Braised lamb with spices

Description

The dish is prepared without unnecessary complications. You can cook the lamb in a cauldron or a multicooker. Serve the dish hot, accompanied by boiled rice, bulgur, or couscous. If you haven't used it all at once, store the leftovers in the refrigerator in a pot or in a container with a tight-fitting lid. The meat turns out juicy and tender. The dish is ready to be served.

Instructions

1. 1

   Step 1

   Wash the lamb, dry with paper towels, and cut into small pieces.

2. 2

   Step 2

   Place the meat in a bowl and add 1 teaspoon of cinnamon, nutmeg, 1 teaspoon of salt, ground black pepper, cover with plastic wrap, and refrigerate for half an hour.

3. 3

   Step 3

   Pour 2-3 tablespoons of vegetable oil into a heavy-bottomed pot (a small cauldron), heat it up, then add the lamb in portions in a single layer and sear over high heat until a crust forms, sealing in all the juices.

4. 4

   Step 4

   Transfer the meat to a plate and fry the remaining lamb as well.

5. 5

   Step 5

   Cut the carrots, onion, and celery into pieces, and mince the garlic.

6. 6

   Step 6

   Return the pot to the heat and add the chopped vegetables, salt, and sauté for 5 minutes. Pour in the wine and add the cinnamon, scraping the bottom of the pot thoroughly with a spatula.

7. 7

   Step 7

   Wash and finely chop the tomatoes, place them in a saucepan and cook for 10 minutes, then add the meat. After boiling, simmer over low heat with the lid slightly ajar for about 120 minutes.

8. 8

   Step 8

   At the very end of cooking, add the bay leaf, turn off the heat, and cover with a lid. Finely chop the parsley and garnish the meat.