What to cook from lamb. Minced lamb cutlets, how to cook lamb cutlets? Lamb soup

Greetings, dear readers of my blog! Did a little research recently. I asked my friends how often they cook lamb. It turns out that this meat is a rare guest. They only know what's out of it. But today I will reveal the secrets of how to fry lamb in a pan, tell you the marinade options and share a couple of simple recipes.

Some mistakenly believe that lamb dishes are present only in the diet of Caucasian highlanders and oriental people. But it's not. For example, in Scotland, haggis is made from lamb, in Greece - moussaka, in Ireland - Irish stew stew.

The energy value of fresh meat (per 100 grams) is 209 kcal. Moreover, there are 0 g of carbohydrates, 16.3 g of fat and 15.6 g of protein.

Sometimes you can hear the opinion that lamb meat is too fatty. But, I will tell you that this product has about 2 times less fat than pork. Yes, and in lamb fat cholesterol is 2.5 times less than in beef. Therefore, lamb meat is considered a dietary product.

And it also contains vitamins of group B,. Plus, meat is rich in zinc, potassium, sodium, silicon, iron and other minerals. For example, iron in lamb is 30% more than in the same amount of pork or beef.

That is why the use of this "medicine" is indicated for low hemoglobin. In addition, this product stimulates the pancreas and even prevents the development of diabetes.

How to get rid of the specific smell of meat

To make lamb odorless, I advise you to soak it in vodka. Pour over the prepared meat and leave for a few hours.

Alternatively, the flavor of the product can be softened if the meat is marinated. I advise you to keep the young lamb in the marinade from 10 to 12 hours. However, the older the animal, the longer the meat must be aged. By the way, an additional plus of the pickled product is that it cooks much faster.

There are many varieties of marinades. I will tell you about just a few of them:

Based on vegetable oil . Per kilo of meat: 70 ml of oil, spices rosemary + thyme, 1 tsp. finely grated ginger, 2 tbsp. l lemon juice and 2 cloves of garlic. Also take a small bunch of greens that you like. Add fresh or dried rosemary and thyme spices to hot oil. Let the mixture cool and enrich with lemon juice, grated ginger and minced garlic. Add coarsely chopped greens. Mix the ingredients. If you fry in a grill pan, then remove the greens from the meat.

yogurt. You will need: a glass of unsweetened yogurt, a large onion, 1 tsp. mustard, 2 tbsp. lime juice (or lemon) + a little curry. Add mustard, chopped onion and citrus juice to a natural fermented milk product. Then enrich the composition with curry. Mix the components thoroughly. This spicy mixture is enough to marinate 1 kilo of lamb.

How long to fry lamb

This product should not be cooked for too long. With prolonged heat treatment, it becomes dryish.

Of course, the frying time largely depends on the size of the portioned pieces and the characteristics of the preparation of the product.

Grill the steaks for about 3 minutes on each side. For a stronger browning, repeat the cooking process on both sides.

And here is a selection of gourmet dishes that can be cooked in a pan. Each step by step recipe is easy to prepare. If you follow all the recommendations, it will turn out incredibly tasty.

How to fry lamb ribs in a pan

Prepare these foods:

• a kilo of ribs;
• 4 larger bulbs;
• 4-5 cloves of garlic;
• ½ tsp zira (optional);
• salt + spices to taste;
• olive oil for frying.

Turn on a small gas on the stove and put the pan. Pour oil into a bowl and place the ribs close to each other. By the way, choose a product not lean, but with sebaceous streaks. In this case, the meat will be cooked in its own juice and will turn out tender and soft.

Top the meat with diced onion. In the process of stewing, it will completely dissolve, so it will not be felt in the dish.

Then cover the dish with a lid and, without touching the dish, leave for 10-15 minutes. Keep the fire a little more than the minimum for now. Moreover, the pan should be thick-walled so that nothing burns.

During this time, the ingredients will give all their juice. Then salt the lamb, add zira and other spices. Finely chop the garlic or pass through a garlic press. Add the garlic to the dish and mix the ingredients well with a spoon.

Next, reduce the gas to a minimum so that the meat is well cooked. In the process of such quenching, it will release even more juice. Try to keep the pieces separate from each other. It is advisable not to open the lid.

