Royal mutton liver recipe. Properties of lamb liver and recipes for its preparation

How many types of barbecue do we know? From pork (the most common, probably), chicken, sturgeon, turkey, lamb (this barbecue is cooked less often), beef ... You can list for a long time. And how many ways of marinade are used in the preparation of kebabs? Sea! But very rarely we cook barbecue from the liver.
Now let's get ready, what a problem! In parallel, we will cook lamb shish kebab (for those who do not eat liver).
Today I will share a recipe for Uzbek barbecue, which is prepared so simply that even a child can fry it. It is called dumba dzhigar (dumba - fat tail, dzhigar - liver). I will make a reservation right away - I do not pretend to be the most correct recipe, I am sharing recipes for authentic Uzbek barbecue. The marinades used there are also different. These recipes are very easy to prepare and not only hearty, but also healthy kebabs!
Based on 4-6 people:
For both kebabs we take 500 gr. fat tail.
For barbecue from sheep meat, we take its back (1 kg);
For its marinade, we take 2 medium onions;
Zira (pinch);
Salt;
Mineral water (1/2 cup).
For zhigar (liver) we take mutton liver (1 kg);
Zira (pinch);
Ground black pepper (a pinch);
Dried herbs - parsley, dill, coriander (a pinch);
Salt.
We cut the lamb meat into small pieces, the onion into thin half rings, the fat tail into small cubes (slightly smaller than the meat).


We put the meat in a saucepan, add cumin, salt to taste, and fill it all with mineral water with gas. Without fanaticism! Meat should not float in soda. Half a glass is enough for 1 kg of meat. On top we put pieces of fat tail cut into cubes and close the lid for 20 - 30 minutes.


While our meat skewers are being marinated, it's time to do lamb's liver - jigar. We separate the film from it (this is very important!) And remove all the ducts. If this is not done, then the film, when you put the skewers on the grill, will begin to shrink under the influence of temperature and will squeeze moisture out of the liver. So that the jigar is not dry, it is necessary to remove the film.


We cut the jigar freed from films into small pieces 3x3 cm in size (maximum).


We cut the fat tail into small (smaller than jigar) pieces.


Mix salt, cumin, black pepper and herbs on a saucer. Sprinkle the liver laid out in a saucepan or plate with part of this mixture (a little under-salted), and leave a part for later.


During the time we were preparing the liver, our lamb kebab marinated perfectly. Mineral water helped the meat quickly absorb all the onion juices and the aroma of cumin. It's time to string everything on skewers. I want to make a reservation that in Uzbekistan they cook barbecue on very small skewers and string no more than 4-5 pieces on them. After eating kebabs, 15-20 pieces of skewers remain on the plate. But with us, I could not find such small skewers, so we are content with medium ones.
2 pieces of meat, then a piece of fat tail and be sure to remove the onion. Onions should not be left on meat. It will burn and taste bad.
We string the jigar in turn with pieces of fat tail.


While we were stringing meat and liver on skewers, our coals were well lit. We rake most of them in the direction where we will fry the meat.


First, put the lamb skewers. It takes longer to cook than liver, so it's the first one!


After we turned the meat over on skewers several times and we understand that after 7-10 minutes it will be well fried and we will remove it, put the jigars on the grill.


There should be less coal under the jigar. Otherwise, the liver will burn and be dry.
Jigar preparation time is 7-10 minutes.


We extinguish the fire from igniting coals of fat. In no case should there be fire. Otherwise, we will get not meat, but coals. The meat will be dry and tasteless. This applies to all meat that we cook on the grill. We pour water carefully, without pouring meat on top, but stew pointwise, in a thin stream. A spray bottle for spraying indoor plants with water can help you with this. In no case not from under the chemistry!


When the jigar is almost cooked, sprinkle it with a mixture of herbs and salt, which you should have left. Just turn and sprinkle lightly. From this, your jigar will not lose much moisture and will exude such aromas that all the neighbors will come together for the smell.


If you missed the time and the meat still needs to be roasted a little, and the jigar is already ready, then rake all the coals under the meat, and move the jigar aside, laying it in a slide. It won't fry, but it will be hot.


Your barbecue of two types is ready! On the dish we lay out separately slides skewers with lamb and skewers with dumba jigar.


Sprinkle the kebabs on top with thinly sliced ​​fresh onions lightly soaked in cold water (to discourage its pungent smell) and place on the table.
Bon appetit to you and your friends!

