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What can be cooked from boiled lamb. Boiled lamb: recipe, cooking time, spices

What can be cooked from boiled lamb. Boiled lamb: recipe, cooking time, spices

To begin with, cut the lamb neck into several pieces (about 3-4) and thoroughly wash the meat.

Wash the celery and remove the leaves from the stems.

Now put the carrots, celery and onions in a saucepan, fill with water (1.5 liters) and put the saucepan on fire. As soon as the water boils, put the lamb in the pan and reduce the heat, remove the resulting noise and cook the meat for 2 hours, covering the pan with a lid. 15-20 minutes before the meat is ready, salt the water and add ground pepper to taste.

We put the finished lamb on a plate and serve it with horseradish and the broth in which it was cooked (it should be sprinkled with chopped parsley). Bon appetit everyone!

Ingredients

Lamb neck - 500 grams
Onion - 1 piece
Carrot - 1 Piece
Celery stalks - 30-40 Grams
Horseradish - 30 Grams
Fresh parsley - 10 grams
ground black pepper - to taste
Salt - to taste

Main Ingredients:
Meat, Lamb

Note:
Thanks to our site, you have a chance to learn how to cook boiled lamb at home. To get started, prepare all the necessary products listed in the section - ingredients. Here is the classic composition of the culinary product, but you can easily change it depending on your preferences. Good spices will give your masterpiece an unforgettable flavor. Boiled lamb is an excellent choice, it is an easy and tasty way to surprise your loved ones. How this dish is prepared, you will be prompted by a recipe that includes detailed description every step with a photo. We hope that cooking will not take you much time and effort, and cooking will forever become your favorite pastime. If you liked the resulting homemade boiled lamb, thank the author of the information provided for this.

Description:
Boiled lamb is a simple, one might even say, purely masculine dish. The meat is boiled for 2 hours and becomes very soft, and you can serve it with horseradish or any side dish of your choice.

Servings:
3

Time for preparing:
2 h 0 min

time_pt:
PT120M

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2.1. Boiled lamb dishes.

For the preparation of dishes from boiled meat, lamb is used, as well as offal. The meat is cut into pieces weighing 1.5-2 kg. The shoulder part and the edge are rolled up. At the brisket, films are cut on the inside of the ribs to facilitate the removal of bones after cooking.

Prepared meat is placed in hot water(for 1 kg of meat 1-1.5 liters of water) and cook without boiling (97-98 ° C) until cooked, which is determined using a chef's needle. It should easily enter the cooked meat, and the juice that stands out should be colorless. In order to improve the taste and aroma of meat, roots and onions are put into the water during cooking. Salt and spices are added to the broth 15-20 minutes before the meat is ready, bay leaf - 5 minutes before.

The average cooking time is 1-1.5 hours. Boiled meat is cut across the fibers in 1-2 pieces per serving, poured with a small amount of broth, brought to a boil and stored in broth until tempered (but not more than 3 hours) at a temperature of 50-60°C.

If the meat needs to be stored for more long time, then after cooking it is cooled without removing it from the broth, otherwise the surface will darken and dry out.

Lamb with vegetables (airishtu).

Lamb (shoulder) is cut into pieces (2-3 per serving), poured with broth and boiled. 30 minutes before the end of cooking, add a whole peeled medium-sized potato, sliced carrots, parsley and onions, fresh cabbage cut into large squares, put a bay leaf, chopped garlic and cook until tender. Half of the broth is poured, white sauce is cooked on it and added to the dish. Lamb is released in portioned bowls. Sometimes airshtya is prepared in clay pots and served in them.

Boiled lamb.

Wash the lamb (back part, brisket, shoulder blade), put a whole piece in a saucepan and pour boiling water so that it only covers the meat; Cover the pot with a lid and put on low heat. After boiling, remove the foam and cook at a low boil for 1-1.5 hours. 30-40 minutes after the start of cooking, add peeled and washed vegetables and salt.

Remove the prepared lamb and vegetables from the broth, cut the lamb into thin slices, put on a dish. Garnish with boiled potatoes, chopped vegetables. On the broth obtained by boiling the lamb, prepare a white sauce and pour it over the lamb before serving.

For 500 g of lamb - 600 g of potatoes, 1 turnip, 2 onions, 2 carrots, 1 tbsp. a spoonful of flour and butter (for the sauce).

Manti with lamb.

Cut or chop the meat into pieces the size of a corn grain. Onion and rump cut into small cubes. Mix meat, onion and fat tail, add cumin, pepper. Dissolve salt in water and pour into minced meat. Stir the mince.

Prepare the dough: add flour to a mixture of water, salt and eggs (the total volume of water and eggs should be 400 ml), mix, roll the dough into a ball, cover with a damp towel and let rest for half an hour. Divide the dough into small portions, roll into sausages and cut into pieces, roll each one out and, putting a portion of minced meat, blind.

