Lamb in a slow cooker. Recipes and special cooking tricks

Lamb is very popular in the East.

From this nutrient healthy meat prepare many delicious dishes.

Lamb goes well with vegetables and sweet dried fruits.

Lamb in a slow cooker - the basic principles of cooking

Before you start cooking lamb dishes in a slow cooker, the meat must be properly prepared. It is washed thoroughly. This is done only in warm water, since with cold you will not be able to wash off all the dirt from the layer of fat. Then cut films, tendons and excess fat.

If you are stewing lamb, take a piece of meat with a thin layer of fat, so the dish will turn out juicy and tender. The soup will turn out richer and tastier if you take lamb on the bones for this.

You can stew lamb in a slow cooker with any vegetables or legumes. Prepared meat cut in small pieces and spread in the container of the multicooker. Cook, stirring constantly, in the “frying” mode until the meat is browned. Then peeled and chopped vegetables are added to it and continue to cook by switching the appliance to the “quenching” mode.

So that the dish does not turn out dry, add tomato paste, sour cream or mayonnaise.

Recipe 1. Lamb with quince in a slow cooker

Ingredients

600 g lamb;

100 ml dry white wine;

large quince;

80 ml of sunflower oil;

two stems petiole celery;

a mixture of peppers;

two bulbs;

carrot;

kitchen salt;

two sprigs of thyme.

Cooking method

1. For this dish, take T-bone steaks. Rinse the meat in warm water, pat dry with napkins. Salt and pepper the lamb on both sides.

2. Peel, wash and chop two onions in half rings.

3. Remove the thin skin from the celery stalks and cut into pieces. Wash the quince well, cut in half and cut out sharp knife core. cut fruit thin plates.

4. Peel the carrots with a vegetable cutter, wash and cut into large strips obliquely.

5. Pour into a container sunflower oil and activate the "frying" function. Add lamb and fry until golden brown on both sides.

6. Now add the onion and continue to fry, stirring constantly, for another five minutes. Then put carrots, celery and quince. Cook, stirring, for ten minutes.

7. Pour dry wine over lamb vegetables, pepper and season provencal herbs. Switch the device to the "multi-cook" mode. Set the temperature to 120 C and cook for an hour and 10 minutes. Serve the lamb with vegetables in a multicooker hot, garnished with sprigs of greens.

Recipe 2. Rich lamb soup in a slow cooker

Ingredients

600 g lamb;

kitchen salt;

carrot;

spices;

bulb;

• three potatoes;

• pod bell pepper;

  two tomatoes;

  50 g of tomato paste;

  garlic - three cloves.

Cooking method

1. We wash the lamb under running warm water, dry it and cut it into medium pieces. We shift the meat into the bowl of the multicooker. We lower the lid, move the valve to the “open” position and start the “steaming” function. Cooking 20 minutes.

2. We clean and wash vegetables. Chop the onion into small cubes. Carrot cut into thin strips. Chop the bell pepper into chunks. We chop the potatoes into slices. Pass the garlic cloves through a press. Cut the tomatoes into small cubes. Finely chop the greens and basil.

3. Open the lid and add carrots, onions and Bell pepper. Stir and cook for seven minutes. Now add chopped tomatoes and basil. Salt.

4. Fill the contents of the bowl with the required amount of water. Put potatoes, tomato paste and garlic. We switch the device to the "soup" mode. Lower the lid and cook for an hour. Hot soup pour into plates, put in each a pinch of greens and a spoonful of sour cream.

Recipe 3. Lamb stew in a slow cooker in beer

Ingredients

kg lamb tenderloin;

50 g fat tail fat;

20 g of greens;

cup light beer;

Bay leaf;

onion head;

• three tomatoes;

  5 g sumac;

  eight cloves of garlic;

  5 g hops-suneli;

  a pod of red hot pepper.

Cooking method

1. Wash lamb in warm water, cut excess fat, films and tendons. We cut the meat portioned pieces.

2. Grind the fat into cubes, a centimeter thick. We clean the onion and garlic from the husk and wash. Rinse the tomatoes and wipe with a paper towel. Onions and tomatoes cut into slices. Finely chop the garlic.

3. We put pieces of lard on the bottom, put lamb on top and start the “meat” program. We transfer the valve to the “closed” position and cook for 20 minutes. Then release the steam and open the lid. Season the meat with salt and spices. Add chopped vegetables and a whole pod hot pepper. Pour everything with beer, lower the lid and turn on the extinguishing program for an hour and forty minutes.

