Cooking lamb. Secrets of juicy lamb

The characteristic smell prevents lamb from taking a confident place on our everyday table. Quite specific and persistent, it seems capable of ruining any dish. But, according to experienced cooks, you can fight it. Some housewives prefer to soak such meat before frying or stewing it. This is not the only way.

Homemade lamb preparation technique

Choose young lamb meat if you cannot stand the characteristic “aroma”. It is completely absent in animals of dairy “maturity”, that is, lambs up to 3 months of age. This product has many other advantages. For example, the fat of young lamb contains valuable nucleic acid, so this lamb in the oven in foil will be tasty and healthy. During baking, this fat spreads evenly throughout the carcass, literally sealing the juices inside. Because of this, there is no need to marinate or use any spices other than classic salt and pepper. The product also has a drawback. Firstly, its price is 2 times higher than lamb of a different age, and secondly, it cannot be used to cook, for example, lamb ribs in the oven, since the recipe usually requires the use of large lamb ribs. But the stewed lamb will turn out amazing.
If it is impossible to buy milk lamb, give preference to the meat of a young animal (up to 18 months). But it should also be processed: completely remove the fat, and if the smell is too pronounced, boil the meat or at least soak it, and only then bake it. It is better to cook the meat until half cooked. This is a good solution for dishes that do not require serving in a piece, for example, for lamb in a pot in the oven. But you shouldn’t hope that the smell will go away completely. It will become much less pronounced, but will still remain. The neck is well suited for stewing in a cauldron. You need to simmer over low heat. Lamb fillet stews quite quickly. It is also better to fry steaks after pre-processing the meat.
Always marinate non-dairy lamb meat. Professional chefs, when asked how to marinate lamb for the oven, recommend adding cumin to it. This oriental spice has a subtle but rich aroma that can cope with the smell of lamb. Other Caucasian spices are also suitable, for example, cilantro, parsley, hops-suneli, cumin. They should be mixed with oil (vegetable), garlic, pepper. In this marinade, the meat is sent to the refrigerator for 4-6 hours. Also, lamb dishes in the oven love tomatoes, which can be used both in the marinade and during the cooking process.
Lamb on the bone does not need to be baked until dry. Evidence of its readiness is the pink juice that is released when the carcass is punctured. Over-drying the meat on the bone will result in tough meat.

Lamb in the sleeve step by step

The most convenient solution for the first experiment with this meat is lamb baked in the oven in a sleeve or bag. Thanks to the casing, the carcass will not lose a drop of juice, it will cook much faster, and it will become soft. This technique can be used for roasting leg of lamb, tenderloin, that is, large pieces of carcass.

Use:

ram - up to 1.5 kg;
onion - 2 heads;
garlic - 4 cloves;
bay leaf, oregano, black peppercorns, basil;
olive oil;
hot pepper - 1 pod;
wine vinegar - ½ teaspoon.

Preparation

Prepare the meat, stuff it with chopped garlic and bay leaves (break the leaves into crumbs). Rub with pepper and salt.
Make a flavorful mixture of olive oil, vinegar, herbs, hot peppers and peas, and rub it over the meat.
Chop the onion into rings and place in the sleeve. Place the meat on the onion “pillow”, shake and put in the refrigerator. This piece requires 4 hours to marinate and another 3 hours to bake. Oven temperature - 200°.

Quick and tasty recipes at home

We also offer other solutions on how to deliciously and quickly cook juicy lamb in the oven at home. You will love lamb with oven-baked potatoes and dried apricots. You can choose the meat according to your taste - both the neck and butt are suitable, although ham is more often chosen. It's easy to prepare, simple and takes almost no time.

Lamb baked in the oven with vegetables as in the photo

You will need:

lamb meat - 500 g;
potatoes - 5 tubers;
carrots and onions - 1 head each;
tomatoes - 3 pcs.;
vegetable oil and any spices;
water - half a glass;
salt and pepper.

