Don't know how to cook lamb tasty without smell? We are ready to share with you the necessary information. The article contains original recipes and recommendations of specialists in the field of culinary.
Benefits for the body
Today, lamb is used for cooking rich broths and soups, stews and fried dishes. This meat is especially appreciated by residents of the Caucasus and the Middle East. Manty, beshbarmak, shurpa, kebab and pilaf - the list of mutton dishes can be continued for a long time. New recipes appear annually.
In the Roman Empire, lamb was cooked using a special technology. The carcass was first fried, ground into minced meat, mixed with other ingredients (spices, bone marrow and egg yolk) and made delicious meatballs.
Now a few words about the composition and useful properties. Lamb contains easily digestible proteins, as well as micro and macro elements. And in terms of the amount of minerals and vitamins, it is on par with pork and beef. Young lamb meat must be included in the children's diet. After all, it has fluoride that protects milk teeth from caries.
Lamb has many useful properties, but there are also contraindications. People suffering from disorders of the intestines and stomach should abandon its use.
How to cook lamb
First you need to choose meat. It is advisable to give preference to the carcasses of young lamb (not older than 3 years). Their meat has a light red tint. If in the store you find beef of a dark color, then know: this is an old animal. The same can be said if the carcass contains yellow fat that produces an unpleasant odor.
We will talk about how to cook mutton tasty, odorless later. In the meantime, tell you about the features of cooking. The best parts of lamb are: neck, brisket and shoulder blade. Before starting cooking, the meat is well washed and fat is removed. The cooking time of the above parts of the carcass is 1.5-2 hours.
How to cook lamb with potatoes
Grocery set:
- garlic - 2 cloves;
- 300 g of mushrooms (preferably champignons);
- potatoes - 6 pieces;
- 1 kg of lamb (brisket);
- Bulgarian pepper - 2 pieces;
- two onions;
- greens;
- vegetable oil;
- 3 tsp thyme;
- spice.
How to cook lamb with potatoes:
1. We wash the meat, put it on a paper towel. Cut into slices and send to the pan, where we fry in oil. This process will take 15 minutes. At the very end, salt and pepper.
2. We need to cook lamb in a pan with vegetables. Remove the husk from the bulbs. Shred the pulp and fry it with meat for 10 minutes.
3. Cut the pepper into half rings and send it to the pan. Fry with lamb and onions for another 10 minutes.
4. Mushrooms are washed in running water, cleaned and chopped. Fry separately, and then add to the meat, peppers and onions.
5. Proceed to peeling potatoes. We cut it and put it in a pan to other ingredients. Pour enough cold water. We fall asleep spices and thyme. We cover the pan with a lid and detect for 40 minutes. We distribute the finished dish on plates, decorate with chopped herbs and garlic. Enjoy your meal!
Lamb Soup Recipe
Ingredients:
- one carrot;
- 4 l of water;
- potatoes - 5 pieces;
- hot peppers (optional);
- 500 g of mutton on the bone;
- one onion;
- spice;
- garlic - 3 cloves.
How to make lamb soup:
1. First you need to rinse the meat, put it in a pan and pour water. The cooking time of the broth is 1.5-2 hours (over low heat).
2. After the specified time has elapsed, add the potatoes, cut into large pieces, to the pan. Solim.
3. 20 minutes after adding the potatoes, put the chopped vegetables (carrots and onions). When they are cooked, you can send coarsely chopped peppers and your favorite spices to the soup.
4. After 5 minutes, add the garlic and lavrushka. We remove them when the soup is cooked. Before serving, the first dish should be infused. At least 20 minutes.
Camping option
Do not know how to cook lamb tasty (odorless) in the field? We offer you a great recipe.
Grocery list:
- red chili pepper - 1 piece;
- greens;
- 2 kg of lamb;
- zucchini - 3-5 pieces;
- 1.5 kg of onions;
- 5-6 heads of garlic;
- zira;
- eggplant - 3-5 pieces;
- 1.5 kg of carrots;
- vegetable oil;
- spices for meat dishes.