Dumba jigar - Uzbek liver kebab + lamb kebab For 4-6 people: For both kebabs we take 500 gr. fat tail. For barbecue from sheep meat, we take its back (1 kg); For its marinade, we take 2 medium onions; Zira (pinch); Salt; Mineral water (1/2 cup). For zhigar (liver) we take mutton liver (1 kg); Zira (pinch); Ground black pepper (a pinch); Dried herbs - parsley, dill, coriander (a pinch); Salt. We cut the lamb meat into small pieces, the onion into thin half rings, the fat tail into small cubes (slightly smaller than the meat). We put the meat in a saucepan, add cumin, salt to taste, and fill it all with mineral water with gas. Without fanaticism! Meat should not float in soda. Half a glass is enough for 1 kg of meat. On top we put pieces of fat tail cut into cubes and close the lid for 20 - 30 minutes. While our meat skewers are being marinated, it's time to do lamb's liver - jigar. We separate the film from it (this is very important!) And remove all the ducts. If this is not done, then the film, when you put the skewers on the grill, will begin to shrink under the influence of temperature and will squeeze moisture out of the liver. So that the jigar is not dry, it is necessary to remove the film. We cut the jigar freed from films into small pieces 3x3 cm in size (maximum). We cut the fat tail into small (smaller than jigar) pieces. Mix salt, cumin, black pepper and herbs on a saucer. Sprinkle the liver laid out in a saucepan or plate with part of this mixture (a little under-salted), and leave a part for later. During the time we were preparing the liver, our lamb kebab marinated perfectly. Mineral water helped the meat quickly absorb all the onion juices and the aroma of cumin. It's time to string everything on skewers. I want to make a reservation that in Uzbekistan they cook barbecue on very small skewers and string no more than 4-5 pieces on them. After eating kebabs, 15-20 pieces of skewers remain on the plate. But with us, I could not find such small skewers, so we are content with medium ones. 2 pieces of meat, then a piece of fat tail and be sure to remove the onion. Onions should not be left on meat. It will burn and taste bad. We string the jigar in turn with pieces of fat tail. While we were stringing meat and liver on skewers, our coals were well lit. We rake most of them in the direction where we will fry the meat. First, put the lamb skewers. It takes longer to cook than liver, so it's the first one! After we turned the meat over on skewers several times and we understand that after 7-10 minutes it will be well fried and we will remove it, put the jigars on the grill. There should be less coal under the jigar. Otherwise, the liver will burn and be dry. Jigar preparation time is 7-10 minutes. We extinguish the fire from igniting coals of fat. In no case should there be fire. Otherwise, we will get not meat, but coals. The meat will be dry and tasteless. This applies to all meat that we cook on the grill. We pour water carefully, without pouring meat on top, but stew pointwise, in a thin stream. A spray bottle for spraying indoor plants with water can help you with this. In no case not from under the chemistry! When the jigar is almost cooked, sprinkle it with a mixture of herbs and salt, which you should have left. Just turn and sprinkle lightly. From this, your jigar will not lose much moisture and will exude such aromas that all the neighbors will come together for the smell. If you missed the time and the meat still needs to be roasted a little, and the jigar is already ready, then rake all the coals under the meat, and move the jigar aside, laying it in a slide. It won't fry, but it will be hot. Your barbecue of two types is ready! On the dish we lay out separately slides skewers with lamb and skewers with dumba jigar. Sprinkle the kebabs on top with thinly sliced ​​fresh onions lightly soaked in cold water (to discourage its pungent smell) and place on the table. Bon appetit to you and your friends!

For normal life, a person needs proper nutrition, which includes a variety of products with useful properties. Meat must be present in the diet, which saturates the body well and adds energy. Most often, people prefer chicken, pork and beef meat products. Many people love lamb and consume not only its flesh, but also liver, fat, and other organs. Lamb liver is the main ingredient in many delicious dishes of world cuisine. It is also valued for its benefits to the body.

Chemical composition and calorie content

Lamb liver is a food product that is quite in demand in Greek cities. It is distinguished from other meat products by its delicate, pleasant taste, as well as many useful qualities. This by-product belongs to the first category. A light shade indicates that after cooking it will be characterized by a soft and delicate structure. This type of liver is considered quite rich in composition, as it contains vitamins, calcium, potassium, magnesium, phosphorus and sodium compounds.

The calorie content of lamb liver is one hundred and one kilocalories per hundred grams of the product. It contains the following amount of BJU per hundred grams of offal:

• protein - eighteen;
• fat - two point three;
• no carbohydrates.

Lamb is characterized by a high protein content, which is the basis for the normal functioning of the human body. This product has few calories, so if prepared correctly, it can become the basis of a diet. Lamb liver is distinguished from other products by the presence of heparin, which favorably affects the functioning of the circulatory system.

When buying this product, you should pay attention to its appearance. Fresh and high-quality offal has a thin film, the color of its pulp is brown-red on the cut. The surface of such a product should be slightly moist, and the consistency should be characterized by density and elasticity.

