Recipe for lamb in a slow cooker. Calorie, chemical composition and nutritional value.

Beneficial properties of lamb

It is immediately worth noting that this meat contains a huge amount of iron. This means that lamb is a good way to prevent anemia. It also contains carnosine, vitamin B12, glutathione and a large amount of protein. Thanks to all of the above beneficial substances, the human body is saturated with energy, the condition of the skin improves, and efficiency also increases. In general, lamb stewed in a slow cooker is beneficial for the human body, especially if cooked with vegetables.

Cooking soups

An excellent solution for how to deliciously cook lamb in a slow cooker would be to experiment with classic Tatar soups. Your spouse will definitely appreciate the rich taste of shurpa or kharcho soup. Write down recipes!

Lamb shurpa in a slow cooker is a hearty and quite fatty dish, all the ingredients of which are prepared separately and combined in a plate before serving. We will not prepare it using classical technology, as it takes an unforgivably long time. Let's improve it together with a multicooker.

lamb on the bone - 400 g;
potatoes - 4 tubers;
onions, bell peppers, carrots - 1 vegetable each;
tomatoes - 2 fruits;
garlic - 2 cloves;
water - 2 liters;
cumin, salt, cilantro.

Wash a piece of lamb and pat dry. Place in a slow cooker, fill with water. Cook for 1 hour in the “Stew” mode with the lid closed.
Place the meat and pour in the broth. It may seem cloudy to you, so you may want to strain it.
Peel and chop all the vegetables (do not chop them into pieces). Place them in a slow cooker and fill with broth. Send the meat there, peeled from the bone and cut into portions. Cook in Soup mode for 1 hour.
Shurpa should be served sprinkled with cilantro.

Not only lamb stewed in a slow cooker will delight you with its richness of taste. Kharcho soup, rich in thickness and piquancy, will appeal to connoisseurs of Tatar cuisine.

lamb pulp – 500 g;
rice - a glass;
onions and carrots - 1 vegetable each;
tomato paste – 3 tbsp. spoons;
garlic – 3 cloves;
pepper and salt.

Rinse the rice. Soak it in water in advance (40 minutes).
Place the onion cut into rings in a slow cooker (Frying mode for 20 minutes). Then add carrots to it (finely chopped or grated). Place the lamb, cut into pieces, and leave to fry until the end of the mode.
Pour in 1.7 liters of water, add rice and salt. Set the “Extinguishing” mode (40 minutes).
Add garlic, tomato paste when there are 5 minutes left on the timer.

Lamb with vegetables in a slow cooker

Let's start with the classic version of the dish - meat with vegetables in a slow cooker. Such recipes are the most commonly used, although they are not so easy to prepare. Therefore, we will consider this dish step by step, so that even a beginner can prepare it. The recipe for cooking lamb may seem similar to the instructions for cooking pork, but there are several fundamental differences, for example, in the selection of ingredients or processing time. Let's look at how to cook lamb with vegetables in a slow cooker at home.

Ingredients

810 g lamb;
2 onions;
2 carrots;
7 tomatoes;
3 bell peppers;
100 ml hot water;
garlic cloves;
vegetable oil;
salt and spices to taste.

Stages of cooking lamb with vegetables in a slow cooker

Thaw the meat and process it, remove excess, sprinkle with seasonings, and leave to marinate for a couple of hours.
Spray the bottom of the multicooker with oil, place the meat and turn on the “Frying” mode.
Finely chop the onion and carrots, remove the entrails from the peppers and cut into longitudinal bars, finely chop the garlic.
Add chopped vegetables to the multicooker 10-15 minutes after the start of the program.
After 5-7 minutes, throw the diced tomatoes into the appliance.
After 6 minutes, add water to the multicooker; the liquid should be hot.
Turn on the “Stew” mode, cook for an hour and a half, one hour after start, add salt and pepper and stir.
Serve lamb with vegetables!