4. We take out the finished lamb stew in a slow cooker, separate the meat from the bones, put it on a plate and pour over the sauce.

Recipe 4. Lamb in a slow cooker with prunes

Ingredients

kg of lamb;

sunflower oil;

200 g prunes;

salt;

five plums;

black pepper;

70 g raisins;

ground cinnamon;

two onion heads;

10 g ground ginger;

300 ml chicken broth;

80 ml orange juice.

Cooking method

1. We wash the raisins in warm water and soak them in orange juice for ten minutes. My prunes. Warm up chicken bouillon before warm state and fill them with prunes.

2. We wash the lamb, dry it with napkins and cut into pieces.

3. We clean the onion and chop small pieces. We wash the plums, wipe them with napkins, break them in half and take out the bones. Place the pulp in a blender and puree until smooth.

4. Pour sunflower oil into the bowl of the device. We start the "frying" mode and warm it up. Add the lamb pieces and fry until lightly browned. Now add the chopped onion and continue to fry, stirring, for about seven minutes.

5. Drain the broth from the prunes and dry it. Then cut each in half and add the dried fruits to the lamb. We send here plum puree, raisins along with juice and broth. We season everything with spices, mix, lower the lid and start the “stewing” program. We cook the meat for about an hour. Serve with a side dish of vegetables or cereals.

Recipe 5. Lamb with potatoes in a slow cooker

Ingredients

half a kilogram of lamb;

spices;

700 g potatoes;

200 g of beans;

100 g carrots;

200 g onions.

Cooking method

1. Rinse the lamb in warm water, cut off the films and excess fat. Dry the meat with paper towels and cut into small pieces.

2. In a slow cooker, heat the sunflower oil and put the lamb slices in it. Cook on the "frying" mode, stirring constantly, until the meat is browned.

3. Peel and chop the onion into fairly large chunks. Peel the carrot special knife, wash and cut into thin circles. Beans should be soaked overnight. Then drain the water. Peel potatoes, wash and cut into slices.

4. Transfer the vegetables and beans to the lamb, mix and fry for ten minutes. Then fill in the content drinking water up to the top mark. Season with salt and spices. Put the device in the extinguishing mode and cook for an hour. Serve lamb with potatoes in a slow cooker, adding ketchup or soy sauce.

Recipe 6. Lamb with vegetables in a slow cooker

Ingredients

800 g lamb ribs;

olive oil;

five potatoes;

fresh herbs;

two pods of bell pepper;

spices for pilaf;

• small eggplant;

  half liter drinking water;

  150 g of green beans;

  80 g of tomato paste;

  carrot;

  seven cloves of garlic;

  three tomatoes;

  onion head.

Cooking method

1. Peel the potatoes, wash thoroughly and cut into slices. Cut the stalk from the bell pepper, remove the seeds, rinse and chop into bars. Cut the eggplant into layers, cover with salt and leave for half an hour. Then rinse, squeeze well and chop into strips. Peel the zucchini and chop into cubes. String beans wash, cut into pieces of three centimeters. Coarsely grate the peeled carrot. Rinse the tomatoes, wipe and cut into slices. Chop the peeled garlic cloves as finely as possible.

2. Rinse the lamb, soak with napkins and cut into one rib.

3. Heat the olive oil in the slow cooker in the "frying" mode. Add ribs and fry until browned. Then add onions and carrots to the lamb and continue to fry, stirring, for about ten minutes.

4. Now lay the rest of the vegetables, pour drinking water and start the stewing program for an hour. Serve like independent dish, garnished with herbs, hot.

Do not fry the meat for too long, so that it does not become dry.

Lamb will turn out perfect if cooked in a slow cooker in foil or a sleeve.

It is advisable to leave the lamb before cooking for a couple of hours in a marinade based on red wine, yogurt or olive oil.

Add garlic to the marinade, it will add spice to the lamb and get rid of the specific smell.

Serve the lamb hot so that the fat does not have time to harden.

A lot of articles have already been written about the benefits of prunes. Its use in cooking causes a lot of rave reviews like ordinary people, and from specialists - nutritionists, doctors, culinary specialists. These dried fruits go well with any kind of meat, be it duck or lamb. In addition to taste, they give meat dish lightness, help it to be absorbed faster by the human body, due to its ability to neutralize cholesterol.