Benefit and harm

Lamb liver is considered a complete food. The amount of nutrients that remain in it depends on the method of heat treatment. This offal, unlike the rest of the lamb carcass, brings the greatest benefit to the body when consumed. If you include this ingredient in your daily diet, you can see how the general condition improves.

Lamb liver is one of the popular dietary products that does not harm the figure. By systematically consuming dishes based on this ingredient, you can benefit the muscles and bones. This product is recommended for use in childhood, as it is considered an additional vitamin supplement for a growing body. Mutton offal is the basis of normal physical and physiological development.

The use of this type of liver helps in strengthening the immune system and fighting diseases. Heparin, which is present in the offal, has a beneficial effect on blood circulation, blood clotting, and is an excellent prevention of strokes and heart attacks. The liver normalizes the amount of hemoglobin in the blood, and also prevents the development of anemia.

This product can cause harm only if it is of poor quality. Spoiled lamb liver can cause poisoning, so when buying, you should carefully inspect the product, as well as determine the presence of an unpleasant odor.

Cooking features

In order for the lamb liver to be soft and juicy after cooking, it should be soaked in sour milk or whey, while adding vegetable dressing and butter. Such a marinade will help to get a dish without a characteristic smell. Properly prepared offal is a guarantee that raw liver after heat treatment will become a delicious dish.

To pre-prepare a meat product, follow these steps:

• if necessary, defrost;
• remove tendons, bones and fat;
• wash the product with running water;
• remove all films from it and cut into pieces.

If you put out the lamb liver, then you can minimize the loss of nutrients and vitamins and at the same time cook a tasty treat.

Recipes

You can cook dishes from lamb liver in a pan, grill, in the oven, you can cook it and even cook pate at home. This popular offal allows you to simply and quickly surprise your friends and loved ones with delicious and hearty snacks, stews, pancakes and many other unusual dishes.

in the fat network

To prepare this unusual delicacy, you will need half a kilogram of offal, one fat net, allspice and salt. Cooking steps:

1. the liver must be thoroughly washed and cut into pieces that are seven by ten centimeters in size;
2. make small cuts on the offal;
3. add salt and pepper to taste;
4. cut the fat network so that it is enough to wrap the liver;
5. wrap the mutton organ in a net of fat;
6. Put the blanks on the grill grid and fry, turning every two minutes.

The dish will be ready if no liquid drips during piercing. Do not forget that overdrying the dish is undesirable.

With sour cream

Lamb liver will become a real delicacy, provided it is properly prepared. This recipe is quite simple, so anyone can handle it.

Products for cooking:

• four hundred grams of lamb offal;
• one hundred and fifty grams of sour cream;
• one bulb;
• two tablespoons of flour;
• two tablespoons of olive oil;
• salt and pepper to taste.

Step by step preparation:

1. offal must be washed, dried, films removed and cut into strips;
2. the onion needs to be peeled and cut into half rings, then fried in oil;
3. liver strips should be rolled in flour and put in a pan where the vegetable is fried;
4. offal must be fried on each side until golden brown;
5. in a bowl, mix water, sour cream, salt and pepper, then pour the mixture into a pan and simmer the liver for ten to fifteen minutes.

Ready lamb in sour cream sauce can be served with any kind of side dish. The dish turns out juicy and has a rich pleasant taste.

Fritters

Liver pancakes are a simple dish that can become a member of the daily menu. To prepare it, you need to follow a few simple steps.

1. Chop half a kilogram of liver or turn into minced meat. Add a chopped onion to the product, two slices of bread, which were previously soaked in milk. Next, pour the beaten egg into the mixture, three tablespoons of flour, one teaspoon of baking powder, two tablespoons of balsamic vinegar, thirty grams of chopped herbs, as well as salt and pepper.
2. Heat vegetable fat in a frying pan and, spreading a tablespoon of the mixture, fry the pancakes. During the procedure, the force of fire should be small. Continue cooking until browning on both sides.

With onions, tomatoes and peppers

For the countries of the East, lamb liver is the basis of exquisite and beloved dishes. By preparing the liver with onions and other vegetables, you can maximize the tenderness of its taste.

In order to cook 0.8 kg of liver, you will need four tomatoes, three red peppers, two onions, herbs, chili peppers, vegetable oil, salt and pepper.

Let's take a look at the cooking steps.

