How To Cook Lamb Casserole With Beans And Vegetables - Recipe

Published on: 24/11/2021 | Last Updated: 24/11/2021
How To Cook Lamb Casserole With Beans And Vegetables - Recipe

In this article, learn more about How To Cook Lamb Casserole With Beans And Vegetables - Recipe. Learn how to cook "Lamb pots with beans and vegetables". Delicious recipe..

Necessary products:

800 grams of lamb

2 teaspoons boiled red beans

4 potatoes

2 carrots

2 onions

1 pepper

2 tomatoes

2 teaspoons tomato paste

1/2 teaspoon dry red wine or 2 tablespoons wine vinegar

2 tea cups cooking cream

2 cloves garlic

salt and pepper to taste

rosemary stalk

oil

water or broth

serving parsley

 

Method of preparation :

Cut the meat into pieces, put them in a bowl, sprinkle with a little rosemary, sprinkle with wine or vinegar (do not salt), stir and leave for 2-3 hours to marinate (maybe more). Fry the meat (if dry, add a little fat, if not - fry in his own). Let it cook until a golden crust forms on all sides, adding the crushed garlic to the pan and a sprig of rosemary. Then remove the rosemary and garlic, transfer the lamb to a large bowl.

Peel the potatoes, cut them into 4 parts, cut the carrots into circles 0.5 cm thick, onions - into thick semicircles, peppers - into squares.

Fry the carrots and peppers in oil, pour them over the meat. Fry the potatoes in the same fat until they form a crust and also pour into the pan with the meat and vegetables. Add the cooked beans, onions and mix everything.

Distribute the mixture in pots, pour in 1 - 3 tablespoons of water or broth (judge the amount of liquid according to the size of the dish, it is important not to burn the dish).

Close the pots with the lids and place in the oven for about 30 minutes at 220 degrees.

Meanwhile, make the sauce. Grate the tomatoes (remove the skins), season with salt and other spices of your choice, add the tomato paste, cream, remaining wine (or vinegar) and mix until smooth. Pour water or broth, the amount of sauce should be not less than 2 tea cups.

Distribute it evenly in each pot and return to the oven for another 30-40 minutes, but reduce the temperature to 200. If you use small pots, about 15 minutes are enough.

When you take the finished dish out of the oven, remove the lids and leave for 5 minutes, then you can serve with chopped parsley.

Enjoy your meal!

More on the topic:
  • Lentil stew in Moroccan style with chickpeas and lamb
  • Beans with meat
  • Beans with lamb and feta cheese
  • Stewed beans with lamb in beer


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