How to quickly and tasty cook the odorless lamb

Many hostesses do not like to cook lamb, complaining that the dishes from it are obtained with a specific smell and taste. Indeed, for this meat to be juicy and fragrant, it needs a special approach. Today we look at how to quickly and tasty cook lamb.

Learning to cook lamb in Uzbek

How to cook lamb without smell delicious? Our recipe will help you with this. Believe me - the Uzbek lamb stew will not leave anyone indifferent.

Composition:

• 0.5 kg of mutton;
• 3 onions;
• 2-3 garlic cloves;
• 2 tbsp. l vegetable oils;
• 1 tbsp. l sifted flour;
• 2-3 leaves of laurel;
• 100 g of chopped walnuts;
• 2 tsp. hops suneli;
• 200 g of prunes;
• a mixture of peppers and salt.

Cooking:

1. Wash the lamb, dry it and cut into large cubes. In a saucepan, bring the water to a boil and spread the meat. Cook until it is soft.

1. We clean onions and garlic cloves, pass them in vegetable oil. Then add the sifted flour to the pan and, without ceasing to stir, fry all together for several minutes.
2. Now take about half a glass of broth, in which lamb was cooked, and pour it into the pan. All mix well.

1. Then put meat into the pan, season the dish with salt and a mixture of peppers and simmer for fifteen minutes.
2. Walnuts are chopped and together with prunes add to the pan. Simmer on low heat for about ten minutes.
3. Uzbek lamb is ready!

Meat "under a fur coat" is very tasty!

And now consider how to cook lamb tasty and quickly in the oven. The peculiarity of this recipe is that we will bake the meat under a vegetable fur coat. Such a casserole can be a full-fledged second course, and you will not need to separately prepare a side dish for meat.

Composition:

• 0.5 kg of mutton;
• 6-7 potatoes;
• 2 carrots;
• onion head;
• mayonnaise;
• spice mix and salt.

Cooking:

1. The secret of soft mutton is in the preliminary heat treatment of meat. So, before baking the lamb, boil it in salted water for about forty minutes.
2. In the meantime, let's prepare vegetables. We clean them, we rub carrots, we cut onions in the form of half-rings, and potatoes - into rings.
3. Cool the finished lamb and cut into small cubes.
4. A baking sheet generously grease with vegetable oil and spread the first layer of meat, spreading it evenly over the entire surface.
5. The next layer lay onions, and on top of it - carrots. Season with salt and pepper mixture.

1. Then generously grease the dish with mayonnaise.

1. The last layer is potatoes. It can be slightly salted and seasoned with a mixture of peppers, and then you need to grease with mayonnaise.

1. We bake the dish in the oven at a temperature of 190-200 degrees for about an hour.

Festive Lamb Curry

If you are wondering what to cook lamb quickly and tasty, try this recipe. Lamb curry is a hearty and very tasty dish. A spice to the meat will add spices, the amount of which you can change to your taste.

Composition:

• 1 kg of mutton;
• 2 onions;
• 1 tsp. ground ginger root;
• garlic head;
• 2 tbsp. l filtered water;
• 1 tbsp. l cardamom;
• 30 g butter;
• 2-3 bay leaves;
• cinnamon stick;
• 1.5 tsp. dried cloves;
• 1 tsp. crushed coriander;
• 2 tsp. cumin;
• 1 tsp. red pepper;
• 250 ml of tomato paste;
• 2-3 tomatoes;
• 150 g cilantro.

Cooking:

1. Meat washed and cut into small pieces, preferably the same.
2. In a separate container we combine all the spices specified in the recipe.

1. Clean and chop the onion and garlic, rub the ginger root, pour in 2 tbsp. l filtered water and mix thoroughly.
2. Now we need to fry the lamb in butter. To do this, you need a frying pan with high sides. Fry each piece evenly on all sides.
3. As soon as the lamb changes its color, add spices and a liquid mixture of onion and garlic.

1. Stew the dish for five minutes, stirring it periodically.
2. In the meantime, chop the tomatoes and place them in a frying pan, add tomato paste, bring the dish to a boil, cover with a lid and simmer on low heat for about an hour and a half.

1. After the specified time we try the lamb, and if the meat is harsh, we continue to simmer it for another half an hour.

Mutton sajh - a dish originally from Azerbaijan

Try to cook an unusual snack, which is so loved in sunny Azerbaijan. This dish is called sajem, because it is cooked in dishes with that exact name. We will create our culinary masterpiece in a conventional frying pan. Believe me - from this the meat will not be less tasty.

Composition:

• 0.5 kg of mutton;
• 50 g of lamb fat;
• 5-6 potatoes;
• 2 eggplant;
• 3-4 tomatoes;
• 2 onions;
• 1 Bulgarian pepper;
• 1 chili pepper;
• 2 carrots;
• vegetable oil;
• salt and pepper black ground.

Cooking:

1. First, we melt the fat mutton in a pan.

1. We wash the lamb and cut it into cubes.
2. Add vegetable oil and mutton to fat, fry until the meat is covered with a golden crust. Season the meat with salt and pepper mixture.
3. Onion cut into small rings and lay out to the meat. Fry until done and transfer the meat and onions to a separate container.

1. Peel potatoes, wash and cut into large plates. Fry the roots in the same pan, where the meat.

1. Chop eggplants, salt them and leave for fifteen minutes.

1. Fry the eggplants and lightly season with pepper.
2. Cut off the hard part of the tomatoes, where the stalk, wash them and fry whole in the pan.

1. Bulgarian and bitter pepper clean, chop, fry.
2. We take a large dish, in the center lay out lamb, and then lay out tomatoes, eggplants, peppers and potatoes.
3. Rub the carrots and lay on the dish. Lamb saj is ready!

You can make mutton in such different ways. The main thing is to follow the recipe and choose good meat. Cook with pleasure and bon appetit!