Fill the mantle with water, turn on the heat, moisten the bottom of each manta vegetable oil and put on the grate mantovar-ki. Boil manti for 30-40 minutes. Serve with sour cream.

For 4 servings: lamb pulp 1 kg, onion 300 g, tail fat 250 g, cold water 1 glass, salt to taste, cumin to taste, ground black pepper to taste

For the dough: flour 1 kg, water 400 ml, eggs 4 pcs. salt 2 teaspoons.

2.2. Fried lamb dishes.

For the preparation of fried dishes, lamb is used (all large-sized semi-finished products, except cutlet meat). The meat is fried in large (weighing 1-2 kg), portioned (weighing 40-270 g), small (10-40 g) pieces.

Before frying, all parts are cleaned. The pulp of the shoulder blade is rolled up and tied with twine. The hams are divided into layers into two or three parts.

When frying large pieces on the surface of the meat, a crust forms before the product is fried. Therefore, large pieces of meat are fried at a more moderate heat. The meat is laid on a baking sheet so that the distance between the pieces is 4-5 cm. To form a crust, the meat is first fried on a stove in an open dish with fat heated to 140 ° C, then roasted in an oven at 175-200 ° C. Every 10-15 minutes the meat is poured with fat.

You can fry the meat directly in the oven. To do this, the prepared semi-finished products are laid out on baking sheets and placed in an oven with a temperature of 250-275 ° C, fried for 15-20 minutes until a golden crust forms on the surface, after which the heat is reduced to 150-160 ° C and the meat is fried until cooked, periodically pouring secreted juice and fat.

The degree of roasting is recognized by the elasticity of the meat and the color of the juice flowing out when pierced with a chef's needle: when fully roasted, the juice is colorless, when medium degree frying, the juice in the upper layers of the meat is colorless, and in the inner layers it is pink; when lightly roasted, the juice is dark pink.

The frying time depends on the size of the pieces, the type of meat and

roasting degree.

Fried large pieces of meat are stored on baking sheets at 50-60°C.

Lamb kebab.

Cut the lamb into small pieces, peel the onion and chop randomly. Marinate meat and onions in a mixture of cumin, wine and vinegar. Keep for 2 hours, grind in a meat grinder. Finely chop fat tail fat, add to minced meat. Stir the minced meat well and knock it out (simply collect the minced meat into a ball and “drop” it several times on a table or a wet board). Form the minced meat into sausages while putting it on sorghum or skewers. Roast over coals.

For 4 servings: lamb pulp 500 g, onion 1 pc., white wine 50 ml., fat tail fat 100 g., lemongrass 4 stalks, ground cumin 1 teaspoon, wine vinegar 1 tbsp. a spoon.

Lamb shish kebab.

Wash the kidney part of the lamb, clean it, cut off the tendons, make cuts so that the pieces of lamb do not tighten during frying, and cut into one piece (250 g) per serving.

Put the prepared lamb in a bowl, salt, sprinkle with finely chopped pepper onions and parsley, sprinkle with vinegar or lemon juice and leave in this form for 2-3 hours to marinate.

Before frying, put each piece of lamb on a metal skewer and fry over coals without a flame. During frying, the spit must be rotated so that the lamb is evenly fried.

Remove the finished kebab from the spit and serve in a whole piece along with the kidneys, putting a piece of lemon on a plate. Serve the sauce separately.

For 500 g lamb - 1 onion, 100 g green onions, 1 tbsp. a spoonful of vinegar, 0.5 lemon.

Leg of lamb with mashed chickpeas.

Soak chickpeas for 6-8 hours. Boil in water until tender. Sprinkle the thighs with salt and pepper, breaded in flour and fry in olive oil, add water, add the onions cut in half, baked in a dry frying pan. Bring the meat to readiness and set aside for a while.

Strain the broth and boil until thick with the addition of randomly chopped tomatoes, rub the sauce, add chopped garlic, chopped basil and cilantro. In this sauce, warm the meat, drain the sauce again, add cold butter and mix. Throw away the chickpeas, turn them into a puree and add finely chopped onions fried in olive oil with cumin added at the end of the frying. Serve meat with garnish and sauce.

For 4 servings: lamb shank - 4 pcs., olive oil - 4 tbsp. spoons,

fresh basil - 1 bunch, cilantro - 1 bunch. white pepper to taste.

For garnish: chickpeas - 300 g, onion 2 pcs., tomatoes 3 pcs., onion - 2 pcs., breading flour, butter - 30 g, cumin - 1 teaspoon, garlic - 4 cloves. salt to taste, olive oil - 3 tbsp. spoons.

