How to cook lamb - 13 of the most delicious recipes

Lamb is considered difficult to prepare meat. Usually, only experienced cooks decide to take on dishes from it. How to cook lamb tasty and simple even for beginner housewives, our recipes will tell you.

Classic lamb shurpa

Ingredients:

• meat on bones - 700 - 1000 g;
• onion - 1 large head;
• tomato - 1 medium;
• green pepper - 1 medium;
• carrot - 1 pc.;
• potato tubers - 4 pcs. medium or 2 large;
• salt, caraway seeds, pepper.

Cooking:

1. Coarsely chopped washed meat, add water, send to the stove.
2. After boiling, drain the liquid. Pour the meat again with boiled water.
3. Cook over medium heat until lamb is cooked (about 120 minutes). Clean the broth surface with a strainer or spoon. Otherwise, the soup will not turn out transparent in the end.
4. Chop all prepared vegetables in medium slices. Send them to the finished broth along with salt and spices.

Cook lamb shurpa for another 20 - 25 minutes.

Delicious meat kebab

Ingredients:

• saddle of a young sheep - 2.5 kg;
• onions - 300 - 350 g;
• fresh parsley and cilantro - a whole bunch;
• independently ground black pepper - to taste;
• salt;
• honey - 30 g;
• highly carbonated mineral water - 1 tbsp.

Cooking:

1. Remove subcutaneous film from meat piece. On the vertebrae cut the meat into portions.
2. Send to the mutton randomly chopped onions, all chopped greens, pepper, salt, liquid bee honey. The latter can also be added immediately before frying.
3. Pour all over with cold sparkling mineral water.
4. Leave the meat under these conditions for 4 - 5 hours.

Before grilling lamb skewers on the grill, wipe the skewers with raw onions so that their taste does not spoil the finished treat.

Traditional Kharcho Soup

Ingredients:

• lamb (pulp) - a pound;
• onions - 3 heads;
• dry rice - 5 dessert spoons;
• large tomatoes - 5 pcs.;
• salt, peas, vegetable oil;
• cilantro, parsley, dill - 1 bunch;
• fresh garlic - 5 teeth .;
• dry lavrushka - 4 pcs.

Cooking:

1. Rinse the meat well, cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all washed and chopped greens into the pan. Boil for another half hour. Be sure to remove the foam.
2. Remove peel from tomatoes using boiling water. Dice the pulp.
3. Fry the chopped onion until golden brown. Add tomatoes. Cook another quarter hour together.
4. Transfer the contents of the pan to the meat. After boiling, pour cereal.
5. Add salt, peppercorns, and lavrushka. It goes well with such a mutton basil soup both fresh and dry. Cook another 10 to 12 minutes.

Read also: lamb soup - recipes, which is the most delicious

Add crushed garlic to the finished treat. Leave it to insist under a tightly closed lid for at least 1 hour.

Cooking pilaf

Ingredients:

• meat pulp - 1 kilo;
• onion - 3 heads;
• carrots - 3 pcs.;
• rice (long) - 1 kilo;
• sunflower oil - ½ tbsp .;
• salt (garlic) and pepper.

Cooking:

1. Heat oil or any fat in a cauldron. Send it pre-washed, dried and sliced ​​mutton. Fry the meat until light brown and “seal” the juices over high heat.
2. Reduce heating plate. Pour onion half rings into the cauldron. Fry until roasted vegetable.
3. Pour a thin straw of carrots.
4. After 10 minutes add salt, pepper, a little water. Simmer for about 25 minutes. Pieces of garlic can also be added to taste.
5. Put clean cereal in a cauldron. Pour 1 finger above the grain level with water. Top up if necessary.
6. Simmer the dish over low heat under a lid until all the liquid has evaporated.

Be sure to let the pilaf infuse before serving for about 20 minutes.

Meat stew with potatoes

Ingredients:

• lamb flesh - 600 - 700 g;
• raw potatoes - 6 - 7 pcs.;
• garlic - 3 to 4 cloves;
• sweet red pepper - half;
• carrots - 1 pc.;
• onion - a large head;
• salt, zira, pepper;
• Fresh cilantro - 1/2 bunch.

