Stewed lamb with apples and cheese in Mongolian
Composition / ingredients
6
Servings:
Cooking method
I would like to share with you a culinary recipe that I really like. I always cook it when there is lamb meat. But I want to say right away that it can be easily replaced with any other.
First I cook the meat, remove the films and excess fat from it. I cut it into not quite small pieces. Fry on both sides until golden brown, salt and pepper and put together in the dishes with which it will be stewed. I am a lover of pots, so I try to cook any food in them. I pour in a little water, so that it wouldn't even cover the meat and put it on a small fire, so that it would slowly languish. Then I take the onion, cut it into half rings and fry it just a little bit, so that it would be a little soft. Preferably in butter, but sunflower oil is also suitable. I put apple slices here, I need only sour varieties, parsley and add it to the meat. I give a little more to put out. I take it out of the oven, only then I sprinkle with grated cheese. It is usually served with boiled rice.As you can see, there is nothing complicated and I hope that this dish will be one of your favorites.
First I cook the meat, remove the films and excess fat from it. I cut it into not quite small pieces. Fry on both sides until golden brown, salt and pepper and put together in the dishes with which it will be stewed. I am a lover of pots, so I try to cook any food in them. I pour in a little water, so that it wouldn't even cover the meat and put it on a small fire, so that it would slowly languish. Then I take the onion, cut it into half rings and fry it just a little bit, so that it would be a little soft. Preferably in butter, but sunflower oil is also suitable. I put apple slices here, I need only sour varieties, parsley and add it to the meat. I give a little more to put out. I take it out of the oven, only then I sprinkle with grated cheese. It is usually served with boiled rice.As you can see, there is nothing complicated and I hope that this dish will be one of your favorites.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
