Lamb - 15 of the most delicious recipes

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

Meat stew with potatoes

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!

Ingredients Composition:

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

Cooking method:

1. We washed and dried lamb dried with napkins and cut them into small pieces, mix with spices, spices, and finely chopped garlic. Leave the meat for an hour and a half in a closed container.
2. We place onions chopped in half-rings in a thick-walled pan (cauldron), fry the vegetable until pink in a preheated vegetable oil. Add the pickled meat and continue cooking until a golden crust appears on the pieces of lamb.
3. Now pour heavily heated water in an amount covering the product, and simmer over low heat until cooked. If the liquid boils off prematurely, add the required amount. The best way to find out about the end of the process is to try a juicy slice.
4. Peel the potatoes, cut into large slices, fry in a pan with butter, place in a bowl with lamb.Stew food for another 25 minutes, season with salt, pepper and zira.

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

Classic lamb shurpa

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

Grocery list:

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

Order of preparation:

1. We chop the meat and bones in 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.
2. We remove the foam that appears during boiling, reduce the intensity of the fire to a minimum, and simmer for 4 hours. Tasty shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
3. Finely chop the lard, melt in another thick-walled bowl until cracklings form. They will not be useful to us, so we extract the pieces from the pan. Add lamb and chopped onion rings, fry the products until golden brown, then fill in the components of the shurpa with strained broth and bring it to a boil.
4. Now drop the sliced ​​tomatoes, tomato paste, stripped pepper (without seeds), carrot slices and large pieces of peeled potatoes. Boil the products 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 a sure way to get rid of excess weight!

Tasty barbecue in pomegranate juice

To cook the most tender and juicy skewers of lamb, we choose meat from the back of the milk lamb, which is no more than two months old.

Necessary 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.

For the sauce requires:

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

Cooking Technology:

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

Season the aromatic mixture with salt and pepper, serve to the lamb shish kebab in a chilled state.

Traditional Kharcho Soup

For lamb kharcho we use a quality product.

We mean that fresh meat of a young animal is distinguished by a light red (not dark) color and almost white fatty layers.

Grocery list:

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

Features of the preparation:

1. Separate the bone from the meat in a saucepan, pour 2.2 liters of filtered water, cook for at least one and a half hours when closed. After the boil begins, do not forget to remove the foam.
2. Divide the lamb pulp into small portions, fry until golden brown, dip into the broth. The bone is pre-extracted. Boil the meat until cooked, after which we spread the well-washed rice. We continue the process until the croup is soft enough.
3. Shred the onions and carrots in small pieces, place in a pan where the meat was fried, sauté the vegetables until cooked. Add the tomato paste, mix the products, after 3 minutes put the composition in a pan with food. Pepper and salt the dish, put chopped garlic, laurel leaves.

Having finished the preparation of kharcho soup, we give him the opportunity to insist, we present it hot.

Lamb pilaf

This rich oriental dish with a bright aroma and rich taste is a favorite and never bothering dish.

The list of components:

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

Cooking Method:

1. We wash and peel the vegetables. Chop the carrots into strips, cut the onion into large cubes.
2. First of all, we are preparing the basis of pilaf - zirvak. We spread onion slices in a cauldron (thick-walled dishes) with preheated vegetable oil. Fry until a transparent, slightly golden color.
3. We divide the lamb pulp (femoral or dorsal part) into small pieces, add them to the vegetable. We attach the chopped root of celery, crushed cumin, hot pepper, suneli hops, salt and favorite seasonings. We cook the products for several minutes, constantly mix them.
4. We place the well-washed rice, previously soaked for 20 minutes, on the toasted composition. Remove the husk layer from the head of garlic, insert it into the middle of the placed grain. Add the chili and spices pod, fill the ingredients of the dish with filtered water in an amount exceeding the contents of the dishes by 3 cm.
5. We increase the intensity of heating, and after boiling we reduce the fire to a minimum. Cooking food in a closed state for about 40 minutes.

Lamb pilaf was prepared based on the Uzbek cuisine, and therefore the dish turned out to be appetizing, unbelievably tasty, alluringly aromatic.

