Stew is a harmonious blend of meat and stewed vegetables with it. Preparation of meat and vegetable components by prolonged languor in pottery under the lid was first invented in France. However, in other European countries like the process of cooking meat it was also very popular. The chef ‘Scottish cell «Yuri Lamonov share recipes and nutritious stew fragrant Scotch.
How to prepare:
Mutton rinse obushit and cut into cubes. Then, the meat must first fry in a skillet and then simmer until gotovnoti.
Onions and carrots cut into cubes and spaserovat.
Potatoes and zucchini washed, cut into cubes and add to meat.
simmer until vegetables are tender. Then put spaserovanye onions and carrots and bring to taste.
Take 55g kare lamb, fry in a pan, then cook until ready in the oven. It is important not to overdo the meat, otherwise it’s easy to mess up. Ready lamb can be checked with the help of a knife — it should remain soft.
The dish must be podovat in a clay pot. When serving, you can add fresh tomatoes, cilantro and chopped garlic.