Baranina (Poland)


  • 2,2 lbs lamb (sleeve or shoulder piece)
  • 4 cloves of garlic, crushed
  • 1 large onion, chopped
  • 2 tablespoons of fresh thyme
  • 2 tablespoons of fresh rosemary
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 1 glass of red wine
  • 2 cups mutton or chicken stock


Marinate the lamb with salt, pepper, crushed garlic, thyme and rosemary. Leaving the meat in this marinade for a few hours or even overnight increases the flavor.

Heat the olive oil in a large saucepan. Fry the meat on both sides, then set the meat aside.

In the same pot, cook the onions on low heat, continue stirring until the onions soften.

Add the red wine to the pot and boil for a few minutes.

Add the lamb meat back to the pot. Add the mutton or chicken stock and cook on low heat for about 2 hours, until the meat is tender.

Remove the meat to a plate and let it cool a bit. Then cut the meat into slices.

Serve the lamb meat hot. Optionally, you can serve it with mashed potatoes, vegetables or rice.

This recipe is for a basic Baranina dish, and you can adjust the ingredients or seasonings to your personal taste. If you want, you can add different seasonings or sauces or cook the meat in a different way.

ENJOY YOUR MEAL

Popular posts from this blog

Sheet Pan Egg White Breakfast Sandwiches

Image
  Add (32-oz.) container 100% egg whites 2 clove(s) garlic, minced ½ tsp. baking powder ¼ tsp. coarsely ground black pepper ½ medium yellow onion, sliced 1 c. fresh tomato basil bruschetta topping, drained 1 c. tightly packed fresh basil , cut into thin strips Add lightly packed arugula Add hickory smoked uncured turkey bacon, halved crosswise and cooked 1 large tomato, cut into 8 slices ½ medium avocado, seeded, peeled and thinly sliced 2 (8.8-oz.) pkgs. gluten & grain free English muffins, thawed, split and toasted   Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray. Whisk together egg whites, garlic, baking powder, and pepper in a large bowl until frothy. Pour into prepared pan. Top with bruschetta topping, onion, and basil strips. Bake for 18 to 20 minutes or until are set in center. Cut into 8 rectangles. To serve, layer arugula, egg rectangles, turkey bacon, tomato, and avocado on English muffin bottoms. Place rem
Read more

Patty Melt (US)

Image
Patty melt is an American sandwich consisting of Swiss cheese and an onion-topped hamburger patty between slices of grilled rye bread. The flavorful sandwich was invented in California in the late 1940s by Tiny Naylor, the owner of   Biff's   and   Tiny Naylor   restaurants. It is believed that the dish served as an inspiration for the famous  tuna melt , using tuna as a substitute for the hamburger patty. Most often, patty melt is served with French fries, lettuce, pickles, tomatoes, and a  Thousand Island  dressing on the side.  ENJOY YOUR MEAL
Read more

Mimoza Salad ( RUSSIA)

Image
Mimoza is a traditional Russian salad. It's prepared by layering different ingredients, and each one is separated by a light layer of mayonnaise. The ingredients include canned and mashed fish such as tuna, mackerel, salmon, or trout, boiled egg whites and yolks, onions, crumbled cheese, and sometimes boiled potatoes and carrots. Almost all of the ingredients used in the salad are finely grated. The boiled egg yolks are usually the final layer, hence the name of the salad, because it looks similar to the spring flowers. The salad is often garnished with chopped dill before serving. ENJOY YOUR MEAL
Read more