The stewing time of the dish is about 1.5 hours. But there are nuances here. If you cook lean lamb with small layers of fat, be sure to add some water after 30 minutes. If there is enough liquid in the dish, open the lid after 50 minutes and turn the browned ribs over. After that, leave the lamb to cook for another 20-30 minutes.

The cooked ribs look delicious. Drizzle with tasty meat juice and onions before serving. Indescribable yummy 🙂

How to fry lamb in a pan with onions

Ingredients for the delicacy:

• a kilo of lamb (take meat from the frog);
• 2 tbsp butter;
• 3 tomatoes;
• 2 onions;
• 3 green bell peppers;
• salt + spices (to taste).

Place a frying pan over high heat and add butter and vegetable oil. At this time, cut the onion into large half rings and send it to fry in a mixture of oils. Stir while cooking until soft. Then add coarsely chopped tomatoes and sweet peppers. Do not cover the vessel with a lid - excess water should evaporate.

When the vegetables are stewed, add the meat to the pan. Periodically turn the lamb over (this is so that it is juicy and fried evenly). Don't put out the fire. So all the juice inside the meat is sealed, and the lamb will turn out very juicy.

Once the lamb is browned, add a pinch of thyme and season with salt. Mix everything. Then, reducing the heat to the smallest, cover the dish with a lid. Simmer the dish for another 20 minutes.

Do you want to see a master class on how to cook this dish correctly? Then watch this video

Of course, the cooking process takes a long time. But such “costs” pay off with interest. If you stock up on patience, a surprise awaits you and your family - a delicious dinner is guaranteed!

Roast lamb with potatoes

Ingredients for this delicious dish:

• 200 gr of meat with fat;
• bulb;
• 200 gr potatoes;
• salt + spices;
• greenery.

Cut into portioned pieces (50 g each) and pickled meat, place in a heated deep frying pan. Fry the product over low heat in its own juice until half cooked. Turn the lamb periodically during cooking.

Coarsely chop the peeled onion. Also cut the peeled potatoes into wedges. Send the onion and potatoes to the pan. Salt the contents of the bowl and season with spices.

Cover the dish with a lid and simmer the dish until cooked. After turning off the gas, sprinkle the food with chopped herbs. Next, cover the pan with a lid and leave for 10 minutes. The fabulous aroma of this dish is simply indescribable.

Grilled lamb

For this yummy, prepare the following products:

• 400-450 gr lamb;
• a sprig of fresh rosemary (or dried herbs);
• 3 tbsp olive oil;
• lemon;
• 1-2 cloves of garlic;
• pepper + salt to taste.

Cut the meat into pieces (about 2.5 cm thick) and lightly beat it with a hammer. Drizzle the chops with olive oil and sprinkle with minced garlic and chopped rosemary. Salt and pepper the lamb, and then send the container with chops for half an hour in the refrigerator.

Then remove the fresh rosemary. And send the chops to a preheated grill pan and fry them on each side over high heat. Serve the cooked meat with lemon wedges.

When frying in a pan, lay the pieces of lamb fat down. Then the meat will turn out tastier and more tender.

Serve the cooked meat immediately. Fat hardens quickly, because of this, the dish may turn out to be tasteless.

Lamb goes well with thyme, marjoram, ginger, mint and oregano. Such spices will enrich the taste of the dish and give the dish a wonderful aroma. Therefore, do not spare these spices for meat and experiment. Be sure to write about all your discoveries in the comments. And also share the link to the article on the social network with your friends. I wish you culinary success and say goodbye to you: bye-bye, my dear cooks! 🙂

Culinary community Li.Ru -

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Recipe for lamb with caramelized onions fried in brown sugar and balsamic vinegar.

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Recipe for mutton stew with potatoes - cooking a lamb meat dish with a side dish and herbs.

Recipe for lamb stew with prunes and cinnamon. The meat is very flavorful and tender. Rice is the perfect side dish.

Recipe for lamb roasted with herbs and garlic. In this recipe, lamb can be substituted with beef. Potatoes, buckwheat or rice will be an excellent side dish for this meat.

