Lamb vats in a saucepan

How to make lamb vats in a saucepan?

1. Cut the chicken fat into small cubes.
2. Cut the lamb into large pieces.
3. Eggplants, tomatoes, bell peppers and onions should be cut into rather large cubes.
4. Also cut the peeled potatoes into cubes, chop the fresh herbs (coriander, parsley, basil) coarsely.
2. At the bottom of a deep saucepan with a thick bottom, put the sliced chicken.
3. Put the pieces of lamb in a saucepan on top of the chicken.
4. Put the eggplants in the next layer, sprinkle them with salt and pepper.
5. Put tomatoes on eggplants, then Bulgarian pepper, onion on top.
6. Put potato cubes on the onion, chopped greens and whole peeled garlic cloves on top of the potatoes.
7. Season everything with salt and pepper again.
8. Fill the contents of the pan with oil and water on top, close the lid.
9. Put the pan on the fire, bring the contents to a boil, then cook the vats over medium heat for 1 hour and 10 minutes.

Serve the finished dish to the table hot. Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.