Lamb is a favorite meat among the peoples of the East. If improperly cooked, it loses flavor or becomes hard and dry. It’s better not to digest and overcook it, but to leave it pink, then it will be juicy.
You can stew lamb with apricots or dates, as they do in the East, add olive oil, garlic, wine and tomatoes, as in the Mediterranean countries, or cook roast lamb, as the northern regions do. Oregano, marjoram, and thyme combine well with lamb. - They perfectly beat off the taste of fat. This meat can be cooked, stewed, fried or baked (in the form or in a pot).
Recently, baking pots are becoming more and more popular, because the dish cooked in them seems much tastier, especially lamb in a pot.
Even in ancient Rome, people used special clay pots for baking bread and meat . They can be cooked without fat, so if you do not like the taste of lamb fat, you can remove it. Fifteen minutes before cooking, the pot is immersed in water. Then, when it is already put in the oven, the water will evaporate and steam will form, so you can not add fat. Pots absorb odors, so you need to use different pots to prepare different dishes.
Lamb in a pot with vegetables
Lamb cooked according to this recipe is tender and aromatic. All the beneficial properties of both meat and vegetables are preserved, since the products are not fried, but stewed. You can cook it in a large pot, or you can arrange it into small ones.
To prepare the dish you need to take 700 grams of pulp, 500 grams of potatoes, three to four fresh tomatoes, two eggplant, two carrots, the same amount of onion, four cloves of garlic, spices, spices, herbs and 100 grams of oil. The lamb in the pot is prepared as follows: first you need to prepare the eggplant - cut into cubes, and then put in salted water for 10 minutes, and then squeeze them so that the bitterness goes away. We cut the meat, potatoes and carrots into cubes, cut the onions and tomatoes into rings.
Now you can fill the pots: put the meat on the bottom, then garlic cloves, sprinkle with pepper, salt, add spices. Then lay the vegetables in layers. Tomatoes need to be placed last, and you can add them twenty minutes before the end of cooking.
The contents of the pot are poured with hot water, but not to the very top, but so that only cover the vegetables. In each pot you need to put a piece of butter and add a little sugar - then the tomatoes will have a more delicate taste. When the lamb in the pot is ready, add finely chopped greens to each pot. You need to get the pot out of the oven five minutes before the end of cooking, as the dish in it continues to cook.
Lamb up sleeve
Lamb can be cooked in the sleeve. Take a kilogram of lamb, a spoonful of honey, three - sauce, salt, spices. First we make the marinade - just mix the sauce, honey and spices, for example, mint, coriander, nutmeg, dried ginger. Any others that you like are welcome. The meat is poured with marinade and put in the refrigerator for two hours. Leaving the meat overnight in the marinade is not recommended, since nutrients are destroyed.
Pickled lamb is rubbed with salt and placed in a sleeve. Bake in the oven, setting the temperature to 200 degrees, sixty minutes. Lamb thus prepared does not have a specific odor.
Lamb in a slow cooker
It will take 500 grams of lamb pulp, 200 milliliters of water, a glass of red wine, two tomatoes, two onions, four cloves of garlic, fifteen pieces of prunes, basil, marjoram, black pepper, salt. Lamb is cut into small pieces, onions - rings, tomatoes - slices, garlic must be passed through a garlic squeezer, and leave the prunes whole. We load all the ingredients along with salt and spices into the multicooker and set the “stewing” mode. Two hours later, the dish is ready.