Arabic style lamb recipe with spices. A popular and very tasty dish of Arabic cuisine.

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Recipe for Greek-style roast lamb with rosemary and a sauce of fresh mint, bell pepper, mustard, green onion and lemon juice.

Recipe for lamb with rice. Lamb goes very well with rice, and, of course, the meat must be marinated well.

Recipe for lamb on the bone with wine and tomatoes. Grated fresh potatoes and ginger are added to the ribs.

Braised lamb with prunes recipe - cooking lamb meat dish with prunes, cinnamon and herbs.

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Lamb is considered a difficult meat to cook. Usually, only experienced chefs decide to take dishes from it. How to cook lamb tasty and simple even for novice housewives, our recipes will tell you.

Classic lamb shurpa

Ingredients:

• meat on the bones - 700 - 1000 g;
• onion - 1 large head;
• tomato - 1 medium;
• green pepper - 1 medium;
• carrot - 1 pc.;
• potato tubers - 4 pcs. medium or 2 large;
• salt, cumin, pepper.

Cooking:

1. Coarsely chop the washed meat, add water, send to the stove.
2. After boiling, drain the liquid. Pour the meat again with boiled water.
3. Cook over medium heat until lamb is fully cooked (about 120 minutes). Scrub the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out transparent in the end.
4. Cut all prepared vegetables into medium pieces. Send them to the already prepared broth along with salt and spices.

Cook lamb shurpa for another 20-25 minutes.

Delicious meat skewers

Ingredients:

• saddle of a young lamb - 2.5 kg;
• onion - 300 - 350 g;
• fresh parsley and cilantro - a whole bunch;
• self-ground black pepper - to taste;
• salt;
• honey - 30 g;
• highly carbonated mineral water - 1 tbsp.

Cooking:

1. Remove the subcutaneous film from the meat piece. Cut the meat into portions along the vertebrae.
2. Send arbitrarily chopped onion, all chopped greens, pepper, salt, liquid bee honey to the lamb. The latter can also be added just before frying.
3. Pour everything with cold carbonated mineral water.
4. Leave the meat under these conditions for 4 - 5 hours.

Before frying lamb skewers on the grill, wipe the skewers with raw onions so that their taste does not spoil the finished treat.

Traditional kharcho soup

Ingredients:

• lamb (pulp) - half a kilo;
• onions - 3 heads;
• dry rice - 5 dessert spoons;
• large tomatoes - 5 pcs.;
• salt, peppercorns, vegetable oil;
• cilantro, parsley, dill - 1 bunch;
• fresh garlic - 5 teeth;
• dry lavrushka - 4 pcs.

Cooking:

1. Rinse the meat well, cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all the washed and chopped greens into the pan. Cook for another half hour. Be sure to remove the foam.
2. Remove the skin from the tomatoes using boiling water. Cut the pulp into cubes.
3. Randomly chopped onion fry until golden brown. Add tomatoes. Cook another quarter of an hour together.
4. Transfer the contents of the pan to the meat. After boiling, pour in the cereal.
5. Add salt, peppercorns, parsley. It goes well with this mutton basil soup, both fresh and dry. Cook for another 10-12 minutes.

Add crushed garlic to the already prepared treat. Leave it to infuse under a tightly closed lid for at least 1 hour.

Cooking pilaf

Ingredients:

• meat pulp - 1 kilo;
• onions - 3 heads;
• carrots - 3 pcs.;
• rice (long) - 1 kilo;
• sunflower oil - ½ tbsp.;
• salt (garlic) and pepper.

The smell of lamb is the rich aroma of milk, which is both the hallmark of meat and its specific feature (pork lovers call this a disadvantage). Sheep meat is considered dietary, despite the large amount of fat (more often it is external, and does not “hide” in muscle fibers, like in a pig). The advantages of lamb are a high iron content (a third more than that of animal analogues), softness, and the presence of fluorine. This meat is recommended for both young children and adults.

The smell of lamb is easy to eliminate

Ingredients

Mint 4 cloves Spices 1 kg Carrot 1 piece(s) Onion 1 head

• Servings: 5
• Cooking time: 90 minutes

How to cook odorless lamb or: how not to make a mistake with the choice?

