A variety of lamb dishes are traditional treats, for example, for Uzbek and Georgian cuisine. But Russian housewives often use them to diversify the menu. The best recipes are below.

Lamb first courses: TOP 10 recipes

Tasty and very nutritious are the first courses of lamb. They will perfectly warm you on a chilly day and will give you a feeling of satiety for a long time.

Traditional mutton shurpa

Ingredients: 420 g of meat on the bone, onion, 3 carrots, 60 g of fat tail fat, 5 potatoes, 2 pcs each. tomatoes and sweet peppers, 1 hot pepper, 3 leaves of parsley, salt, garlic to taste.

  1. Washed meat is cooked until completely digested. It usually takes 80-90 minutes.
  2. Ready mutton is removed from the bones and placed back into the strained broth.
  3. The fat is cut into small pieces and fried to cracklings. Next, vegetables languish on it.
  4. First, randomly chopped onions and carrots are poured into a frying pan with fat tail fat for 3-4 minutes, then tomatoes and sweet peppers. At the end - cubes of hot pepper and garlic.
  5. Potato cubes are sent to the broth along with the contents of the pan.
  6. Soup is cooked until potato slices are cooked. 10 minutes before the end of cooking, salt and lavrushka are sent to it.

Read also: pork shurpa

The dish is served hot with chopped herbs.

Lamb with pearl barley and lamb pickles

Ingredients: a pound of fresh mutton, 3 l of purified raw water, 1 pc. onions and carrots, 5-6 tbsp. l barley, 2 potato tubers, 2 garlic wedges, 5 barrel cucumbers, half a glass of cucumber pickle, salt, freshly ground black pepper.

  1. The meat with half the onions and carrots is sent to cook until tender. In the process, it is necessary to remove foam from it, and in the end - strain the broth.
  2. Vegetables are thrown away, meat is cut into pieces.
  3. Shredded potatoes, washed groats are laid out in the finished broth. The basis for the soup will be cooked until the vegetables soften.
  4. From the remaining onions, garlic and carrots, diced, frying is prepared on any fat. Straw pickles are laid out to the already rosy ingredients, and the mass is stewed for 5-6 minutes over low heat.
  5. The grill is laid out in the soup. Salt, pepper, brine are added. The meat returns to the broth.
  6. The food is cooked for a few more minutes.

Served soup with mayonnaise or sour cream.

Lamb Kharcho Soup

Ingredients: a pound of meat, 70 g of tkemali sauce, 80 g of rice, sweet pepper, large carrot, 2 pcs. onion turnips, 90 g walnuts, 1 tbsp. l hops-suneli, salt, 70 g of tomato paste, a bunch of cilantro. This is one of the most popular Georgian recipes for spicy soup.

  1. Excess fat, veins, films are removed from meat. It is cut into medium slices and sent to cook until cooked. The main thing is not to forget to shoot actively forming foam. If the lamb is young, then it will be enough to cook it for 60-70 minutes.
  2. Vegetables are arbitrarily chopped finely, and then fried in melted fat cut from meat.
  3. When the contents of the pan become soft, a tomato paste, sauce is laid out on it. After 2-3 minutes, the container can be removed from the fire.
  4. The meat is removed from the broth and finely chopped, and the liquid is filtered. Lamb comes back with rice.
  5. After 8-9 minutes of cooking cereals with meat, vegetable frying, chopped cilantro, salt, seasoning, chopped nuts are sent to the pan.

After another 6-7 minutes, the soup is served for lunch, burning hot.

Pea soup in meat broth

Ingredients: 420 g of lamb ribs, a glass with a pile of dried peas, onion, salt, coarse carrots, favorite spices, 3-4 potatoes, 2.5 l of raw pure water.

  1. The ribs are boiled in water for about 2 hours. At the same time, peas are soaked in hot liquid.
  2. Next, the beans are laid out to the finished meat along with cubes of potatoes.
  3. The remaining vegetables are grinded and fried in vegetable oil until an appetizing blush.
  4. The grill, along with the remaining oil, spices and salt, moves into the pan to the rest of the ingredients. After another 6-7 minutes of cooking, the soup will be completely ready.

In each individual portion of the dish, a rib or only the meat removed from it is laid out.

Cooking from lamb in a slow cooker

Ingredients: 830 g of fresh mutton, 7 medium potatoes, 2 tomatoes, 2 pcs. onions, yellow sweet bell pepper, salt, carrot.

