Lamb dishes in a slow cooker recipes. Delicious lamb shurpa in a slow cooker

Lamb can be cooked different ways. Perhaps the fastest and convenient way is cooking lamb in a slow cooker.

Cooking lamb in a slow cooker

Lamb is meat for an amateur. Many refuse to use this meat due to the specific smell that is released during its preparation. However, there are some subtleties that will help you avoid such an unpleasant moment.

First, you can purchase milk lamb meat. As a rule, such meat is very tender and soft. It has excellent palatability and has no peculiar smell. However, its disadvantage lies in the rather high cost.

Secondly, if you use lamb meat, you should cut off excess fat when cooking it. This will help get rid of bad smell and taste. In addition, spices help to get rid of a specific smell.

Lamb in a slow cooker takes a long time to cook. The cooking time in some cases can reach 3 hours.

There are various recipes for cooking lamb in a slow cooker. We will look at some of them.

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This dish is quite hearty and very aromatic. Plus, it looks great on the table. How to cook lamb in a slow cooker?

Cooking time this dish is approximately 80 - 100 minutes. It will take at least 30 minutes to prepare.

Ingredients:

• Lamb - 1.5 kg
• Garlic - 1 clove
• Olive oil - 1 tbsp.
• Salt and pepper to taste
• New potatoes - 900 gr.
• Rosemary - 2 branches.

For sauce:

• Red wine - 120 ml
• Beef broth - 200 ml.

Cooking lamb with potatoes in a slow cooker

Pour into the bottom of the multicooker bowl olive oil. Grind the garlic and send it to the slow cooker. Set the “Baking” mode for 30 minutes. Lightly fry the garlic.

We wash the meat, cut off excess fat. We cut the meat into cubes. As soon as the garlic is fried a little, add lamb to the slow cooker. Fry for 20 minutes, stirring constantly.

Wash new potatoes and cut in half. As soon as the meat is fried a little, add the potatoes to it. Season with salt and pepper. If desired, you can add 2 sprigs of rosemary. We set the “Extinguishing” mode for 80 - 100 minutes.

At this time, you can start preparing the sauce. Pour red wine into a small saucepan, put on fire. Bring to a boil. When the wine has almost evaporated, add beef broth. Cook until the volume of liquid is reduced by about one third.

Lamb with vegetables in a slow cooker

If you want to cook light dinner, pay attention to the recipe for lamb stew in a slow cooker.

Ingredients:

• Potatoes - 600 gr.
• Red onion - 4 pcs.
• Carrot - 1 pc.
• Olive oil - 2 tbsp.
• Salt and pepper to taste
• Lamb - 500 - 600 gr.
• Spinach leaves.

Cooking lamb with vegetables in a slow cooker

Prepare vegetables in advance: peel, wash, chop. Cut potatoes into large cubes, onions into rings, carrots into strips.

Pour olive oil into the bottom of the multicooker bowl. We lower the onion there, set the “Baking” mode for 20 minutes. When the onion is a little browned, add potatoes, carrots and meat to it, previously cut into small cubes. Season with salt and pepper. We turn on the “Extinguishing” mode for 80 minutes.

This dish is best served hot. Garnish with spinach leaves before serving.

In order to cook juicy, tasty and tender lamb, you will need:

• Lamb - about 1.5 kg.
• Garlic - 6 cloves
• Rosemary - 3 sprigs
• Salt to taste
• Creamy or vegetable oil- 2 - 3 tbsp.
• Potatoes - 6 pcs.
• Carrots - 4 pcs.
• Onion - 2 pcs.
• Peas - 1.5 cups.

How to cook roast lamb in a slow cooker?

Peel the onion and cut into rings. Place the oil in the bowl of the multicooker. If you are using butter, then it must be melted. Next add the onion. Turn on the “Frying” mode for 15 minutes. Fry the onion until golden brown.

Wash the meat and cut into cubes. Add to fried onions. Fry 20 minutes.