Before you cook lamb deliciously odorless, you need to choose the right one. Pay attention to the color of the meat (scarlet, red, not brownish) and structure (after pressing with a finger, there is no recess left, the dent should not be filled with blood or red liquid).

Odorless lamb: a recipe for getting rid of the “aroma”

Experienced chefs advise cutting off excess fat immediately (to make the dish less caloric). Washing under running water is not recommended - just wipe it with paper towels.

There is a simple answer to the burning question of the hostesses, how to get rid of the smell - soak the meat in vodka, adding pine nuts to the dish being cooked will also help (the “spruce” aroma will kill the milky smell) or cinnamon (if fragrant spices do not cause headaches).

Odorless lamb: recipes

How to cook lamb (without smell)? It is baked, stewed with potatoes, cutlets are made. The meat can be fried on a fire, or in a pan, pre-marinated.

• They mix olive oil, a little apple or table vinegar, mustard, crushed (or freshly chopped) mint, a couple of cloves of garlic and “favorite meat” herb, rosemary.
• The competition will be another marinade - based on classic yogurt. Add lemon juice, soy sauce to it. Further - by choice (cumin or a pair of "cardamom + garlic").
• Vegetable sauce for the marinade is also useful: it is grated carrots, celery, “mandatory root vegetables” (onions and garlic). Black or allspice ground peppers will add aroma and piquancy.

It is important that you have to marinate all night (12 hours) or even a day. But the meat will only benefit from this.

You can cook a lamb dish faster. Roast with potatoes is cooked until the lamb is soft (put lamb on the bottom of the goose or stewpan - fat down, if "lean" - pour vegetable oil). Then add chopped onions, carrots (you can sour apple or pickles to give a special taste). Next - fall asleep peeled potatoes (cut arbitrarily).

After roasting, the dish is sent for an hour and a half to the oven (150 degrees), to languish. If it turns out dryish, pour in water or meat broth.

Lamb is not only hearty, but also very tasty meat. From it you can cook a huge number of both original and gourmet dishes.

Eurasia was the first continent where people domesticated sheep and began to eat meat. For many peoples, such a product is practically the only meat type that is eaten almost every day with vegetables, cereals, and dough. But lamb is far from a dietary type of meat, as it contains a lot of fat, which is also refractory.

However, if we compare lamb with pork, it can be noted that it is three times leaner. If you choose non-fat lamb meat, then it can be compared with beef in terms of nutritional value. From this it follows that such meat (not fatty) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin - a substance that favorably and in the best way affects the digestive process and other body systems: cholesterol metabolism, the cardiovascular system. In addition, lamb has a rich set of trace elements:

• vitamin A
• B vitamins
• folic acid - normalizes metabolic processes
• iron - improves digestion, improves blood quality
• manganese - responsible for metabolic processes
• calcium - promotes healthy bones
• zinc - good for women's and men's health

Benefits of lamb? How to cook lamb? Is lamb healthy?

Simple and original recipes for cooking lamb will help you cook fragrant dishes at home for the holiday and everyday table.

Lamb meat baked with spices and fresh herbs:

This recipe involves stuffing a piece of meat with a filling of herbs and spices, so the first thing you should do is stuffing. The premise is quite simple:

• In a hot frying pan, heat the oil (you can use absolutely any) and fry in it finely chopped medium-sized onion. You can use both white and blue and the most common onion. When the bow becomes soft and becomes transparent, the fire becomes weaker.
• To the fried onion, you need to add greens, finely chopped. Here you can use absolutely any greens, but a spicy and spicy flavor will add a mixture of: cilantro, parsley, dill and green basil. Use a bunch of each green. Fry the greens with onions for literally two to three minutes - this is enough to soften it
• We shift the greens with onions poached over the fire into a separate bowl and give it the opportunity to cool a little. After that, pour one into it yolk and sprinkle with small chips of any aromatic cheese(The best option is parmesan). The filling becomes viscous and ready for filling
• The meat is washed and dried. It's good if your piece is a little flat, so it will be very convenient to stuff it. chop finely garlic and carrots straws. With a thin knife, make several holes in the meat, into which pieces of fragrant vegetables are inserted. The meat is rubbed on all sides salt and pepper
• Put a layer of food foil on a baking sheet, grease it with vegetable oil. Spread the meat on the cutting board, evenly place the filling on top of the meat and fold it in half. You can fix the edges with a toothpick. Put the meat on a baking sheet. sprinkle it with lemon juice and send it to the oven
• Meat is baked for about two hours at a temperature of 220 degrees. After cooking, it is wrapped in foil, which was on a baking sheet and in this state is in the oven for another half an hour. After that, a piece of meat is carefully cut into plates and served to the table.

