapping the filling. Cut the meat from the lamb leg and veal into large pieces.
- 2
Step 2
Season the pieces of lamb and veal with salt, pepper, and spices to taste. Let them marinate for about an hour.
- 3
Step 3
Place the flat pieces of lamb, then put the marinated meat on top.
- 4
Step 4
Add pieces of quince and peeled carrots.
- 5
Step 5
Roll up the roll.
- 6
Step 6
Tie it with string and roll into a ring – this will make it easier to cook in a cauldron.
- 7
Step 7
Heat water in a large pot, salt it, and place the lamb shanks into it.
- 8
Step 8
Cut several quince fruits in half, peel 2-3 onions.
- 9
Step 9
Also place them in the cauldron, and put the meat roll on top. Cover the cauldron with a lid, leaving a small opening for excess steam to escape.
- 10
Step 10
Simmer over low heat for 4 hours, turning the roll every hour.
- 11
Step 11
Hang the finished roll in the air until completely cooled, then slice into portions. Boil the potatoes, sprinkle with herbs, and serve the roll with knuckles on a platter.