At this time, prepare the rest of the vegetables: peel and cut. Put everything in a slow cooker, pour water. The water should cover all the ingredients. Salt to taste. Add sprigs of rosemary if desired. Set the “Extinguishing” mode to 60 minutes.

Lamb khashlama in a slow cooker

Khashlama is a traditional Armenian dish known since time immemorial. If you turn to cookbooks, it can be seen that there are many various recipes cooking this dish. It is prepared from various kinds meat. Some recipes include vegetables. However, the main ingredients of khashlama invariably remain meat and meat broth.

Khashlama from lamb in a slow cooker is prepared quite simply.

Ingredients:

• Lamb - 600 - 700 gr.
• Parsley - 1 bunch
• Onion - 2 pcs.
• Ripe tomatoes - 2 pcs. (instead of tomatoes, you can use 3-4 tablespoons of tomato paste)
• Salt and pepper to taste.

Cooking lamb khashlama in a slow cooker

Wash the meat and place in a slow cooker. Pour enough water. Set the "Cooking" mode. Bring to a boil, remove foam. Cook until the meat is soft.

After the meat is cooked, remove it from the multicooker, drain half of the broth. Pierce the meat sharp knife in several places. Chop the onion and tomatoes. Insert the chopped vegetables into the holes in the meat. Put everything in the multicooker. Set the mode to "Baking". Bake until the vegetables are cooked through.

Khashlama from lamb in a slow cooker is served hot. Meat broth is used as a sauce.

Lamb on the bone in a slow cooker

In order for the lamb on the bone to turn out juicy and soft, it is necessary to fry it in two modes. First you need to fry the meat with high temperature until brown, and then reduce the temperature and bring to readiness.

In order to cook lamb on the bone in a slow cooker, we need:

• Lamb on the bone - 1 kg.
• Garlic - 3 cloves
• Rosemary (finely chopped) - 1 tsp
• Olive oil - 2 tbsp.
• Salt - 2 tsp
• Freshly ground pepper - 2 tsp

Cooking lamb on the bone in a slow cooker

In a small bowl, mix oil, rosemary, salt and pepper. Mix everything until a homogeneous mass is formed. Grate the resulting mass of meat. Make small cuts. Place a clove of garlic in each incision. Now let the meat brew room temperature within 30 minutes.

Turn on the multicooker. Put the meat in there. Set the "Frying" mode. Roast for 20 minutes. Then pour in a glass of water. Turn on the “Extinguishing” mode. Cook another 20 minutes.

• 1 Lamb pilaf in a slow cooker
• 2 How to stew meat with vegetables deliciously
• 3 With potatoes
• 4 Traditional shurpa lamb
• 5 Cooking lagman
• 6 Recipe with beans
• 7 Lamb kharcho in a slow cooker
• 8 Meat baked with herbs and garlic

Lamb in a slow cooker is always delicious, and most importantly, without special trouble. For those who do not like the aroma and specific taste of such dishes, we advise you to buy young lamb meat. It has no unpleasant smell, and always comes out unusually tender. So, to all the fans bright tastes we offer several recipes for lamb dishes that are easy to execute using a slow cooker.

Lamb pilaf in a slow cooker

Real Uzbek pilaf prepared from lamb. So we will use such meat for cooking, however, not in a cauldron, but in a bowl of "smart" technology.

Prepare a third kilo of lamb in advance:

• 120 g of rice grains;
• two carrots;
• two onion heads;
• a head of garlic.

Action algorithm:

1. Pour oil into the bowl, if there is, then cottonseed. We spread the pieces of lamb, turn on the "Frying" mode and overcook the meat until golden.
2. Then lay out the carrot strips, onion cubes, sprinkle with seasonings for pilaf and fry the ingredients in the same mode until the vegetables are half cooked.
3. After, pour the rice, pour in water in a ratio of 1: 2, stick in the peeled head of garlic, do not stir the ingredients.
4. We turn on the “Pilaf” mode for an hour.

