Provencal lamb - recipe
Ingredients
- Lamb (loin) - 800 gr
- Dry red wine - 2 glass
- Potatoes - 4 pcs
- Onion - 1 pcs
- Garlic - 2 clove
- Sweet pepper - 1 pcs
- Tomato paste - 1 tbs
- Pitted olives - 150 gr
- Rosemary - 1 sprig
- Parsley - 3 sprig
- Orange zest - 1 pcs
- Bay leaf - 1 pcs
- Vegetable oil - 2 tbs
- Salt
- Pepper
For 1 batch(es) (
)
Provencal lamb Directions
Multicooker firm: POLARIS
PMC-0511AD,PMC-0513ADG,PMC-0533AD,PMC-0541D,PMC-0542AD
Preparation:
Prepare the multicooker and ingredients.
Wash the meat, cut into large pieces, put in a bowl and pour red wine. Add crumbled bay leaves, a few rosemary leaves and leave for 1 hour. Peel the onions, garlic and potatoes. Cut the onion into thick half rings, the potatoes into large pieces, crush the garlic. Wash the pepper and chop coarsely, removing the core.
Turn on the "Multipovar" mode , set the temperature to 160 ° C and the time to 1 hour 10 minutes. Pour 1 tbsp into the multicooker bowl. L. vegetable oil and reheat, 10 minutes. Remove the meat from the marinade and, without drying, fry, turning frequently, for 40 minutes. Save the marinade. Transfer the meat to a bowl. Add the remaining oil to the bowl and fry the onions, garlic and peppers for 10 minutes. Return the meat.
Pour in half of the marinade, add tomato paste, salt, pepper, stir and cook for 10 minutes. Pour in the remaining marinade, add the rosemary and olive leaves. Switch on the "Multipovar" mode , set the temperature to 150 ° С and the time to 50 minutes.
Add potatoes 30 minutes before the end of the program. Rearrange the finished dish in a cool place and leave until the next day. Warm up the next day by adding orange zest and parsley leaves.