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Lamb with vegetables in a cauldron stewed

Cauldron-Braised Lamb with Vegetables

A delicious, wholesome, hearty dish that turns any day into a celebration! Lamb braised with vegetables in a cauldron is a wonderful recipe for anyone who loves a fragrant meat stew. The meat comes out tender, juicy, and full of flavor. Season it with whatever spices you like and add any vegetables you please.

Julia M.

Recipe author

Lamb with vegetables in a cauldron stewed

Composition / ingredients

Servings:

Lamb

800

Onion

Carrot

Zucchini

Tomatoes

Bell pepper

0.5

Potatoes

500

Garlic

Water

450

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 6 g

Fats 31 % 5 g

Carbohydrates 31 % 5 g

89 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise lamb with vegetables in a cauldron? Start by gathering your ingredients. You can use bone-in lamb, as I did, or go with boneless meat. Cut the lamb into pieces ahead of time. The mix of vegetables is entirely up to you — swap any out for others you prefer, and choose based on your own taste.
Step 2:

Set the cauldron (or a heavy Dutch oven) over the heat, pour in the vegetable oil, and let it get good and hot. Add the pieces of lamb. As they cook, the meat will release some juices. Cook the lamb in its own juices, covered, for 20–30 minutes. Don't forget to stir now and then so it cooks evenly.
Step 3:

The meat will change color completely and the juices will reduce significantly.
Step 4:

Peel the onion and carrot and rinse them clean. Wash the bell pepper and remove the core. Roughly chop the onion, carrot, and pepper.
Step 5:

Add the vegetables to the cauldron with the meat. Stir, then braise everything together for 2–3 minutes.
Step 6:

Cut the peeled potatoes into large chunks and add them to the cauldron. Season with salt and spices to taste — I use ground pepper and a little paprika. Pour in some hot water, adjusting the amount to your liking (I like plenty of liquid). Cover and simmer over low heat for 30 minutes.
Step 7:

Cut fresh zucchini into large chunks. Slice the tomatoes.
Step 8:

Add the zucchini and tomatoes to the cauldron. Press in a few cloves of garlic. Stir and braise everything together for another 10 minutes — that's enough time for the zucchini to cook through.
Step 9:

The lamb and vegetables are ready! Spoon the dish onto plates and serve it hot. Enjoy!

For this recipe it doesn't matter which cut you use, since the meat turns tender as it braises either way.
Everyone's taste for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own liking. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).