Boiled Lamb

Maria KostoffMaria Kostoff
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Boiled Lamb1 / 2
04/05/2013
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Preparation
20 min.
Cooking
70 min.
Тotal
90 min.
Servings
4-6
"A yummy improvisation on the classic recipe for beef stew that will warm your soul!"

Ingredients

  • lamb - from the neck or chest 21 oz (600 g)
  • onions - 3. small heads
  • carrots - 3.
  • celery - 1 small head
  • tomatoes - 3. medium
  • potatoes - 2.
  • salt - 1 and 1/2 tsp
  • vegetable spice - 1 tsp
  • red wine - 3 tbsp
  • celery - 1 tbsp cut leaves
  • mint - 1 tbsp
  • pepper - ground
measures

How to cook

Cut the meat into pieces as large as a matchbox. Peel the skin of the tomatoes and cut them in halves. Wash the other vegetables and cut them into large pieces.

Put the meat in a saucepan with 8 cups (2 liters) of cold water on the fire and leave it on high heat to boil. After 2-3 minutes, first remove the bloody and frothy water, wash the meat and pour new water in.

Put it to boil again, and if new foam comes, remove it with a spoon. Add salt, flavored with the veggie mix. After about 20 minutes add the carrots and celery, and after another 15 minutes- the potatoes and tomatoes.

Leave the dish to simmer on low heat about 30 minutes making sure all products are cooked well, if necessary, add a little salt.

Remove the soup from the fire, forging it with red wine. When serving, sprinkle it with chopped herbs.

Rating

4.3
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