Preparation

Sprinkle the meat in one piece with salt, pepper and selected spices.
Chop the vegetables coarsely.
Place the meat and vegetables in a mold, sprinkle with vegetable oil and pour in water.
Place the pan in a preheated oven at 200° and cover it with foil.
After 1.5 hours, remove the foil and let the dish brown.

Lamb with dried apricots

Use:

lamb meat - 3 kg;
lamb broth - 600 ml;
apricots or dried apricots - 100 g;
garlic - 3 cloves;
rosemary (dried or sprigs);
olive oil - 3 tbsp. spoons;
flour - 1 tbsp. spoon.

Preparation

Grease the lamb carcass with oil. Using a deep knife, make deep cuts across the entire surface.
Mix garlic with dried apricots (finely chopped), with rosemary, stuff the meat with this mixture. Then rub it with salt and pepper.
Heat the pan in the oven and place the meat in it. Bake it for 2 hours. You should check readiness by piercing the meat. If you see pinkish juice, you can remove it from the oven.
Prepare the sauce: use the fat from the mold, combine a small part of it with flour, mix. Pour in the broth, boil, add rosemary and simmer for 5 minutes. Pour this sauce over the meat when serving.

Now you know how to cook lamb in the oven without smell and make it tasty. Our recipes for lamb in the oven will help decorate your table on holiday, and make everyday dinners delicious in a new way!

Lamb is a dietary meat, not a fatty meat, as many housewives believe. It has less fat and cholesterol than pork. Hearty pilaf and aromatic kebabs are just a few lamb dishes. Culinary secrets will help you make meat into a juicy, tasty and aromatic dish.

Cooking delicious lamb - meat selection and preparation

When purchasing, look at the color of the meat. The old ram's is dark. Choose light, tender flesh from young lamb. The most tender is the cut from the lower back and back. Ham is also suitable for any dish. The brisket will make a hearty pilaf and stew. The knuckle is used for jellied meat.

Lamb has a specific smell. Some useful tips to remove or muffle the smell:

marinate the meat before cooking. Marinating will remove the specific smell. Tomato or pomegranate juices, kefir, vinegar, soy sauce or other marinades are suitable. Marinate the lamb for 30-40 minutes. If you marinate longer, the meat will become tough;
trim fat from meat. The smell comes from him;
Before preparing any dish, soak the meat in cold water for half an hour. Change the water every 10 minutes. Another tip is to soak the meat in milk for an hour instead of water;
rinse the beef after soaking under hot water;
add seasonings to dishes. Fragrances will drown out the specific smell.

Cooking delicious stewed lamb with vegetables

Ingredients:

2 kg lamb;
3 pcs. carrots, young zucchini, onions and eggplants;
4 heads of garlic;
spices and salt to taste.

Cut the peeled onion into half rings and grate the carrots. Pour 100 ml of sunflower oil into the bottom of the cauldron and simmer the carrots and onions in it for 30 minutes. Place the washed and cut into pieces meat in a cauldron with vegetables. Simmer for 20 minutes, do not forget to stir. While the meat is stewing, let's take care of other vegetables. Cut the eggplants into cubes and pour cold and lightly salted water for 5-10 minutes to remove the bitterness. Cut the zucchini into cubes.

Place these vegetables with the meat and cook for 10 minutes. Add salt and spices and cook for another 10 minutes. Do not cut the peeled garlic into cloves and place it in the cauldron. Cover with a lid and cook for 1.5 hours. It is advisable to leave the dish to brew for an hour; it will come out aromatic and tasty.

Cooking delicious lamb baked in foil

Prepare:

2 kg lamb. Take the whole ham;
100 g prunes;
3 tbsp. l. mustard;
5 cloves of garlic;
5 tbsp. l. olive oil;
parsley and spices - basil, marjoram, black pepper and herbs de Provence;
one lemon.

Rinse the lamb leg and pat dry. Squeeze the juice out of the lemon. Pass the peeled garlic through a garlic press. Chop the washed parsley finely. Combine spices with olive oil in one bowl. Add parsley, garlic and lemon juice there. Stir.

