Lamb is very popular in the East.
Many delicious dishes are prepared from this nutritious, healthy meat.
Lamb goes well with vegetables and sweet dried fruits.
Lamb in a slow cooker - the basic principles of cooking
Before you start cooking a lamb dish in a slow cooker, you need to properly prepare the meat. It is thoroughly washed. This is done only in warm water, since you can’t wash away any dirt from the layer of fat with cold water. Films, tendons, and excess fat are then trimmed.
If you are stewing lamb, take a piece of meat with a thin layer of fat, so the dish will turn out juicy and tender. The soup will turn out to be more rich and tastier if you take lamb on the bone for this.
You can stew lamb in a slow cooker with any vegetables or legumes. Prepared meat is cut into small pieces and spread in the capacity of the multicooker. Cook, stirring constantly, in the "frying" mode, until the meat is browned. Then, peeled and chopped vegetables are added to it and continue to cook, putting the device into "stewing" mode.
To prevent the dish from getting dry, add tomato paste, sour cream or mayonnaise to it.
Recipe 1. Lamb with quince in a slow cooker
Ingredients
600 g of mutton;
100 ml of dry white wine;
large quince;
80 ml of sunflower oil;
two stalks of petiole celery;
a mixture of peppers;
two onions;
carrot;
table salt;
two branches of thyme.
Cooking method
1. For this dish, take the boneless steaks. Rinse the meat in warm water, dampen with napkins. Pepper and salt the lamb on both sides.
2. Peel, wash and chop the two onions in half rings.
3. Remove the thin peel from celery stalks and cut into slices. Wash the quinces thoroughly, cut in half and cut the core with a sharp knife. Cut the fruit into thin plates.
4. Peel the carrots from the peel, wash and cut coarsely with a large straw obliquely.
5. Pour sunflower oil into the container and activate the frying function. Put the lamb and fry until brown on both sides.
6. Now add the onions and continue to fry, stirring constantly, for another five minutes. Then put the carrots, celery and quince. Cook, stirring, for ten minutes.
7. Pour the vegetables with lamb dry wine, pepper and season with Provencal herbs. Put the device into multi-cook mode. Set the temperature to 120 C and cook for 10 minutes. Serve lamb with vegetables in a slow cooker hot, garnishing with sprigs of greenery.
Recipe 2. Rich soup with lamb in a slow cooker
Ingredients
600 g of mutton;
kitchen salt;
carrot;
spices;
bulb;
greenery;
three potatoes;
basil;
bell pepper pod;
two tomatoes;
50 g of tomato paste;
garlic - three cloves.
Cooking method
1. We wash the lamb under a stream of warm water, dry and cut into medium pieces. We shift the meat into the bowl of the multicooker. We lower the lid, put the valve in the "open" position and start the function "steaming." Cook for 20 minutes.
2. We clean and wash the vegetables. Chop the onion into small cubes. Cut the carrots into thin strips. Grind the bell pepper with bars. Potato in tiny slices. Slices of garlic pass through a press. Cut the tomatoes into small cubes. Greens and basil finely chopped.
3. Open the lid and add carrot, onion and sweet pepper to the mutton. Mix and cook for seven minutes. Now add the chopped tomatoes and basil. Solim.
4. Pour the contents of the bowl with the required amount of water. We put potatoes, tomato paste and garlic. Switch the device to soup mode. Lower the lid and cook for an hour. Pour hot soup into plates, put in each pinch of herbs and a spoonful of sour cream.
Recipe 3. Lamb stew in a slow cooker in beer
Ingredients
kg mutton mutton;
salt;
50 g fat tail fat;
20 g of greens;
a glass of light beer;
Bay leaf;
onion head;
turmeric;
three tomatoes;
5 g of sumac;
eight cloves of garlic;
5 g suneli hops;
Red hot pepper pod.
Cooking method
1. We wash the lamb in warm water, cut off excess fat, films and tendons. Cut the meat in portions.
2. Grind fat into cubes, a centimeter thick. Peel the onion and garlic and rinse. Rinse the tomatoes and wipe with a napkin. Chop onions and tomatoes. Finely chopped garlic.
