Lamb dishes

Lamb is one of the most delicious and popular types of meat, which is used to prepare Turkish, Uzbek and Tatar dishes. Distinctive features of young and fresh mutton are white fat, tender pink and firm meat. It is recommended to cook it for a short time, otherwise, the meat may lose its flavor, become dry and tough.

Lamb first dishes: recipes

Kyufta Azerbaijan

Kyufta Azerbaijan

Composition:

  1. Lamb - 0.5 kg
  2. Rice - ½ tbsp.
  3. Onions - 1 pc.
  4. Chickpeas - 100 g
  5. Potatoes - 3 pcs.
  6. Mint - 1 tsp.
  7. Cilantro - 1 tbsp.
  8. Saffron - 1 pinch
  9. Dried apricots - 8 pcs.
  10. Salt and pepper to taste

Cooking:

  • Soak chickpeas at night. In the morning, wash it well and cook. Mutton cut into small pieces and mince with onions. Add the washed raw rice, mint, salt and pepper to the minced meat.
  • Soak dried apricots in water, leave for a few minutes. If it is large, cut it into four pieces. From the lamb meat form large enough balls. Inside each meat ball, place a quarter of dried apricots.
  • Dip the finished balls into the pan with chickpeas, add the chopped large potatoes. In a separate container, pour boiled water over the saffron and leave for 10 minutes.
  • Add strained saffron to broth with kufta - it will give a yellowish tint.
  • The finished dish is poured into plates and serve hot.

Mutton Shulum

Mutton Shulum

Composition:

  1. Lamb - 1.5 kg
  2. Onions - 2 pcs.
  3. Tomatoes - 2 pcs.
  4. Bulgarian pepper - 1 pc.
  5. Carrots - 1 pc.
  6. Potatoes - 5 pcs.
  7. Salt, pepper and bay leaf - to taste

Cooking:

  • Wash the lamb, cut it into large pieces. Pour cold water into a saucepan, add meat and cook over medium heat. In the process of cooking do not forget to remove the foam.
  • After 30 minutes, add the whole Bulgarian pepper, onions (peeled), tomatoes and carrots (peeled) to the pan.
  • Boil the shulum for about 2 hours. After cooking time, remove the cooked vegetables from the pan.
  • Peel the potatoes, add the whole to the saucepan with cold water and cook in salted water until done.
  • Ready shulum is served as follows: place whole potatoes in a deep plate, pour hot broth, put a few pieces of lamb, sprinkle with black pepper and chopped greens on top.

Lamb with potatoes: a recipe

Lamb with potatoes: a recipe

Composition:

  1. Lamb ribs - 1 kg
  2. Potatoes - 10 pcs.
  3. Onions - 2 pcs.
  4. Garlic - 3 cloves
  5. Vegetable oil - for frying
  6. Salt and spices - to taste
  7. Chilli - 1 pc.

Cooking:

  • Rinse the lamb chops under running water, remove excess fat and film. Pat dry with paper towel. Peel and chop the onion. Cut the garlic in half. Peel the chili peppers from the seeds and stalks.
  • Peel the potatoes, slice them. Heat the vegetable oil in a cauldron or a thick pan. Fry the lamb until golden brown with 2 sides. Salt and add spices.
  • Put the potatoes to the meat, salt a little and fry together under a closed lid, stirring occasionally.
  • When the potatoes are almost ready, add chopped onion, garlic and chili pepper. If there is no chili, you can simply sprinkle with red hot pepper. Tom the dish under the closed lid until the onion is soft.
  • Ready mutton with potatoes is served, sprinkled with chopped greens with fresh vegetables.

Lamb chanakhs

Lamb chanakhs

Composition:

  1. Lamb - 700 g
  2. Salo - 200 g
  3. Eggplant - 1 pc.
  4. Garlic - 3 cloves
  5. Potatoes - 5 pcs.
  6. Carrots - 2 pcs.
  7. Onions - 1 pc.
  8. Tomatoes - 2 pcs.
  9. Bulgarian pepper - 1 pc.
  10. Hops suneli, coriander and barberry - to taste
  11. Salt - to taste

Cooking:

  • This dish is cooked in clay pots. At the bottom of the pots lay the pieces of bacon. Cut the lamb into medium slices, place on top. Sprinkle everything with spices. Peel all the vegetables. Chop the onion and garlic through the press. Add to the pots.
  • Slice the potatoes, carrots and eggplants. Lay on top of onions and garlic. Put the slices of tomatoes and peppers. Sprinkle the dish again with spices. Add some water.
  • Put the pots of chanakhi in the oven preheated to 200 degrees for about 1.5 hours.
  • Eggplant chanakhi served directly in pots or laid out on plates. The dish can be decorated with chopped greens and pour with lemon juice.

Hummus with lamb and almond

Hummus with lamb and almond

Composition:

  1. Minced lamb - 200 g
  2. Chickpeas - 350 g
  3. Onions - 1 pc.
  4. Almond - 100 g
  5. Lemon juice - 2 tbsp.
  6. Tahini paste - 4 tbsp.
  7. Garlic - 3 cloves
  8. Salt, pepper and paprika to taste
  9. Ground cinnamon - ½ h.
  10. Olive oil;
  11. Flapjack or thin pita bread - 1 pc.

Cooking:

  • Soak chickpeas, drain the liquid, leaving 1 tbsp. water. Transfer the chickpeas to a blender and beat for a minute. Add lemon juice, grated garlic, 3 tbsp. Tahini pastes and 3 tbsp. olive oil. Beat the ingredients until smooth. Salt and pepper to taste.
  • Pour olive oil into a thick frying pan. Add diced onion and fry until golden. Add cinnamon to the onion and fry for about a minute. Put the minced lamb in the pan. Simmer for 5 minutes. Mix the cooked mince with chopped almonds.
  • Brush the chickpea mass with the cake, put the minced meat and serve to the table. Hummus goes well with potato dishes and vegetables.

Lamb dishes are very tasty and satisfying. You can safely serve them to the festive table, cook the first and second courses of meat, as well as delicious cakes. Many housewives are afraid of lamb recipes, because consider them difficult to prepare. This is not the case, the only thing that needs to be taken into account is that this type of meat should not be subjected to prolonged heat treatment.

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