Nutrients, Calories, Benefits of Lamb, Shoulder

Required products :

• 500 grams of lamb or beef / veal mince
• 3 onions
• 3 eggplants
• 3 tomatoes
• 300 grams of yellow cheese
• 500 milliliters of fresh milk
• 150 grams of butter
• 3 tablespoons flour
• black pepper and salt

Method of preparation :

Cut the aubergines into thin pieces (maybe circles or along the length of the vegetables), which you bake and arrange on the bottom of the pan.

Next is a layer of minced meat, which you fried briefly with grated tomatoes, chopped onions and spices.

Make béchamel sauce from milk, butter and flour. Pour the products into the dish with it and sprinkle with grated yellow cheese.

Bake the moussaka in a preheated oven until done.

There are many options for cooking, you can add potatoes, zucchini and / or mushrooms.

Enjoy your meal!

Required products :

• 600 grams of diced potatoes
• 2 tablespoons olive oil
• 2 large onions, cut into crescents
• 4 cloves garlic, peeled and crushed
• 600 grams of leg of lamb, cut into cubes
• 250 milliliters of red wine
• 400 grams of finely chopped tomatoes
• 200 milliliters of chicken broth
• 150 grams of green olives, pitted
• 50 grams of butter
• 100 milliliters of fresh milk
• 2 tablespoons wholemeal mustard
• a handful of chopped parsley

Method of preparation :

Fry the onion in olive oil for 10 minutes until caramelized. Add the garlic and fry for another 2 minutes.

Season the meat with salt and pepper and put it in the pan, fry it until golden.

Drizzle with wine and simmer for 2 minutes, then add the tomatoes, broth and olives. Season with salt and pepper and simmer for 20-25 minutes until the meat is done.

Boil the potatoes for 10-15 minutes in cold water until soft. Drain them and return them to the pan.

Add butter, milk and mustard to them. Mash the puree. Serve the stew with mashed potatoes and sprinkle with parsley.

Stew with lamb and potatoes is a classic that we often serve to our family. It is good sometimes to diversify and enrich the recipes, in the case of wine, spices and lots of onions. And the serving is very interesting.

Required products :

• 1 tablespoon olive oil + more to serve
• 1.2 kilograms of lamb (neck or shoulder), cut into 4 pieces
• 2 carrots, chopped in bulk
• 2 stalks of celery, coarsely chopped
• 6 sprigs of rosemary and thyme
• 3 cloves garlic
• 1/2 tea glass of white wine
• 2 teaspoons chicken broth
• 2 potatoes, cut in bulk
• 5 onions, peeled and cut into quarters
• finely chopped red cabbage pickle for serving
• fresh spices for serving

Method of preparation :

Heat olive oil in a saucepan and fry the meat in portions until browned. Transfer to a plate.

Reduce heat to low and place the carrots and celery in the pan. Fry for 5 minutes until lightly browned. Add the thyme and rosemary, add the garlic (with the peels) and the wine. Boil for 5 minutes until the liquid is reduced by half. Return the meat to the pan and pour 2 teaspoons of water, season.

When the water boils, reduce the heat and simmer for 1 hour under a lid.

Then add the potatoes and onions, cook for 30-40 minutes until soft. Do not serve immediately, wait 10 minutes and then divide the stew into bowls. Put fresh spices and a little red sauerkraut in each. Serve with toast.