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Recipe: BOILED LAMB. After removing the bones, roll the lamb meat into a roll, tie it with twine so that portions of meat retain their shape during the cooking process. To make it easier to separate the costal bones of the brisket from the meat after it is cooked, films are cut from the inside along the costal bones, and the breast bone is separated from the brisket.
If the hind leg of lamb is intended for boiling, then all the bones must be removed from it, and in order for the meat to boil, the meat is cut evenly from the inside of the ham with a knife to femur along its entire length.

Prepared portioned pieces of meat are dipped in boiling broth or water and boiled at a low boil, periodically removing the foam that appears on the surface of the broth. To give the meat flavor in the middle of cooking, put carrots, onions, cut into pieces and tied into a bunch of parsley and celery roots into the broth. 20 minutes before the end of cooking, put the bay leaf, peppercorns, salt the broth. The readiness of meat is determined using a chef's needle.
At the end of cooking, remove the lamb from the broth; from the brisket, until it has cooled down, remove the costal bones. In order for the meat to retain its juiciness and not to wind, put it in a saucepan, pour a small amount of broth and close the lid.

Lamb is allowed to be served under onion or tomato sauce, white sauce with egg, or pour oil or broth, or separately serve horseradish sauce. Boiled potatoes, mashed potatoes, a complex vegetable side dish, crumbly cereals are served as a side dish for boiled lamb.

Lamb 500 g, onion 1-2 heads, carrots 1 pc., parsley or celery (root) 1-2 pcs., salt, spices, spicy herbs.

Recipe: BOILED LAMB WITH VEGETABLES. The brisket, lamb shoulder are chopped into slices along with the bones, placed in a saucepan, water is added (1 liter per 1 kg) and boiled for 10-15 minutes, removing the foam. Lamb is placed in clay pots, potatoes, carrots, turnips, rutabaga, onions cut into pieces, cabbage cut into squares, salt are added and boiled. Part of the potatoes is taken out, crushed and attached again to the lamb, finely chopped garlic, spices are placed and brought to a boil.

Lamb 120, potatoes 75, carrots 30, turnips, swedes 30, parsley 10, onions 30, spices, herbs, garlic.

Recipe: BOILED LAMB WITH VEGETABLES (2). Cut the lamb fillet into slices of 30-40 g, put in a saucepan, pour boiling broth or boiling water over it, bring to a boil, salt and cook at a low boil, removing the foam formed on the surface of the broth. At the end of cooking, carrots, parsley, onions are placed in the broth. Having cooked the lamb until half cooked, transfer it to portioned dishes, where to place medium-sized tubers raw potatoes, parsley, turnips, carrots and other roots, as well as onions, cut into pieces, cabbage cut into checkers, peppers and bay leaves. All this is poured with white sauce obtained from the broth in which lamb was boiled, brought to a boil, finely chopped garlic is added and boiled until cooked.
When serving, the dish is sprinkled with chopped herbs.

Lamb 500 g, potatoes 5-6 pieces, fresh cabbage 200-250 g, parsley 2-3 pieces, carrots 1-2 pieces, wheat flour 2 tsp. l., garlic 1-2 parts, salt, spices, spicy herbs.

The set and quantity of products in recipes are given per serving in net grams or in kilograms, or in pieces.

Lamb is not only healthy meat, but also tasty, and those who do not like it simply do not know how to cook it properly. Perhaps this is not the kind of food that can be cooked quickly, but it is good both boiled and as part of more complex dishes - from broth and soups based on it to rarer recipes (you can cook manti or shulum).

Specific subtleties

No matter how precise the cooking method and ingredients are, for many people lamb dishes still turn out tasteless. The problem is that this type of meat has many features, each of which must be taken into account, and in fact many do not even know about them.

First of all, let's talk about the unpleasant smell that many do not like. In many ways, this is a matter of lamb choice - young lamb, compared to old lamb, is a delicate product and practically odorless. In addition, to solve the issue, even if you are unlucky with raw materials, pre-marinating the meat will help. And although this takes a long time (sometimes up to 12 hours), the meat becomes softer and the smell is not at all the same. Finally, it is worth knowing that the unpleasant smell of lamb is largely due to fat, which must be cut off before being placed in the pan. Moreover, during the cooking process, it will melt and float - it must be removed in a timely manner with a slotted spoon.

Before cooking lamb in any way, this process should always begin with cleaning the meat. It is necessary to remove not only fat, but also tendons, as well as a special film - the last two components make the meat tough and tasteless.

If there is no particular unpleasant smell, just soak the lamb in cool water for 2 hours - this is enough to remove the smell completely.

