Lamb dishes are very popular not only in the East. And if there is an opportunity to cook this meat in a cauldron on an open fire, then it must be used. Lamb is a specific product, which must be properly cooked. This is a fatty meat with a high calorie content and a specific smell, which at the same time has many advantages. The lamb in the cauldron, the recipes of which we offer, if properly prepared, is simply amazing and mouth-watering. We will reveal some subtleties and secrets.
Tips
For cooking, it is better to take young meat, or lamb. It is tender, less oily and has a delicate aroma characteristic of lamb. The color of the meat should not be dark, and the smell is subtle, and not harsh. When you press the pulp with your finger, the trace should disappear quickly, which indicates the freshness of the product. Bones and body fat should have a light shade, almost white.
To remove the specific smell of lamb, you can pre-marinate the meat when the recipe allows it, or remove fat as much as possible. Before cooking, thoroughly rinse the meat and soak it for an hour in milk. Also use seasonings that add a subtle flavor to the dish.
Lamb with potatoes
This dish is perfect for a hearty dinner or lunch. It turns out very tasty lamb in a cauldron, recipes suggest the use of this particular dishes. If there is no way to cook at the stake, then an ordinary stove will do. Take a kilogram of good young lamb, 300 grams of fat tail fat, hot pepper, 5 medium-sized potatoes, two onions, two carrots and spices. We put the cauldron on the fire and warm it well. Then put chopped lard in it. We throw out the greaves, and use the resulting fat for cooking. Now cut the potatoes into slices and fry them in fat until a crust forms. Then we get it and set it aside.
Now it’s the turn of mutton sliced. Fry it until golden brown. We take the meat from the cauldron and transfer it to a plate. Now fry chopped onions and carrots. Next, drain the fat from the cauldron, leaving a little, and put all the ingredients in it. Add spices, salt and a little water. Stew
lamb with vegetables for about an hour.
Lamb with onions
Lamb in a cauldron, recipes with a photo of which you will find in this article, goes well with onions and aromatic spices. A delicious and satisfying dish can be prepared from such meat, but it will take a certain amount of time. Take one kilogram of young lamb (ribs), three heads of onions, a teaspoon of dried rosemary, salt and 100-150 grams of fat tail fat. Rinse the meat well.
We cut fat into slices and put it into a heated cauldron. From it you need to drain the fat, and then remove. After that, lay the lamb ribs in the cauldron and fry them until a crust forms. Then add rosemary, salt and pepper. All mix well. Then, on top of the ribs, put the onion sliced in half rings and close the cauldron with a lid. After 30-40 minutes, the aromatic, tasty and tender meat will be ready.
Lamb pilaf
Lamb in a cauldron, the recipe of which is associated with pilaf for many, is the best solution for any feast. Without this dish, Uzbek cuisine simply does not exist. How to cook a real, tasty and crumbly pilaf? Take a kilogram of young lamb, 1 kg of rice, 1 kg of onions and carrots, one and a half glasses of vegetable oil, 100 grams of fat tail fat, a head of garlic and spices. For this dish, the best dishes are cauldrons. Pour vegetable oil into it and put half the onion. We put the dishes on the fire and calcine it very well.
Onions should become charcoal. Then we get it and throw it out. Now cut
fat tail fat into cubes and put in a cauldron. When it is flooded, remove the greaves. Now spread the meat, cut into arbitrary, but not too small pieces. Fry it until a crust appears and put the chopped onion. Mix everything and add the chopped carrots.
Stew meat with vegetables for a while. Now it's the spice line. Traditionally, pilaf is supplemented with zira, barberry, raisins and turmeric. Each of these ingredients gives the dish its own aroma and taste. When the carrots become soft, pour the rice into the cauldron, distribute it in an even layer and do not mix. Rice should be well washed. Pour water into the cauldron so that it covers the contents two fingers higher. Do not forget about salt.
The recipe for pilaf with lamb in a cauldron is simple. The main thing is to comply with the technology. When rice takes most of the water, mix the contents and form a slide in the center. In the middle we place the unpeeled head of garlic and close the cauldron with a lid. We make the fire moderate and simmer pilaf for about 20-30 minutes. During this time, the rice will reach full readiness, the meat will become tender and soft, and garlic will give its flavor to the dish. After which the dish can be served to the table. Lamb in a cauldron, the recipes of which are simple, is an opportunity to surprise guests with a delicious culinary masterpiece.
Shurpa
Lamb shurpa in a cauldron, a step-by-step recipe for which will be offered here, is a hearty traditional oriental dish. This soup is best cooked in a large cauldron over an open fire. For him, take a kilogram of good lamb, six potatoes, two onion heads, 5 cloves of garlic, three bell peppers, four tomatoes, four carrots, seasonings, salt and herbs.
The number of components can be changed depending on the volume of the cauldron. We put the cauldron on the fire and pour half the water into it. After boiling, spread the lamb and salt in it. It is better if the meat is with bones (ribs) and some fat.
When the water boils again, remove the foam to make the broth clear. We cook lamb for about 2 hours, not forgetting to add water. During this time, you can cut carrots into pieces of any shape, onions, potatoes, peppers and tomatoes. When the meat is almost ready, put in the cauldron carrots, onions and garlic. Then add the bell peppers, tomatoes, spices and salt.
Cook shurpa for about an hour. During this time, all the ingredients will boil and give their aromas. Lastly, put the potatoes and cook the shurpa until it is ready. Before serving, add greens. The mutton shurpa recipe in a cauldron is distinguished by the length of the preparation, but the dish is worth it.
Conclusion
To cook lamb deliciously, you need to be patient. A cauldron is the best cookware for such a long process. How wonderful it is to gather in nature and enjoy the best tastes and aromas of hearty dishes! Lamb goes well with vegetables and loves spices. Experiment, but don’t forget about the helpful tips.