Lamb, stewed with beans – a delicious and very satisfying dish for every day. It is also possible to prepare a dish for a man’s feast, on February 23rd.
Ingredients
Lamb – 1 kg
Sweet pepper – 250 g
Cherry tomatoes – 350 g
White beans – 1 glass
Cilantro, basil, dill – 1 bunch
Hot pepper to taste
Salt, spices – to taste
Cooking process
Lamb with beans is a common dish that can be cooked every day in different ways: in a pan, multivarquet, in a cauldron, changing vegetables, spices. The dish is satisfying and tasty. If not acute – children eat with appetite. Stewed lamb and beans turn out to be tender, juicy and fragrant, served as a separate hot dish.
Prepare all the necessary ingredients. To cook this dish, any piece of lamb – flesh, on the bone and even offal, will do. Beans, too, you can take any that is more like or is available.
Rinse, pick up the beans from the garbage and boil in the multivarquet for the functions “Soup” or “Quenching” until almost ready. You can boil in a saucepan. The cooking time will depend on the bean variety.
Mutton cut into random pieces, add salt with spices (zira, paprika, rosemary, cumin) and mix thoroughly. Fry in a well-heated frying pan. Lay the first pieces of meat with a fatty down – it will immediately begin to be heated, and the meat will drain juice. Fry until ruddy.
When the beans are cooked, drain the water and lay the mutton meat to it. Pepper wash, remove the stem, seeds and cut into small cubes. To lay out in multivarku.
Wash the tomatoes and cut into quarters, pour into the bowl.
Wash the greens, chop and pour into the bowl. Add salt, spices and hot pepper to taste. Turn the multivark on the “Quenching” function for 45-60 minutes. Stewed lamb with beans is ready.
Braised beans in meat juice are delicious, and the meat itself is tender, fragrant – just “lick your fingers”!
Cook with love.
Lamb with beans
Lamb, stewed with beans – a delicious and very satisfying dish for every day. It is also possible to prepare a dish for a man’s feast, on February 23rd.
Ingredients
Lamb – 1 kg
Sweet pepper – 250 g
Cherry tomatoes – 350 g
White beans – 1 glass
Cilantro, basil, dill – 1 bunch
Hot pepper to taste
Salt, spices – to taste
Cooking process
Lamb with beans is a common dish that can be cooked every day in different ways: in a pan, multivarquet, in a cauldron, changing vegetables, spices. The dish is satisfying and tasty. If not acute – children eat with appetite. Stewed lamb and beans turn out to be tender, juicy and fragrant, served as a separate hot dish.
Prepare all the necessary ingredients. To cook this dish, any piece of lamb – flesh, on the bone and even offal, will do. Beans, too, you can take any that is more like or is available.
Rinse, pick up the beans from the garbage and boil in the multivarquet for the functions “Soup” or “Quenching” until almost ready. You can boil in a saucepan. The cooking time will depend on the bean variety.
Mutton cut into random pieces, add salt with spices (zira, paprika, rosemary, cumin) and mix thoroughly. Fry in a well-heated frying pan. Lay the first pieces of meat with a fatty down – it will immediately begin to be heated, and the meat will drain juice. Fry until ruddy.
When the beans are cooked, drain the water and lay the mutton meat to it. Pepper wash, remove the stem, seeds and cut into small cubes. To lay out in multivarku.
Wash the tomatoes and cut into quarters, pour into the bowl.
Wash the greens, chop and pour into the bowl. Add salt, spices and hot pepper to taste. Turn the multivark on the “Quenching” function for 45-60 minutes. Stewed lamb with beans is ready.
Braised beans in meat juice are delicious, and the meat itself is tender, fragrant – just “lick your fingers”!
Cook with love.