Lamb with porcini mushrooms and tomatoes

Luxurious dish!
Juicy lamb, aromatic mushrooms, delicate leeks. This is delicious!
You can cook rice or potatoes as a side dish.
Instead of lamb, you can use beef, instead of porcini mushrooms, any others, but the taste will be completely different.
From the specified amount of ingredients, 4 servings are obtained.

  • 500 g lamb
  • 300 g porcini mushrooms (I used frozen)
  • 300 g tomatoes
  • leeks (or 150 g of onions)
  • 5-7 sprigs of thyme (optional)
  • salt
  • pepper
  • vegetable oil


Cut the leek into rings (onion into half rings).

Fry the lamb on both sides in a little oil (I have cut the lamb into pieces about 1.5-2 cm thick).

Add mushrooms, salt and pepper.
To cover with a lid.
Simmer for 35-40 minutes.

Remove the skin from the tomatoes.
Minced (or chopped in a blender).

Free the thyme from the twigs, add to the tomatoes.

Salt a little, pepper.

Add tomatoes to lamb.

Add onion.
To cover with a lid.
Simmer for 10-15 minutes.

Enjoy your meal!

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