How to bake lamb in the oven?

Lamb recipes in a slow cooker, how to cook lamb meat deliciously?

A slow cooker is a special kitchen appliance that can make life as easy as possible for any housewife. It performs a maximum of important functions: it bakes, fries, boils, steams, and therefore it is extremely easy to cook lamb in it. The meat that is obtained in multicookers has a special softness and juiciness, it absorbs all the added spices and releases excess fat.

It is safe to say that lamb cooked in a slow cooker is a hearty and quite dietary dish because it is not fried in oil, but stewed in its own juice.

How to cook delicious lamb meat in a slow cooker?

Simple and tasty cooking lamb in a slow cooker:

• First of all, you need to wash a piece of meat and dry it. Since the bottom of the multicooker is quite small, a piece of one kilogram will be enough to get a juicy and tasty dish.
• In a separate bowl, prepare a special marinade sauce for meat. It consists of the simplest ingredients: Approximately 20 grams vegetable oil(you can use absolutely anyone) is poured into a bowl, which should be heated in the microwave until warm for about 30 seconds. Add to warm vegetable oil spices: salt, pepper (black, red, white or a mixture), dried cilantro and dried basil, a pinch of suneli hops and nutmeg
• This marinade should be well coated with a piece of meat and put it on the bottom of the multicooker, pour the rest of the sauce on top. It is necessary to fry the meat for an hour in the strongest mode: “Baking” or “Soup”. If your piece of meat is lean enough and you are afraid that it will burn without letting in fat, you can add a little water during the frying process
• During frying, the meat must be turned over several times (about three to four times during the entire process). After cooking, the meat should be cut into pieces, garnished with herbs and vegetable slices

How to cook a tasty dish "lamb with vegetables"? Recipe

Lamb stew with vegetables is the best combination. So, not always lean and fatty meat can balance juicy vegetables and, as a result, give a delicious and tender dish. Vegetables absorb meat juices and become unusually tasty. You can use absolutely any vegetables that the season allows you to, and you can cook meat both in a saucepan and in a slow cooker.

How to cook a delicious dish of lamb and vegetables?

Cooking:

• It is best to stew lamb meat in a cast iron pot - this is a dish made of heavy cast iron and having a thick, dense bottom. In such dishes, the set temperature is maintained for a very long time, the meat is carefully stewed and remains juicy.
• piece of meat one kilogram in size is washed under water, dried and cut into pieces of about five centimeters. The meat should be fried a little in a regular frying pan in vegetable oil until a delicate golden color. After that, the pieces of butter are transferred to a cauldron (by the way, it is quite possible to use a slow cooker)
• Pour the rest of the oil from the pan over the meat. The fire should be turned on at a medium value and gradually lay out the vegetables
• On top of the meat, first put sliced ​​\u200b\u200bin rings onion, then put coarsely chopped into rings or half rings carrot, then sliced ​​into rings eggplant, then circles tomatoes and bell peppers on top of tomato
• The meat will begin to release juice and with it the vegetables - water. The dishes will gradually begin to fill with liquid and when it becomes enough, the vegetables should be mixed with the meat. Only after you mix everything (or while you start to stir) can you add spices: salt, a mixture of peppers, suneli hops, mustard, nutmeg, coriander, dried basil
• Stew meat with vegetables should be within two hours. Only this time is enough for the meat to become juicy, with a rich taste, soft and melting in the mouth. Vegetables become soft if you do not increase the fire throughout the entire stewing, then they will not burn.