  1. The meat is coarsely chopped and cooked on all sides in the “Fry” program until browning.
  2. When all the juice has evaporated from the bowl, you can add slices of carrots, straws of pepper and half rings of onions. Together, the products are cooked until the vegetables are golden.
  3. Grated tomatoes without skin are laid out in the future soup. The ingredients languish together for 7-8 minutes.
  4. Slices of potatoes, salt are sent to the slow cooker.
  5. Products are poured with filtered water to the level of 3.5 liters.

The program for stewing dishes cooks 80-90 minutes.

Traditional piti soup

Ingredients: a kilo of meat on the bone, 90 g of chickpeas, as much prunes, dried tomatoes, 3 potatoes, onion, salt, a pinch of sumac, fresh garlic to taste, a bunch of cilantro, a pinch of zira, dried mint, freshly ground pepper.

  1. The chickpeas are washed well and soaked for a couple of hours in warm water.
  2. Potatoes, garlic and onions are cut large.
  3. Prepared chickpeas are poured into a heat-resistant pot. Large pieces of lamb are laid out on top.
  4. Next are the ingredients from the second step, as well as salt.
  5. The products are filled with water, covered with a lid and simmer in the oven at 170 degrees 2.5 hours.

About 10 minutes before cooking, finely chopped prunes, dried tomatoes, herbs and all spices are laid out in the pot.

Lamb bozbash

Ingredients: kilo ribs of sheep, 2 tbsp. chickpea, half a pack of butter, 2 pcs. onions, quinces, carrots and sweet peppers, 5 tomatoes, a whole head of garlic, hot pepper pod, a pinch of sweet paprika and coriander, 120 ml of pomegranate juice.

  1. Chickpeas are soaked in the evening. The next day, he is washed and goes to cook on low heat for 90 minutes.
  2. Chopped ribs, a whole carrot and an onion are placed in a separate pan. On a quiet fire, the broth will cook for about an hour.
  3. Then the vegetables are thrown out, the ribs are laid out on a plate, and the liquid is filtered.
  4. Finished meat is fried on all sides in melted butter.
  5. On the remaining fat, arbitrarily chopped remaining vegetables without potatoes are cooked. Tomatoes are added to the pan without skins.
  6. Roasting from the previous step, potato bars and boiled chickpeas are sent to the broth.
  7. After another 10 minutes, crushed garlic, finely chopped hot pepper and quince move into the soup.
  8. Last of all, spices, salt, pomegranate juice are sent to the dish.

After a couple of minutes of cooking, you can pour the treats in portions and serve for dinner.

Lamb broth potato soup

Ingredients: a pound of potatoes and lamb, salt, any spices, 3 liters. water, carrot, 270 g canned chickpeas, onion, 4 tomatoes, 2 sweet peppers.

  1. Lamb chunks are cooked until cooked with peeled onion.
  2. Next, straws of raw carrots, potatoes and peppers, mashed tomatoes without skin, spices, salt are sent to the broth.
  3. Together, the contents of the pan are cooked for 10-12 minutes.
  4. It remains to add canned chickpeas, and leave the soup on fire for 17-20 minutes.

Portion-spilled treats are generously sprinkled with chopped garlic.

Noodle recipe

Ingredients: 330 g of meat on the bone, 250 g of finished egg noodles, tomato, 3 potatoes, onion, 2 tbsp. l tomato pasta, salt, favorite spices.

  1. Thoroughly washed lamb is sent to cook for about 60-70 minutes. In the process you need to periodically remove the foam mass.
  2. After 20 minutes, you can pour the medium pieces of potatoes into the pan.
  3. From onions and tomato cubes on any fat, a frying is prepared. A paste of tomatoes is laid out for ready-made vegetables, and they are stewed for another 5-6 minutes.
  4. The meat is removed from the bone and returned to the finished broth.
  5. Frying, salt, favorite culinary spices are sent to the pan.
  6. 3-4 minutes before the soup is ready, noodles are laid out in it.

The resulting dish remains infused under a tightly closed lid. It will take 10-15 minutes.

Hearty Bean Soup

Ingredients: a pound of lamb ribs, 2 cans of canned beans, 2 pcs each. carrots and tomatoes, 1 pc. sweet pepper and onion, salt, a mixture of saffron, turmeric, cumin.

  1. From large pieces of meat in 3 liters of water, the broth is cooked. He immediately salted to taste.
  2. Finished meat is removed from the bone and returned to the broth. If necessary, the liquid component is filtered.
  3. A straw of raw carrots is poured into the pan.
  4. After another 10-12 minutes of cooking, other chopped vegetables are added (tomatoes - without skin), beans without liquid and seasoning.
  5. The soup will be completely ready in about 8-9 minutes.