Meat with prunes in a slow cooker will be ideal for those who want a tasty, healthy meal and surprise their guests. Every kitchen in the world has a recipe for this. delicious meat. They differ in spices, sauces, additional vegetables, fruit, cooking method. The dish is stewed, baked, fried. But regardless of small differences, the combination of prunes and meat can be called ideal in taste and beneficial properties.

Recipe for stewing in layers

The veal is very tender and tasty. Due to the presence of prunes, the taste is slightly sweet. Young veal is best for cooking. It is tender, it has fewer veins, they are thinner.

Ingredients

• Veal (pulp) - 800 gr.
• big bulb
• Carrot
• bell pepper
• Prunes - 200 gr.
• Soy sauce - 3 tbsp. l.
• Water - 1.5 tbsp.
• Vegetable oil - 2 tbsp. l.

Cooking

1. The veal is washed, slightly dried paper towel cut into medium pieces.
2. Prunes are soaked for 5 minutes, bones are removed, if any. Cut each fruit in half.
3. Onions, peppers are peeled, cut into thin strips. Peeled carrot rubbed on coarse grater.
4. The sauce is being prepared. To do this, soy sauce, salt, water and spices are mixed in a bowl.
5. Oil is poured into the multicooker bowl. Then veal is laid out, onions are laid on top, grated carrots and peppers are poured. Last layer there will be pieces of prunes.
6. All layers are poured with prepared sauce.
7. "Extinguishing" is turned on. Cooking time - 1 hour.

At the end of the stew, the dish must be mixed. Veal with prunes can be served with any side dish.

A chic recipe for meeting guests

Lamb with prunes in a slow cooker - a dish filled with oriental fragrances. It turns out very tasty, and it is quick and easy to cook. Lamb with prunes wonderful dish for the holiday table.

Ingredients

• Lamb (pulp) - 200 g.
• Prunes - 30 g.
• Bulb
• Wheat flour - 2 tbsp. l.
• Cinnamon - 1 pinch
• Butter - 20 gr.
• Vegetable oil
• Ground pepper, salt, sugar.

Cooking

1. We cut the meat into pieces. Fry it in the "Frying" mode for 20 minutes.
2. Peel the onion, cut into small cubes.
3. chopped onion, salt, butter, sugar, pepper, add to the fried meat.
4. Fry until the onion becomes transparent.
5. Sprinkle with flour, mix, pour half a glass of water.
6. We wash the prunes well, remove the bones, if any, cut into small pieces. Add it to the fried ingredients.
7. Turn on the "Extinguishing" mode. Cooking for 30 minutes.

This recipe describes the preparation of a dish for two servings. If you are expecting a lot of guests, then you need to increase the amount of ingredients and cooking time. Many are afraid of cooking lamb because of the specific smell. If you want to get rid of it, marinate the meat in kiwifruit and mint leaves for a few hours before cooking.

Festive duck meat with fruits

We are all used to baking a whole bird in the oven, after stuffing it with various goodies. But cooking duck is also possible in a slow cooker. Thanks to programs such as "Stewing" or "Frying", the whole process will not take much time and effort. The duck will turn out very juicy, tender, perfect for any holiday table.

Ingredients

• Prunes - 200 gr.
• Apples - 2 pcs.
• Lemon - 0.5 pcs.
• Spices.

Cooking

1. The duck is washed well, then dried with paper towels.
2. The carcass is cut, just like a chicken, especially bony parts with the minimum amount it is better to save the meat for cooking another dish.
3. The resulting pieces of duck are sprinkled with spices, poured with the juice of half a lemon. Are mixed.
4. The duck is fried in an oiled multicooker bowl on the “Frying” mode on each side for 2-3 minutes, until a golden crust forms.
5. Prunes, soaked in boiling water for literally 5 minutes, are cut in half, added to the fried pieces of poultry.
6. Pour everything with a glass of water or broth.
7. The "Extinguishing" mode is turned on. Preparation - 1 hour 30 minutes.
8. An hour later, apples are added, cut into slices.

Duck with prunes goes well with mashed potatoes.

Traditional french recipe

Rabbit with prunes is a very popular dish in France, which is prepared both for the holidays and just for family dinner. Despite a large number of ingredients that are included in the recipe, cooking is not particularly difficult. And thanks to the slow cooker, the stewing will be uniform and the meat will turn out very juicy.

