Lamb in a cauldron on a fire

Fragrant, juicy and tender, with smoke! Dishes in the cauldron are always filled with the unique aroma of a bonfire. But they are not as harmful as those cooked on the grill. Lamb on a fire in a cauldron turns out to be very tender, soft and juicy. I advise you to cook!

Natalia Tsybulskaya

The author of the recipe

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Composition / ingredients

Servings:

Lamb

700

Chicken fat

200

Onion

Carrots

600

Garlic

Zira

to taste

Vegetable oil

300

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 74 % 29 g

Carbohydrates 8 % 3 g

299 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to roast lamb in a cauldron on a fire? Prepare all the necessary products. Any mutton will do, it can even be pieces of meat on a bone. It is best to take chilled - there are much more useful substances in such meat.
Step 2:
Install the cauldron, clean it with salt. Rub the cauldron well with coarse salt. Then wash off the dirty salt with water.
Step 3:
Make a strong enough fire under the cauldron.
Step 4:
Wash the chicken, dry it, cut it into medium-sized pieces.
Step 5:
Put the chicken in the cauldron.
Step 6:
Wait until it is well fried and enough fat is melted.
Step 7:
Wash the meat, dry it and cut it into medium-sized pieces.
Step 8:
Add to the cauldron and fry everything together over a sufficiently high heat. If little fat has been melted from the chicken, add vegetable oil. Since we will fry in oil, it must necessarily be refined, of any vegetable product.
Step 9:
Peel the onion, cut it into feathers and also add it to the cauldron. Fry everything together for about 5 minutes.
Step 10:
Peel the onion and cut into cubes.
Step 11:
Add the carrots to the cauldron and fry all together until the carrots are soft, about 15 minutes.
Step 12:
Add a whole garlic head. Do not forget to wash it well beforehand.
Step 13:
Add salt, add cumin.
Step 14:
Stir, reduce the heat. Simmer on low heat, covered with a lid, for about 15 minutes.
Step 15:
Serve meat with vegetables hot. Bon appetit!

Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.

To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Use oil with a high smoking temperature for frying! 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.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.