If cooking is done in a classic saucepan, then the meat is placed in already boiling water, but in such a way that the liquid covers the entire volume of meat with a small margin. Potential broth should be salted and peppered at the beginning of cooking, at the same stage it is worth adding onion (whole or chopped) to the water. But you should be careful with the bay leaf - it often interrupts the taste of the main dish. The exact degree of readiness is determined by a fork or knife, since the exact cooking time depends on too many factors, but if you want to speed up the process, just cut the lamb into small pieces. At the same time, remember that you should not digest the product - from this it loses both aesthetic and taste qualities, and most importantly, it will become very tough.

Use of kitchen appliances

The above features are basically suitable for cooking with any cooking method, but each modern kitchen appliance has its own specifics. For example, in a pressure cooker, where the cooking time is noticeably reduced due to the high internal pressure and elevated temperature, young lamb can be cooked even in 40 minutes. A double boiler, by the way, also usually speeds up the process compared to a conventional pan, but the result will not be so bright - you still have to cook the meat for at least an hour.

Separately, you should consider the features of cooking in a slow cooker, since the abundance of its modes suggests that the product can be cooked in completely different ways. If you want to boil lamb, then it is usually advised to use the stew mode - then the dish will be ready within two hours.

An alternative solution could be the actual cooking mode, but such processing will drag on for an additional half hour.

But what you should not experiment with in the case of lamb is with microwave ovens. The fact is that the principle of their work involves the heterogeneity of processing pieces of the same density, but of different sizes. So, small pieces sometimes reach readiness after 20 minutes, while cooking large parts can go beyond any reasonable time frame.

For this reason, experts advise cooking lamb in the microwave only if there are simply no alternatives, and even then it is advisable to limit yourself to a simple soup that is cooked on the basis of already boiled lamb. At the same time, be prepared for the fact that it won’t work out very tasty anyway - you should not expect either a bright smell or taste.

Broth preparation

A rich broth is a good solution for those who seek to quickly restore their body after an illness or heavy loads, especially since the number of calories in the broth can be adjusted by choosing one or another part of the lamb.

If high calorie content is important to you, as well as a bright and rich taste, choose lamb on the bone, a shoulder blade is also a good solution, and in regions where sheep meat is traditionally consumed, the broth is prepared even from the head or neck. Please note that the number of bones and their location closer to the surface of the meat contributes to the increased richness of the broth, so they should even be chopped if necessary. An interesting fact is also the fact that for the broth they usually choose not young lambs, but adult rams - this way it turns out tastier in this case

To prepare the broth, it is important that there is not too much water - usually it should cover the meat literally by a centimeter.

At the initial stage, the fire is made as strong as possible, regularly removing the emerging foam, and at the moment of boiling, the fire is immediately reduced to the minimum - it is highly undesirable to miss this moment. Immediately after the fire is reduced, the broth can be salted, for flavor, an onion (peeled, but whole) and carrots, cut in half, are added to the water.

It is difficult to determine the exact cooking time in advance. In the case of a lamb, you can manage it in an hour and a half, when preparing the broth from an old ram, the procedure can take twice as long.

You need to check the readiness of meat regularly for two reasons.

When digested, it becomes too hard, so this should not be allowed.
A quarter of an hour before readiness, it makes sense to add additional spices. Bay leaves and peppercorns are usually used as such finishing seasonings - if you put them in before, they are guaranteed to kill the taste of lamb. However, even at this stage, they should be put in moderation, otherwise you will not feel anything but spices in your taste.

Already on the basis of the finished broth, you can cook several other, more complex dishes, since such a broth often acts as the basis for popular soups, including kharcho. When planning to enrich the decoction with additional ingredients for a new dish, remember the spices already used so that the end result does not turn out to be too spicy.

boiled meat

In some cases, it is assumed that one would like to cook delicious meat that should not give up much of its flavor and aroma to the water in which it is cooked. For consumption as boiled meat and for subsequent addition to various dishes, both ham and some offal are often boiled (of the most popular - lamb heart and tongue).

In fact, the cooking process is almost completely identical to what was described above in the case of preparing the broth. Perhaps the only difference is that pure lamb requires additional seasonings, so celery or parsnips are often thrown into the water to taste.

However the main task- make sure that the water absorbs less taste and aroma. This could be done by reducing the volume of water (or increasing the amount of meat by the same volume), but in general, the liquid level should be the same as in the case of the broth. To get out of the situation, professional chefs advise simply choosing pots of different shapes. For example, in a narrow and high one, you can cook lamb with a minimum amount of water used.

Preparation for serving boiled lamb is quite simple - you just need to decorate it by sprinkling chopped herbs on top, as well as chopped onions. If you don’t like the bitter onion taste, the chopped pieces can be pre-washed under water - they will still go well with meat. If we talk about sauces, then nothing goes better with lamb than spicy - here adjika, mustard and horseradish are completely equal, it all depends on personal preferences.