Ingredients

• Rabbit - 1.5 kg
• Butter - 1 tbsp. l.
• Olive oil - 3 tbsp. l.
• Bulb large
• Champignons - 250 gr.
• Garlic - 3 cloves
• Bacon - 200 gr.
• White wine - 1 tbsp.
• Flour - 2 tbsp. l.
• Mustard - 3 tbsp. l.
• Prunes with pits - 200 g.
• Water - 1 tbsp.
• Salt pepper.

Cooking

1. The rabbit is washed, cut into portions.
2. Warm up butter and olive oil in a bowl on the “Frying” mode. The butchered rabbit is fried until golden brown.
3. The onion is finely chopped. Mushrooms are cut into quarters.
4. Chopped onions and mushrooms are added to the fried pieces of meat.
5. Everything is mixed and fried for another 3 minutes.
6. The garlic is minced with a knife. The bacon is cut into small pieces.
7. Garlic and bacon are added to the bowl with the fried ingredients, mixed again.
8. In a separate bowl, flour, mustard, wine are mixed.
9. The resulting sauce is poured over the fried rabbit.
10. Washed prunes, salt, pepper are added.
11. Water pours in. Mixed.
12. The program "Extinguishing" is switched on, cooking 60 minutes.

The dish is very tender. Mustard in it is almost not felt. It acts as a marinade, thanks to which the rabbit becomes juicy, soft. You can serve this meat with any side dish.

Let's cook lamb stewed in a slow cooker with dried fruits.

This dish is my first experience in cooking lamb. As they say, we are a simple people, and we managed to try lamb for the first time. The meat turned out surprisingly very tasty and satisfying.

Prunes together with dried apricots give the dish sweet and sour taste which complements the meat. I note that it’s not an amateur to use dried fruits along with meat, so decide for yourself how much dried apricots and prunes to use. For me, this proportion turned out to be too much, I would add less for myself, but my family liked everything.

Recipe for stewed lamb with dried fruits in a slow cooker

Cooking Ingredients:

1. Lamb meat (tenderloin) - 500 gr.
2. Dried apricots - 100 gr.
3. Onion - 2 pcs.
4. Garlic - 2-3 cloves
5. Prunes - 100 gr.
6. Salt, pepper, seasonings
7. Vegetable oil

How to cook lamb stewed in a slow cooker with dried fruits:

Soak dried apricots in water before cooking. After that, cut the dried apricots and prunes into cubes.

Lamb must be cut into small pieces, salt and add your favorite seasonings for meat. It is best if you find a seasoning specifically for lamb.

Peel the onion and cut into half rings, pass the garlic through a garlic crusher. If one is not available, then you can simply grate it on a very fine grater.

We open our multicooker, add a little vegetable oil to the bowl so that it is enough for frying. Put the chopped lamb on the bottom. We select the "frying" mode and set the timer for 25-30 minutes. Roast lamb with open lid, stir.

After 15 minutes, add onion and garlic to the lamb. We mix everything, continue to fry.

We fry until the beep signal about the end of cooking. Now pour water into the slow cooker so that the meat is almost covered with water. Add some salt, if desired. Close the lid and select the "extinguishing" mode. We press "start".

After the “stewing” program is completed, add chopped dried fruits to the slow cooker.

Now close the lid again and set the “multi-cook” mode. We set the timer for 10-15 minutes, set the temperature to 100 degrees. We press "start" and wait for the end of cooking.

You can serve ready-made lamb with any side dish. I did with fried potatoes and it came out very tasty and satisfying. Bon appetit!

Yes, yes, delicacy! After all, flocks of sheep do not graze in our area, which allows us to supply limited quantities of fresh lamb meat to the market. At the same time, his the nutritional value significantly higher than our usual pork and beef. Highlanders, who, as you know, live much longer than the inhabitants of megacities, appreciate it for delicate taste. And the doctors talk about more content iron in an easily digestible form and less cholesterol than in other types of meat.

How to choose the right lamb

According to the same professional chefs, the reason for dislike for lamb is the banal inability to choose and cook it. The first point will be discussed in more detail below. And regarding the second, it is worth saying that there is nothing easier and tastier than lamb recipes in a slow cooker. With this versatile kitchen helper, even inexperienced hostess it will be a real culinary miracle.

