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The meat is portioned and washed well.
Boil in salted water and after 2-3 boils remove, rinse and set aside.
Put the oil in a saucepan and cook the chopped old onion for 3-4 minutes.
Add vegeta and pepper.
Add the meat and cook for another 4-5 minutes.
Put water and cook for 30-40 minutes.
Peel an onion and green garlic, wash and cut into 3-4 cm.
When the meat is cooked, take it out on a plate.
Put the onion and green garlic in the pan and cook for a few minutes.
Add the meat and cook for another 15-20 minutes.
Add the tomatoes to the broth and cook for another 5 minutes.
Place in the preheated oven.
Stir from time to time and let it drop as much as you want.
It matches the taste and is left to brown a little on the surface.
The meat will be so tender that it will melt in your mouth, and the flavors will blend perfectly into a dish that you will want to make over and over again.
You need: 1 kg of boneless lamb (I used the pulp, which I cleaned well beforehand), 3 bundles of green garlic, 3 bundles of green onions, 2 sprigs of thyme, 1 bunch of dill , 1 bunch of parsley, 2 tablespoons quality broth, 1 teaspoon starch, 70 ml of semi-dry red wine, 50 ml of water, 2-3 tablespoons of oil, 2 teaspoons of lemon juice, 7-8 mint leaves fresh, salt and pepper to taste.
Cut the lamb into cubes. Chop the garlic and onion ties. I will choose to prepare this dish at Crock Pot 6L Saute because I want to have an extremely tender meat.
If you do not have one, then you can prepare the stew on the fire. The aluminum pot allows you to put it directly on the fire. So heat it, add the oil and cook the meat until it takes on a color. Then add the thyme, garlic and green onions, mix and soon quench with the wine and let it reduce a little.
Lamb should not be missing from the Easter table. Along with red eggs and Easter, lamb has a special significance in the Christian tradition. You can choose to prepare several dishes: soup, steak, stew, grilled, grilled or stewed.
Lamb stew is one of the most popular recipes with lamb. It is tasty, filling and suitable for the Easter meal. For those who like lamb, this recipe is not missing during Easter.
- 1 kg of lamb
- 8 links green onions
- 8 bundles of green garlic
- 4 tablespoons tomato paste
- 1 glass vin
- 2 tablespoons flour
- 2 bay leaves
Thoroughly wash the lamb in cold water, peel it and leave it in a bowl covered with cold water and half a cup of vinegar for at least an hour. Vinegar will remove that specific smell of lamb, which many do not like.
Peel the onion and green garlic and finely chop them. Heat a few tablespoons of oil and drain the lamb. Brown for a few minutes on each side, until it takes on color. Add the wine, bay leaves and two cups of water and simmer, with the lid on, depending on how big the piece of meat is and how tender you want it.
When the meat is almost ready, add the chopped onion and garlic. Mix the tomato paste with flour and a little water and pour over. Season with salt and pepper and simmer for a few minutes. Move everything to an oven tray and bake at 180 degrees until the sauce drops and the meat is nicely browned.
You have to see it too.
Five lamb recipes from Nicolai Tand: Nicolai lamb leg
“This recipe is special due to the stain, which is a little Moroccan. It changes everything, the smell of tallow is no longer felt and anyone can enjoy lamb with pleasure. Another plus is the fact that the ingredients are available to anyone & # 8221, says the nice chef.
Ingredient: leg of lamb for the stain & # 8211 a lemon, a healthy hand of olives, a tablespoon of mustard, olive oil, a sprig of thyme, bay leaves, garlic, pepper for the gasket & # 8211 5 carrots, 4 potatoes, 6 cherry tomatoes, a lemon, bell pepper (optional), zucchini if you like or any vegetable you prefer.
Method of preparation: put the lamb in the stain, leave it to marinate for half a day and then put the pulp in the oven, at 180 degrees Celsius & # 8211 first covered with foil, for half an hour, then another half hour without foil.
The stain left in the pan is used for a delicious sauce: put it in the pan, on the fire, leave it for a while until it drops, then put plenty of butter and you're done!
Separately, prepare carrots, potatoes, cherry tomatoes, lemon and onion. Put them all in the pan, next to the lamb, and let them cook together.
Ingredient: 1 kg lamb, 100 g lard / 3 tablespoons olive oil, 100 g dried onions, 20 cloves green onions, 20 cloves green garlic, vinegar or lemon juice, a few sprigs of dill and green parsley, 50 g broth , a tablespoon of flour, pepper, salt
Method of preparation: The meat is washed, cut into pieces, salted and fried in a saucepan with a little lard. After the meat has been fried a little, take it out in another bowl, and in the remaining lard, fry the finely chopped onion, add the flour and fry until it browns a little, add the broth and quench it with lukewarm water.
