Lamb in a Cast-Iron Pot on the Stovetop
Juicy, gently spiced lamb that will wake up anyone's appetite! Properly cooked lamb is the most delicious meat in the world — at least, that's what I decided after a trip to the Caucasus, tasting the food there. And the amazing part is how simple the recipe is: cooking a dish this good takes some time but almost no effort. Once I got home, I made sure it became a regular in my rotation, and I hope it becomes one in yours.
Daria ☼
Recipe author
Lamb in a Cast-Iron Pot on the Stovetop
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 %
10 g
Fats 29 %
6 g
Carbohydrates 24 %
5 g
105 kcal
GI:
100
/
0
/
0
- To make it, rinse about a pound of lamb (go for a fatty cut — it renders more juice) and cut it into small pieces. Toss it with the chopped onion, salt, fresh herbs, and pepper, and pile it into a deep cast-iron pot. Make sure the lid seals tightly, set it over low heat, and let it braise for an hour to an hour and a half, stirring now and then. That's it — the recipe couldn't be simpler, but this lamb with any side dish is so satisfying you'll come back to it again and again. Oh, and in true Caucasian fashion, I'd suggest a little red wine alongside — it makes it even better, hard as that is to imagine!
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Lamb - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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