3. Put slices of fat at the bottom, lay the lamb on top and start the "meat" program. The valve is moved to the closed position and cooked for 20 minutes. Then let off the steam and open the lid. Season the meat with salt and spices. Add chopped vegetables and a whole pod of hot pepper. We fill everything with beer, lower the lid and turn on the quenching program for an hour and forty minutes.
4. We take out the ready-made mutton stew in a slow cooker, separate the meat from the bones, put it on a plate and pour the sauce.
Recipe 4. Lamb in a slow cooker with prunes
Ingredients
kg of lamb;
sunflower oil;
200 g of prunes;
salt;
five plums;
black pepper;
70 g of raisins;
ground cinnamon;
two bow heads;
10 g ground ginger;
300 ml of chicken stock;
80 ml of orange juice.
Cooking method
1. Rinse the raisins in warm water and soak it in orange juice for ten minutes. My prune. We heat the chicken stock to a warm state and fill it with prunes.
2. We wash the lamb, dry it with napkins and cut into pieces.
3. Peel the onion and chop into small pieces. We wash the plums, wipe them with napkins, break them in half and take out the bones. Put the pulp into the blender's container and interrupt until puree.
4. Pour sunflower oil into the bowl of the device. We start the "frying" mode and heat it. Put the pieces of lamb and fry until light brown. Now add the chopped onion and continue to fry, stirring, for about seven minutes.
5. Drain the broth from the prunes and dry it. Then cut each in half and add dried fruit to the lamb. We also send plum puree, raisins along with juice and broth. Season everything with spices, mix, lower the lid and start the "stewing" program. Cook the meat for about an hour. Serve with a side dish of vegetables or cereals.
Recipe 5. Ram with potatoes in a slow cooker
Ingredients
a pound of lamb;
spices;
700 g of potatoes;
200 g of beans;
100 g of carrots;
200 g of onions.
Cooking method
1. Wash the lamb in warm water, cut off the film and excess fat. Dry the meat with napkins and cut into small slices.
2. In a slow cooker, heat the sunflower oil and put the slices of lamb in it. Cook in the "frying" mode, constantly stirring until the meat is browned.
3. Peel and crush the onion in large enough slices. Peel the carrots with a special knife, wash and cut into thin circles. It is advisable to soak the beans in the evening. Then drain the water. Peel the potatoes, wash and cut into slices.
4. Transfer vegetables and beans to lamb, mix and fry, for about ten minutes. Then fill the contents with drinking water to the upper mark. Season with salt and spices. Put the device into fire mode and cook for an hour. Serve lamb and potatoes in a slow cooker by adding ketchup or soy sauce.
Recipe 6. Lamb with vegetables in a slow cooker
Ingredients
800 g of mutton ribs;
olive oil;
five potatoes;
fresh greens;
two pods of bell pepper;
spices for pilaf;
zucchini;
salt;
small eggplant;
half a liter of drinking water;
150 g of green beans;
80 g of tomato paste;
carrot;
seven cloves of garlic;
three tomatoes;
onion head.
Cooking method
1. Peel the potatoes, wash thoroughly and cut into slices. Cut a stalk from bell pepper, peel from seeds, rinse and chop with bars. Cut the eggplant into layers, cover with salt and leave for half an hour. Then rinse, squeeze well and chop with straws. Peel and chop the zucchini. Wash green beans, cut into three centimeter slices. Grate peeled carrots. Rinse tomatoes, wipe and cut into slices. Chopped peeled garlic cloves as finely as possible.
2. Rinse the lamb, dampen with napkins and cut one rib.
3. Heat olive oil in the multicooker in the "frying" mode. Lay out the ribs and fry until golden brown. Then add onions and carrots to the lamb and continue to fry, stirring, for about ten minutes.
4. Now lay the rest of the vegetables, add potable water and start the stewing program for an hour. Serve as a standalone dish, garnished with herbs, hot.
Lamb in a slow cooker - tips and tricks
Do not fry the meat for too long so that it does not become dry.
Lamb will be perfect if cooked in a slow cooker in foil or sleeve.
It is advisable to leave the lamb before cooking for a couple of hours in a marinade based on red wine, yogurt or olive oil.
Add garlic to the marinade, it will add lamb to the lamb and relieve the specific smell.
Serve the lamb hot so that the fat does not have time to freeze.