So, back to the choice. Truly tasty will be lamb stewed in a slow cooker, the age of which is 3 days-3 years. Don't be surprised by such a significant gap. A three-day-old lamb is considered dairy, this is preferred in the Caucasus, and they are cooked exclusively on holidays. Tender and soft meat with a delicate taste practically does not require stewing and does not have a “specific” smell, which is usually attributed to all bleating animals. This is not sold on the market, it is supplied only on order. For sale you can find:

• meat of castrated sheep - their age is 12-18 months. This product already has characteristic aftertaste, and some rigidity. But after pre-training will provide a delicious result;
• meat of fattened sheep - their age is up to 3 years. It is elastic, light red, the fat is exceptionally light. You can and should buy such a product for food.

You should refuse to buy meat that is dark red in color or with fat of a loose consistency, yellow or gray. Cooking mutton fried in a slow cooker or stewing it deliciously with vegetables will not work. It is only suitable for minced meat.

How to properly prepare lamb

If you are using milk lamb, no preparation is required. Any recipe for cooking lamb in a slow cooker, if the animal is more than 1 year old, needs preliminary manipulations.

• The carcass should be washed in warm running water(temperature 27-30°C). Colder water will not allow you to wash off impurities from the fat layer.
• Excess fat should be removed. Lamb stewed with vegetables in a slow cooker, which has a thin layer of fat, will turn out tasty and juicy.
• If you leave the meat on the bone, it will retain an attractive appearance.
• To prepare tender lamb in a slow cooker with vegetables, remove all veins and tendons. Then you will get especially gourmet dish, and the pieces are not deformed.
• For cooking lamb in a slow cooker Redmond, Polaris and others pre-beat the meat, and then marinate his. You can use traditional Caucasian spices: suneli hops, cilantro, garlic. And you can limit yourself to tomatoes, olive oil, lemon juice. In a marinade without acid (citric, acetic), the meat should be 12 hours. If you add acid, reduce the marinating time to 5-6 hours.

Lamb meat goes well with vegetables. Lamb with beans in a slow cooker, potatoes, carrots and onions will turn out delicious. We offer you simple and delicious recipes from this meat.

How to cook lamb in a slow cooker

It does not matter the brand of your culinary assistant. Lamb will turn out equally tasty in a Polaris or Redmond slow cooker. Recipes can vary depending on your culinary preferences.

Lamb with potatoes in a slow cooker

You will need:

• lamb - 1 kg:
• onions and carrots - 1 pc.;
• potatoes - 0.5 kg;
• vegetable oil, salt, spices for meat.

Cooking

1. Peel and cut the onion into rings. Fry in the "Baking" mode for 15 minutes.
2. Put the meat on the onion, sprinkle with spices and salt.
3. Peel potatoes and carrots, cut, put on top.
4. Cook for 3.5 hours in the "Extinguishing" mode. Sprinkle with herbs when serving.

Lamb with eggplant in a slow cooker

You will need:

• lamb - 1 kg;
• eggplant - 2 pcs;
• onions and tomatoes - 2 pcs.;
• butter - 50 g;
• cheese - 100 g;
• pepper and salt.

Cooking

1. Sprinkle meat with salt and pepper. Eggplant pre-dip in salted water for 10 minutes, rinse and dry.
2. Set the temperature to 160° in the Multi-Cook mode, add half the oil and fry the lamb pieces for 5 minutes on each side. Then put the meat on a plate.
3. Cut the eggplant into rings, roll in flour and fry for 5 minutes. Set aside for meat.
4. Put the remaining butter, fry the onion in it, after 5 minutes add chopped tomatoes to it. Put on a plate.
5. Place meat, eggplant, onion, tomatoes in layers in a bowl. Sprinkle cheese on top and cook for 45 minutes at 110°C.

Lamb in a slow cooker with prunes

You will need:

• lamb - 1 kg;
• prunes - 200 g;
• onions - 2 heads;
• flour - 1 tbsp. spoon;
• tomato paste - 2 tbsp. spoons;
• water - 1.5 tbsp.;
• spices, cilantro, parsley, pepper, salt - all to taste.

Cooking

1. Fry the meat in the “Baking” mode in vegetable oil, remove from the bowl.
2. Cut the onion, sauté in the "Baking" mode for 7 minutes.
3. Add meat, tomato paste, fry together.
4. Add flour, mix, pour in water, put prunes, seasonings, herbs.
5. Stir and simmer for 2 hours.

Now you know how delicious to cook lamb in a slow cooker. We wish you delicious culinary discoveries!

