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Stewed lamb
Lamb has a high protein content and a relatively low cholesterol content, which makes it a dietary dish compared to pork. A large amount of lecithin, which regulates insulin production, makes lamb a necessary product for people with type 1 diabetes.
How to cook Stewed lamb
Step 1
Heat a frying pan with vegetable oil. Fry the lamb on both sides.
Step 2
Add your favorite spices.
Step 3
Pour in a little water, add salt to taste and simmer over low heat until excess liquid evaporates.
Step 4
Serve garnished with herbs.
Stewed lamb - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute lamb with beef, goat, or even chicken for a different flavor. Adjust cooking times accordingly as chicken cooks faster than lamb.
Popular choices include rosemary & garlic, cumin & coriander, or a Middle Eastern blend with cinnamon and paprika. Experiment with your favorites!
Store leftovers in an airtight container for 3-4 days. Reheat gently on the stovetop with a splash of water to prevent drying out.
For a vegetarian version, use hearty mushrooms or jackfruit as a meat substitute and vegetable broth instead of water for richer flavor.
Try mashed potatoes, couscous, roasted vegetables, or crusty bread to soak up the delicious juices.
Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Sear the lamb well for browning, deglaze the pan with wine before adding water, or add aromatics like onions and garlic with the spices.
Absolutely. The flavors often improve after a day. Divide into meal-sized portions with your chosen sides for easy reheating.
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