Mutton in a slow cooker. recipes and special cooking tricks

Lamb was highly appreciated in ancient times. It is still widely used in the preparation of various dishes. Many peoples of the world use this meat in their kitchens, but East Asian people especially appreciate mutton. Despite its caloric content, it is very healthy and nutritious.

As a rule, on the basis of lamb prepare wonderful rich soups, roasts, stews. This meat is equally well combined with both spicy and spicy sauces, and with sweet dried fruits. To simplify their task of cooking, many housewives use a slow cooker.

Mutton in a slow cooker: recipes

Hearty soup for lunch

Composition:

1. Lamb - 600 g
2. Carrots - 1 pc.
3. Onions - 1 pc.
4. Bulgarian pepper - 1 pc.
5. Potatoes - 3 pcs.
6. Tomatoes - 2 pcs.
7. Garlic - 3 cloves
8. Tomato paste - 2 tbsp.
9. Basil - to taste
10. Greens to taste
11. Salt and spices - to taste

Cooking:

• Cut the lamb into medium pieces, put in a slow cooker, close the lid, open the valve and set the "Steaming" mode. Cook for 20 minutes.
• Meanwhile, peel all the vegetables. Chop onions into cubes and cut carrots into thin strips or grate on a coarse grater. Bulgarian pepper cut into cubes or cubes, potatoes - in small slices, garlic pass through the press. Cut tomatoes into slices or cubes, chop basil and greens.
• When the slow cooker begins to hiss, add onions, carrots and paprika. Mix everything. After about 7 minutes, put the tomatoes, basil and salt.
• Pour the required amount of water into the slow cooker, add potatoes, garlic and tomato paste. Set the "Soup" mode and cook for 1 hour.
• Ready lamb soup in plates, sprinkle with chopped greens and serve hot to the table. You can season with mayonnaise or sour cream.

Lamb with prunes for the second

Composition:

1. Lamb - 1 kg
2. Prunes - 200 g
3. Plums - 5 pcs.
4. Raisin - 70 g
5. Onions - 2 pcs.
6. Chicken broth - 300 ml
7. Orange juice - 3 tbsp.
8. Ground ginger - 2 tsp.
9. Salt, pepper and ground cinnamon - to taste
10. Vegetable oil

Cooking:

• Soak the raisins in orange juice for 10 - 15 minutes. Heat chicken broth and soak prunes in it. Mutton cut into small pieces.
• Peel and dice onions, chop the plums in a blender to a puree state.
• Pour vegetable oil into the multicooker bowl and fry the lamb pieces. Then add the onions and fry together.
• Cut the prune in half, add it to the lamb. Put the plum puree, raisins with juice, pour the broth and put the spices.
• Mix everything, cover with a lid, set the mode "Soup" or "Stewing" and cook for about 1 hour.
• Lamb with prunes is an ideal option for a festive table.

How to cook lamb with potatoes?

Composition:

1. Lamb - 1.5 kg
2. Potatoes - 10 pcs.
3. Red wine - 150 ml
4. Beef broth - 200 ml
5. Garlic - 3 cloves
6. Rosemary - to taste
7. Salt and spices - to taste
8. Olive oil

Cooking:

• Peel the potatoes and garlic. Wash the meat, remove excess fat and cut into small pieces.
• Garlic skip through the press, cut the potatoes into slices. Pour olive oil into the bowl, set the "Baking" mode and fry the garlic a little.
• When the garlic is roasted, add the lamb and fry for about 20 minutes, stirring constantly. Add potatoes to the meat, salt and pepper and add rosemary. Set the mode "Quenching" to 1 - 1.5 hours.
• While the meat and potatoes are being cooked, prepare the sauce. Pour the wine into the saucepan, put it on the fire. Bring wine to a boil and boil a little.
• Then pour the broth and cook the sauce until the volume of the liquid decreases by about 1/3 of the volume.
• Pour the prepared sauce into the slow cooker 20 minutes before the end of cooking.

Mutton stewed in its own juice

Composition:

1. Lamb - 700 g
2. Canned tomatoes - 7 pcs.
3. Onions - 1 pc.
4. Garlic - 7 cloves
5. Greens to taste
6. Salt and spices - to taste
7. Vegetable oil

Cooking:

• Wash the meat, remove excess fat and cut into large pieces.
• Peel and chop the garlic and onion.
• Peel the tomatoes, mash them with a fork, but do not pour the juice.
• Pour vegetable oil into the bowl of the multicooker, set the mode to "Frying" or "Baking" and fry the onion with garlic until golden brown.
• When the onion and garlic are roasted, lay the lamb, salt and pepper. Fry mutton on both sides until cooked, add tomatoes with juice.
• Set the mode "Quenching", and after 1.5 - 2 hours the dish will be ready. If desired, you can sprinkle it with chopped greens.

Lamb pilaf

Composition:

1. Lamb - 1 kg
2. Dlinnerny rice - 2 tbsp.
3. Carrots - 1 pc.
4. Onions - 3 pcs.
5. Garlic - 2 heads
6. Dried barberries - 1 tbsp.
7. Dry hot pepper - 2 pcs.
8. Coriander seeds - 1 tsp.
9. Zira - 1 tbsp.
10. Salt - to taste
11. Water - 1 l.

Cooking:

• Rinse the rice until the water is clear. Wash the lamb and cut into medium cubes.
• Peel the vegetables. Onion cut into half rings, carrots - thin sticks. Peel the garlic, but do not divide the cloves.
• Put carrots and onions in a slow cooker, then mutton, and pour rice on top. Place garlic heads, hot peppers, barberries, cumin, coriander and salt in the center.
• Pour enough water into the multicooker so that it covers the rice by 2 cm. Set the mode "Krupa" or "Plov" for 1 hour.
• After completion of the cooking process, turn on the heating mode for 10 minutes.
• Serve the lamb pilaf warm together with fresh vegetables.

Meat vegetables: cooking features

Composition:

1. Lamb chops - 800 g
2. Potatoes - 5 pcs.
3. Bulgarian pepper -2 pcs.
4. Zucchini - 1 pc.
5. Eggplant - ½ pcs.
6. String beans - 150 g
7. Carrots - 1 pc.
8. Tomatoes - 3 pcs.
9. Onions - 1 pc.
10. Garlic - 7 cloves
11. Tomato paste - 3 tbsp.
12. Water - 500 ml
13. Salt and spices for pilaf - to taste
14. Greens to taste
15. Olive oil

Cooking:

• Clean all vegetables, wash the lamb. Pour olive oil into the bowl of the multicooker, set the mode to "Frying" and fry the lamb chops. While they are roasting, chop the vegetables. Cut potatoes into cubes, Bulgarian pepper into strips, rub carrots on a coarse grater. Zucchini, eggplant and tomatoes cut into cubes, skip the garlic through a press, cut the string beans in half.
• Add vegetables, salt and spices to mutton ribs. Pour water, put the tomato paste and set the program "Quenching" for 1 hour.
• After cooking, sprinkle the lamb with vegetables with fresh herbs.

Lamb is meat for an amateur, although you can cook a large number of various dishes from it. Many refuse to use this product because of the peculiar smell released during its preparation. However, it is excellent for feeding the elderly, children and diabetics. To speed up and simplify the cooking process, many housewives cook lamb in a slow cooker. In the end, it turns out incredibly fragrant, tasty and tender.