Diet dishes from lamb recipes. Caucasian traditions: how to cook lamb

Like any other meat, lamb can be stewed, baked, cooked from it soups and roasts. Barbecue or kebabs are especially tasty from lamb.

Features of cooking first courses

Mutton soups are usually prepared with a lot of spices and herbs. At the same time, for the preparation of first courses, they most often take a shoulder, neck or bone from the back of the carcass.

It is also believed that the best meat for soups is not rams, but sheep. Such a product has practically no specific smell. In addition, the meat of sheep is usually more tender and not as fatty as that of sheep.

Lamb soup with potatoes

In the countries of the post-Soviet space, the first dishes of the traditional are prepared with potatoes. Therefore, to begin with, consider an easy way to prepare just such a lamb soup.

For this dish you will need the following ingredients:

lamb - 1 kg;
potatoes - 3 pcs.;
carrot - one medium;
onions - 1 pc.;
leek - 50 g;
peas - 1 tbsp.;
tomato - one medium;
Bulgarian pepper - 1 pc.;
lavrushka - 2 leaves;
garlic - 2 large cloves;
any oriental spices;
pepper and salt.

To make the lamb soup as tasty as possible, soak the peas in water for several hours before cooking. Before using it, you also need to rinse it thoroughly.

Lamb broth when preparing such a soup is prepared as follows:

meat pour water and put on fire;
after the foam is removed, pour peas into the pan;
reduce the heat and leave the pan on the stove for 90 minutes.

While the meat and peas are cooking, wash, peel and cut the potatoes into large slices. Cut carrots into slices, onions into feathers, and leeks into small circles. Cut the pepper into strips, tomatoes into small slices.

After 1.5 hours, put chopped potatoes and carrots in a saucepan with meat and peas and cook for another 20 minutes. Then add tomatoes, bell peppers, both varieties of onions and cook for another 20 minutes.

At the final stage, add spices, bay leaf, garlic cloves, pepper and salt to the broth and cook the soup until tender for about 15 minutes.

Lamb kharcho

This traditional dish of Georgian cuisine is prepared only from beef. To prepare this rich and aromatic soup, you will need the following products:

lamb - 800 g;
rice - 6 tbsp. l.;
carrot - 1 pc.;
bell pepper - 2 pcs.;
parsley - 1 root;
garlic - 1 medium head;
black pepper - 12 peas;
onions - 2 heads;
tomatoes - 1 large or 2 medium;
herbs, salt.

Broth for lamb kharcho is prepared as follows:

wash the meat, cut into cubes and put in a saucepan;
pour lamb with water and cook for an hour;
add salt, pepper, parsley root to the broth and cook for another 30 minutes;
remove the parsley from the pan with a slotted spoon.

Onions for kharcho simply cut into cubes, and then put in a pan and fry until softened. Scald the tomatoes in boiling water, remove the skin from them, also cut into cubes and put in a pan with onions. Simmer vegetables for about 10 minutes over low heat.

In the next step, pour the resulting sauce into a saucepan and pour washed rice into the broth. After the soup boils again, wait 7 minutes and add bay leaf, pepper and any other spices to taste and desire.

After softening the rice, add greens, chopped garlic into small cubes and cook the soup for about 2 more minutes.

Second courses of lamb

For frying or stewing, it is best to use young lamb. The fibers of such meat are pale pink in color, and the fat is pure white.

It is also believed that lamb main courses should not be cooked for long. Otherwise, the meat may turn out dry and tough.

Lamb pilaf: the easiest recipe

Lamb pilaf

This oriental second dish is appreciated all over the world not only because of its unique taste, but also because of its ease of preparation. The ingredients for pilaf will need the following:

lamb - 700 g;
steamed long rice - 300 g;
onion - 1 head;
carrots - 2 medium;
garlic - 1 head;
chili pepper - 1 pc.;
spices for pilaf - 2 tbsp. l.;
salt;
vegetable oil.

Roast lamb over very high heat for about 3 minutes. In this case, more juice will remain inside the pieces. While the meat is fried, you need to have time to cut the peeled carrots and onions. Pieces of these vegetables should be large enough.

Cut the lamb into pieces and put in a cauldron with heated sunflower oil. A cauldron is a metal cauldron with a semicircular bottom, traditional for Asian cuisine, but its use for cooking pilaf is not a necessary condition at all. Instead, you can use a deep frying pan with thick walls or, for example, a duckling.

Fry the lamb on a very high heat for about 3 minutes. In this case, more juice will remain inside the pieces. While the meat is fried, you need to have time to cut the peeled carrots and onions. Pieces of these vegetables should be large enough.

put carrots, onions and spices in a cauldron with fried meat;
mix everything thoroughly;
put a well-washed, peeled head of garlic in the center of the cauldron;
next to the garlic, you can put chili peppers;
salt the pilaf and add a glass of boiled water to the cauldron;
stew meat and vegetables for about 5 minutes;
remove the garlic and chili.

While the meat is stewing, rinse the rice several times. Pour into a cauldron and gently smooth the rice over the surface.

Then add some more spices to the cauldron and pour boiled hot water into it so that it covers the rice by about 1 cm. Add fire and cover the cauldron with a lid.

Cook pilaf over high heat for about 10 minutes - until the rice absorbs water. Then reduce the heat and leave the rice to steam for about 20 more minutes. Then remove the pilaf from the heat and leave it to infuse for 15-20 minutes.

