Lamb in a Cauldron with Onion and Dill

Name: Lamb in a Cauldron with Onion and Dill
Cook time: 120 min
Total time: 120 min
Yield: 8 servings
Ingredients: 0.06 ч. л. Тимьян; по вкусу Соль; 0.63 пучок Укроп; 50.00 г Репчатый лук; 100.00 г Баранина

A traditional lamb dish stewed in layers with onions and fresh herbs. Cooked slowly in a cauldron, developing rich flavor and tender consistency. Serves well as a main dish or with a side of boiled potatoes.

Total: 120 min
Standard serving: 182.6 g

Hot dishes
Uzbek cuisine
Lunch
Dinner
In a kazan
Easy

Ingredients

Total 5

Thyme
0.105 g
Salt
to taste
Dill
31.5 g≈ 2/3 bunch
Onion
50 g≈ 1/3 pcs
Lamb
100 g

Instructions

1
Step 1
Slice the onion into half-rings, finely chop the dill. Mix them in a separate bowl.
2
Step 2
Rinse the lamb and cut it into pieces of 2–3 cm in size.
3
Step 3
In a cauldron, arrange the meat and onion-dill mixture in layers, alternating them. Season each layer to taste.
4
Step 4
Place the cauldron on low heat and cook for 2 hours.
5
Step 5
Add thyme 20 minutes before the dish is ready.

Cooked it?Did you cook this recipe?

Mark it as cooked

Rate itRate the result

Your rating will be saved after sign-in

8 recipes

Lamb with Mushroom Sauce and Wakame
An exquisite dish of tender lamb prepared sous-vide, served with a garnish of eggplant and porcini mushrooms. The composition is complemented by wakame seaweed with oyster and a rich lamb bone demi-glace.
20g
Protein
68.8g
Fat
11.1g
Carbs
722 kcal / for 1 serving (266 g)
Kyukyou with lamb and potatoes
A traditional dish with tender lamb, potatoes, and eggs, baked in the oven. Aromatic herbs and clarified butter give the dish a rich flavor.
51.4g
Protein
42.4g
Fat
53.4g
Carbs
802 kcal / for 1 serving (587 g)
Fergana Pilaf with Lamb
Traditional Central Asian pilaf with tender meat, sweet carrots, and fragrant rice. The dish is cooked in a cauldron with tail fat and seasoned with cumin. Served with a salad of tomatoes and onions.
33.3g
Protein
41g
Fat
92.8g
Carbs
874 kcal / for 1 serving (399.4 g)
Uzbek Pilaf with Lamb and Dried Fruits
An Eastern dish with aromatic spices: barberries, turmeric, and cumin. Lamb is stewed with carrots and onions, then mixed with rice and dried fruits. Cooked in a cauldron without stirring during cooking.
23.7g
Protein
35.4g
Fat
44.1g
Carbs
586 kcal / for 1 serving (332.9 g)
Pilaf with Lamb and Tail Fat
Traditional Central Asian pilaf with tender lamb, sweet carrots, and fragrant rice. The dish is cooked in a cauldron with tail fat and vegetable oil, seasoned with cumin and hot pepper. Each grain of rice absorbs the flavor of meat and vegetables.
38.1g
Protein
56.6g
Fat
98g
Carbs
1,052 kcal / for 1 serving (449.1 g)
Beef Stew in Beer
Hearty meat stew with potatoes and carrots, cooked in light beer. Tender meat, delicate vegetables, and fragrant broth with spices — the perfect dish for cold weather.
32.1g
Protein
28.5g
Fat
46.9g
Carbs
606 kcal / for 1 serving (511.5 g)
Baked Lamb Pilaf
An Eastern dish with tender meat, fragrant rice and aromatic spices. Lamb is stewed with vegetables, then mixed with rice and finished in the oven. The result is crumbly and rich in flavor.
31.9g
Protein
40g
Fat
22.4g
Carbs
580 kcal / for 1 serving (359.9 g)
Rabbit Baked with Vegetables and Grapes
Tender rabbit meat braised in the oven with carrots, celery, and onions. The vegetables transform into a fragrant sauce with hints of white wine and thyme. The dish is garnished with fresh dill and red grapes.
105.5g
Protein
40.9g
Fat
15.8g
Carbs
873 kcal / for 1 serving (750.9 g)

Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Cooked it?Did you cook this recipe?

Rate itRate the result

Lamb with Mushroom Sauce and Wakame

Kyukyou with lamb and potatoes

Fergana Pilaf with Lamb

Uzbek Pilaf with Lamb and Dried Fruits

Pilaf with Lamb and Tail Fat

Beef Stew in Beer

Baked Lamb Pilaf

Rabbit Baked with Vegetables and Grapes

The site can be installed as an app