Rub the lamb with the resulting aromatic mixture. Leave for 5-8 hours. Make cuts in the marinated meat with a knife and insert prunes there. Rub mustard over the meat. Wrap the ham in foil and place it in the oven on a baking sheet. Warm it up to 200 degrees in advance. Cooking time is from 1.5 to 2 hours, everything depends on the size of the ham.

How to cook delicious lamb in wine

Surprise your guests with juicy ribs cooked in wine. Prepare the ingredients:

1.5 kg lamb ribs;
2 onions;
a glass of dry white wine;
2 cloves of garlic;
1 tsp. ground black pepper;
parsley, basil, dill, mint - to taste.

Rinse and towel dry the ribs. Divide the meat into portions of three to four ribs. Cut the onion into cubes, chop the garlic. Let's start cooking:

heat the oil in a frying pan. Fry the ribs in it until golden brown;
transfer the ribs to a cauldron or pan;
separately fry the chopped onion and garlic and add to the meat;
Pour the contents of the cauldron with wine and cook over low heat until the wine evaporates. Stir occasionally, otherwise it will burn. Look, if the wine has evaporated and the meat is still tough, add wine or hot water to the cauldron, but in moderation;
simmer for 1.5 hours. 10 minutes before the end of stewing, add salt and pepper. Add chopped greens. Add a little mint.

It is easy to check the readiness of the dish - the meat will easily separate from the bones. Treat your guests to a hot dish. A good side dish is potatoes or vegetable salad.

We hope that you will love lamb dishes and use our recipes. But keep in mind that although there is little fat in lamb, it hardens in a cooled dish. Therefore, eat the lamb hot, and the juicy, tender meat will become a worthy decoration for your table.

To make lamb ribs very tasty, you need to cut them, sprinkle with salt and pepper, season with spices, and marinate a little. Next, the prepared ribs are thoroughly fried in a frying pan until golden brown, covered with a large amount of onions, and simmered under a closed lid for about an hour until the onion is completely dissolved and the lamb becomes easy to remove from the ribs.

Recipe for roasted leg of lamb in the oven. The leg of a young lamb is cleaned, marinated in herbs and spices, stuffed with carrots and garlic, wrapped in foil and baked until fully cooked in the oven.

Lamb cutlet recipe. I don’t know why lamb cutlets are not as common as cutlets made from, say, chicken or pork. As it turned out, lamb cutlets turn out to be very juicy and tasty, which anyone can easily verify by simply preparing this dish according to the recipe described. Well, step-by-step photographs of this dish will help you!

Recipe for cooking lamb's head. The dish is very simple, although it takes a very long time to prepare. We take a cleaned sheep head, cook it with vegetables for a long, long time (according to my calculations, it took me more than four hours), serve the whole boiled head with horseradish and mustard, along with a bowl of aromatic and rich brew. It turns out to be a very tasty anti-hangover dish!

A photograph of a lamb loin first fried in a frying pan and then baked in the oven with potatoes. The dish is prepared very quickly and simply. To do this, we need to prepare garlic oil (mix crushed garlic, rosemary and black pepper in vegetable oil), fry the loin in a hot frying pan until a beautiful golden brown crust appears, fry in the same oil where the lamb and potatoes were cooked. As soon as the products are prepared, we place both the potatoes and the meat on a baking sheet, pour aromatic oil over the whole thing, and bake the loin in the oven until fully cooked for 12-15 minutes.

Photo of pilaf, for the preparation of which this time lamb ribs were used. This was my first experience, but I have to admit that it turned out simply incredibly tasty! It is prepared almost the same as regular pilaf: heat the oil, fry the ribs, add onions, carrots, spices, and cook zirvak. Next, add the rice and simmer it under the lid until the pilaf is ready. The rice turned out crumbly, the ribs were so soft that they literally fell off the bones, and the aroma cannot be described in words at all, you have to cook it to appreciate it! I posted a step-by-step recipe for my pilaf with lamb ribs here.