Video: lamb in a slow cooker

Many housewives do not cook lamb, mistakenly believing that this meat has a specific unpleasant taste and requires special handling. Yes, to cook really tasty and fragrant dish lamb, you need to know some tricks. However, this is not difficult, especially when you have such a wonderful helper in your kitchen! Lamb in the Redmond slow cooker always turns out juicy and tasty, and the recipes described in this article will help diversify the home menu.

Lamb in Russia is considered more delicacy than ordinary meat such as pork or beef. In fact, lamb is not found in all stores or meat markets. But it’s not enough just to buy lamb, you need to be able to choose the right one! As mentioned above, many housewives are afraid to cook lamb, because they think that she has bad smell and taste. So let's reveal one for you. little secret- if the seller assures you that lamb is supposed to smell so strange, he is trying to sell you the meat of an old animal, possibly dead by its own death. The meat of young healthy lambs differs, although specific, but slightly sweet and pleasant smell and it just tastes amazing!

It is impossible not to love lamb if you know how to choose and cook meat correctly. Ideally, a ram should be between 3 days old and 3 years old. Don't be surprised by such a significant time gap. Three-day-old milk lambs are very popular in the Caucasus and are considered luxurious. festive dish. Such tender meat does not require a long temperature exposure and literally melts in your mouth. It is impossible to buy milk lamb in the store, this delicacy is only available on order.

From the lamb that is sold in stores and meat markets, you can find several varieties of meat. Each of them has its own taste and requires an appropriate cooking technology. So, if you come across the meat of a castrated ram, know that it will have a characteristic “mutton” flavor and a certain stiffness. Such lamb should be subjected to pretreatment and cook a little longer to get tasty and tender dish. But the meat of fattened sheep is distinguished by a pleasant pinkish color, light fat and elasticity. Sweetish delicate fragrance and delicate texture makes this variety suitable for cooking any dishes.

If they are trying to sell you meat of a dark red color or with yellowish loose fatty layers, be careful - such a product will fit only for minced meat. It is delicious to cook such lamb in a slow cooker, even with prolonged heat treatment, it will not work.

Preparatory processing of meat

If you are lucky enough to cook milk lamb, then there can be no question of any preparatory processing - tender and juicy meat just asks for a plate. For any other lamb, preliminary manipulations are required.

To prepare lamb for cooking in the Redmond slow cooker, follow these steps:

1. Rinse the meat in warm running water to wash off the plaque from the fatty layer. The water temperature must be at least 30 C.
2. Remove all excess fat so that the dish does not turn out too "heavy". In addition, if you are going to stew lamb in a Redmond slow cooker with vegetables, it is better to remove maximum amount fat.
3. If you want your dish to look more impressive, leave the meat on the bones.
4. In order for the lamb in the Redmond slow cooker to be very tender and melt on the tongue, remove all tendons and veins. At the same time, the pieces will retain their shape, and the dish will turn out incredibly juicy.
5. Especially tough meat it is recommended to beat off with a kitchen hammer and marinate. As marinades, you can use it like traditional Caucasian spices or sprinkle meat with lemon juice, pour over grated tomatoes or olive oil (depending on the recipe). If you cook lamb without vinegar or citric acid, it should be in the marinade for at least 12 hours. If vinegar is present in the marinade or lemon juice, it is enough to wait 5-6 hours.

Juicy lamb in the Redmond slow cooker

The easiest recipe for cooking lamb in a Redmond slow cooker. Even a novice hostess will cope with it. For this dish any will do side dish, but especially tasty to serve hot lamb with beans or boiled potatoes.

To cook juicy lamb in the Redmond slow cooker, prepare the following ingredients:

• boneless lamb - 1 kg;
• onion - 3 pcs;
• carrots - 2 pcs;
• garlic - 5 cloves;
• greens (parsley, cilantro) - 1 bunch;
• salt, pepper - to taste.

This amount of ingredients is for big company from 5-7 people. If you serve lamb with a rich side dish, salads and appetizers, the number of servings can be increased to 10.