Beshbarmak in a slow cooker

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

A similar recipe:beshbarmak - recipe

Ingredients Composition:

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

Stages of preparation:

1. Mix in a bowl ½ cup of heated water, a pinch of salt and an egg. Knead the elastic dough, give it to rest for half an hour. We divide the ball into 4 parts, roll thin cakes, cut them into rhombuses or squares up to 2 cm wide. This is how a special noodle for beshbarmak is prepared.
2. 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 that completely covers the products. We choose the program “Stewing”, we fix the cooking time of 2 hours.
3. We take out the onion from the broth, discard. We remove the mutton, put it on a wide plate, place the onion chopped into rings on top.
4. We select the program "Steam cooking", the appliance is left open. Bring the liquid to a boil, lower the noodles into the broth, heat the composition for 10 minutes, periodically stirring the pasta. We discard them in a colander, carefully place them on pieces of meat, add a few rings of onion.

We serve the beshbarmak cooked in the multicooker to the table, sprinkle with chopped herbs on the plate.

Lamb Piti Soup

This hot dish represents Azerbaijani cuisine. Lamb soup has a special taste, provided by Turkish peas and fragrant oriental spices.

Grocery list:

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

Cooking Method:

1. Shred the onion in half rings. Dry the washed meat with towels, divide into portions.
2. Cut thin peel from quince, chop the fruit into small cubes.Soak the peas for several hours, then get wet with napkins until dry.
3. We spread the prepared products in a pan in layers in the following order: onion rings, lamb, quince slices, Turkish peas. Pour purified water, hiding the components of the dish under it.
4. We heat the contents of the dishes to a boil, reduce the heat to the maximum, and simmer the food in closed form for about two hours. 30 minutes before the end of the process, add peeled, sliced ​​potatoes and a quarter-sliced ​​tomato. Season with salt, pepper, chopped parsley and dill.

We serve mutton piti soup exclusively in hot condition.

Cooking lagman

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

Required Products:

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

Cooking process:

1. Cut off all the films and tendons from a piece of meat, divide the lamb into long and very thin strips, place it in a cast iron with well-heated butter, and fry until lightly browned.
2. Add the peeled and chopped onion to the meat to the meat, continue the process for another quarter hour. 5 minutes before the end of this period, lay out chopped carrots and sliced ​​bell peppers. Season with salt.
3. In a separate dish we simmer root vegetables and slices of tomatoes, divided into cubes. Cooking food for a quarter of an hour, place adjika, simmer another 3 minutes closed.
4. We combine the meat composition with potatoes, mix the food. Separately, boil the noodles in slightly salted water, recline in a colander.

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

Baked Lamb Ribs

Lamb dishes are deliciously baked, especially if we have appetizing ribs at our disposal.

Product Set:

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

Cooking Technology:

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

15 minutes before the end of the process, remove the paper, bake the lamb ribs to a wonderful golden color. Deliciously delicious dish ready!

Meat chanahi in a pan

This dish is especially common in the Caucasus. Could it have caused such a large number of centenarians in these regions?

Necessary components:

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

Cooking lamb in a pan:

1. We chop the fat in small cubes, put it on the bottom of the dishes. We clean the meat from the tendons, cut into small pieces, place the next layer.
2. Eggplant must first get 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, spread on the meat row.
3. Divide the tomatoes into quarters, remove seeds from the peppers, wash the fruits, chop coarsely, and lay them in the next layer. Add the onion chopped in half rings, on it we place the potatoes chopped into quarters and the cloves of garlic divided into thin plates. Sprinkle with chopped herbs.
4. Season with hot pepper powder. If desired, pour half a glass of wine.Close the pan tightly and set it on high fire.
5. After a few minutes, when active boiling begins, we reduce the intensity of heating to a minimum, we extinguish the food for at least an hour.

In a similar way, we form lamb pots in pots. We cook such food in the oven. In any case, it will be very tasty!

Lamb baked in foil

The main dish of any festive table is lamb in the oven, baked in foil.

