How to make lamb stew at home.

Categories: Stew

This lamb stew is convenient for quickly preparing kharcho soup or pilaf. In addition, such dietary and tasty canned meat can be consumed as an independent original meat snack. The advantages of such preparation are that the raw materials are both cheaper and healthier. In a word, let's try.

Ingredients: mutton, onion

Lamb can be preserved in any form: stewed, fried, or in its own juice. For canning, the meat of a one-year or two-year-old lamb is best suited. You can also add goat meat of the same age to the lamb. And if you add a little pork or beef, you get a very tasty goulash that tastes more familiar to us.

How to cook lamb stew at home.

To prepare it, you need to beat off pieces of meat, add salt and pepper.

Then, you need to fry each piece on both sides. Place the already fried pieces into a saucepan.

Separately, fry the onion cut into half rings or rings and add it to the fried meat.

Next, add broth or water, add spices to taste and bring the contents to a boil.

Now, put the hot meat into the prepared jars and pour in the hot sauce prepared in advance. Liter jars are sterilized in a special container for at least 1 hour and 45 minutes.

Cover the jars with lids and let cool.

Delicious homemade stew is preserved longer and better in rooms with a lower temperature.