In our country, pork or beef is most often used for meat dishes, but lamb is somehow bypassed, considering it tough and not very fragrant. But in the Middle East, such meat is held in high esteem, kebab is fried from it, pilaf and other dishes are cooked. If you still decide to try lamb, then start by cooking in a cauldron. The lamb stewed in it turns out to be very tender, soft and tasty.

Braised lamb in a cauldron

Lamb dishes are traditionally prepared in the East. Such meat has its own special taste and at the same time it has a lot of substances useful to our body. You will learn how to cook mutton in a casserole correctly and tasty right now.

Ingredients:

  • a pound of lamb;
  • two onions;
  • two garlic cloves;
  • fresh herbs and spices.

Cooking method:

  1. Cut the lamb into pieces, rub them with salt and pepper, put in a cauldron and leave to the side.
  2. Cut the onion into strips, put it on the meat and overcook it over high heat until soft.
  3. Then pour water so that the meat is completely immersed in it. As soon as the boil boils, reduce the heat and simmer the dish from one and a half to two hours.
  4. Serve lamb stew with fresh herbs.

With vegetables in a slow cooker

In this kitchen "assistant" you can cook any meat dish and even lamb. True, most housewives reject such meat because of its specific smell.

You can cook lamb with a delicious taste. You just need to choose young meat, which does not yet have a bright aroma. Young mutton has fat without yellowness, and the flesh itself is pale pink or light red.

Write down the recipe for cooking in a slow cooker, which will come in handy for those who are not at all familiar with the principles of cooking mutton.

Ingredients:

  • 750 g of meat;
  • two onions, bell pepper and carrots;
  • five cloves of garlic and tomatoes;
  • 40 g melted butter;
  • ten peas of pepper;
  • two leaves of parsley;
  • 0.5 tsp. "Meat" seasoning, granulated sugar and salt.

Cooking method:

  1. Slices of lamb marinate in dry seasonings mixed with salt.
  2. Then in the program "Frying" we cook them to a crispy crust.
  3. Add chopped onion half rings, grated carrots and cubes of sweet pepper. Three minutes later, put chopped tomatoes.
  4. As soon as the vegetables give the juice, pour another half a glass of water, select the “Stew” option for an hour.
  5. As soon as the appliance emits a beep, add chopped garlic along with peas of peppers and bay leaves, simmer the dish for another 20 minutes. Https: //www.youtube.com/watch? V = 6vF52awkeYc

How to stew meat in the oven

Lamb has its own special taste and aroma, but to appreciate it, you need to cook something really tasty from it. For example, put out the meat in the oven.

Ingredients:

  • kilo of lamb;
  • 100 g of lamb (pork) fat;
  • two onions;
  • three cloves of garlic;
  • three tomatoes;
  • two tablespoons of tomato puree;
  • spices, adjika, greens.

Cooking method:

  1. Before you send the meat to the oven, you need to cut it into small cubes and fry together with pieces of bacon in a pan.Oil does not need to be added - fat will be enough.
  2. Separately, pass chopped onion, then add chopped tomato pulp and vegetable paste to it.
  3. We shift the frying to the meat, adding chopped garlic, spices and adjika. We send products to the oven preheated to 180 degrees for 20 minutes.
  4. Serve aromatic meat with sprigs of cilantro or basil.

Lamb stew with potatoes

Such meat is easy to put out with any vegetables, including potatoes. It comes out very juicy and tasty, though it will take a long time to stew it, but the result is worth it.

Ingredients:

  • 650 g of mutton;
  • 550 g of potatoes;
  • two onions;
  • bell pepper;
  • 70 g of olives;
  • three cloves of garlic;
  • a glass of tomato puree;
  • 30 ml of balsamic vinegar;
  • by tsp dried sage and dill.