You can cook lamb in a cauldron in the following way:
1. Peel the onion and rinse with water. Cut the flesh into half rings.
2. Take a cauldron, designed for 8-12 liters. Pour in the oil. Fry the onion until a golden hue appears. This process takes 15-20 minutes.
3. We proceed to the processing of carrots. We rinse it, clean and cut into small cubes. Add to the onion. Stew for 15-20 minutes. The fire should be medium.
4. Now we prepare the meat: remove excess fat, cut into cubes and spread in a cauldron. When the lamb is grabbed a little, you can salt it. After 10 minutes, add spices. Stew for another 10-15 minutes.
5. The next ingredient is zucchini. We rinse them, clean and grind (preferably cubes). Add to the mutton, salt and mix well. We notice 15 minutes.
6. Now we need to wash the eggplant and cut into cubes. Before sending them to the cauldron, we soak them for 15 minutes in salt water, and then fold them into a colander. Spread in a cauldron and mix. It remains to extinguish all the ingredients for 20 minutes. At the very end, you need to add the peeled heads of garlic, chopped herbs and spices (including zira).
Multicooker Recipe
Do you want to cook a delicious and fragrant lamb pilaf with a minimum amount of time and products? Then this recipe is perfect for you.
Ingredients:
- 1.5 cups of rice (with long grains);
- two carrots;
- 1 tbsp. l berries of barberry;
- 600-700 g of mutton;
- two onions;
- garlic - 1 head;
- spices (including cumin and zira);
- vegetable oil.
How to cook lamb quickly and tasty in a slow cooker:
1. We take a piece of meat with streaks of fat. Cut it into slices (approximately 25-30 g).
2. Turn on the multicooker. Pour in a little oil. Spread the meat pieces. We start the "Frying" mode. Do not close the lid.
3. Rinse and peel the carrots, then cut into strips. Add the lamb to the bowl.
4. We turn to the processing of onions. It must be cleaned, cut into strips and sent to other ingredients.
5. Close the lid. Fry vegetables with meat for 3-5 minutes. Next, add salt, add barberry and spices. Mix well.
6. Pour rice into the multicooker bowl. Pour in water so that it is 2 cm above the zirvak. In the middle we insert a whole head of garlic. Close the lid again. We switch the device to the "Rice" mode. After half an hour, you can open the lid and try pilaf, determining the degree of its readiness. A recess is checked with a special spatula. If all the liquid has absorbed into the rice, then immediately turn off the multicooker. In this case, you do not need to wait until the end of the selected program.
Pot roast
List of products (based on 3-4 servings):
- small zucchini;
- 200 g of buckwheat;
- two carrots;
- 300 g of mutton;
- Β½ tsp salts;
- two onions;
- 100 ml olive oil.
The practical part:
Step number 1 - peel the carrots, zucchini and onions. Now grind them. We cut the carrots into rings, the zucchini into cubes, and the onions into half rings. We arrange the vegetables in pots, distributing evenly.
Step number 2 - wash the lamb, cut into cubes and add to the vegetables. In each clay pot add 2-3 tbsp. l washed buckwheat. Pour boiling water over the contents. Water should completely cover meat and vegetables. Salt and pepper.
Step number 3 - cover the pots with a layer of foil or lids. We put them in a preheated oven. We notice 60 minutes. That is how much time it takes a roast to fully cook.
Step number 4 - the dish is served on the table right in the pots. Add a little olive oil to each of them. You can decorate the fries with sprigs of dill.
How to serve lamb dishes
Want to please your household with a delicious lunch or dinner? Then make something for them from mutton. It can be a hearty pilaf, fragrant soup or manti. Lamb goes well with hot and sour sauces. As a side dish fit: fresh vegetables, buckwheat, legumes, mashed potatoes, boiled pasta and vegetable stew.
Of the drinks, wine is best. Itβs not necessary to spend a lot of money on his purchase. Any red wine can emphasize the incomparable taste and aroma of lamb meat dishes.
Afterword
Now you know how to cook mutton tasty, odorless, using a slow cooker, a cauldron and an ordinary frying pan. The recipes contained in the article are perfect for experienced housewives, and for those who have just begun to comprehend culinary art. All products are affordable and sold at any supermarket.