How to stew meat with vegetables deliciously

IN recent times people try to eat right, so many people have a slow cooker in the kitchen, thanks to which you can cook not only delicious, but also healthy meals. Since the components of the dish in the bowl are languishing in own juice, the lamb stew comes out deliciously tender to taste.

For a pound of lamb, prepare in advance:

• two multi-colored pods of sweet pepper;
• onion head and carrots;
• two tomatoes;
• two garlic cloves;
• 0.5 tsp coriander;
• a little hops-suneli.

Action algorithm:

1. We cut the lamb arbitrarily, but not too large, put it together with refined oil, garlic and onion cloves into a bowl. Select the "Fry" option and overcook the ingredients until the meat turns golden.
2. Then we put carrots and peppers, chopped into strips, as well as chopped tomato pulp (without skin), into a bowl. fresh tomatoes can be replaced with tomatoes in their own juice or tomato paste.
3. Sprinkle meat with vegetables with coriander, salt, pepper, add suneli hops, pour half a glass of boiling water.
4. We go to the "Stew" option and cook the dish for an hour.
5. As soon as the signal sounds, put chopped greens, for example, cilantro or parsley, leave the dish in the “Heating” mode for seven minutes.

With potato

Lamb with potatoes is always nutritious and generally "you will lick your fingers." Meat young lamb does not have a specific smell, but on the contrary, attracts with its unique aroma. Potatoes are soaked in meat juice, which makes the vegetable incredibly tasty.

For a kilo of lamb, prepare in advance:

• a kilo of lamb;
• six potato tubers;
• two onions and carrots;
• one fruit of Bulgarian pepper;
• half a glass of tomato juice;
• zira, allspice.

Cooking method:

1. Let's start preparing the dish by frying the lamb pieces in oil, turning on the appliance to the "Frying" mode.
2. As soon as the meat is browned, put onion half rings and carrot straws, add allspice and black pepper, salt and cumin, pour in water and cook for 1.5 hours in the “Stew” mode.
3. As soon as the multicooker gives a signal, add potato cubes to the meat and vegetables, pour tomato juice and continue to simmer for another half hour.

Traditional lamb shurpa

All lovers oriental cuisine definitely appreciate a dish like shurpa.

Shurpa is made from lamb - meat that is difficult for our digestion. Therefore, we recommend before you taste ready meal drinking a cup of green tea.

Ingredients:

• lamb on the bone, weighing 450 g;
• five potato tubers (medium);
• two tomatoes;
• juicy fruit bell pepper;
• one onion and carrots;
• two garlic cloves;
• cilantro, zira.

Cooking method:

1. We put the meat in the bowl, pour in 1.5 liters of water, program the multicooker for "Stew" and cook for about an hour.
2. We filter the finished meat broth, remove the meat from the bone and cut into small sticks.
3. We put thick strips of pepper in the bowl, large slices potatoes and tomatoes, onion and carrot dices, and garlic slices.
4. Put pieces of lamb to vegetables, pour everything with broth, salt, pepper, throw a pinch of cumin and cook for an hour in the “Soup” mode.
5. Serve shurpa with chopped cilantro. If you do not like such a spicy herb, then replace it with parsley or dill.

Cooking lagman

Lagman is another oriental dish made from lamb. rich broth, tender meat and spices seem to immerse us in the world of the East. Let's see how you can cook such a dish in a slow cooker.

Ingredients:

• lamb on the bone weighing half a kilo;
• one bell pepper;
• a spoonful of tomato paste;
• three garlic cloves;
• large onion and carrot;
• 220 g noodles (not spaghetti);
• radish (half).

