Lamb in a cauldron on a fire

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry lamb in a cauldron over a fire? Prepare all the necessary products. Any lamb will do, it can even be pieces of meat on the bone. It is best to take it chilled - such meat contains much more useful substances.

2. STEP 2

   

   Install the cauldron, clean it with salt. Rub the cauldron well with coarse salt. Then wash off the dirty salt with water.

3. STEP 3

   

   Light a fairly strong fire under the cauldron.

4. STEP 4

   

   Wash the fat tail, dry it, cut into medium-sized pieces.

5. STEP 5

   

   Place the fat tail in the cauldron.

6. STEP 6

   

   Wait until it is well fried and enough fat has been rendered.

7. STEP 7

   

   Wash the meat, dry it and cut it into medium-sized pieces.

8. STEP 8

   

   Add to the cauldron and fry everything together over fairly high heat. If little fat has been rendered from the fat tail, add vegetable oil. Since we will be frying in oil, it must be refined, any vegetable product.

9. STEP 9

   

   Peel the onion, cut into feathers and also add to the cauldron. Fry everything together for about 5 minutes.

10. STEP 10

    

    Peel the onion and cut into cubes.

11. STEP 11

    

    Add the carrots to the cauldron and fry everything together until the carrots are soft, about 15 minutes.

12. STEP 12

    

    Add a whole head of garlic. Don't forget to wash it well first.

13. STEP 13

    

    Salt, add cumin.

14. STEP 14

    

    Stir, reduce heat. Simmer over low heat, covered with a lid, for about 15 minutes.

15. STEP 15

    

    Serve the meat and vegetables hot. Bon appetit!

Comments on the recipe

Reina

23.10.2023

4.7

What incredible beauty and deliciousness! It’s just difficult to light a fire on the floors, so I’ll cook lamb in a pan on the stove according to this recipe

Marina

23.10.2023

4.6

Both meat and vegetables cooked in a cauldron cannot compare in taste to those cooked in a regular frying pan. They are so tasty, juicy and aromatic! The lamb in the cauldron over the fire turned out incredible! Thanks for the recipe!