Pour everything over the fried meat and cook together until the meat is soft, to which are added the rest of the ingredients - green onions, green garlic, greens (all cleaned, washed in several waters, cut into 4-5 cm long pieces and hardened in the remaining lard). Add, to taste, salt, pepper, and simmer for another 20-30 minutes, then add vinegar or lemon juice and bring to a boil or, if the food is too juicy, put in oven to lower.
Ingredients stewed lamb
- 1.5 kilograms of bone-in lamb (may be leg, rib, sword or neck)
- 5 bunches of green onions
- 5 bunches of green garlic
- 150ml dry red wine
- 350ml of tomato paste
- 200ml water or chicken soup
- fresh parsley
- salt and pepper
For starters, the meat must be prepared. Remove from the refrigerator and leave at room temperature for at least half an hour. Portion according to preference, then grease with oil and season with salt and pepper to taste.
Then we'll take care of the vegetables. The onion and garlic bindings are washed well, drained of water and finely chopped. Both the white and the green side are used for the stew.
6 delicious recipes with lamb for Easter meal
Eggs are the symbol of fertility and fertility, the presence of painted eggs on the Easter basket is a custom not only in 259. new, but other European countries. As in our country, other Orthodox traditions have a tradition of decorating Easter eggs.
Lamb steak with mint & # 259, Mayiritsa soup, p & acircine Koullourakiak
At Easter, the Greeks roast with lamb steak no matter what corner of the world they are in. Preparations begin in the Great Sea, which paints eggs, without the sweet peaches called tsoureki, flavored with the essence of oranges and a lot of mahlab seeds. St. Lucia cherry fruit) and prepare the special gifts that I give as a gift on Easter day.
The star of Greek meals is, & icircns & # 259, lamb steak, browned & # 259 & icircn oven on low heat, on a bed of aromatic herbs & # 351sline oil. The lamb steak is served with a glass of red wine, mint sauce or fresh salads and a soup of lamb entrails called Mayiritsa.
Cite & # 537te & # 537i
The favorite dish of the Greeks is not the cozonac, but the p & acircinica & icircmplitit & # 259 made with orange juice and sesame seeds. These birds are called Koullourakiak. From the Easter menu of the Greeks there is no lack of the famous baclavale with a lot of walnuts.
Colomba Pasquale & # 351i marinated honey
The Italians stay at home and dine with the family and usually go out for a picnic (Pasquetta) the day after Easter.
The culinary recipe is represented by specific spring vegetables - artichokes, asparagus, green beans, spinach, green salad - red eggs, lamb, traditional sweets.
On the tables of Italians you can also find Easter dishes such as pasta or rice. In the region of Venice, Easter is home to Rasi e bisi (rice with prime peas).
The food that is never missing from the Easter table is roast lamb, cooked according to the traditional recipes of each region. In Rome you will find lamb steak marinated with rosemary and Abbacchio alla scottadito (grilled lamb ribs served with a garnish of potatoes or artichokes).
In Tuscany, the lamb steak is boiled with onions and carrots and served with white beans seasoned with sage, rosemary, parsley and parsley. Also in this region on the Easter table are placed lasagna or pâté from poultry liver.
Desserts in Italy also have a special flavor. Chocolate eggs are a children's favorite and always have a surprise in them. Pane di Pasqua is a traditional cake, as well as a delicious Easter cake with raisins and our cake with cocoa nuts. The most famous Easter dessert in Italy is the Colomba Pasquale, a cake with candied orange peel and almonds, baked in the shape of a dove that symbolizes peace.
Cold lamb, omelette, chocolate tarts
In a predominantly Catholic majority, Easter is an important holiday that the French celebrate with great care. The lamb steak is not missing from their tables, whether it is cooked in the oven or in the cold - & ldquoles brochettes d & rsquoagneau & rdquo. Some housewives prepare lamb chops called & ldquonavarin & rdquo.
A special menu is being prepared in the south of France, in the town of Bessi & egraveres, where a giant omelet is baked in the center of the town, made from 4,500 eggs from which it is hatched. # 259 p & acircn & # 259 per 1,000 people. The tradition of this omelette dates back to the time of Napoleon: he stayed overnight in the small town and after tasting the local omelette, he asked people to eat it. He was preparing a similar one for his army the next morning.
