Lamb with eggplant in pots

ten

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Medium dish
    • 0.0.3 80kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  80kcal

• Rating

• Recipe

The dish is cooked at home for a long time, as before the meat in the cast iron was languishing in Russian ovens. Lamb stewed under the juice of vegetables is obtained very tasty and tender, almost melts in your mouth. This dish is worthy festive table. It is prepared simply, just clean and chop vegetables and cut the meat into small pieces and that’s it lay ingredients in pots, put in the oven on two hours.

Let’s get started!

Ingredients

0/11 ingredients

• 500 g lamb
• 600 g of potatoes
• 500 g tomatoes
• 300 g eggplant
• 200 g carrots
• 200 g onion
• 4 cloves of garlic
• Bay leaf
• salt
• ground red pepper
• greens to taste

2 ч2 ч 80

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Wash eggplant, cut into a cube, salt, leave on half an hour, then rinse under cold water to clean specific bitterness.
2. Cut the lamb into small pieces.
3. Tomatoes also cut into a cube.
4. Peel, wash, chop the carrots through a coarse grater.
5. Peel, wash, chop the onion into a cube.
6. Peel, wash, cut the potatoes into a cube.
7. Lay all prepared ingredients in pots in layers in the following order (each layer lightly add salt and pepper): meat, potatoes, eggplant, onions, carrots and half a tomato.
8. Pots in the oven for two hours at 180 degrees.
9. Quarter an hour before the end of cooking put the rest in pots tomatoes, chopped garlic and laurel.
10. Serve the finished dish with chopped herbs.

Keywords:

• mutton
• second
• pots
• Vegetables