The finished treat should rest a bit under the closed lid, after which it can be poured on plates and sprinkled with fresh herbs.

Lamb main courses: TOP 10 recipes

Properly prepared lamb main courses will really surprise guests. They always look festive and appetizing on the table. For example, beshbarmak or real oriental kebab.

Lamb Beshbarmak in a slow cooker

Ingredients: 270 g of special beshbarmakoy ready-made noodles, a kilo of lamb, 2 large onions, sodium chloride, 6-8 peppercorns, salt, leaves of parsley.How to cook a real beshbarmak in a slow cooker is described below.

  1. Meat, whole onions, parsley, salt and pepper are immediately immersed in a bowl, completely filled with freshly boiled water.
  2. The program will cook the dish for 120-130 minutes.
  3. After the beep of a smart pan, the onion is thrown. And the meat is transferred to a flat plate.
  4. Thin rings of remaining onion scalded with boiling water are distributed on top of boiled lamb chunks.
  5. In the Steaming program, special noodles are cooked in the remaining broth for 8–9 minutes. The lid must not be closed, otherwise active foam formation will begin.
  6. Ready hot noodles are laid out on top of a slide of meat and onions.

The dish is served immediately to guests.

Whole lamb leg baked with herbs

Ingredients: ram leg about 3 pounds, 3 large spoons of bee liquid honey and sweet mustard, 2 large spoons of coarse salt, 1 tsp. a mixture of ground colored peppers and dry garlic, a handful of aromatic herbs, a whole head of fresh garlic, 3 carrots, 2 each. sweet pepper and onion.

  1. With a sharp fillet knife, everything that is cut off is cut off. It is necessary to remove fatty films that are capable of emitting an unpleasant odor when baking. Next, the lamb leg is carefully dried with a paper towel.
  2. For marinade, bee honey, mustard, dried garlic, herbs, peppers, salt are combined. From aromatic herbs, it is better to choose rosemary, coriander, thyme.
  3. Carefully mixed components from the previous step rub meat on all sides.
  4. The leg is laid out on a substrate, covered with cling film and removed for an hour in the cold.
  5. All vegetables and fresh garlic are washed, chopped coarsely.
  6. Holes are prepared in the prepared meat, which must be stuffed with pieces of garlic.
  7. A clean baking sheet is covered with foil, all vegetables are sprinkled on it. It is also worth sprinkling them with dry aromatic herbs. Above is the meat.
  8. The lamb leg along with vegetables is tightly wrapped in foil and sent to bake for 80-90 minutes in the oven.

Next, the meat is cooked without coating for another half hour. In the process, you need to pour it with the allocated juice.

Usbosmaki with meat - step by step

Ingredients: 320 g of first-class flour, 70 g of cream margarine, 2 raw eggs, 80 ml of purified water, 9 g of fresh yeast, 12 g of sugar, a pinch of fine salt, 270 g of meat pulp, 4-5 potatoes, large onion, 130 meat broth , a mixture of peppers.

  1. The meat and potatoes are cut into small cubes. Onions chopped arbitrarily finely. Prepared ingredients combine, salt, and pepper.
  2. Eggs are lightly beaten with sand and salt. Then, melted cooled margarine and all other remaining components are added to them alternately. Of these products, dough is kneaded.
  3. It immediately rolls out quite thinly, cut into triangles, and the filling from the first step fits inside each. The blanks are securely molded. A small hole is left in the middle of each of them, into which a little broth is poured.
  4. A dish is baked at 230-240 degrees for about half an hour.

A hot treat is served.

Lamb stewed with potatoes

Ingredients: 630 g of lamb pulp, half sweet yellow pepper, 2 teeth. garlic, 4-6 potato tubers, large carrots, onions, a pinch of freshly ground black pepper and zira, a bunch of fresh cilantro, salt.

  1. First, the meat is cut into small pieces and lightly fried in any heated oil in a cauldron. Then water is added. It should cover lamb almost completely. In this form, the meat is stewed until cooked. If necessary, more water is added to it in the process. This usually takes from 40 to 60 minutes.
  2. Further to the meat all randomly chopped vegetables and zira move. Oil is added. Together, the products are fried for 6-7 minutes.
  3. It remains to pour potatoes, salt, remaining spices and chopped cilantro into the cauldron. Add water to cover ingredients.

Dish to simmer until all vegetables soften over low heat. The readiness of the dish is determined primarily by potatoes.

