Lamb stewed in water - lamb prepared this way is soft, juicy and has no extra fat.
Lamb stewed in water - Javorka Filipović - Recipes and Cookbook online
Lamb stewed in water - lamb prepared this way is soft, juicy and has no extra fat.
- 1 kg of lamb (legs and ribs)
- salt (to taste)
- 0,5 dl oil
- water (if necessary, for topping up)
- Smaller pieces of meat, cut for serving, are the best for this stew because it is difficult to cut, and it is served warm.
- Heat the oil in a thick-bottomed pan, reduce the temperature a little and put the well-salted meat down. Cook briefly on one side, turn the other side, pour 2 dl of water and cover.
- Stew the lamb at 1/tem. hot plate of 1-3/ , make sure that it does not stick and that there is always water in the ladle.
- Turn the lamb, add water as needed and simmer until the meat is tender. At the end, remove the lid, increase the temperature and let it brown slightly.
- Serve with mashed potatoes and green salad.
Use younger lamb, and mountain lamb if possible. It is best to stew the lamb cut into pieces.
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