Photo of the Uyghur lagman I prepared, which I decided to make for many years due to the lack of “the only correct” and perfect recipe for this dish. From sources that more or less deserved respect, I only learned that lagman is a dish widespread in Central Asia, which has Uyghur, Uzbek, Dungan and Tajik varieties, which do not seem to differ fundamentally, but differ in the composition of the products, gravy liquid and characteristics preparing noodles (pulled, chopped, etc.). Lagman consists of two main parts: The first part is noodles (chuzma), the second is vaja, which gives the lagman its main taste and aroma. When I finally realized that some correct recipe for lagman simply does not exist in nature, I prepared the lagman shown in the photo.

This is a photo of the lula kebab I cooked at the dacha. The very idea of preparing this wonderful dish originated a long time ago, but I was able to realize it only after I had a birch chock at my disposal, which I needed so much for manually chopping real minced meat for lula kebab (for which I use two meat hatchets). To prepare the lula kebab shown in the photo, I bought the hind leg of a young lamb and a solid piece of fat tail; the meat was manually chopped with hatchets into minced meat, then combined with finely chopped fat tail, and onions, cut into small cubes. Next, all the minced ingredients for lula kebab were kneaded very carefully and for a very long time (about 20 minutes) until a viscous substance was obtained, from which sausages were formed on skewers. Next, the lula kebab was baked on the grill until fully cooked. To be honest, when preparing lula kebab, I was very afraid that the meat would fall on the coals, but it seems that I did everything correctly, and everything worked out for me, and therefore, I am sharing a practice-tested recipe for lula kebab, which, moreover, , it turned out very tasty!

Photo of meat and potatoes that I cooked in a real cast iron cauldron, but on a gas stove. It was February, and in order not to freeze and not bother with the fire under the cauldron (and it would have to be maintained for about 2 hours, which would not be very easy for winter at minus 25-30), I used a gas stove. So, I set a cast-iron cauldron on gas, heated vegetable oil in it, then fried the potatoes and meat until golden brown, after which I put the potatoes and meat back into the cauldron, closed it with a lid and baked it with coarsely chopped onions and garlic for about an hour and a half. What you see in the photo is exactly what I got in the end. It was very tasty, and most importantly, this recipe for potatoes with meat is very simple.

Photo of beshbarmak, or rather its Kazakh variety (et). Well, of course, I couldn’t find kazy or shuzhuk at all in our market, but I was lucky enough to find a small piece of horse meat. Lamb, beef and horse meat are boiled in a cauldron for about two and a half hours. While the meat was boiling, I kneaded the stiff dough from which the noodles (diamonds) were made. The boiled diamonds were poured with the fat skimmed from the meat broth, after which the meat, previously stewed with onions and young garlic stalks, was laid out on the noodles. I won’t go so far as to say that I have created a recipe for a mega original and authentic dish, but it turned out really very tasty!

Photo of lamb stewed in wine. One day I had pieces of very fresh lamb at my disposal, and I wanted to not only cook them, but to make something very tasty and unearthly. Well, what could be better than well-cooked meat stewed in wine? Well, you can see the result for yourself. I took pieces of lamb, fried them until golden brown, then stewed them briefly with onions and carrots, added garlic, salt and spices, after which everything was stewed for a long time over low heat. As a result, the meat fell off the bones well, was very soft, tasty and literally melted in your mouth! Well, you can find out how to prepare this lamb dish with step-by-step photos here.

Photo of khinkali. The khinkali shown in the photograph were prepared from lamb and beef, the meat was chopped with a knife, and cilantro, parsley, mint and spices were added to the minced meat. After the khinkali were cooked in salted water, pieces of butter were added to them.

