Preparing lamb dishes in a slow cooker is quick and easy. We suggest you familiarize yourself with pilaf and khashlama recipes.
Lamb dishes: photos, pilaf recipes
The first to cook a delicious pilaf. To do this, you will need:
- lamb flesh and bones with a total weight of about 800 g;
- 2 multi-cooked glasses of rice for pilaf (you can take a special or ordinary);
- one large onion or two smaller;
- 1-2 medium-sized carrots;
- for frying vegetable oil with a volume of 100 ml;
- garlic - 1 head medium size;
- salt, pepper (including capsicum), zira.
Lamb dishes in a slow cooker: step-by-step cooking technology
1 step
First rinse the rice. Water should be clear. Cut the lamb flesh into pieces. Turn on the baking function "Baking" (or "Frying") for 40 minutes. Pour about 100 ml of vegetable oil. Hot dishes of lamb, and in our case pilaf, will turn out even more delicious if fat tail fat is used instead of butter. Heat fat and put meat in it. Fry for 15 minutes.
2 step
Peel the onion, chop it in half rings. Peel the carrots, then grate the vegetable on a fine grater. After the meat is fried, add vegetables to it. Fry for another 15 minutes.
3 step
Pour 4 multicooking glasses of water into a bowl, put a pod of pepper, salt well (the taste should be slightly salted, the rice will absorb the excess), add a head of garlic and zira. Hold the ingredients for 10 minutes, then pour in the washed rice.
4 step
On the device, set the "Pilaf" function. Close the cooker lid and cook until a signal is received. At the end, gently mix the rice, then hold for another 10 minutes in the "Preheat" mode. Then lay the pilaf on a large plate with a slide. Garnish the dish with a pod of hot pepper and a head of garlic. As a complement, serve a vegetable salad, for example, from green radish. Enjoy your meal!
Lamb dishes in a multicooker: hashlama recipe
Khashlama is a dish that came to us from the Caucasus. It is based on a combination of vegetables, meat and spices, which should languish over low heat. A crock-pot is perfect for this. So, the ingredients:
- mutton (it is better to take with bones and cartilage) about 500 g;
- 1 large pepper, carrots, eggplant;
- a pair of ripe large tomatoes;
- various herbs, spices.
Lamb dishes in a multicooker: hashlama cooking technology
Wash, peel and chop the vegetables. Cut tomatoes and onions into thin rings, eggplant and carrots into mugs, and pepper into strips. Cut the meat into pieces. Pour a little oil (50 grams) at the bottom of the multicooker bowl, put half the amount of onion, then a layer of tomatoes, eggplant on them, followed by bell peppers and carrots. Now lay the pieces of meat tightly. Salt them, season with pepper, sprinkle with chopped herbs. Repeat all layers (except carrots). Turn on the "Extinguishing" function, the approximate time is 4 hours. At the end you will get aromatic and very tasty meat. Water does not need to be added, since a sufficient amount of liquid will be released from the vegetables. As a side dish, you can boil rice or potatoes. And you can serve the dish yourself. Enjoy your meal!