How to cook the dish "stewed lamb", the rules of stewing meat

Lamb is quite fatty meat and therefore it needs to be stewed for a long time. Only in this way will it be able to release all the juices from itself, become incredibly soft and tasty. You can stew lamb in any dish. For this you will need:

• Kazanka
• cast iron
• Heavy-bottomed pots (or regular ones)
• Tall pans
• duckling

No less successful is stew if you cook it in a slow cooker. So it will turn out whole, soft and will have a delicious gravy.

How to cook lamb? How to stew lamb correctly?

Before you start stewing meat, you need to work with it:

• Wash under running water
• Dry
• Cut into desired size pieces
• Coat with spices or marinate

The easiest and most delicious way to stew lamb:

• Sprinkled meat cut into pieces salt and pepper
• Preparing for meat special spicy marinade: vegetable oil, two to three tablespoons of lemon juice, a heaping tablespoon of grated ginger, a mixture of aromatic peppers, nutmeg and coriander
• The meat is covered with marinade and left for an hour in the refrigerator
• After marinating, the meat is folded into the dish in which it will be stewed along with the marinade and begins to stew over high heat
• After it boils, you should hold it for five minutes in this state, stirring thoroughly and only then reduce the heat and add a handful of peeled garlic cloves to the meat (about 7-8 pieces, don't worry, the dish will not be spicy)
• It takes about two hours to stew the meat, after which it is covered with a lid and costs another thirty to forty minutes.
• Stewed lamb is served abundantly sprinkled with chopped herbs: parsley, dill, basil, cilantro

How to cook leg of lamb properly? How to cook lamb leg?

A leg of lamb is a fairly large meat that can fit in its whole form only in the oven. The oven will contribute to the perfect cooking of this part of the body, as exposure to high temperatures will allow the meat to release its juice. If you pour this juice on your leg, the crust will be ruddy, fried and golden.

Before sending the leg of lamb to the oven, it should be marinated. The marinade will give the dish many shades, rich taste and incredible juiciness.

How to cook lamb leg correctly and tasty? Rules for cooking lamb in the oven

A great taste of the dish will help to give the complete removal of all unwanted films and fat from the meat. It is fat that can give the meat an unpleasant specific smell. If you carefully remove all excess fatty pieces with a sharp knife, you guarantee the dish a rich, pleasant taste.

Cooking lamb leg:

• With a sharp long knife, make numerous punctures in the meat, the more the better.
• Insert chopped garlic and sprigs of rosemary (not large) into the holes obtained. These spices will give the dish an incredible aroma and flavor, as well as remove an unpleasant odor (if there is too much fat and veins on the meat)
• Rub the leg with spices. To do this, use salt, pepper, a mixture of aromatic peppers, coriander, nutmeg
• When baking the leg, it is best to use olive oil only because vegetable oil often burns when exposed to too high temperatures.
• Preheat the oven to a temperature of 250 degrees (or more). For the first half hour, the leg must be baked at a high temperature so that the meat acquires a pleasant crust.
• After half an hour, open the oven, put out the baking sheet, pour the meat with the resulting fat, reduce the temperature to 180 degrees and return the meat for baking again
• Bake the meat at a low temperature for another hour and a half, each time you need to get the meat and pour it with fat (about every twenty to thirty minutes)
• Do not rush to immediately get and serve the meat after the time has elapsed. Leave it to rest for another twenty to thirty minutes. During this time, you can prepare a side dish and vegetables for serving.
• Slightly cooled meat cut into pieces for serving or serve whole

How to cook real lamb pilaf? Recipe

Lamb pilaf is a traditional Uzbek national dish. Cooking it is a real art, which not everyone can afford. However, lamb and rice are the best combination because the grits are able to absorb all the juices that the meat releases. Vegetables add sweetness and freshness to the dish.

Such pilaf should be cooked only from round rice. Added spices are of great importance: barberry and garlic, as well as obligatory vegetables - carrots and onions.

How to cook a real Uzbek lamb pilaf?