Cooking:

1. Cut the meat into medium slices and lightly fry on any fat. Lamb should be lightly crusted.
2. Pour in liquid (plain water) so that it completely covers the meat.
3. Close the container with a lid and simmer the lamb until cooked. If necessary, add more water.
4. Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Lightly fry.
5. Pour large pieces of potatoes. Add some water.
6. Close the container with a lid and simmer over low heat until the vegetables are ready. Great for this purpose cauldron.
7. Add salt to taste.

Give a treat to infuse, sprinkle with chopped fresh herbs and serve for dinner.

Beshbarmak in a slow cooker

Ingredients:

• lamb flesh - 1 kilo;
• large onions - 2 pcs.;
• Beshbarmak noodles - 250 g;
• peppercorns - 6 - 8 pcs.;
• bay leaf - 1 - 2 pcs.;
• salt and water.

Cooking:

1. Send meat, peeled onions (1 pc.), Lavrushka, salt and pepper into the multicooker bowl.
2. Pour boiling water over the ingredients completely.
3. Activate extinguishing mode for 120 minutes.
4. Throw the onion.
5. Cut the meat into small pieces. Put on a large flat plate.
6. Pour on top the circles of the remaining onion, previously scalded with boiling water.
7. Kitchen "assistant" switch to steaming mode. Pour the noodles. Cook for 10 to 12 minutes. Do not close the lid.
8. Put ready noodles on meat with onions.

Serve refreshments on a shared platter.

Lamb Piti Soup

Ingredients:

• lamb flesh - half a kilo;
• onions - 2 large heads;
• raw potatoes - 5 pcs.;
• tomato - 1 large;
• quince - 1 pc.;
• dry chickpeas - 100 - 120 g;
• salt, pepper, fresh herbs.

Cooking:

1. Cut the peeled onions in half rings.
2. Chop the meat into small pieces. Quince - in cubes.
3. Pre-soak the chickpeas for a couple of hours in cold water. Put on a sieve to dry.
4. Put prepared foods in a deep pan in layers: onion - meat - quince - chickpea. Pour boiling water over all the ingredients.
5. Bring the contents of the pan to a boil. Reduce the heat and let the soup languish under the lid for 120 minutes.
6. Add slices of tomato and potatoes.
7. Boil the dish for another half hour. Salt, pepper.

Eat hot, sprinkled with chopped herbs.

Since the soup turns out to be rather fat, it is customary to serve a bowl with ground sumac to it. This red spice with a sour taste perfectly sets off the rustic flavor and the taste of piti.

Cooking lagman

Ingredients:

• flour - 1 kilo;
• raw eggs - 5 pcs.;
• salt;
• lamb flesh - 600 - 650 g;
• tomato paste - 3 dessert spoons;
• onion - 4 heads;
• ground turmeric, paprika, chili - 1 teaspoon each;
• fenugreek - 10 grains;
• red tomatoes - 3 pcs.;
• sweet pepper - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• daikon - 100 g;
• garlic - 7 - 8 tooth.

Cooking:

1. Sift flour into a large bowl. Drive eggs into it. To salt. Knead dumplings by consistency. In the process, if necessary, add warm boiled water.
2. Put the dough in the bag while preparing the rest of the products.
3. Chop the meat and send to the cauldron. Pour onion chopped onions arbitrarily. Add all the spices stated in the recipe.
4. Pour 1 tbsp. water with tomato paste. Simmer the mass for 7 - 8 minutes.
5. Add another 2 liters of water and cook for 70 minutes.
6. Peel all vegetables, cut coarsely. Lay to the already prepared meat. Add water and salt.
7. Simmer the mixture under the lid until vegetables are ready.
8. Roll the dough thinly and sprinkle with flour. Cut into thin strips.
9. Boil the noodles in salt water for 2 minutes. Put in a colander and send on plates.
10. Add noodles with meat and vegetables.

Serve hot with tortillas.

It is worth noting that the lagman is neither a soup, nor a second course. This is something in between, so do not spare noodles and vegetables - there should be a thick dish with a certain amount of broth in the plate.

Baked Lamb Ribs

Ingredients:

• lamb ribs - 1 kilo;
• salt, oregano and dried garlic;
• soy sauce - 4 dessert spoons;
• balsamic vinegar - 4 dessert spoons;
• olive oil - 3 dessert spoons;
• honey - 4 dessert spoons.