Photo of lamb, which I stewed along with vegetables at my friend’s dacha. Actually, there are no frills or hassles - we take good pieces of lamb (for example, loin, ribs or cutlets on the bone), quickly fry them on all sides in a cauldron, then generously sprinkle the fried lamb with chopped onions, close the lid and start simmering. Next we put carrots and tomatoes into the cauldron, add salt, add spices and that’s it! Our stewed lamb is completely ready; the meat is garnished with the vegetables it was cooked with. Well, a photo report of the preparation of what I just told you can be found here.

You won't believe it, but the photo shows lamb ribs that were stewed along with lamb pulp in a lot of onions. Excess fat is cut off from all parts of the meat, the ribs are cut and marinated in a Japanese marinade (I bought this marinade ready-made on my previous trips to the store), the meat is cut from the shoulder parts of the lamb, and the bones are sent to the ribs. Trimmed pieces of lamb meat are marinated in garlic and fresh tomatoes; Vegetables (onions, carrots, bell peppers, tomatoes) are fried in a cauldron WITHOUT OIL (to give them the appearance of baked vegetables); The ribs are fried in a cauldron, then pieces of trimmed lamb are sent to them, after which the meat is stewed with a lot of onions, and finally, vegetables fried without oil (with the exception of tomatoes) are added to the almost completely cooked meat. This is roughly how I prepared this dish, intricate in all respects.

Lamb is considered a difficult meat to cook. Usually only experienced cooks decide to take on dishes from it. Our recipes will tell you how to cook lamb deliciously and simply even for novice housewives.

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.

Preparation:

Coarsely chop the washed meat, add water, and place on the stove.
After boiling, drain the liquid. Pour boiled water over the meat again.
Cook over medium heat until the lamb is completely cooked (about 120 minutes). Scrape the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out clear in the end.
Chop all prepared vegetables into medium pieces. Send them to the prepared broth along with salt and spices.

Cook lamb shurpa for another 20 - 25 minutes.

Delicious meat kebab

Ingredients:

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

Preparation:

Remove the subcutaneous film from the piece of meat. Cut the meat into portions along the vertebrae.
Add randomly chopped onions, all chopped herbs, pepper, salt, and liquid bee honey to the lamb. The latter can also be added immediately before frying.
Fill everything with cold sparkling mineral water.
Leave the meat under these conditions for 4 – 5 hours.

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

Traditional soup-kharcho

Ingredients:

lamb (flesh) – 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 cloves;
dry bay leaf – 4 pcs.

Preparation:

Rinse the meat well and 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.
Remove the skins from the tomatoes using boiling water. Cut the pulp into cubes.
Fry chopped onion until golden brown. Add tomatoes. Cook for another quarter of an hour together.
Transfer the contents of the frying pan to the meat. After boiling, add the cereal.
Add salt, peppercorns, bay leaves. Basil goes well with this lamb soup, both fresh and dry. Cook for another 10 - 12 minutes.

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

Cooking pilaf

Ingredients:

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

Preparation:

Heat oil or any fat in a cauldron. Send pre-washed, dried and cut into pieces lamb into it. Fry the meat until lightly browned and the juices are “sealed” over high heat.
Reduce stove heat. Pour onion half rings into the cauldron. Fry the vegetable until golden brown.
Add thin carrot strips.
After 10 minutes, add salt, pepper, and a little water. Simmer the mixture for about 25 minutes. You can also add pieces of garlic to taste.
Place clean cereal into the cauldron. Fill with water 1 finger above the level of the grains. Add salt if necessary.
Simmer the dish over low heat, covered, until all the liquid has evaporated.

Be sure to let the pilaf sit for about 20 minutes before serving.

Meat stewed with potatoes

Ingredients:

lamb pulp – 600 – 700 g;
raw potatoes – 6 – 7 pcs.;
garlic – 3 – 4 cloves;
sweet red pepper - half;
carrots – 1 pc.;
onion - large head;
salt, cumin, pepper;
fresh cilantro - 1/2 bunch.