Cooking method:

1. Properly chopped vegetables are the key to a delicious dish.. So, cut the onion into half rings, not too thin, but not thick (2 - 3 mm). In no case do not grate the carrots, but cut into cubes half a centimeter thick. We cut the pepper into half rings of the same thickness as the carrots. Just chop the garlic, and cut the potatoes into small cubes. But the radish can be rubbed on a grater.
2. Now meat. We cut it off the bone and cut it into pieces.
3. We turn on the multicooker, select the "Frying" option, pour in a little oil and fry meat pieces to blush.
4. Then we put the onion, carrot, radish and tomato puree, after five minutes we put the pepper, and after 15 we add seasonings. Here you can use cumin, coriander, a mixture oriental spices And, of course, don't forget the salt. Pour in water, change the “Frying” to the “Extinguishing” mode and cook for two hours.
5. Half an hour before cooking, lay out the potatoes.
6. Separately, boil the noodles, but do not cook them for too long - they should retain their elasticity. We wash the finished noodles and transfer to any container.
7. Serve lagman like this: put noodles on a plate, fill it with meat and vegetables and sprinkle with fresh herbs.

Recipe with beans

Such a dish can be attributed to hot soups and stews or used as a gravy. It all depends on the amount of water used in the preparation.

Ingredients:

• 550 g lamb;
• 650 g potatoes;
• two medium carrots;
• two bulbs;
• 220 g beans.

Cooking method:

1. We cut the lamb into pieces and fry in oil until golden brown in the “Frying” mode.
2. Grind onions, carrots and potatoes and spread to the meat. We also pour out the beans, which must first be soaked in water.
3. Add salt and other spices of your choice, pour in water. The amount of the latter depends on the desired density of the dish.
4. We cook meat with beans in the "Stew" mode for 1.5 hours. Serve with fresh herbs.

Lamb kharcho in a slow cooker

Kharcho - tasty dish Georgian cuisine. You can cook it as tasty as at home, and most importantly, quickly, in a slow cooker.

Ingredients:

• 620 g lamb;
• three onions (one for the broth);
• half a glass of rice grains;
• three cloves of garlic;
• two tablespoons of tomato puree;
• two tsp hops-suneli.

Cooking method:

1. We put pieces of lamb and an onion in the bowl, pour two liters of water and set the “Extinguishing” mode for two hours.
2. For this dish, you still have to use a frying pan in which we fry chopped onion in oil along with tomato paste.
3. As soon as the meat is ready, lay out the roast, pour out the rice grains, add salt and suneli hops. We do not change the mode, but only set the time for another hour.
4. After the signal, put the chopped garlic and leave the soup in the “Heating” mode for half an hour.

Meat baked with herbs and garlic

Provence herbs add a special flavor to any dish. And, of course, garlic, which has its own spicy taste also plays in general composition not the last role. And now we will tell you how to cook lamb in a slow cooker with garlic and herbs.

Ingredients:

• 1.5 kg lamb;
• six cloves of garlic;
• tsp provencal herbs;
• three tablespoons of olive oil;
• a sprig of rosemary;
• pepper mixture, salt.

Cooking method:

1. In a mortar, grind the mixture of peppers, add the garlic passed through the press, herbs, rosemary leaves, salt and olive oil.
2. With the resulting mixture, carefully rub the lamb, wrap it in foil and leave to marinate for an hour.
3. Then we put the workpiece in the bowl and bake for 1.5 hours in the "Baking" mode.

After eating lamb, a specific aftertaste remains. To muffle it, cook meat with any sour fruits, vegetables or sauces, for example, with tomatoes, quince, cherry plum, lemon juice or wine vinegar.

Lamb was highly valued in ancient times. It is still widely used in cooking. variety of dishes. This meat is used in their cuisines by many peoples of the world, but the inhabitants of the East especially appreciate lamb. Despite its calorie content, it is very useful and nutritious.

As a rule, wonderful dishes are prepared on the basis of lamb. rich soups, roast, stews. This meat goes equally well with both spicy and spicy sauces as well as sweet dried fruits. To simplify their cooking task, many housewives use a slow cooker.