If you can’t get rid of one boiled meat and you definitely need to serve some side dish to it, then the best options would be mashed potatoes and boiled rice with seasonings. You can also experiment with fruits and vegetables if you like.

How to cook lamb, see the following video.

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Meat accompanies human life since antiquity. Food was heated with stones, baked on a fire, smoked with smoke. Modern meat cooking is replete with a variety of ways to get delicious food. The presented recipes for cooking lamb will not only help in choosing the desired dish, but also reveal the features of using this useful product.

Of all the known methods of heat treatment of such meat, lamb stew is a traditional dish among many peoples of the world, and we are no exception!

Composition of ingredients:

bulbs - 2 pcs.;
vegetable oil;
lamb pulp - 1 kg;
garlic cloves - 5 pcs.;
potatoes - up to 12 pcs.;
spices (salt, pepper), cilantro, zira.

Cooking method:

Cut the lamb washed and dried with napkins into small pieces, mix with spices, spices, finely chopped garlic. We leave the meat for an hour and a half in a closed container.
We place onion chopped in half rings in a thick-walled pan (cauldron), fry the vegetable until a pink hue in preheated vegetable oil. Add marinated meat and continue cooking until a golden crust appears on the pieces of lamb.
Now pour in strongly heated water in an amount covering the product, and simmer over low heat until cooked. If the liquid boils away prematurely, add required amount. The best way to find out about the end of the process is to try a juicy piece.
We clean the potatoes, cut into large slices, fry in a pan with oil, place in a bowl with lamb. Stew food for another 25 minutes, season with salt, pepper and cumin.

Serve hot beef with potatoes, sprinkle portions with chopped cilantro.

Classic lamb shurpa

The meat of this animal is considered dietary, so lamb shurpa is not only tasty, but also an extremely healthy dish.

Grocery list:

Sweet pepper;
carrots - 4 pcs.;
lamb (necessarily on the bone) - 1.2 kg;
onion turnip - 6 pcs.;
spices, cilantro and dill, seasoning mixtures;
tomato paste - 150 g;
lard - 200 g;
garlic cloves - 4 pcs.;
chili - 2 pods;
potatoes - 10 pcs.;
tomatoes - 6 pcs.

Cooking order:

We chop meat and bones into large pieces, place in a cauldron with a capacity of up to 5 liters, fill the dishes with bottled water. Add 2 onions, a dessert spoon of zira, garlic, chili pods and salt. We start heating the liquid.
We remove the foam that appears during boiling, reduce the intensity of the fire to a minimum, simmer the food for up to 4 hours. Delicious shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
Finely chop the fat, melt it in another thick-walled bowl until greaves form. They will not be useful to us, so we remove the pieces from the pan. We add lamb and onion cut into rings, fry the products until golden brown, then pour the shurpa components with strained broth and bring it to a boil.
Now we lower the tomatoes divided into slices, tomato paste, pepper cut into strips (without seeds), carrot circles and large parts of peeled potatoes. Boil food until cooked.

By the way, if there are no contraindications to the use of lamb, the inclusion of such meat in the daily diet is the right way to get rid of excess weight!

Delicious barbecue in pomegranate juice

To prepare the most tender and juicy lamb skewers, we choose meat from the dorsal part of a dairy lamb, which is no more than two months old.

Required components:

sweet pepper, onion, - 1 pc.;
lemon juice - 30 ml;
lamb fillet - 800 g;
garlic cloves - 3 pcs.;
pomegranate juice - 170 ml;
olive oil - 50 g;
salt pepper.

Sauce requires:

a bunch of cilantro;
natural yogurt - 350 g;
juice of half a lime;
garlic cloves - 3 pcs.

Cooking technology:

Mix chopped garlic, salt, pomegranate and lemon juice, pepper, olive oil and chopped onion in a bowl. We use aromatic spices in limited quantities so as not to risk the original taste of the dish.
We wash and blot lamb with napkins, cut into pieces, pour marinade, leave for 4 hours in a closed form.
Peppers are cleaned from seeds, rinsed, cut into large pieces. We string portions of meat on skewers, alternating it with onion rings and strips of a sweet vegetable. We fry the products on the grill until cooked, not forgetting to turn over more often.
To get the sauce, pass the garlic cloves through a press, combine with yogurt, lime juice, chopped cilantro.

Season the fragrant mixture with salt and pepper, serve chilled lamb skewers.

Traditional kharcho soup

We use a quality product for lamb kharcho.

We keep in mind that the fresh meat of a young animal is distinguished by a light red (not dark) color and almost white fat layers.

Grocery list:

round rice - 60 g;
onion, carrot;
lamb (of course with a bone) - 700 g;
tomato paste - 30 g;
garlic cloves - 5 pcs.;
pepper, bay leaves, salt.