Preparation:

Cut the meat into medium pieces and lightly fry in any fat. The lamb should have a light crust.
Pour in liquid (plain water) until it completely covers the meat.
Close the container with a lid and simmer the lamb until cooked. If necessary, add more water.
Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Lightly fry.
Add large pieces of potatoes. Add some water.
Cover the container with a lid and simmer over low heat until the vegetables are cooked. A cauldron is perfect for this purpose.
Add salt to the dish to taste.

Let the treat brew, sprinkle with chopped fresh herbs and serve for lunch.

Beshbarmak in a slow cooker

Ingredients:

lamb pulp – 1 kilo;
large onion – 2 pcs.;
beshbarmak noodles – 250 g;
peppercorns – 6 – 8 pcs.;
bay leaf – 1 – 2 pcs.;
salt and water.

Preparation:

Place meat, peeled onion (1 pc.), bay leaf, salt and pepper into the multicooker bowl.
Cover ingredients completely with boiling water.
Activate the extinguishing mode for 120 minutes.
Throw away the onion.
Cut the meat into small pieces. Place on a large flat plate.
Pour the remaining onion slices on top, previously scalded with boiling water.
Switch the kitchen “assistant” to steaming mode. Add noodles. Cook for 10 – 12 minutes. Do not close the lid.
Place the finished noodles on the meat and onions.

Serve the treat on a common platter.

Lamb piti soup

Ingredients:

lamb pulp - half a kilo;
onions - 2 large heads;
raw potatoes – 5 pcs.;
tomato – 1 large;
quince – 1 pc.;
dry chickpeas – 100 – 120 g;
salt, pepper, fresh herbs.

Preparation:

Cut the peeled onion into half rings.
Chop the meat into small pieces. Quince - cubes.
Pre-soak the chickpeas for a couple of hours in cold water. Place on a sieve to dry.
Place the prepared products in a deep pan in layers: onion - meat - quince - chickpeas. Pour boiling water over all ingredients completely.
Bring the contents of the pan to a boil. Reduce heat and leave the soup to simmer, covered, for 120 minutes.
Add tomato and potato pieces.
Cook the dish for another half hour. Salt and pepper.

Eat hot, sprinkled with chopped herbs.

Since the soup turns out to be quite fatty, it is customary to serve it with a bowl of ground sumac. This red spice with a sour taste perfectly complements the rustic flavor and taste of piti.

Cooking lagman

Ingredients:

flour – 1 kilo;
raw eggs – 5 pcs.;
salt;
lamb pulp – 600 – 650 g;
tomato paste – 3 dessert spoons;
onion – 4 heads;
ground turmeric, paprika, chili - 1 teaspoon each;
fenugreek – 10 grains;
red tomatoes – 3 pcs.;
sweet pepper – 2 pcs.;
carrots – 2 pcs.;
potatoes – 4 pcs.;
daikon – 100 g;
garlic – 7 – 8 teeth.

Preparation:

Sift the flour into a large bowl. Beat eggs into it. Add salt. Knead the dumpling dough to a consistency. During the process, add warm boiled water if necessary.
Place the dough in a bag while you prepare the rest of the ingredients.
Chop the meat and place in a cauldron. Sprinkle with randomly chopped onions. Add all the spices specified in the recipe.
Pour in 1 tbsp. water with tomato paste. Simmer the mixture for 7 – 8 minutes.
Add another 2 liters of water and cook the dish for 70 minutes.
Peel all vegetables and chop coarsely. Add to already cooked meat. Add water and salt.
Simmer the mixture under the lid until the vegetables are ready.
Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
Boil noodles in salted water for 2 minutes. Place in a colander and serve on plates.
Supplement the noodles with meat and vegetables.

Serve the dish hot with flatbread.

It is worth noting that lagman is neither a soup nor a main course. This is something in between, so don’t skimp on the noodles and vegetables - the plate should contain a thick dish with some broth.

Baked lamb ribs

Ingredients:

lamb ribs – 1 kilo;
salt, oregano and dried garlic;
soy sauce – 4 dessert spoons;
balsamic vinegar - 4 dessert spoons;
olive oil – 3 dessert spoons;
honey – 4 dessert spoons.