Product Composition:

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

Cooking Technology:

1. We select a spacious dish, put the leg of lamb, pour it with a solution of water and vinegar. Close the container, leave the product in this state overnight.
2. In the morning we remove the meat from the acidic environment, dry it with napkins, cut off the films and veins, and the layers of fat. Rub the leg with pepper, salt and paprika.
3. We mix honey and mustard French with whole grains melted in a steam bath 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 for 2 hours (200 ° C). We open the paper 15 minutes before the end of the process, we expect the formation of a delicious pink crust.

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

Wak balish - small meat pies

At one glance at the miniature Tatar pies with finely chopped meat, drooling already flows.

List of ingredients:

• bulbs - 2 pcs.;
• ghee;
• 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.

Stages of cooking vak balish:

1. Initially, make the dough. We combine eggs and fresh sour cream in a bowl, add 150 g of heated ghee, a pinch of salt. Thoroughly mix the composition, attach the flour portioned together with soda, make a batch of soft dough. Wrap the ball in film, send it to the refrigerator.
2. Peel potatoes and onions, cut into slices. For pies, chop the lamb pulp with the smallest cubes. We mix the products into a homogeneous mass, season with salt and pepper.
3. We take out the dough, form small balls, roll cakes, put meat filling in the middle of each product. We pinch the edges of the dough in a circle, leaving small holes on top, grease the baking sheet with yolk, spread on a baking sheet treated with oil, and send it to the oven for 180 minutes (180 ° C).

These little meat pies are a miracle, how good! We serve vak 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 (old animal, violations in the slaughter technology or storage process).

We remove the smell of lamb in the following ways:

• Cut thin films from a piece of meat and, most importantly, fat. It is in it that often lies the main source of all “fragrant” troubles.
• 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 lamb in it for the night. It is advisable to change the used liquid to a clean composition several times.

How to boil lamb odorless?

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

• onions;
• caraway seeds, marjoram, zira or ginger;
• garlic, used in moderation, will be an excellent component that gives meat a pleasant taste and aroma.

As practice shows, in order to guaranteed 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.

Lamb stuffed onion

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

The list of components:

• raisins raisins (seedless) - 60 g;
• onions - 7 pcs.;
• Bulgur (cereal from wheat) - 4 tbsp. l .;
• olive oil - 20 ml;
• minced mutton - 450 g;
• garlic cloves - 3 pcs.;
• cumin (2 tsp), cinnamon (½ tsp), coriander (1 tsp) - all ground.

Cooking Method:

1. 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 "vanka-vstanka".
2. Boil water in a pan, boil vegetables for 10 minutes and drain the liquid, leaving up to 300 ml.
3. We spread the raisins and bulgur in a heat-resistant dish, fill it with water from the onion, leave it for 25 minutes, so that the liquid is absorbed into the products.
4. Cut the upper layers of the bulbs (up to 1 cm), remove the pulp with a spoon, chop finely together with the separated lids.
5. We spread the pre-prepared lamb mince in a pan with hot oil, fry for 6 minutes, stirring with a silicone spatula.
6. When the product is browned, we shift it to the side of the dishes, add seasonings and spices. After 30 seconds, attach the onion composition, lightly fry it, mix with minced meat, cook for another 10 minutes. We spread raisins and cereals in the meat mass, season the composition with salt and pepper.
7. At the final stage of cooking, fill the onion heads with the resulting filling, set the vegetables in a baking dish, cover with foil, send for 20 minutes to the oven. At the end of the process, remove the paper, cook the dish for another quarter of an hour.

Serve stuffed with lamb onions only in hot form.

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 each;
• fresh sour cream - 420 g;
• bulbs - 2 pcs.;
• ghee - 30 g;
• flour - 60 g;
• laurel leaf, salt, pepper.

Cooking:

1. At the very beginning of the process we make marinade. We mix in the stewpan chopped onion rings, beer and water, rosemary and lavrushka. We boil the composition, pour the meat with the resulting mixture, leave it for 12 hours in a closed form. Turn the pieces periodically.
2. We get the lamb from the marinade, get wet 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 secreted juice.
3. Next, we get the mutton, sprinkle with flour, pour fresh sour cream, continue cooking for another half hour.

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

Today, nutritionists sometimes express their opinion on the dangers of mutton. Believe them or not - you decide, but you can not help but pay attention to the fact that this is the only type of meat that is not forbidden to eat by any religion. A very significant circumstance!