Lamb stew in the oven

Submitted by enr on 01 Feb 2014
1 kg lamb ribs
5 links onion
5 onions
2 tbsp chopped fresh mint
1 tbsp paprika
4 tbsp flour with peak
salt, pepper, savory
4 with l. sunflower oil
Lamb stew in the oven
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Cut the ribs into pieces. In a deep saucepan enameled or other suitable for baking in the oven, heat the oil. Put the ribs and fried them until they remove protruding knuckles. Add onion cut in crescents, mix and Dot to stew for about 5 minutes far. Stir and add the chopped onion and mint. Stir and stew for another 2-3 minutes. Add red pepper, herbs and black pepper and mix again. Pour hot water so that it remains empty three fingers from the edge of the pan. Salt dish - not very savory because while baking will boil off some of the water and will become more savory. In the bowl away with a little water to thin flour slurries and pour into the stew. Stir nice. Sandwiching the stew with the lid of the pot (if there is such a place foil) and put it in a preheated oven at 180C degrees. Bake stew 2:00. When the stew is ready to have dropped by at least 3 finger top down and simmer just fat. * In addition ribs can be added and meat, and also be prepared with meat. * This stew is made in our family and bake in the oven at the lamb, but not on the coals, and remove. It is traditional for St. George's Day and Easter at home, but because I do not have her ready oven in the oven. More beautiful happens if you put overnight in 00 hours in the oven pre-heated to the maximum and immediately reduce the temperature of 150C degrees. Allow to boil until 6am in the morning. Check whether the meat was boiled and if turn the oven is ready.
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01 Feb 2014