Preparation:

Rinse the ribs, dry with paper towels, cut into separate pieces.
Pour vinegar and olive oil over the preparations. Add all other ingredients stated in the recipe.
Mix everything well. Leave for half an hour.
Line a baking sheet with foil (shiny side up). Place the meat on it. Cook for a quarter of an hour in an oven preheated to 220 degrees.
Reduce the heating temperature by 30 - 40 degrees and leave in the oven for another 7 - 8 minutes.

Serve the resulting ribs with hot sauces.

Chanakhi from meat in a pan

Ingredients:

lamb (thigh) – 1 kilo;
potatoes – 1.5 kilos;
eggplants – 1 kilo;
onion – 1 head;
tomato – 1 pc.;
cilantro, parsley – 1 bunch;
tomato juice – 1.5 tbsp;
salt, pepper

Preparation:

Cut the meat into pieces, like for a shish kebab. Place in a thick-walled saucepan.
Sprinkle potatoes on top, cut as desired, but not too large.
Add peeled eggplant pieces.
Cover everything with the thinnest onion rings.
Pour in salted and peppered tomato juice.
Sprinkle the ingredients with chopped herbs.
Cover the contents with thin slices of tomatoes.
Simmer the treat for 2 – 3 hours over low heat.

The exact cooking time depends on the size of the food pieces and the tenderness of the meat.

Lamb baked in foil

Ingredients:

medium fat kefir – 1 full glass;
cream margarine – 130 g;
flour (first-grade) – 2 tbsp.;
salt and soda for kneading dough - half a small spoon each;
beef pulp – 250 – 300 g;
salt for filling and broth - to taste;
onion – 2 heads;
butter fat – 30 g;
potatoes – 3 – 4 pcs.;
raw egg – 1 pc.;
water – 2/3 tbsp.

Preparation:

Sift flour into a bowl. Add margarine, cut into pieces. Grind with your hands until it becomes fine crumbs. Add salt.
Quench soda with kefir.
Mix the fermented milk product into the flour and margarine. Knead into a non-sticky but tender dough. Roll into a ball and put in a bag for half an hour. There is no need to refrigerate the dough.
For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
Stuff the resulting mass into the flatbread. Make small pies, leaving a hole at the top.
Brush the dough with beaten egg.
Bake for 20 minutes at medium temperature.
In ½ tbsp. water, add oil, salt. Bring to a boil.
Pour the resulting broth into the holes of the pies, 1 tbsp. spoon.

Bake the dish for a little more than half an hour under the same conditions.

Lamb khashlama

Ingredients:

meat – 1 kilo;
onions – 3 heads;
sweet yellow pepper – 2 pcs.;
ripe tomatoes – 4 pcs.;
salt, aromatic herbs.

Preparation:

Place onion half rings on the bottom of the cauldron. Place pepper strips on top. Add tomato slices. Use only half of the vegetables!
Pour in the medium meat pieces and cover them with the remaining ingredients.
Add salt, spices, pepper.

Cover everything with a lid and leave on low heat for about 3 hours.

Any dishes made from lamb take longer to prepare than from any other meat, but they turn out very satisfying and colorful. If young lamb is baked in the oven or fried as a shish kebab, then you should not overdo it with spices - they can easily kill the special taste of the tender meat.

I suggest you bake a leg or shoulder of young lamb. Tasty and juicy lamb meat will definitely please your family and the most picky guests...

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Hungarian young lamb soup (it’s better to take part of a lamb shoulder) with vegetables. Ingredients: Paprika – 0.5 tsp. Lamb – 400 gr. Bulb..

First, Soups with meat

Here are a few simple rules for properly cooking meat, following which you can achieve excellent results in its preparation...

Meat, Cooking

Cooking meat in pita bread is quite simple, and the end result is incredibly tasty, satisfying and beautiful. Ingredients: Beef tenderloin...

For second, Meat