Lamb in a slow cooker: recipes

Lamb soup in a slow cooker

Compound:

1. Lamb - 600 g
2. Carrot - 1 pc.
3. Onion - 1 pc.
4. Bulgarian pepper - 1 pc.
5. Potatoes - 3 pcs.
6. Tomatoes - 2 pcs.
7. Garlic - 3 cloves
8. Tomato paste - 2 tbsp
9. Basil - to taste
10. Greens - to taste
11. Salt and spices - to taste

Cooking:

• Cut the lamb into medium pieces, put in a slow cooker, close the lid, open the valve and set the “Steam cooking” mode. Cook 20 min.
• In the meantime, peel all vegetables. Chop the onion into cubes, cut the carrots into thin strips or grate on coarse grater. Cut the bell pepper into cubes or cubes, potatoes into small slices, pass the garlic through a press. Cut the tomatoes into circles or cubes, chop the basil and herbs.
• When the slow cooker sizzles, add the onion, carrot and bell pepper. Mix everything. After about 7 minutes, add the tomatoes, basil and salt.
• Pour into the multicooker required amount water, add potatoes, garlic and tomato paste. Set the mode to "Soup" and cook for 1 hour.
• Pour the prepared lamb soup into bowls, sprinkle with chopped herbs and serve hot to the table. You can season with mayonnaise or sour cream.

Lamb with prunes in a slow cooker

Compound:

1. Lamb - 1 kg
2. Prunes - 200 g
3. Plums - 5 pcs.
4. Raisins - 70 g
5. Onion - 2 pcs.
6. Chicken bouillon- 300 ml
7. Orange juice - 3 tablespoons
8. Ground ginger - 2 tsp
9. Salt, pepper and ground cinnamon- taste
10. Vegetable oil

Cooking:

• Soak raisins in orange juice for 10 - 15 min. Heat the chicken broth and soak the prunes in it. Cut lamb into small pieces.
• Peel and cut the onion into cubes, chop the plums in a blender until puree.
• Pour vegetable oil into the multicooker bowl and fry the lamb pieces. Then add the onion and fry together.
• Cut the prunes in half, add it to the lamb. Put plum puree, raisins with juice, pour out the broth and put the spices.
• Mix everything, close the lid, set the "Soup" or "Stew" mode and cook for about 1 hour.
• Lamb with prunes will become ideal option for the holiday table.

How to cook lamb with potatoes in a slow cooker?

Compound:

1. Lamb - 1.5 kg
2. Potatoes - 10 pcs.
3. Red wine - 150 ml
4. Beef broth - 200 ml
5. Garlic - 3 cloves
6. Rosemary - to taste
7. Salt and spices - to taste
8. Olive oil

Cooking:

• Peel potatoes and garlic. Rinse the meat, remove excess fat and cut into small pieces.
• Pass the garlic through a press, cut the potatoes into slices. Pour olive oil into the multicooker bowl, set the “Baking” mode and fry the garlic a little.
• When the garlic is fried, add the lamb and fry for about 20 minutes, stirring constantly. Put the potatoes to the meat, salt, pepper and add rosemary. Set the "Extinguishing" mode to 1 - 1.5 hours.
• While the meat and potatoes are cooking, prepare the sauce. Pour the wine into the saucepan, put it on the fire. Bring the wine to a boil and simmer a little.
• Then pour in the broth and simmer the sauce until the volume of liquid is reduced by about 1/3.
• Pour ready sauce into the slow cooker 20 minutes before the end of cooking.