Good beer on Easter - the tradition of Easter in Scandinavia
Scandinavian countries have special Easter recipes. The herring is the star of the menu instead of roast lamb or grilled lamb, and it could not be otherwise in a region surrounded by water. Fresh fish - marinated or smoked - is a delicacy that is not missing from the tables. The dish is served on a fresh bun or with rye bread, potatoes and smeared.
In fact, the traditional dish in Sweden - Jansson & rsquos Temptation & ndash is prepared from potatoes, onions, marinated sardines browned in the oven under a crust of sour cream. A glass of brandy is always available with a specific spirit made from Nordic cereals or potatoes.
In Icircn Norway, the traditional Easter drink is beer called Paskelbrygg. It is a blend of the best local beers that has been around for 30 years and differs from one region to another in the country. Now you can taste all the traditional fairs that are organized around Easter.
Rice pudding with milk and sourdough with sourdough
The Spaniards have a lot of good food for the Easter meal, from special peacocks with various fillings, peacocks to meat dishes. The Spaniards enjoy a Hornazo p & acircine with stuffing of c & acircrna & # 355i, bacon & # 351i boiled eggs & # 359 and sweeten with Torrijas & ndash asem & # 259n & # 259toare friganelii & nc egg whipped and fried in olive oil, greased with honey and pressed with a score or sugar or sugar.
Also for Easter, the Spaniards cook Arroz con leche - a pudding of rice with milk, vanilla, scor & # 355i & # 351o & # 259 & # 351 & orange peel & # 259. The main dishes for the Easter meal in Spain are represented by dishes made from fish and vegetables. The soup on the top and the asparagus with mayonnaise and garlic are always part of the Easter menu.
Another tradition says that Easter presents as a gift to small children carved figurines & icircn chocolate & # 259. The tradition started in the 15th century in Catalonia, and a series of such figurines and scenes sculpted from the sweet desert can be seen at the Chocolate Museum in Barcelona.
Cozonac, pasc & # 259 & # 351i & # 351unc & # 259 & icircn aluat
Like the other Orthodox countries, the Passover is celebrated with great pomp in Russia. In many Slavic countries you will find kinds of food similar to ours, but the Russians, as well as the Slovenes or the Czechs, brought a surprise ingredient to the cake. or pascai. On the streets, the cake is called Kulich. It is baked in round trays and is filled with raisins, candied fruit and nuts. Above it is decorated with a glaze of sugar and has written in Cyrillic letters the message "Christ is risen!"
The Easter of the Russians is as tasty as the one you tasted in Bucovina or Maramure, but it looks different than you expected. It has the shape of a pyramid trunk & # 259 white & # 259. It is usually served with Kulich.
On the tables of the Russians there is a plate with chicken, rice and mushrooms called Kurnik, soups, boron or broths, beet salads. cucumbers and eggs served with horseradish, garlic, mayonnaise and # 259 & # 359i and m & # 259rar. Two Russian specialties can be made with the naked eye: baked in the oven baked dough and draniki dough - potatoes with onions, onions and garlic .
To start, wash the spinach well, scald it, then put it in a large strainer to drain. Wash the lamb, portion it and put it in the oil. After it has browned, remove the meat and place it on a plate.
Finely chop the dried onion and fry it in the same pan in which the lamb was stewed. Add flour and broth and quench with water or soup. Let it boil for about 10 minutes, then add the lamb, green onions and chopped green garlic. All these ingredients must boil, over medium heat, for another 30 minutes, at the end of which you can add the scalded spinach, white wine, dill, parsley, salt and pepper to the pan. Traditional lamb stew with spinach, simmer on low heat for about 15-20 minutes. Serve hot with red wine.
Lamb Stew for Easter & # 8211 video recipe
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Recipe of lamb stew is ideal for Easter. I don't think there is a family that doesn't have a lamb stew tray on the Easter table. My father really likes stew and makes it very tasty, so this is his recipe. In my family, the stew was always baked. It can also be made on the flame, but my father prefers to start it on the stove and finish cooking in the oven. As a child, I didn't like stewing and I honestly didn't kill myself for lamb either. The specific smell was unbearable for me, so I didn't eat a lot of lamb.
I didn't like it either lamb liver, also for the same reason, the smell. I didn't like organs either, so if I think about it, I was a capricious child eating in my childhood. Now, on top of that, I really like lamb, mutton and even mutton. The smell doesn't bother me either. I often cook lamb and especially mutton because my husband likes it. In Morocco, a lot of ram is cooked with many spices, with an aromatic sauce and dried vegetables or plums. Lamb tagine with prunes it is delicious and even a whimsical person can eat it because it does not have that specific taste.
