Usuba
Braised Lamb with Potatoes and Prunes
A hearty dish served in ceramic pots with tender meat, potatoes, and sweet prunes. Lamb can be replaced with other meat, and the broth can be substituted with vegetable broth or plain water.
- Total
- 30 min
- Standard serving
- 326.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Wash the lamb and pat it dry with paper towels.
- 2
Step 2
Separate the meat from the bones and trim off excess fat. You can leave some fat for flavor.
- 3
Step 3
Put the bones in a pot, cover with cold water and bring to a boil.
- 4
Step 4
When the water boils, remove the foam. Add a few allspice berries and a bay leaf. Cover with a lid and simmer for 40 minutes. At the end of cooking, salt the broth.
- 5
Step 5
Cut the meat into medium-sized cubes.
- 6
Step 6
Peel the onion and cut it into quarter rings.
- 7
Step 7
Peel the garlic and chop it finely.
- 8
Step 8
Wash the potatoes, peel them, wash again and cut into medium cubes.
- 9
Step 9
Wash the prunes and cut them in half.
- 10
Step 10
Heat a skillet well with a small amount of oil and fry the meat pieces until golden brown. Transfer the fried meat to a plate.
- 11
Step 11
Add a little oil to the pan, spread out the onion, salt lightly and fry until soft.
- 12
Step 12
Arrange the prepared ingredients in ceramic pots.
- 13
Step 13
Place the meat at the bottom of the pots, salt and pepper it. Arrange the potatoes on top, sprinkle with garlic, salt and pepper. Then add prunes and onion. Pepper and salt if necessary. Pour the mutton broth up to the rim of the pot.
- 14
Step 14
Cover the pots with lids and place in a cold oven. Cook for 2 hours at 180 °C. The longer you braise the lamb, the more tender it becomes.
- 15
Step 15
Carefully remove the pots from the oven and let them stand for 10–15 minutes.
- 16
Step 16
When serving, sprinkle the dish with fresh cilantro or parsley.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