Lamb stewed in a slow cooker in its own juice

Compound:

1. Lamb - 700 g
2. Canned tomatoes - 7 pcs.
3. Onion - 1 pc.
4. Garlic - 7 cloves
5. Greens - to taste
6. Salt and spices - to taste
7. Vegetable oil

Cooking:

• Wash the meat, remove excess fat and cut into large pieces.
• Peel the garlic and onion, chop finely.
• Remove the peel from the tomatoes, mash them with a fork, but do not pour out the juice.
• Pour vegetable oil into the multicooker bowl, set the “Frying” or “Baking” mode and fry the onion and garlic until golden brown.
• When the onion and garlic are fried, lay the lamb, salt and pepper. Fry the lamb on both sides until tender, add the tomatoes with juice.
• Set the "Extinguishing" mode, and after 1.5 - 2 hours the dish will be ready. If desired, you can sprinkle it with chopped herbs.

Lamb pilaf in a slow cooker: recipe

Compound:

1. Lamb - 1 kg
2. Long grain rice - 2 tbsp.
3. Carrot - 1 pc.
4. Onion - 3 pcs.
5. Garlic - 2 heads
6. Dried barberry - 1 tbsp.
7. Dry hot peppers- 2 pcs.
8. Coriander seeds - 1 tsp
9. Zira - 1 tbsp.
10. Salt - to taste
11. Water - 1 l.

Cooking:

• Rinse the rice until the water runs clear. Wash the lamb and cut into medium cubes.
• Clean the vegetables. Cut the onion into half rings, carrots into thin bars. Peel the garlic from the husk, but do not divide into cloves.
• Put carrots and onions in the slow cooker, then lamb, and pour rice on top. Place the heads of garlic, hot pepper, barberry, cumin, coriander and salt in the center.
• Pour enough water into the slow cooker so that it covers the rice by 2 cm. Set the “Cereal” or “Pilaf” mode to 1 hour.
• After the cooking process is completed, turn on the heating mode for 10 minutes.
• Serve warm lamb pilaf with fresh vegetables.

Lamb in a slow cooker with vegetables: cooking

Compound:

1. Lamb ribs - 800 g
2. Potatoes - 5 pcs.
3. Bulgarian pepper -2 pcs.
4. Zucchini - 1 pc.
5. Eggplant - ½ pc.
6. String beans - 150 g
7. Carrot - 1 pc.
8. Tomatoes - 3 pcs.
9. Onion - 1 pc.
10. Garlic - 7 cloves
11. Tomato paste - 3 tbsp
12. Water - 500 ml
13. Salt and spices for pilaf - to taste
14. Greens - to taste
15. Olive oil

Cooking:

• Peel all the vegetables, wash the lamb. Pour olive oil into the multicooker bowl, set the “Frying” mode and fry the lamb ribs. While they are roasting, chop the vegetables. Cut the potatoes into cubes, bell peppers into strips, grate the carrots on a coarse grater. Cut the zucchini, eggplant and tomatoes into cubes, pass the garlic through a press, green beans cut in half.
• Add to lamb ribs vegetables, salt and spices. Pour water, lay out the tomato paste and set the "Stewing" program for 1 hour.
• After cooking, sprinkle lamb with vegetables with fresh herbs.

Lamb is an amateur meat, although it can be cooked from it a large number of variety of dishes. Many refuse to use this product due to the specific smell that is released during its preparation. However, it is great for the elderly, children, and diabetics. To speed up and simplify the cooking process, many housewives cook lamb in a slow cooker. As a result, it turns out incredibly fragrant, tasty and tender.

Dishes made from lamb have an unusual interesting taste and saturated useful trace elements. This meat is less popular than pork or beef, but it contains less cholesterol, so it is often used to prepare diet meals.

It is very important to properly cook the lamb to make the texture of the meat tender and tasty.

Peculiarities

Lamb is the meat of domestic sheep and lambs. As a rule, lambs aged from 4 months to 1.5 years. It is believed that lamb dishes of this age are the most lean, but fragrant.

For gourmets, dairy lambs are presented on the modern market. It is very gentle, but has a less pronounced aroma. To obtain meat with these characteristics, farmers feed lambs with milk until they have permanent teeth. Especially dairy lambs are popular in cooking in European countries.

