Lamb with potatoes in a cauldron

The most delicious dish cooked in a cauldron! Lamb with potatoes cooked in a cauldron is the height of perfection! The meat is well-fried, juicy, soft, perfectly combined with potatoes and pickled onions. Potatoes according to the recipe should not be large, otherwise it must be cut into 2 or even 4 parts, depending on the size.

Ladle

The author of the recipe

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Composition / ingredients

servings:

Lamb

Onion

160

Vinegar (6%)

Lemons

Potatoes

400

Salt

to taste

Ground black pepper

to taste

Ground red pepper

to taste

Zira

2.5

Chicken fat

Optional:

Basil

Coriander greens

Onion

Apple cider vinegar

Salt (pinch)

to taste

Sugar (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 42 % 10 g

Fats 33 % 8 g

Carbohydrates 25 % 6 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 2 h 40 min

1. My mutton, cut into medium-sized pieces (it's not worth mincing the meat too much). Peel the onion, cut into half rings, wash the lemon, cut into thin plates.

2. We spread the onion and lemon to the meat, pour vinegar, mix with a spoon so that, if possible, squeeze out the juice from the onion and lemon. Cover the container with meat with cling film and send it to the refrigerator for half an hour.

5. Melt the fat in a cauldron, put the meat in it (separate the lemon and onion), fry until a beautiful blush, then close the lid tightly and keep it in this state for another 15 minutes.

6. Meanwhile, cut onion into half rings, chop basil and cilantro with a knife, add apple cider vinegar, a pinch of salt and a pinch of sugar, mix and leave to marinate for 10 minutes.

7. Peel the potatoes, wash them, put them in a cauldron with the remaining fat (pre-extract the lamb), fry until cooked. The fact that the potatoes are ready is evidenced by a beautiful golden crust, it is well pierced with a fork.

8. Pepper and salt the finished potatoes to taste, season with cumin, combine with lamb, spread on a large dish, sprinkle with pickled onions and herbs around.

Here is the dish and served!

Bon appetit!