Many do not like lamb, considering it to be specific meat. Often scares away her smell. However, many people will like the mutton recipe in beer, because languor in this alcoholic drink gives special mellowness to any meat, makes it juicy and aromatic. As a complement to meat, ripe tomatoes, bell peppers of different colors, as well as onions, are great. You can also add some garlic and spices for flavor and mood.
Tasty lamb in wine and beer
This recipe for lamb in beer in the oven is quite simple. Vegetables are also added to it, which languish in the sauce, give their flavor to meat. You can also pick up a variety of spices that go well with lamb.
To prepare a dish according to this recipe, you need to take the following ingredients:
- 600 grams of shoulder blade;
- a pair of onion heads;
- two medium carrots;
- five cloves of garlic;
- 30 ml odorless vegetable oil;
- one hundred ml of dry red wine;
- 10 potato tubers;
- two tomatoes;
- 330 ml of light beer;
- some fresh cilantro;
- dried coriander to taste;
- salt and black pepper.
You can also add a little red hot pepper for those who like more spicy and savory dishes. Perfectly suited to lamb and zira. However, do not get involved in seasonings so as not to interrupt the taste of the dish.
Lamb in beer: recipe with photo
First, clean the vegetables. The shoulder blade on the bones is divided into slices, salt and pepper on both sides. Heat oil in a pan and fry each piece of meat on both sides. A crust should form on it. This will help preserve meat juice and leave lamb tender. After the slices of meat are transferred to a baking dish.
Onions are chopped into medium sized pieces. Carrots cut in circles, but thinly. Garlic can simply be crushed to reveal its aroma. Fry these vegetables on the remains of vegetable oil in the same pan in which the meat was cooked.
Tomatoes are cut in boats, large. Since the meat will be cooked for a long time, they will have time to turn into a sauce. Potatoes are cut into medium slices or circles.
Fried vegetables are put in the form for meat. Pour wine, a little water, cook for two hours at a temperature of 140 degrees.
After putting tomatoes and potatoes for meat. Add spices, sprinkle with chopped cilantro. Pour in light beer. Prepare another hour. After that you can add a temperature of up to 180 degrees to slightly brown the meat. What good is this lamb recipe in beer with vegetables? No need to think about a side dish or sauce, you can immediately get everything.
Marinated meat with vegetables
There is no need to use an oven in this recipe. In order to cook lamb in beer according to the recipe, you need to take the following ingredients:
- 1.5 kilograms of mutton scapula;
- liter of light beer;
- one red and yellow bell pepper;
- one young zucchini;
- one eggplant;
- two onion heads;
- a couple of cloves of garlic;
- salt and pepper to taste;
- cooking oil for frying;
- a bunch of favorite greens.
This dish turns out to be spicy, because at first the lamb is pickled, and then they are languished in beer.
Meat cooking process
The meat is washed, cut into slices, salt and pepper. Peel the onions, cut them in rings, and lay them on the meat. Pour everything with beer and let the lamb marinate for about an hour.
After the oil is heated in a pan. The meat is allowed to dry from the marinade, and the beer itself is filtered from onions. Fry the slices over high heat until crusty, then reduce the heat. Pour the meat with beer. They stew for about an hour and a half, look at the readiness of the meat. Large pieces need to be kept longer, for example, two hours.
Vegetables are washed, cut into strips or bars. Add to the pan fifteen minutes before being cooked. Garlic is peeled, finely chopped. Greens chopped large. Five minutes before readiness, pour garlic and herbs to lamb. Cover with a lid. The finished dish is allowed to stand for another fifteen minutes, after which it is served at the table. This lamb recipe in beer goes well with cereals, such as rice.
Khashlama - a delicious dish
What is a dish called Khashlama? Despite the fact that they do not add water to it or put it in a minimal amount, many call it soup. But this is a rich second course. It consists of tender meat, a large number of vegetables, spices. All languish over low heat, which allows you to get a lot of sauce, broth. For this recipe, lamb khashlama with beer you need to take:
- 1.5 kilograms of meat;
- a kilogram of potatoes;
- 550 grams of carrots;
- as many onions;
- 800 grams of bell pepper;
- kilogram of ripe tomatoes;
- 60 grams of fresh cilantro;
- salt and pepper to taste;
- 500 ml of light beer.
If necessary, vegetables can be replaced using, for example, a little more tomatoes, less carrots, and so on.
The process of cooking meat with vegetable stew
The meat is washed, and then dried. Cut it into small pieces. Salt. Leave it for thirty minutes so that it gives juice. After they transfer it to a cauldron or any container with a thick bottom.
Peel the onion, cut into half rings, thinly. Coarse carrots on a coarse grater. Tomatoes are best pre-peeled. This is easy to do if you first pour them over with boiling water, and then lower them into ice water. Peeled tomatoes are diced.
Paprika is peeled from seeds, partitions and peduncle. Cut in strips. The greens are coarsely chopped. Potatoes are peeled and cut into circles or cubes, according to the mood.
Lay onion, carrots, potatoes in layers of meat, followed by pepper and tomatoes. Everyone is salt. Pour the ingredients with beer. They simmer under a lid over medium heat for about three hours, then add chopped greens and hold for another half hour. The finished dish is very tender. The meat becomes like a stew, and vegetables - like a delicious sauce. Moreover, lamb releases juice, and everything languishes in this meaty and aromatic broth. If desired, you can use spices, such as pepper, coriander or zira. But often enough and just salt.
There are many recipes for lamb in beer. The fact is that this alcoholic drink makes the meat softer. You can pickle lamb in it in advance so that its fibers become softer and more tender, but you can stew in it. Most often, lamb is accompanied by vegetables. They boil perfectly, creating a sauce. And some recipes also contain potatoes, so you can just forget about the separate preparation of the side dish. Those who consider lamb tasteless meat are simply obliged to try to make it in beer! The result will pleasantly surprise them.