Cooking features:

Place the bone separated from the meat in a saucepan, pour 2.2 liters of filtered water, cook for at least one and a half hours in a closed form. After the start of boiling, do not forget to remove the foam.
We divide the lamb pulp into small portions, fry until golden brown, dip into the broth. The bone is removed first. Boil the meat until cooked, after which we spread the well-washed rice. We continue the process until the cereal is soft enough.
We chop the onion and carrot into small pieces, place in the pan where the meat was fried, sauté the vegetables until tender. Add tomato paste, stir the products, after 3 minutes put the composition in a pan with food. Pepper and salt the dish, put chopped garlic, bay leaves.

Having finished preparing the kharcho soup, we give it the opportunity to brew, present it hot.

Lamb pilaf

This hearty oriental dish with a bright aroma and rich taste is a favorite and never boring meal.

List of components:

carrots - 600 g;
onion - 300 g;
lamb (preferably a fatty piece) - 1.6 kg;
suneli hops, mustard seeds, hot chili - 2 tsp each;
laurel leaves - 2 pcs.;
vegetable oil;
salt, head of garlic, celery root.

Cooking method:

Wash and clean vegetables. We chop the carrots into strips, cut the onion into large cubes.
First of all, we prepare the basis of pilaf - zirvak. We spread the pieces of onion in a cauldron (thick-walled dishes) with preheated vegetable oil. Fry until translucent, slightly golden.
We divide the lamb pulp (thigh or dorsal part) into small pieces, add them to the vegetable. We add chopped celery root, crushed cumin, hot pepper, suneli hops, salt and your favorite seasonings. We cook the products for several minutes, constantly stirring them.
We place well-washed rice, pre-soaked for 20 minutes, on a toasted composition. We remove the layer of husk from the head of garlic, insert it in the middle of the placed grain. Add a pod of chili and spices, pour the ingredients of the dish with filtered water in a volume that exceeds the contents of the dish by 3 cm.
Increase the intensity of heating, and after boiling, reduce the heat to a minimum. We cook food in the closed state for about 40 minutes.

Lamb pilaf is prepared based on Uzbek cuisine, and therefore the dish turned out to be appetizing, incomparably tasty, temptingly fragrant.

Beshbarmak in a slow cooker

An excellent dish of lamb and noodles came to us from Turkic cuisine. The simple recipe is especially suitable for cooking in an electrical appliance.

Composition of ingredients:

onion - 200 g;
eggs - 2 pcs.;
sifted flour (preferably wheat) - 500 g;
lamb - 1.5 kg;
spices, herbs, spices, bay leaf.

Cooking steps:

Mix in a bowl ½ cup of heated water, a pinch of salt and an egg. Knead the elastic dough, let it rest for half an hour. We divide the ball into 4 parts, roll out thin cakes, cut them into rhombuses or squares up to 2 cm wide. This is how special noodles for beshbarmak are prepared.
We place the pieces of meat in the bowl of the device, add salt, onion, bay leaf, pepper. Pour the components of the dish with drinking water, completely covering the products. We select the "Extinguishing" program, fix the cooking time of 2 hours.
We take out the onion from the broth, throw it away. We take out the lamb, put it on a wide plate, place the onion chopped into rings on top.
Select the "Steam cooking" program, leave the appliance open. Bring the liquid to a boil, lower the noodles into the broth, heat the composition for 10 minutes, periodically stirring the pasta. We throw them in a colander, carefully place them on pieces of meat, add a few onion rings.

We serve beshbarmak cooked in a slow cooker to the table, sprinkle the food with chopped herbs.

Lamb soup piti

This hot dish is Azerbaijani cuisine. Lamb soup has a special taste, provided with chickpeas and fragrant oriental spices.

Grocery list:

tomato;
potatoes - 6 pcs.;
lamb - 600 g;
bulbs - 2 pcs.;
chickpeas (dry peas) - 120 g;
quince - 1 pc.;
peppercorns, salt, fragrant herbs, fresh herbs.

Cooking method:

We chop the onion in half rings. Dry the washed meat with towels, divide into portions.
We cut off a thin skin from a quince, chop the fruit into small cubes. Soak the peas for several hours, then blot with napkins until dry.
We spread the prepared products in the pan in layers in the following order: onion rings, lamb, quince slices, Turkish peas. Pour in purified water, hiding the ingredients of the dish under it.
We heat the contents of the dishes to a boil, reduce the heat as much as possible, simmer the food in a closed form for about two hours. 30 minutes before the end of the process, add peeled, sliced \u200b\u200bpotatoes and quartered tomatoes. Season the dish with salt, pepper, chopped parsley and dill.

Serve lamb soup piti exclusively hot.

