Vegetable lamb stew

1. Wash the meat, dry it with a paper towel and cut it into large pieces.

2. Wash, peel and cut the carrots coarsely. We also cut the washed celery. Peel and slice the onion.

3. Peel and chop the garlic.

4. My and finely chop the tomatoes.

5. Heat the cauldron well with olive oil and butter, spread the meat and fry, stirring for 3 minutes. You can fry a little longer if you like more fried meat. We put the lamb in a bowl.

6. Put carrots, onions and celery in the remaining oil in the cauldron. Fry, stirring, over medium heat for 5 minutes (until soft), then add garlic, cook everything together for 1 minute.

7. Add tomatoes to the cauldron, mix, spread the fried meat, pour the broth and water. Bring the contents of the cauldron to a boil, then reduce the heating to a minimum. Simmer all together for 1 hour under the lid.

8. At this time, we wash and peel the potatoes, cut them into large cubes and add them to the cauldron. We cook everything together for 10 minutes.

9. Salt, pour spices.

10. While the potatoes are cooking, my cauliflower. We put it in a cauldron, cook for another 10 minutes.

11. Wash, dry, chop parsley.

12. We remove the finished dish from the fire, sprinkle with parsley and serve it on the table.

Bon appetit!