Lamb stewed in wine

We wash the lamb pieces well, divide them into large portioned pieces, cut the ribs into 3-4 pieces.

Dry the meat with paper towels.

We put the pan on the fire, pour vegetable oil into it so as to hide the bottom by about 0.5 cm, and after the oil is well heated, we send the pieces of lamb into the pan, where they will have to be baked until golden brown.

While the meat is fried, cut the carrots and onions into large strips.

And as soon as the lamb meat has acquired a golden and ruddy appearance (about 15-17 minutes) - we send vegetables to it, mix everything well, reduce the temperature by half, and simmer the lamb with vegetables under the lid for another 15-20 minutes.

Pour a glass of dry red wine into the meat, mix, simmer under the lid for another 50-60 minutes.

Cooking salt (1 teaspoon without a slide), garlic (two flattened heads) and spices (coriander, black pepper, a mixture of spices for meat - half a teaspoon each), add salt, garlic and spices to lamb stewed in wine, more Mix everything once and simmer the meat for another 10 minutes under the lid until fully cooked.

The bones should be easily separated from the meat.

Lamb should be immediately served hot or as an independent dish, or with a side dish.

Enjoy your meal!