Cooking lagman

The presented dish is distinguished by its cooking technology, as a result of which we get something in between the first and second courses.

Required products:

tomatoes - 6 pcs.;
Sweet pepper;
carrots and potatoes - 2 pcs.;
meat - 600 g;
vegetable oil - 100 ml;
noodles for lagman - 1 pack;
garlic cloves - 6 pcs.;
high-quality adjika - 50 g;
salt pepper.

Cooking process:

We cut off all films and tendons from a piece of meat, divide the lamb into long and very thin strips, place in a cast iron with well-heated oil, fry until lightly browned.
Add peeled and chopped onions to the meat, continue the process for another quarter of an hour. 5 minutes before the end of this period, lay out the carrots chopped into strips and sweet peppers cut into rings. Season the dish with salt.
In a separate bowl, stew root vegetables and tomato slices divided into sticks. We cook food for a quarter of an hour, put adjika, simmer for another 3 minutes in a closed form.
We combine the meat composition with potatoes, mix the food. Separately, boil the noodles in slightly salted water, put them in a colander.

We spread hot pasta on a serving dish, place a lagman on them. Sprinkle the dish with chopped herbs.

Baked lamb ribs

Lamb dishes are delightfully good baked, especially if we have mouth-watering ribs at our disposal.

Product set:

bulbs - 3 pcs.;
ripe tomatoes - 5 pcs.;
lamb ribs - 1 kg;
salt, spices, fragrant herbs.

Cooking technology:

We chop the lamb ribs in portions, rub with salt and spices, leave to marinate for 3 hours.
We spread the pieces of meat on the bones in a heat-resistant form, on top we place tomatoes divided into thin circles, chopped onion in half rings.
Sprinkle the products with chopped herbs, close the container with foil, send for 2 hours in the oven, heated to t 190 ° C.

15 minutes before the end of the process, remove the paper, bake the lamb ribs until a wonderful golden color. Delicious tasty dish ready!

Meat chanakhi in a pan

This dish is especially common in the Caucasus. Isn't that what caused this? a large number centenarians of these regions?

Required components:

eggplant, sweet peppers - 4 pcs.;
onion - 3 pcs.;
lamb (preferably with layers of fat) - 1.5 kg;
fat tail fat - 120 g;
potatoes - 8 tubers;
a head of garlic;
tomatoes - 5 pcs.;
salt (20 g), pepper (1/3 dessert spoon), herbs.

Cooking lamb in a pot:

We chop the fat into small cubes, put it on the bottom of the dish. We clean the meat from the tendons, cut into small pieces, place the next layer.
Eggplant must first be rid of bitterness. To do this, cut the fruits into circles, salt, leave for an hour under oppression. Drain the dark liquid, blot the vegetables, put them on the meat row.
We divide the tomatoes into quarters, remove the seeds from the peppers, wash the fruits, chop them coarsely, lay them in the next layer. Add onion chopped in half rings, on it we place potatoes cut into quarters and garlic cloves divided into thin plates. Sprinkle the products with chopped herbs.
Seasoning food with powder hot pepper. If desired, add half a glass of wine. Close the pot tightly and put it on high heat.
After a few minutes, when active boiling begins, reduce the heating intensity to a minimum, stew the food for at least an hour.

In a similar way, we form lamb vats in pots. This food is cooked in the oven. Either way, it will be delicious!

Lamb baked in foil

The signature dish of any holiday table- lamb in the oven, baked in foil.

Composition of products:

leg of lamb;
table vinegar - 250 ml;
salt, pepper, paprika;
purified water - 5 l;
honey - 60 g;
French mustard - 30 g.

Cooking technology:

We select spacious dishes, lay out the leg of lamb, fill it with a solution of water and vinegar. We close the container, leave the product in this state overnight.
In the morning we remove the meat from the acidic environment, dry it with napkins, cut off the films and veins, layers of fat. Rub the leg with pepper, salt and paprika.
We mix honey melted in a steam bath and French mustard with whole grains in a bowl. Carefully rub the meat with the resulting mixture, wrap the leg in two layers of foil and send it to the oven (200 ° C) for 2 hours. We open the paper 15 minutes before the end of the process, we expect the formation of an appetizing pink crust.

We spread the baked lamb on a dish, cut into layers up to 2 cm thick, keeping the original shape of the leg. On one side of the meat we place a beautiful slide of French mustard.

Vak balish - small meat pies

At one glance at the miniature Tatar pies with finely chopped meat, saliva is already flowing.