Roasted leg of lamb

leg of lamb

Another relatively simple and quick recipe for a second course of lamb. From the ingredients you will need:

the leg of lamb itself;
garlic and pepper to taste;
1 lemon;
salt, herbs;
vegetable oil.

Prepare marinade:

finely chop the greens;
pour it with sunflower or olive oil and grind thoroughly;
squeeze lemon juice into the resulting mass;
crush the garlic and also add to the marinade;
add pepper to the mixture and mix well.

rub the meat with the prepared marinade on all sides;
rub coarse salt evenly into the leg;
tightly wrap the leg in foil;
put the meat in the refrigerator and leave it to marinate for a day;
after 24 hours, remove the leg from the refrigerator and let it brew for about half an hour at room temperature;
remove the foil from the leg and place it in an oven preheated to 180 degrees;
place a container of water at the bottom of the oven;
stew the leg for an hour, turning every 15 minutes.

After an hour, check the degree of roasting of the meat by piercing it with a sharp knife to a sufficiently large depth. White juice mixed with blood from the leg should not go. If this happens, the meat needs to be stewed a little more.

Cooking homemade sausage step by step

This very tasty dish also does not require high culinary skills from you. The ingredients for making homemade lamb sausage will need the following:

lamb - 1.5 kg;
salted intestines - 1.5 m;
thyme, mint, salt, pepper;
bulb - 1 pc.;
garlic - 5 cloves;
vegetable oil.

Meat for cooking sausage must first be rinsed with cold water and remove all veins from it. Next, cut the lamb into pieces of such a size that they can pass through the bell of the meat grinder, and scroll into minced meat along with onion, garlic cloves and mint.

At the next stage, add black pepper to taste, dried thyme and salt to the prepared minced lamb. Mix everything thoroughly and put the minced meat in the refrigerator for 4-6 hours. During this time, the mass will “draw in” the aromas of spices.

Rinse the intestines for cooking sausages thoroughly under running water. Next, prepare the sausages themselves:

put on a meat grinder a special nozzle in the form of a long truncated cone;
tie the end of the first intestine in a knot using a thread;
make several small cuts in the area of \u200b\u200bthe node with a sharp knife so that air comes out of the intestine when stuffing with minced meat;
fill the intestines with minced meat using a meat grinder;
in the process of filling, separate sausages 20-25 cm long from each other, tying the end knots.

If there is no special nozzle in the house, you can stuff the meat mass manually. Too much compaction of the minced meat in the intestines should not be done, otherwise the sausage will burst during cooking or frying. In the area where air bubbles form during stuffing, the intestine should be pierced with a thick needle.

Place stuffed sausages in the refrigerator for one hour to shrink. Then heat the oil in a frying pan and fry the sausages for 10 minutes. After that, pierce the shells with a needle in several places and fry the sausages until golden brown on all sides.

Serve homemade sausages prepared in this way to the table hot. .

How to cook lamb skewers

Lamb shish kebab

There are many recipes for barbecue. However, most often marinade for lamb skewers is made using the following ingredients:

vinegar 9% - 1 tbsp. l.;
lemon - 1 pc.;
onions - 2 heads.

How to cook lamb skewers:

Rinse 0.5 kg of meat with water, cut into medium pieces and put in a saucepan;
sprinkle lamb with salt and ground pepper to taste;
add chopped onion;
season the meat with lemon juice and vinegar;
Mix everything well and put the meat in the refrigerator for 5 hours.

After the meat is marinated, you can actually start cooking barbecue on charcoal. If desired, according to this recipe, you can also fry lamb barbecue on the grill. It turns out very tasty.

It is possible to cook odorless lamb according to one of 2 recipes - tasty, fragrant, nutritious and healthy.

The peculiarity of lamb is that it must be consumed hot, freshly cooked or chilled, which is also very tasty and pleasant.

Delicious recipes are offered: "English Boiled Leg of Lamb" and "Roast Lamb Arabic Style".

English cuisine has preserved and conveyed to us many delicious recipes. The English eat a lot of meat. The Scots love lamb baked, fried or thoroughly boiled. Here is one of the recipes for boiled lamb, tasty and odorless, in English.

Ingredients

leg of lamb;
carrot;
turnip;
White cabbage;
string beans;
potato;
black peppercorns;
thyme.

Step-by-step instruction

Step 1

Take a good fresh leg of lamb, peel, remove films, excess fat. Rinse well and dry with a damp towel.

Step 2

Put the leg in boiling salted water and cook over low heat for 2-2.5 hours.

Step 3

Cut turnips, carrots and white cabbage into cubes, boil alternately with a leg of lamb. Each vegetable, when ready, is taken out and laid out on plates.

Step 4

In the middle of cooking in time, add spices in moderation: such as black peppercorns, thyme.

Step 5

Boil potatoes and green beans separately.

Step 6

Cut the boiled meat into large slices and serve as a side dish with boiled vegetables.

Step 7

Separately, you can serve a sauce with herbs and greens, cooked on the remaining lamb broth.

Cooking time: 2.5-3 hours.

Lamb in Arabic

Arabic cuisine is characterized by the preparation of meat dishes without the use of fat, which makes it possible for the meat to acquire a crust at high temperatures, which retains delicious meat juice in the product.

Special attention is paid to the use of spices: pepper, garlic, aromatic herbs, as well as herbs and olives. All this gives the products an unusual aroma and taste. Here is a recipe for fragrant, fried lamb in Arabic.