In cooking, lamb is usually cooked along with vegetables for some kind of lean side dish. The inhabitants of the East especially generously flavor the meat with various spices to smooth out its “heavy” specific taste, which may be unusual for lovers of classic pork.

The calorie content of lamb reaches 291 kcal. For 100 grams of product there are:

• 25 g of proteins;
• 21.5 g fat;
• 0 g carbohydrates.

How to choose?

As a rule, the most tender meat in young carcasses. When choosing suitable meat first of all, you need to take into account its color - the lighter the meat, the younger the lamb was. Saturated scarlet meat belongs to lamb from 1 year old and more, suitable for cooking soups and grilled kebabs. For stewing, it is best to purchase young lamb meat to make the dish juicy.

Lamb has dense streaks of fat that differ yellow and elastic texture. A fatty neck is well suited for stewing with vegetables, but lovers of more lean meat it is recommended to pay attention to the shoulder blade or lamb leg.

In order not to make a mistake and choose fresh meat, you need to carefully examine the cuts. If there is a greasy coating on them, then it is better to refuse to purchase such lamb - the cuts should be even and clean.

Also, before buying, you should press a little on the surface of the meat. If it quickly returns to its original position, then the meat is fresh.

Lamb in a slow cooker: popular recipes

Cooking lamb can take a long time, especially if the meat was purchased from an older animal. That is why lamb is often bought for the purpose of its subsequent stewing in a slow cooker. This method does not take much effort, and the meat is well boiled and reveals its unique appetizing aroma.

For the most popular recipe lamb will need:

• lamb - 1.5 kg;
• young potatoes - 700 gr;
• garlic - 3 cloves;
• olive oil - 3 tbsp. l.;
• salt, spices, herbs - to taste.

Before you start cutting meat, you need to finely chop or grate the garlic and place it on the bottom of the multicooker bowl, after greasing it with olive oil. Slightly sweat it for flavor on the “Frying” mode for 15 minutes.

Rinse the meat and remove the veins and fatty layers. Cut and send to the slow cooker to the garlic for another 30 minutes on the “Extinguishing” mode.

Rinse young potatoes, do not peel. Cut into cubes. Add along with spices to the meat, mix well and simmer until cooked for 50-70 minutes, depending on the power of the multicooker.

Most juicy lamb paired with onions and other vegetables. For next dish will be needed;

• lamb - 1.5 kg;
• eggplant - 2 small;
• onion - 3 medium;
• carrots - 2 medium;
• bell pepper - 1 medium;
• olive oil - 2 tbsp. l.;
• lemon juice - 3 tbsp. l.;
• garlic - 2 cloves;
• salt, spices - to taste.

In order for the meat to have a delicate texture, lamb must be marinated in advance. To do this, the meat cut into medium pieces should be poured with olive oil, lemon juice, along with onion, salt and spices cut into half rings, mix well and leave to brew for 30 minutes.

After the meat must be fried at the bottom of the multicooker until a crust forms along with garlic.

Cut all vegetables into cubes - carrots, onions, eggplant, carrots, peppers. Put in a slow cooker and simmer with meat in the appropriate mode for 1-1.5 hours until fully cooked.

Lamb stewed in a slow cooker in cream sauce. For this recipe you will need the following ingredients:

• lamb - 500 gr;
• fresh (or thawed) mushrooms - 500 gr;
• olive oil - 2 tbsp. l.;
• cream 20% - 350 ml;
• hard cheese - 100 gr;
• onion - 3 pcs;
• salt, spices - to taste.

Cut the mushrooms, chop the onion and send it first to fry at the bottom of the multicooker in the “Frying” mode for 20 minutes.

Rinse lamb, remove excess and chop. Mix together with salt and spices, and send to the slow cooker to the mushrooms. You can add greens. Lightly fry until an appetizing crust appears.

Pour cream over the meat and set the “Stew” mode for 1 hour.

A couple of minutes before readiness, cover the contents of the multicooker with grated cheese. Serve with any side dish of your choice.