List of ingredients:

bulbs - 2 pcs.;
melted butter;
sour cream - 300 g;
eggs - 2 pcs.;
yolk - 1 pc.;
baking soda - 9 g;
potatoes - 2 pcs.;
minced meat - 700 g;
sifted flour (preferably wheat) - 500 g

Steps for making vak balish:

First we make the dough. We combine eggs and fresh sour cream in a bowl, add 150 g of heated ghee, a pinch of salt. We carefully mix the composition, add the flour sifted together with soda in portions, and knead soft dough. We wrap the ball in a film, send it to the refrigerator.
Peel potatoes and onions, cut into pieces. For pies, chop the lamb pulp into the smallest cubes. We mix the products into a homogeneous mass, season with salt and pepper.
We take out the dough, form small balls, roll out the cakes, put the meat filling in the middle of each product. We pinch the edges of the dough in a circle, leaving small holes on top, coat the muffin with yolk, put it on a baking sheet treated with oil, send it to the oven for 50 minutes (180 ° C).

These little meat pies are a miracle, how good they are! Serve wak balish with sweet tea or broth.

Odorless boiled lamb

Before choosing one of the culinary methods of getting rid of meat from a specific smell, we make sure that the reason for this lies not in the quality of the purchased product (an old animal, violations in the slaughter technology or storage process).

We remove the smell of lamb in the following ways:

We cut off thin films from a piece of meat and, most importantly, fat. It is in it that the main source of all “fragrant” troubles often lies.
Pour the meat for several hours with milk (add chopped garlic) or beer, kefir or a mixture of lemon juice and sparkling water.
We make a weak solution of vinegar, leave the lamb in it overnight. It is advisable to change the used liquid several times to a clean composition.

How to boil lamb without smell?

We select a piece of young lamb meat, process the product, following the recommendations given, boil it with the addition of the desired seasonings:

onion;
cumin, marjoram, zira or ginger;
garlic, used in moderation, will be an excellent component that gives the meat a pleasant taste and aroma.

As practice shows, in order to get rid of the smell of boiled lamb, at the end of the heat treatment, add a few drops of lemon juice to the broth.

Onion stuffed with lamb

Such a dish is not so common in our diet. The reason for this is an elementary ignorance of the excellent qualities of the originally prepared food.

List of components:

raisins kishmish (seedless) - 60 g;
onion - 7 pcs.;
bulgur (wheat groats) - 4 tbsp. l.;
olive oil - 20 ml;
minced lamb - 450 g;
garlic cloves - 3 pcs.;
cumin (2 tsp), cinnamon (½ tsp), coriander (1 tsp) - all ground.

Cooking method:

We clean the bulbs, rinse, dry with napkins, then cut off the remnants of the root system. We do this in such a way that each head in a standing position does not fall to one side, resembling a toy "roly-poly".
Boil water in a saucepan, boil vegetables for 10 minutes and drain the liquid, leaving up to 300 ml.
We spread the raisins and bulgur in a heat-resistant dish, fill it with water from the onion, leave for 25 minutes so that the liquid is absorbed into the food.
We cut off the upper layers of the onions (up to 1 cm), extract the pulp with a spoon, finely chop together with the separated caps.
We spread the pre-cooked lamb minced meat in a pan with hot oil, fry for 6 minutes, stirring with a silicone spatula.
When the product is browned, move it to the side of the dish, add seasonings and spices. After 30 seconds, add the onion composition, fry it lightly, mix with minced meat, cook for another 10 minutes. We spread the raisins and cereals in the meat mass, season the composition with salt and pepper.
At the final stage of preparation, we fill the onion heads with the resulting filling, place the vegetables in a baking dish, cover with foil, send them to the oven for 20 minutes. At the end of the process, remove the paper, cook the dish for another quarter of an hour.

Serve stuffed with lamb onions only hot.

Loin in the oven

Well, now - a culinary intrigue, which nutritionists call a way to maintain health and longevity.

Grocery list:

lamb loin - 1.5 kg;
beer, drinking water- 300 ml;
fresh sour cream - 420 g;
bulbs - 2 pcs.;
melted butter - 30 g;
flour - 60 g;
bay leaf, salt, pepper.

Meal preparation:

At the very beginning of the process, we make the marinade. Mix in a saucepan chopped onion rings, beer and water, rosemary and lavrushka. We boil the composition, pour the meat with the resulting mixture, leave it closed for 12 hours. Turn the pieces over periodically.
We take out the lamb from the marinade, blot well with napkins, rub with salt, pepper and olive oil. We spread the product on a baking sheet, bake for 2 hours at t 180 ° C. Do not forget to process the meat with the allocated juice.
Next, we take out the lamb, sprinkle with flour, pour fresh sour cream, continue cooking for another half hour.

We serve the loin in a hot state, pour over the fragrant composition formed during baking.

Today, nutritionists sometimes express an opinion about the dangers of lamb. It's up to you to believe them or not, but you can't help but pay attention to the fact that this is the only type of meat that is not prohibited for consumption by any religion. A very significant circumstance!