Cooking:

• First of all, prepare the meat for pilaf: cut it into pieces three to four centimeters in size. Use a lamb shoulder blade (one kilogram) for pilaf - this is quite a suitable part
• The meat should be put in a cauldron or fried in a cast iron pan, pouring more than half a glass of vegetable oil into it. Meat should be fried at a high or medium temperature.
• While the meat is roasting and oozing, start peeling and chopping the onion. It should be cut in half rings, after which the onion is poured into a cauldron with meat
• Onions with meat should be thoroughly mixed and stewed in this state at a high temperature for ten minutes. During this time, carrots are chopped into cubes and also added to dishes with meat and onions.
• Turn on the stove to medium heat and simmer the meat and vegetables for about half an hour. Put a washed, but not peeled head of garlic in a cauldron to add flavor to the dish.
• During stewing, spices should be added to the cauldron: red pepper (very little), barberry and cumin
• Soaked and washed rice should be poured into the cauldron after half an hour (about 350 grams of rice). The liquid level should be slightly higher than the level of rice (about one and a half centimeters)
• Pilaf is stewed over moderate heat for another twenty to thirty minutes, after which you should turn off the fire, cover the pan with a lid and hold for twenty to thirty minutes to “steam”

How to cook delicious lamb soup recipe

Lamb soup will become a savory variety to your daily meals. The broth obtained from this meat is particularly fat, rich and flavorful. Such soups are usually in perfect harmony with vegetables, cereals, beans and herbs. Cooking lamb soup is not at all difficult, and most importantly, it does not take long.

How delicious and easy to cook lamb soup?

Cooking:

• Clean the meat from excess films, veins and fats - this is necessary so that the broth has a pleasant aroma (it will take about half a kilogram of meat)
• Lamb broth should be boiled for about ten minutes. After that, the meat is removed and the broth is filtered (although this is not at all necessary)
• The meat can be cut into suitable miniature pieces or left in its original form (on the bone, for example)
• Cook in a pan the usual frying of one finely chopped onion and carrot, try not to add too much vegetable oil
• Boil about thirty grams of rice in a separate saucepan and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the frying (rice must be cooked in advance so that the soup does not become too thick and cloudy)
• After you pour in the rice, the soup needs to be cooked for at least another five minutes.
• After that, the soup is salted to taste, you can add spices and grated garlic
• Cover the pot with a lid and let the soup brew for ten minutes.
• Finely chop the herbs: parsley, dill and cilantro
• Pour the soup into a serving dish and put the meat (if it is large, you should cut off a few pieces from it with a knife)
• Sprinkle the soup generously with herbs and serve.

How to properly and tasty cook lamb kharcho recipe?

Kharcho soup is the most popular among all soups. This is a hearty and fatty dish that can energize, satisfy hunger for a long time and “make the world a little better” with its unsurpassed taste.

Kharcho soup is not prepared quickly and is likely to come in handy for about three hours, but it is eaten instantly, especially if cooked with lamb.

How to cook lamb kharcho soup deliciously?

Cooking:

• To prepare kharcho, choose lamb on the bone. The bone will help thicken the broth. It will take about one kilogram of meat (this is including the bone)
• The meat is first thoroughly washed, then poured into a saucepan with cold water and put on fire.
• Wait until the broth boils over low heat, and then remove the foam. Continue to remove foam from the broth as it appears.
• In order for the broth to “acquire new flavors”, vegetables should be added to it: one onion, one not large carrot and one small stalk of celery
• It takes a long time to cook the broth, from one and a half to two hours.
• We heat the oil in a high frying pan or saucepan, throw one finely chopped onion, finely grated carrots, a couple of tablespoons of tomato paste, black pepper and coriander into the oil to taste. It takes no more than seven minutes to pick and stew vegetables in a saucepan
• At this time, pour rice with cold water in a separate bowl (long-grain or steamed rice is ideal for kharcho) - in an amount of no more than 150 grams
• When the broth is ready, frying from a saucepan is added to it and rice is poured. Meat at this time is taken out to cool. This makes it easy to cut into small pieces.
• The soup needs to be salted to taste, and the meat, as it cools, is disassembled into pieces and returned to the pan.
• The soup comes to a boil and the fire turns off
• Let the dish stand for another twenty minutes before serving.
• Before serving, be sure to sprinkle with plenty of chopped herbs (parsley or cilantro)

What to prepare for serving sauce for lamb?

Since lamb is a residually satisfying, fatty and rich meat, the sauce for it should be a little fresh. Herbs and rich spicy spices are better than ever for the sauce. The sauce is prepared on the basis of olive oil in a blender.