Cooking:

1. Rinse the ribs, dry with paper towels, cut into separate parts.
2. Pour the workpiece with vinegar and olive oil. Add all other ingredients in the recipe.
3. Mix everything well. Leave for half an hour.
4. Cover the baking sheet with foil (shiny side up). Place the meat on it. Cook a quarter of an hour in the oven, preheated to 220 degrees.
5. Reduce the heating temperature by 30 - 40 degrees and leave in the oven for another 7 - 8 minutes.

Serve the ribs with hot sauces.

Meat chanahi in a pan

Ingredients:

• lamb (hip) - 1 kilo;
• potatoes - 1.5 kilos;
• eggplant - 1 kilo;
• onion - 1 head;
• tomato - 1 pc.;
• cilantro, parsley - 1 bunch;
• tomato juice - 1.5 tbsp .;
• salt pepper.

Cooking:

1. Cut the meat into pieces, like a barbecue. Send to a thick-walled pan.
2. Pour potatoes, chopped randomly, but not too large on top.
3. Add slices of eggplant without skin.
4. Cover everything with the thinnest onion rings.
5. Pour with salt and pepper tomato juice.
6. Sprinkle the ingredients with chopped herbs.
7. Cover the contents with thin plates of tomatoes.
8. Extinguish the treat for 2 to 3 hours over low heat.

The exact cooking time depends on the size of the pieces of food and the softness of the meat.

Lamb baked in foil

Ingredients:

• lamb leg - 1 pc.;
• pitted prunes - 1 tbsp .;
• lemon - 1 pc.;
• garlic - 3-4 teeth;
• sweet mustard - 2 dessert spoons;
• vegetable oil - ½ tbsp .;
• parsley - 20 g

Cooking:

1. Mix chopped parsley, crushed fresh garlic and all the spices.
2. Pour in oil, mustard, lemon juice.
3. Cover the meat with a flavorful mixture. Stuff your leg with prunes. The remaining cut and spread on top. Wrap the future treat in foil.
4. Put the lamb in the oven for 90 minutes. The optimum temperature is 170 degrees.

Serve the finished meat with any vegetable side dish.

Wak balish - small meat pies

Ingredients:

• medium fat kefir - 1 full glass;
• creamy margarine - 130 g;
• flour (first-class) - 2 tbsp .;
• salt and soda for kneading dough - half a small spoon;
• beef pulp - 250 - 300 g;
• salt for the filling and broth to taste;
• onion - 2 heads;
• butter fat - 30 g;
• potatoes - 3 - 4 pcs.;
• raw egg - 1 pc.;
• water - 2/3 st.

Cooking:

1. Sift flour into a bowl. Add the chopped margarine. Rub your hands to the state of small crumbs. To salt.
2. To extinguish soda kefir.
3. Stir in the dairy product to flour and margarine. Knead non-sticky, but tender dough. Roll into a ball and put in a bag for half an hour. You don’t need to send dough to cool.
4. For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
5. Fill with the resulting mass of cakes. Make small pies, leaving a hole on top.
6. Lubricate the blanks with a beaten egg.
7. Bake for 20 minutes at medium temperature.
8. In ½ tbsp. water add oil, salt. Boil.
9. Pour the resulting broth into the holes of the pies for 1 tbsp. spoon.

Bake the dish for a little more than half an hour under the same conditions.

Lamb khashlama

Ingredients:

• meat - 1 kilo;
• onions - 3 heads;
• sweet yellow pepper - 2 pcs.;
• ripe tomatoes - 4 pcs.;
• salt, aromatic herbs.

A similar recipe:beef khashlama

Cooking:

1. Pour half the onion into the bottom of the cauldron. Spread pepper straws on top. Add slices of tomatoes. Use only half the vegetables!
2. Pour in medium meat pieces and cover them with remaining food.
3. Add salt, spices, pepper.

Close everything with a lid and let it simmer for about 3 hours.

Any mutton dishes are cooked longer than any other meat, but they are very hearty and colorful. If the young lamb is baked in the oven or grilled in the form of barbecue, then do not overdo it with spices - they can easily beat the special taste of tender meat.