Uzbek lamb pilaf in a slow cooker

When asked what can be prepared from lamb, the first answer that comes up is real Uzbek pilaf. But before you tell us how to cook pilaf, you need to stock up on the right products. First, buy firm, coarse-grain rice to make the pilaf fluffy. Secondly, go to the market for meat. Lamb should be fresh, contain 70% pulp, 20% bones and 10% fat. Thirdly, you will need cumin. Without it, pilaf is not pilaf, but ordinary rice porridge. It is better to use yellow carrots rather than red ones, and garlic from a new harvest. Let's look at the detailed process of preparing lamb pilaf in a slow cooker.

Recipe ingredients:

Rice 1 kg.
Lamb (ribs can be used) 1 kg.
Carrots 500 g.
Onion 500 g.
Garlic 2-3 heads
Vegetable oil 150 ml.
Quince 2 pcs.
Zira 1 tbsp. spoon
Red hot pepper 2 pods
Salt to taste

Cooking method:

First we prepare the food. Wash the meat and cut into small cubes. Cut the fat into the same pieces. Peel the onions and carrots. Cut the onion into half rings, carrots into cubes. Rinse the rice in running water until the water runs clear so that the pilaf turns out crumbly and not sticky. Separate 2 heads of garlic into cloves and peel them, peel one piece of garlic only from the peeling husks, cut off the roots so that the head itself does not fall apart. When choosing peppers, make sure that the pods are whole and without damage. Otherwise, the pilaf will turn out very bitter. Cut the quince into slices, removing the core.
Turn on the multicooker and set the “Frying” mode. Fry the lamb fat until the pieces turn light brown. Remove the roasts. Add meat, a pinch of salt and cumin to the melted fat. Fry until golden brown. Add carrots and onions. Stirring occasionally, fry until the vegetables begin to brown.
Pour 2 liters of water into the bowl. Wait until the water boils. Add peeled garlic cloves, remaining cumin and red pepper. Set the “Cooking” mode. Time – 30 minutes.
After 30 minutes, salt the zirvak. It should be slightly salted. Pour in the washed rice, smooth with a spatula, but do not stir. Place a whole head of garlic in the center. Place quince pieces on the sides. Set the “Pilaf” mode. After the multicooker signals that the dish is ready, keep the pilaf covered for another half hour.

Feeding method

: Carefully remove the pepper, quince and whole head of garlic. Place the rice first, then the pieces of meat, place quince, garlic on top, and for those who like it spicy, pepper pods. Separately, serve the pilaf with onions cut into half rings and tomatoes sprinkled with vinegar. An acidic environment will dull the fatty aftertaste.

Lamb with potatoes in a slow cooker

Stewed lamb with potatoes in a slow cooker is also considered a classic. After all, a cooked dinner with lamb and potatoes is prepared no less often than the previous recipe. Of course, it is better to use lamb meat, it is tender and tasty. But lamb meat is also good for this recipe. Let's find out how to quickly cook lamb and potatoes in a slow cooker with your own hands.

Ingredients

1000 g lamb;
8 potatoes;
500 ml hot water;
126 ml tomato juice;
2 onions;
carrot;
bell pepper;
vegetable oil;
salt, curry and seasonings to taste.

Stages of cooking lamb with potatoes in a slow cooker

As usual, process the meat, trim off excess and chop into small pieces.
Fry the meat in a slow cooker until the lamb is golden brown, first grease the bottom with vegetable oil.
Peel and finely chop the onions and carrots, add to the kitchen appliance and add water to the ingredients.
Add salt, add spices and simmer for more than 90 minutes; there is no need to stir or control the process.
Cut the potatoes into strips, do the same with the pepper, add to the slow cooker, don’t forget about the tomato juice, and also add to the rest of the ingredients.
Simmer the dish for another half hour, after which you can serve it.

How to deliciously stew meat with vegetables

Recently, people have been trying to eat healthy, so many people have a multicooker in their kitchen, thanks to which they can prepare not only tasty, but also healthy dishes. Since the components of the dish simmer in their own juices in the bowl, the stewed lamb comes out deliciously tender to taste.