Cooking method:

  1. Dice the meat and fry without oil. Then add onion slices, chopped garlic and fry together for five minutes.
  2. Add the vegetable paste, herbs, vinegar, as well as salt and pepper to the ingredients, pour 350 ml of water, if there is, then the meat broth.
  3. Sweet pepper cut into cubes, put it in the meat and simmer for 50 minutes.
  4. Cut the potatoes in the same way, put it on the stewed ingredients and cook the dish for another half hour. At the very end of the process, pour the olives chopped into small pieces. Https: //www.youtube.com/watch? V = lLIDP0J3EPM

Recipe from Stalik Khankishiyev

Like no one else, Stalik Khankishiyev understands the intricacies of oriental cuisine and knows how to cook mutton deliciously. For this purpose, he takes the ingredients already tested by time: carrots and garlic. And the sudden component is quince.

Ingredients:

  • 680 g of drumsticks;
  • two carrots;
  • liter of broth on meat;
  • quince;
  • five garlic heads;
  • lemon;
  • thyme, zira.

Cooking method:

  1. Cut the carrots into cubes so that the vegetable can better give its taste.
  2. Pour oil into a small saucepan and fry the carrot cubes over low heat, so that the vegetable simply becomes soft. Season it with sugar and zira.
  3. Now we spread the lamb to the carrots and salt, and also put the whole heads of garlic and dried thyme.
  4. Pour in the broth and simmer over low heat.
  5. As soon as the boil partially boils, remove it from the stove, lay the quince slices, and distribute the slices of lemon on top. Bring the dish to readiness in the oven for half an hour. Https: //www.youtube.com/watch? V = Pq8Ppy0uXL0

Cooking in Armenian

In the East, lamb stewed with vegetables in a cauldron is called khashlamana. Many peoples consider it their national dish, but still the classic recipe for cooking refers specifically to Armenian cuisine.

Ingredients:

  • 1.5 kg of lamb;
  • a kilo of fresh tomatoes;
  • two bell peppers;
  • a bunch of dill, parsley and celery;
  • 850 ml of beer.

Cooking method:

  1. For the preparation of Armenian khashlaman use the hind leg of a ram. From it you need to cut the meat and clean it from the films.
  2. The bone is useful, so we cut it into three parts and put it on the bottom of the cauldron.
  3. We cut the meat into pieces and spread it over the bones. Salt, pepper and add other seasonings of your choice.
  4. We simply wash the greens and spread them directly in buns on top of the meat.
  5. Now put the cubes of pepper.
  6. From tomatoes, peel the skin, cut the flesh into cubes and send to the cauldron.
  7. Now we pour in the beer, light the medium heat and simmer the dish for two hours.

With onions and herbs in wine

Lamb with aromatic herbs and wine is especially tasty and juicy.

For stewing it is better to take meat of the first grade - this is a scapula or the outer side of the hind leg.

Ingredients:

  • a kilo of lamb pulp;
  • 120 g of mutton fat;
  • bulb;
  • a glass of white wine (dry);
  • herbs: parsley, cilantro, thyme, rosemary, basil, tarragon.

Cooking method:

  1. Portion slices of meat are salted.
  2. We send chopped lard to the cauldron and melt it, then put the lamb and overcook the meat until golden.
  3. After pouring half the onion rings into the cauldron, ten minutes later pour the water so that it slightly covers the meat, and simmer it all together for half an hour.
  4. After this time, add chopped greens, pour the wine and do not remove the dish from the fire for another 25 minutes. Https: //www.youtube.com/watch? V = y6zi5-ys9QU

With bell pepper

Today there are many dishes of lamb, but we want to offer a simple recipe for cooking meat with bell pepper.

Ingredients:

  • a pound of lamb;
  • two bell peppers;
  • bulb;
  • three cloves of garlic;
  • on a spoonful of starch and soya seasoning;
  • two tsp. ketchup and sugar.

Cooking method:

  1. We cut meat in small cubes, pepper in large slices, onion in half rings, and garlic in slices.
  2. In heated oil, fry the onions, then put the garlic and sweet pepper to it, fry the vegetables for five minutes.
  3. Separately overcook the lamb until a pleasant crust.
  4. From starch, soy seasoning, ketchup and sugar, we make the sauce.
  5. We lay out the vegetables for meat, fill everything with sauce and simmer for half an hour.

The most important thing in cooking lamb dishes is, of course, the meat itself. Choose it in proven places, give preference to a product from a young lamb and do not forget about spices that are used stint in the countries of the East.

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