We cook steamed lamb as follows: cut the meat, salt and pepper, add a little cumin and leave to marinate for 1 hour. Cook a thick sauce with wine, vinegar, and sugar. Coarsely chop the vegetables. Put the pan on the fire, and when the water boils, put the ingredients in the following order: first, the juniper branches. If you are unable to find branches of coniferous juniper, replace them with sprigs of rosemary. Then a layer of potatoes, then carrots and meat on the very top. Steam for 2 hours, serve hot with sauce. Bon Appetit!
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Vegetables / Lamb
Dish: Hot dishes
- Lamb - 700 Grams
- Potatoes - 5 Pieces
- Carrots - 3 Pieces
- Juniper or rosemary branches - 6-7 Pieces
- Balsamic Vinegar - 100 Milliliters
- Red wine - 100 Milliliters
- Sugar - 2 Tbsp. spoons
- Salt, pepper, cumin - To taste
How to cook "Steamed Lamb"
Chop the meat, salt and pepper, add a little cumin and leave to marinate for 1 hour.
Meanwhile, cook the sauce. To do this, mix wine, vinegar and sugar and cook over low heat until thickened. The finished sauce should be thick enough not to spread over the plate.
Cut the potatoes in half and cut the carrots into 4 pieces. Season vegetables with salt and pepper. When the water in the pot for making manti boils, put a layer of juniper or rosemary twigs on the wire rack.
Potatoes on the second wire rack.
Then the carrots.
And lamb to the very top. You can add several branches of rosemary to it. Steam for 2 hours, serve hot with sauce.