For half a kilo of lamb, prepare in advance:

two multi-colored sweet peppers;
onion and carrots;
two tomatoes;
two garlic cloves;
0.5 tsp. coriander;
a little khmeli-suneli.

Algorithm of actions:

Cut the lamb randomly, but not too coarsely, place it together with refined oil, cloves of garlic and onion in a bowl. Select the “Fry” option and fry the ingredients until the meat turns golden.
Then put carrots and peppers cut 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.
Sprinkle the meat and vegetables with coriander, salt, pepper, add suneli hops, and pour in half a glass of boiling water.
Switch to the “Stew” option and cook the dish for an hour.
As soon as the signal sounds, add chopped herbs, such as cilantro or parsley, and leave the dish in the “Warming” mode for seven minutes.

Subtleties of cooking lamb

If you decide to cook lamb for the first time, you can feel the characteristic smell. Newbies usually get scared and think they did something wrong. However, this is normal, and can only be corrected with the help of spices or vegetables.

It is important not to overcook the lamb while frying, otherwise the meat will not be as juicy and tasty. As soon as a ruddy tint appears on the meat, you must immediately begin to stew the meat. (This rule does not apply to a recipe that calls for roasted meat.)

If you decide to cook the meat of a middle-aged sheep, then you need to stew such a dish many times longer. In this case, you must first cook the meat until half cooked and only then add vegetables and other ingredients. Otherwise, the meat will be tough or the vegetables will be overcooked (if you increase the simmering time to cook the meat).

Pilaf with lamb from a multicooker

Many people prefer to cook pilaf in a cauldron; this recipe is a modern “urban” version of this cooking method; the rice turns out crumbly and the meat is tender.

INGREDIENTS:

lamb 500 g;
rice 2 cups;
carrots 3 pcs.;
onions 2 pcs.;
garlic (clove) 4 pcs.;
barberry;
salt (to taste);
ground black pepper;
cumin.

STEP-BY-STEP COOKING RECIPE

Cut the meat into pieces of approximately the same size. Cut the onion into thin half rings. Cut the carrots into strips. Fry the meat until golden brown in an open multicooker, “Fry” mode. Add onion, stir. Place carrots on top, stir, continue frying until the vegetables are al dente. Bring to taste by adding salt and spices. Rinse the rice in cold water first. Place the rice on top of the meat and vegetables, insert the garlic cloves, and carefully pour in about 3-3.2 cups of hot water to preserve the layer of rice. Close the lid, turn on the “Pilaf” mode and continue cooking until done.

To summarize

Lamb in a slow cooker turns out appetizing, tasty and satisfying, with a pleasant aroma (if you choose the right spices). And a wide variety of dishes ensures that you won’t get tired of meat. After all, you can cook fried, stewed, baked lamb and even in the form of soup. In general, there are a huge number of variations of this dish. Share recipes with friends, family and loved ones. Don’t forget to write your opinion about the recipes under the article in the appropriate form. Bon appetit, goodbye!

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How to properly prepare lamb

If you are using a dairy lamb, it does not require any preparation. Any recipe for cooking lamb in a slow cooker, if the animal’s age is more than 1 year, requires preliminary manipulations.

The carcass should be washed in warm running water (temperature 27-30°C). Colder water will not allow you to wash away dirt from the fat layer.
Excess fat should be removed. Lamb stewed with vegetables in a slow cooker and having a thin layer of fat will turn out tasty and juicy.
If you leave the meat on the bone, it will retain its attractive appearance.
To cook tender lamb in a slow cooker with vegetables, remove all veins and tendons. Then you will get a particularly delicious dish, and the pieces will not be deformed.
To cook lamb in a multicooker Redmond, Polaris and others, first pound the meat and then marinate it. You can use traditional Caucasian spices: suneli hops, cilantro, garlic. Or you can limit yourself to tomatoes, olive oil, lemon juice. The meat should be kept in a marinade without acid (citric, acetic) for 12 hours. If adding acid, reduce the marinating time to 5-6 hours.

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