Green Lamb Sauce:

• Pour half a cup of olive oil into a blender
• Add a bunch of stemless cilantro and stemless bunches of green basil to the bowl
• Peel a few cloves of garlic and put them in a bowl
• Add salt and pepper (a couple of pinches) and nutmeg
• Add a tablespoon of lemon juice or lime juice
• Turn on the active grinding mode for a couple of minutes. During this time, the greens and garlic are chopped and the sauce will become a homogeneous green mass.
• Decorate the meat with sauce or serve it separately with a piece of meat

Red Lamb Sauce:

• Pour a third of a glass of olive oil into a blender bowl.
• Remove skin and seeds from one ripe tomato and place in a bowl.
• Remove the skin and seeds from one ripe bell pepper and add to the bowl
• Add a small amount of the white part of the leek to the bowl - about 100 grams
• Another ingredient is a few garlic cloves.
• Pour spices: coriander, suneli hops, basil, salt and a mixture of peppers
• Beat sauce until smooth

How to make lamb sauce?

Minced lamb cutlets, how to cook lamb cutlets?

Lamb cutlets are a rather unusual dish that has its advantages:

• Pleasant taste
• satiety
• Originality
• Ease of preparation

Cooking:

• You will need a little less than a kilogram of minced lamb - about 800 grams will be enough (minced meat can be twisted from meat in a meat grinder yourself)
• One or two medium-sized onions, chopped in a blender or in a meat grinder, are added to the minced meat
• To make the minced meat tender, a couple of pieces of a loaf soaked in not in large numbers milk
• One egg will help to fasten the minced meat, if you notice that the minced meat is liquid, add a couple of tablespoons of wheat flour
• Salt to taste and add spices: a mixture of aromatic peppers, nutmeg and coriander
• Cutlets are fried like the most ordinary ones: balls are formed in the palms and dipped in flour. Cutlets fried in vegetable oil

How to cook lamb cutlets?

How delicious to marinate lamb skewers?

Lamb shish kebab always turns out delicious because the meat is very fatty and soft. This meat is best suited for grilling over charcoal. The pleasant taste and success of your barbecue depends only on how well you marinate it:

• Cut the meat into large pieces about 6 centimeters
• Place the meat in a plastic or glass container (iron can oxidize)
• Salt the meat to taste (sea salt is much better than table salt)
• Pour the vegetable oil heated to a warm state (about half a glass)
• Sprinkle meat with spices: pepper, pepper mixtures, coriander, nutmeg, dried basil
• Thoroughly mix all the meat with your hand so that the spices cover each piece.
• Take apple cider vinegar and drizzle the meat a little (you can substitute lemon juice)
• Add a liter of tomato juice to the marinade (less if there is less meat) and mix completely (otherwise, tomato juice can be replaced with highly carbonated mineral water)
• The kebab is marinated for a minimum of 6 hours, but it is best if it stays in the refrigerator all night

How to properly and tasty cook lamb skewers?

How to cook lamb shurpa?

Shurpa is a famous first course made from lamb. It is not difficult to prepare it if you strictly follow the sequence and use the right set of ingredients:

• The meat is thoroughly washed and put on the fire for the broth.
• Soak the chickpeas overnight (these are chickpeas)
• The meat is cooked after boiling for fifteen minutes, after which time you can reduce the heat and remove the foam
• After that, chickpeas and one little red chili pepper are added to the broth.
• This broth should be boiled for another hour
• After an hour, the foam is removed from the broth, one onion, chopped in half rings, is added to it
• The broth should be salted to taste.
• Potatoes (four or five not large pieces) are cut into large cubes, and carrots (one large) are cut into rings half a centimeter wide
• Vegetables are sent to the shurpa, and the meat is taken out in order to clean it from the bone (if there is no bone, then just disassemble it)
• Two ripe tomatoes, one bell pepper and three cloves of garlic should be finely chopped and sent to the soup. After that, he cook for another twenty minutes.
• The soup can be seasoned with your favorite spices and fresh herbs. Shurpa is served with chopped green onions.

Video: "Shurpa - a classic recipe"