It goes best with spaghetti or rice.

Lamb dishes with bean garnishes are especially satisfying. To cook meat with beans you need:

• lamb - 500 gr;
• beans - 300 gr;
• onion - 3 pcs.;
• carrots - 2 pcs;
• tomato paste - 3 tbsp. l.;
• olive oil - 2 tbsp. l.;
• salt, spices - to taste.

Pour beans with water and leave for 20-30 minutes.

Put the carrots cut into circles and onions in half rings into the multicooker bowl. Fry lightly.

Cut the meat, mix with salt and spices. Place in a slow cooker in the "Extinguishing" mode for 20 minutes.

Rinse beans and put to lamb, add water, add tomato paste. Simmer for 1.5 hours.

Serve hot with the addition of low-fat sour cream.

About cooking lamb stew in the multicooker, see the video below.

Today I will tell you how to bake a whole piece of lamb in a slow cooker. The dish turns out juicy, tender, soaked in garlic and a mixture of herbs. And it doesn’t have that specific lamb taste at all, because of which many do not eat. this species meat. Cilantro plays a key role here. For the most part, thanks to her, that specific “smell” disappears from the meat. Well, the cooking process itself, although it will seem somewhat lengthy to you, is not burdensome.

Ingredients:

• Lamb - 600-700 gr.
• Olive oil - 3 tablespoons
• Cilantro (fresh) - 1 bunch
• Garlic - 2-3 cloves
• thyme - to taste
• Marjoram - to taste
• Black pepper (ground) - to taste
• Salt - to taste

Cooking:

1. Since I bake the meat in one piece, in the store I choose it in such a size that it fits in the multicooker bowl. And I make sure that the meat is not too fatty. For baking, it’s good to buy a lamb saddle or loin. This time I don’t know the name of the purchased part, since my husband bought it, and in the store they often cut it so that it’s not always clear from which part of the carcass (as the butcher waves an ax, such a part will come out). Anyway, the lamb is bought. Wash it thoroughly and dry it paper towel or a napkin. Wash and dry a bunch of cilantro. I prepare olive oil (you can replace it with sunflower oil, but without smell), garlic, salt, pepper and dry herbs.


2. In a bowl (its size should correspond to the size of a piece of lamb), pour oil, squeeze garlic, pour salt, pepper, thyme and marjoram. I also send cilantro there, which I finely cut with a knife (you can chop (leaves along with stems) in the processor). I mix everything well - it turns out a mixture with which I rub the meat from all sides. To better penetrate deep into the meat, cuts with a knife or punctures can be made on the meat. I leave the smeared lamb in the same bowl and, having covered it with a lid, put it in the refrigerator for several hours (you can even stand it all night).


3. After marinating, I transfer the lamb to the foil. If part of the mixture remains in the dishes, then with a spoon I shift it under the meat and on top. Then I “wrap” the lamb in two layers of foil. I try to wrap tightly, but at the same time carefully. I make sure that the bones do not break the packaging. Special attention I give "seams".


4. Next, I place the bundle in the multicooker bowl. Many assure that the bowl will not suffer from the foil, that it’s okay. I have no particular desire to check how true this is. I better make sure. That is, I cut out a circle from baking paper and put it on the bottom of the multi-pan. Thus, the foil does not come into contact with the bowl. It was a retreat. Now I continue with cooking. I close the multicooker (Redmond m170, power 900 W) and turn it on to “Multipovar” with a temperature selection of 150 degrees. Baking time 2 hours. The process will take place without my further participation.


5. I take out the finished lamb from the multicooker, carefully cut the foil. Alternatively, you can further “brown” the meat under an air fryer. It will have a beautiful golden crust. However, for my taste, the meat itself will become drier. Therefore, I leave it as it is and ....

6. ... .. I simply transfer it to a dish, pouring the juice formed in the foil on top. I serve with cilantro. I don't think she's missing here either.