Delicious Lagman Recipe

Ingredients: 730 g mutton with bones, eggplant, 2 pcs. carrots and onions, 8 pcs.cherry, 1 liter of purified water, red sweet pepper, 2-3 sprigs of cilantro, 330 g of home or store noodles, salt, favorite spices.

  1. The meat is removed from the bones and cut into medium pieces and fried on all sides to a beautiful ruddy hue. No need to add oil. Enough will be released from the slices of fat.
  2. Shredded onions and carrots (one at a time) are laid out for meat. Together, the food is roasted for another 3-4 minutes.
  3. The contents of the pan are transferred to the cauldron. Cubes of sweet pepper, tomatoes, and eggplant pour out there. Salt is added, favorite spices.
  4. The remaining bones are boiled in 1 liter of water for about an hour.
  5. Ready broth is filtered and poured into a cauldron.
  6. The dish will be stewed on low heat for about 40-50 minutes.
  7. Separately cooked noodles.

Lagman is served to the table in portions. Hot noodles are laid out in the bowls, and on top of it is meat with vegetables and a small amount of broth.

Oven-baked lamb shovel in foil

Ingredients: lamb shoulder, salt, 90 g mustard, favorite seasonings.

  1. Well washed and dried meat is rubbed with salt, all selected spices. Lastly, mustard is rubbed into it.
  2. The shoulder blade is left to "rest" for about half an hour.
  3. Next, the meat is wrapped in foil and sent to bake.

Lamb in the oven will cook for 60-70 minutes. Separately served any hot sauce.

Uzbek pilaf of lamb in a cauldron

Ingredients: 830 g of meat with fat, 130 g of onions and carrots, 580 g of red round rice, a handful of spices for pilaf, 6 g of dried barberry, a whole head of garlic, 35 g of coarse salt. This is a very successful Uzbek recipe for a delicious fragrant pilaf.

  1. Rice is soaked in cool water for half an hour, after which it is washed well until a clean liquid.
  2. Fat is cut from lamb. On it, small cubes of onion and straws of carrots are fried. Next, pieces of meat are added to the vegetables. Lamb in a cauldron with vegetables languishes for 10-12 minutes. At the very end, salt, barberry and spices are added to it.
  3. The garlic head is laid out on top and the prepared rice is distributed.
  4. It remains to pour hot water into the cauldron. Her level should be about 1 cm above the cereal.
  5. The container is left on fire under a lid for at least 40-45 minutes. You cannot mix layers.

As soon as all the liquid has been evaporated from the cauldron, you can stir the dish and place it on plates.

Pan with lamb in a pan

Ingredients: a little less than a kilo of lamb, 1.5 kilos of potatoes, 700 g of eggplant, onion, tomato, a bunch of fresh cilantro and parsley, 1.5 tbsp. tomato juice, salt, freshly ground black pepper.

  1. The meat is cut large and laid on the bottom of the pan. On top are medium slices of potatoes. Next - chopped eggplant.
  2. Then the thinnest onion rings are distributed.
  3. Juice with salt and pepper is poured on top, chopped greens are poured out.
  4. The final layer of the future dish will be tomato circles.
  5. On medium heat, the mass languishes under a loosely closed lid for about 40 minutes.
  6. Then, for another half hour, the dish is cooked already completely closed over low heat.

Before serving, sprinkle portions with ground sweet paprika.

Classic Georgian Lamb Skewers

Ingredients: 1.5 kg of lamb pulp, 3 onions, 4-5 garlic cloves, 20 g flour, ½ tsp. ground red pepper, a mixture of spices for barbecue, salt, table vinegar.

  1. The meat is cut into medium slices and slightly beaten.
  2. Then it goes into a deep bowl with onion rings, chopped garlic and all the spices. Top products are sprinkled with vinegar to taste.
  3. Lamb moves to the cold for 4 hours.

It remains to salt the meat, sprinkle with flour, put on skewers and send to fry. Served with vegetable salad.

Lamb ribs stewed with onions

Ingredients: kilo ribs, 3 large onions, garlic to taste, 90 g fat tail fat, spices, salt.

  1. To prepare this hearty, hot dish, you first need to finely chop the lard and melt it in a cauldron. Greaves are removed.
  2. Ribs are laid on the fat and cooked for half an hour under the lid without stirring.
  3. Next, onion, sliced ​​in half rings, gets enough sleep. The dish continues to languish for another 35 minutes without stirring.
  4. Then whole cloves of garlic, spices, salt are added.

After another 20 minutes of stewing, you can mix the dish and serve it for dinner.

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