1. The offal is washed with running water and dried with a paper towel. Next, the meat product is cut into small pieces, salted, peppered and marinated in this way for ten minutes.
2. The onion should be cut in the form of half rings, the tomatoes - in slices, and the pepper - in bars, the greens are chopped in an arbitrary size.
3. It is necessary to put a dish on the stove in which you want to heat the fat. After boiling the oil, it is necessary to place the lamb liver in it and fry until its surface brightens.
4. Vegetables are added to the by-product, greens and chili peppers are poured out. The cauldron is covered with a lid, while the fire should be reduced and cooking for twenty minutes.
5. After the passage of the third part of the hour, it is necessary to lift the lid, salt, pepper and mix the dish.
6. Products boil for another four minutes. As a result, the hostess will be able to treat guests and relatives with tender, tasty, healthy lamb.

There are a lot of recipes for preparing this offal, all of them are interesting and do not create difficulties. The main thing is to make the right choice when buying a liver, prepare it, and then the dish will delight you with satiety and benefits.

How to cook lamb liver with vegetables, see the following video.

The most delicious part of any ram is the liver. If you decide to cook shish kebab according to some new and original recipe, choose lamb liver shish kebab. Preparing the dish is quite simple, but it cannot even be compared with ordinary liver fried in a pan. The main secret lies in the omentum and spices.

If you cook the liver correctly, then such a barbecue will turn out fragrant, juicy, very tender and even unusual. The dish has gained considerable popularity due to its special piquancy and bright taste. But shish kebab from lamb liver enjoys special love in Uzbekistan and Egypt. By the way, this kebab has an interesting name - dumba jigar.

Traditionally, liver shish kebab is cooked over grapevine coals - they give the meat a charming aroma. It is not so easy to get such coals, it depends on where you live. If you haven’t been able to find charcoal from the vine, don’t be upset. Cooking barbecue from the liver will save the coals from aspen, birch or apple logs. Great for barbecue and a mixture of these coals. You can also buy ready-made coals, which are sold in almost every supermarket, but here you need to make sure that they are not impregnated with a special liquid. It helps to light the coals easily, but at the same time, it can spoil the taste of the dish, as it emits a chemical smell.

As for the cooking time, the mutton liver skewers are cooked very quickly. It is enough to hold it over the coals for about 15 minutes. The kebab will be juicy and tender, if you do not overexpose it on the grill, otherwise it will dry out. For this recipe, you will also need an omentum. You can buy it from any butcher.

Ingredients for lamb skewers

• lamb liver - 500 g;
• stuffing box;
• onions - 3 pcs.;
• red hot pepper;
• cumin or zira;
• cilantro;
• salt.

Lamb liver barbecue recipe

1. Remove the film from the lamb liver and cut the meat into large pieces. Remove the streams too.
2. Straighten a piece of the omentum well and place a piece of liver in its center.
3. Salt the liver on the omentum, then sprinkle with cumin or cumin. Add a couple of rings of red hot pepper and one sprig of cilantro.
4. Carefully wrap the liver with spices in an omentum. Do the same with the rest of the liver pieces.
5. Put the whole wrapped liver in a bowl and add the onion, previously cut into rings, to it.
6. Grind cilantro (30 g) and add it to the liver.
7. Gently mix everything and leave for 1-2 hours in a cool place.
8. After the allotted time, string pieces of the liver with an omentum on skewers and fry over prepared coals for 10-15 minutes.

Lamb liver shish kebab is served with fresh vegetables and spicy sauce. Skewers with cooked meat can be put on a dish and garnished with chopped herbs.

Sword to you in the liver, rascals! ..

And what about the well-known exclamations of Boyarsky? Well, it's just a game of association. Liver shish kebab (no, not a cardinal's guard, but a ram, although, according to D * Artagnan, these guards are still those sheep!), Was made on wooden skewers according to the recipe of the unforgettable Stalik. I've been making this barbecue for a few years now. My friend's wife is a picky one. A couple of years ago, when I said that I would do it, she grimaced ... But when I did, she began to constantly ask me to buy a liver on Privoz and make this dish.
The main thing here is the quality of the liver.
Went to Gene on Privoz.

Took 1.5 kg liver and a piece interior fat. There is another option, to wrap the liver in an omentum, but there was no omentum.
So:
We kindle a fire, and, while the point is, we chop up the liver, trying to get 2x2 cm dumplings. We are trying to remove films and other crap.

Cut the fat into pieces 1x1 cm and put on skewers. We try, if there is enough fat, to alternate it with the liver.

Attention, you do not need to salt in advance, otherwise the liver will be dry later!
We put on a grate greased with lamb fat. And here we immediately salt.

We fry, literally 2 minutes and turn over.

We make sure that the pieces do not rotate. We fry for 2 more minutes.

We cut a piece. If there is blood, fry for a couple more minutes.
Gotovchenko!

Served with herbs, vegetables and Tkemali sauce. “Tkemali” was store-bought, and the next day I collected cherry plum for the leg of lamb and prepared the sauce with my own hands. But more on that next time.
I drank dry red.