How to cook juicy lamb in a Redmond slow cooker:

1. Rinse the meat in running water and cut into slices. You should not immediately cut off all the fat, because it is he who gives the dish juiciness and softness. It will also allow you to save vegetable oil for frying, so the meat will be cooked "in its own juice".
2. Set the multicooker to the “Frying” mode and melt a couple of tablespoons of sunflower oil in the bowl. If the lamb is too fatty, you can melt a piece of cut fat. When the oil is hot, put the meat in it and fry until golden brown.
3. While the meat is roasting, peel the vegetables. Cut the onion into large half rings, carrots into bars or circles, and finely chop the garlic or pass through a press. When the meat is browned, add vegetables to the slow cooker.
4. After a couple of minutes of stewing, season the ingredients with spices and pour in 150 ml of water.
5. Set the "Stew" mode to 60 minutes and cook the lamb in the Redmond slow cooker until the beep sounds. At this time, you can make a side dish. For convenience and energy savings, steam potatoes or rice by placing an appropriate container over the meat.

Garnish before serving juicy lamb in the Redmond slow cooker with fresh herbs.

Lamb in a slow cooker Redmond with eggplant

Did you know that eggplant keeps useful material even after a long heat treatment? They quickly satisfy hunger, and in combination with meat give him delicate fragrance and juiciness. Eggplant with lamb in the Redmond slow cooker will appeal to those who like to eat deliciously what is called "from the belly", because such delicious dish I want to eat my fill!

You will need the following ingredients to cook lamb in the Redmond slow cooker:

• boneless lamb - 1 kg;
• eggplant - 3 pcs;
• onion - 2 pcs;
• tomatoes - 2 pcs;
• wheat flour - 3 tbsp. l.;
• butter - 50 g;
• hard cheese - 100 g;
• salt, pepper - to taste.

Eggplant with lamb can be served as a full-fledged second course or combined with a side dish of potatoes, cereals or legumes. Try serving it with boiled chickpeas and a salad of fresh vegetables. By the way, chickpeas are sometimes called lamb peas, so it will come in handy! If you are making a side dish of chickpeas, be sure to soak them for at least a couple of hours.

How to cook lamb with eggplant in a Redmond slow cooker:

1. Sprinkle the meat with salt and black ground pepper and rub the spices with light massage movements.
2. Wash the eggplant, peel and place in a lightly salted cold water for 10 minutes. Then rinse fresh water and pat dry with paper towels.
3. Set the multicooker to the “Multipovar” mode at a temperature of 160 C and heat half (25 g) of butter into the bowl.
4. Cut the lamb into small pieces and fry them in hot oil for up to 5 minutes on each side. Transfer browned pieces to a separate plate.
5. Cut the eggplant into thick rings, roll on both sides in flour and fry in the oil and fat that remained after frying the lamb. Then transfer the eggplant to a plate.
6. Peel the onion and cut into thin rings. Pour boiling water over the tomatoes and carefully remove the skin. Cut them into thin circles.
7. Heat the remaining butter and layer the lamb, eggplant, onion rings and tomatoes in the Redmond multicooker bowl. Sprinkle grated cheese on top. Set the timer to 45 minutes and cook in the "Multi-cook" mode at a temperature of 110 C.

Lamb in the Redmond slow cooker with eggplant can be yours signature dish for any holiday.

Lamb in a slow cooker Redmond with prunes

For cooking lamb in the Redmond slow cooker, according to this recipe, fillet or meat on the bone can be used. The dish looks very impressive and appetizing, so you can safely cook it on big celebration to impress guests and family!

List necessary ingredients for cooking lamb in a Redmond slow cooker:

• lamb on the bone - 1 kg;
• pitted prunes - 200 g;
• onion - 2 pcs;
• wheat flour - 1 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• water - 350 ml;
• salt, pepper - to taste;
• cilantro, parsley - 1 bunch.

This quantity ingredients will do for dinner for 4 persons.

To cook lamb with prunes in the Redmond slow cooker, follow the step-by-step instructions:

1. Rinse the meat in warm water and remove excess fat. Soak prunes in warm water.
2. Set the multicooker to the “Baking” mode, heat the sunflower oil in a bowl and fry the meat in it until golden brown.
3. Peel the onion and chop finely. Fry it in lamb fat for 7 minutes without changing the mode.
4. After the specified time, transfer the meat back to the bowl, add the tomato paste, slightly diluted with water, mix and simmer for 5 minutes.
5. Pour the flour into the bowl, mix thoroughly, pour in required amount water, add swollen prunes, spices and chopped herbs.
6. Set the multicooker to the “Extinguishing” mode and cook under a closed lid for 2 hours.

This dish is best served on a large tray with a side dish and fresh herbs. Lamb in the Redmond slow cooker on the bone goes well with sour and spicy sauces, so it would be useful to serve adjika or tkemali on the table.