Lamb with Potatoes and Onions in a Cauldron
Fragrant, appetizing and hearty - pure perfection! Lamb with potatoes and onions in a cauldron turns out very nourishing and delicious. The meat is well browned, juicy and tender, and pairs wonderfully with the vegetables. It’s an ideal dish for a family lunch.
Updated : 01 December, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Lamb
160 grams
Onions
40 milliliters
Vinegar
60 grams
Lemon
400 grams
Potato
to taste
Salt
to taste
Ground black pepper
to taste
Red pepper, ground
2.5 grams
Cumin
40 grams
Tail fat
Additionally
30 grams
Basil
30 grams
Cilantro
80 grams
Onion
20 milliliters
Apple cider vinegar
to taste
Salt
0.5 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the lamb and cut it into medium-sized pieces (do not chop the meat too finely). Peel the onions and slice them into half-rings, wash the lemon and cut it into thin slices.
Step 2
Add the onion and lemon to the meat, pour in the vinegar and mix with a spoon, trying to squeeze out juice from the onion and lemon as much as possible. Cover the container with the meat with plastic wrap and put it in the refrigerator for half an hour.
Step 3
Melt the fat in the cauldron, then add the meat (remove the lemon and onion) and fry until nicely browned. Then cover tightly with a lid and keep it like this for another 15 minutes.
Step 4
In the meantime, slice another onion into half-rings, chop the basil and cilantro with a knife, add apple cider vinegar, a pinch of salt and a pinch of sugar, mix and leave to marinate for 10 minutes.
Step 5
Peel the potatoes, wash them and place them into the cauldron with the remaining fat (first remove the lamb). Fry until done. The potatoes are ready when they have a beautiful golden crust and are easily pierced with a fork. It is better to use small potatoes, or cut larger ones into several pieces.
Step 6
Season the cooked potatoes with pepper and salt to taste, sprinkle with cumin seeds, combine with the lamb and place everything on a large platter, sprinkling the marinated onions with herbs around the edges.
Author note
Share the recipe