Returning to the lamb stew recipe, it is very simple to prepare. You need quite a few greens: green onions, green garlic, dill and parsley. Dad puts about 5 bunches of onion and 5 cloves of garlic. I limit myself to 3 of each. I also added a dried onion for jam and you can add a few extra cloves of garlic, if you want. For the lamb, I chose beautiful pieces of meat and chops. You can use any bone-in lamb you have. It is important that each piece has enough meat.
After browning the meat and softening the greens, I put the tomato juice and everything went in the oven. The pan in my set helped me a lot Tefal Ingenio. I love this set because the dishes have a single detachable handle that I can use on all of them. In addition, I can put the dishes on the stove, on the stove or in the oven. They can serve food directly from dishes and what is left can be put directly in the refrigerator. Exactly what I need to stop soiling 4-5 dishes for a single meal. I also used these dishes in the recipe shut up and swallow or polished in layers and came out just as well.
Chicken stew. A dietary alternative to lamb stew
Not everyone eats lamb. It's a known thing. Some do not like the taste of this type of meat. Others do not consume it for other reasons. Maybe even those related to health.
Lamb, it is known, is a harder to digest meat and more heat. Only 100 grams of lamb contains 200-300 calories.
So, if for some reason, on festive Easter meal you can not put a traditional lamb dish, such as a lamb steak or a lamb stew, not the problem. You can make other choices. And my role is to help you, through the recipes I publish, with such alternative.
So, today's recipe for chicken stew I thought of her just considering this and she is a an equally tasty alternative to the traditional lamb, but somewhat more dietary.
In addition, this recipe has another advantage, that it can be cooked at any time of the year, not just for Easter. Okay, I admit, it's more suitable for spring, when we have plenty and at reasonable prices where to buy green garlic, green onions or fresh leurda. But, this recipe can be made in another season if we really want a food with a lot of greenery.
Chicken meat, unlike lamb, is available all year round and at affordable prices for anyone. In addition to this advantage, today's recipe has another: it is a recipe that can be very well classified in the category quick and easy recipes to make. In 30 minutes you can put on the table of your family a tasty and healthy dish, full of flavor.
In preparing this chicken stew I used a High Oleic oil, 100% Romanian product that comes from the factory of one of the main producers of vegetable oil in Romania, Prutul SA.
High Oleic Oil is a sunflower oil with a content of at least 75% Omega 9 (monounsaturated fatty acid, considered healthy in the diet) and comes from a special variety of sunflower seed bearing the same name internationally (High Oleic).
The first 100% High Oleic bottled sunflower oil in Romania (Spornic Premium) has been launched by the Prutul company since 2015.
Unlike ordinary, sunflower oils, High Oleic oil has superior stability at high temperatures and oxidation. These qualities make it a vegetable oil suitable for baking and frying. E.g, smoking point of Spornic Premium Oil (High Oleic) is 248 ° C.
High Oleic Oil is an oil highly appreciated internationally by the food industry and HoReCa, for its outstanding qualities: a very high flash point, which means stability at very high temperatures but also superior resistance to oxidation and rancidity.
High Oleic Oil it is also versatile in use, keeping the taste and smell unchanged in the case of repeated frying processes at very high temperatures, for a low browning time, ie NOT borrows the taste or smell from one preparation to another. But it can be used successfully any type of preparation: salads, baked goods, fried, fried, etc.
As a matter of fact, for those who may not know, "Prutul" oil factory, from Galați, is the factory with the longest tradition in the production of vegetable oil in Romania. It was founded in 1893, so last year it celebrated 125 years of existence.
An important thing to remember is the fact that sunflower, the raw material from which the vegetable oils from "Prutul" are made, comes from Romanian farmers from all over the country, being purchased directly from them.
Omega 9 fatty acid is a monounsaturated fat, known as oleic acid. Its use lowers cholesterol levels, which implicitly reduces the risk of cardiovascular disease, prevents atherosclerosis (stiffening of the arteries), reduces insulin resistance, improves the functioning of the immune system and protects against the appearance of certain cancers.
And, because we are already beginning to think about the festive meal on Easter day, in the preparation of this stew recipes I chose to use a chicken breast but chicken pulp can be used just as well. The cooking time will be a little different, but it will certainly be just as tasty.