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Braised Lamb with Vegetables in a Dutch Oven

A wonderful dish for meat lovers! Braised lamb with vegetables is simple and filling enough to stand in for a full dinner or a family lunch. It comes together easily, and the result is sure to please everyone at the table — meat lovers and otherwise.

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Stew with vegetables in a cauldron
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 9 g
Fats 30 % 6 g
Carbohydrates 25 % 5 g
110 kcal
GI: 80 / 0 / 20
  • For this dish, choose young lamb — it won't have that strong gamey smell and it cooks faster. Rinse the meat well in cold water, then pat it dry with paper towels. Cut it into small, bite-size pieces so it cooks quickly, and season it all over with salt and black pepper (freshly ground is best). If you prefer, you can swap the lamb for any other meat you like — beef, veal, or pork. Next, prep all the vegetables ahead of time. Scrub the potatoes well and cut them into fairly large chunks, skin on. Peel the carrots, rinse them, and cut them into large pieces too. Peel the onion and slice it into half-rings. Wash all the herbs in cold water and dry them on a paper towel. Trim off the tough parsley stems and chop the leaves finely. Don't chop the fresh thyme — you can even tie it into a little bundle with kitchen twine. Set a Dutch oven (or a heavy pot) over the heat and add a little vegetable oil. Get the oil very hot and brown the lamb pieces, stirring now and then. Add the onion and let it brown along with the lamb. Sprinkle in a little flour and stir it in right away. After a minute, pour in the red wine, stir again, and cook over medium heat for another couple of minutes. Pour in the chicken broth, cover, and cook everything together for about 10 minutes. Then add the carrots and potatoes you prepped earlier. Tuck in the bundle of fresh thyme, cover, and cook the meat and vegetables until tender. Add the fresh or frozen green peas and cook for another 5 minutes. Taste and add salt if needed. Before serving, pull out the thyme bundle and sprinkle the dish with chopped parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • 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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken broth - 19  kcal/100g

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