Yes, yes, delicacy! After all, flocks of sheep do not graze in our area, which allows us to supply limited quantities of fresh lamb meat to the market. At the same time, his the nutritional value significantly higher than our usual pork and beef. Highlanders, who, as you know, live much longer than the inhabitants of megacities, appreciate it for delicate taste. And the doctors talk about more content iron in an easily digestible form and less cholesterol than in other types of meat.

How to choose the right lamb

According to professional chefs, the reason for dislike for lamb is the banal inability to choose and cook it. The first point will be discussed in more detail below. And regarding the second, it is worth saying that there is nothing easier and tastier than lamb recipes in a slow cooker. With the help of this universal kitchen assistant, even an inexperienced hostess will get a real culinary miracle.

So, back to the choice. Truly tasty will be lamb stewed in a slow cooker, the age of which is 3 days-3 years. Don't be surprised by such a significant gap. A three-day-old lamb is considered dairy, this is preferred in the Caucasus, and they are cooked exclusively on holidays. Tender and soft meat with a delicate taste practically does not require stewing and does not have a “specific” smell, which is usually attributed to all bleating animals. This is not sold on the market, it is supplied only on order. For sale you can find:

• meat of castrated sheep - their age is 12-18 months. Such a product already has both a characteristic aftertaste and some rigidity. But after pre-training will provide a delicious result;
• meat of fattened sheep - their age is up to 3 years. It is elastic, light red, the fat is exceptionally light. You can and should buy such a product for food.

You should refuse to buy meat that is dark red in color or with fat of a loose consistency, yellow or gray. Cooking mutton fried in a slow cooker or stewing it deliciously with vegetables will not work. It is only suitable for minced meat.

How to properly prepare lamb

If you are using milk lamb, no preparation is required. Any recipe for cooking lamb in a slow cooker, if the animal is more than 1 year old, needs preliminary manipulations.

• The carcass should be washed in warm running water (temperature 27-30°C). More cold water will not allow to wash off pollution from a fatty layer.
• Excess fat should be removed. Lamb stewed with vegetables in a slow cooker, which has a thin layer of fat, will turn out tasty and juicy.
• If you leave the meat on the bone, it will retain an attractive appearance.
• To cook tender lamb in a slow cooker with vegetables, remove all veins and tendons. Then you will get especially gourmet dish, and the pieces are not deformed.
• For cooking lamb in a slow cooker Redmond, Polaris and others pre-beat the meat, and then marinate his. You can use traditional Caucasian spices: suneli hops, cilantro, garlic. And you can limit yourself to tomatoes, olive oil, lemon juice. In a marinade without acid (citric, acetic), the meat should be 12 hours. If you add acid, reduce the marinating time to 5-6 hours.

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

How to cook lamb in a slow cooker

It does not matter the brand of your culinary assistant. Lamb will turn out equally tasty in a Polaris or Redmond slow cooker. Recipes can vary depending on your culinary preferences.

Lamb with potatoes in a slow cooker

You will need:

• lamb - 1 kg:
• onions and carrots - 1 pc.;
• potatoes - 0.5 kg;
• vegetable oil, salt, spices for meat.

Cooking

1. Peel and cut the onion into rings. Fry in the "Baking" mode for 15 minutes.
2. Put the meat on the onion, sprinkle with spices and salt.
3. Peel potatoes and carrots, cut, put on top.
4. Cook for 3.5 hours in the "Extinguishing" mode. Sprinkle with herbs when serving.

Lamb with eggplant in a slow cooker

You will need:

• lamb - 1 kg;
• eggplant - 2 pcs;
• onions and tomatoes - 2 pcs.;
• butter- 50 g;
• cheese - 100 g;
• pepper and salt.

Cooking

1. Sprinkle meat with salt and pepper. Eggplant pre-dip in salted water for 10 minutes, rinse and dry.
2. Set the temperature to 160° in the Multi-Cook mode, add half the oil and fry the lamb pieces for 5 minutes on each side. Then put the meat on a plate.
3. Cut the eggplant into rings, roll in flour and fry for 5 minutes. Set aside for meat.
4. Put the remaining butter, fry the onion in it, after 5 minutes add chopped tomatoes to it. Put on a plate.
5. Place meat, eggplant, onion, tomatoes in layers in a bowl. Sprinkle cheese on top and cook for 45 minutes at 110°C.

Lamb in a slow cooker with prunes

You will need:

• lamb - 1 kg;
• prunes - 200 g;
• onions - 2 heads;
• flour - 1 tbsp. the spoon;
• tomato paste - 2 tbsp. spoons;
• water - 1.5 tbsp.;
• spices, cilantro, parsley, pepper, salt - all to taste.

Cooking

1. Fry the meat in the “Baking” mode in vegetable oil, remove from the bowl.
2. Cut the onion, sauté in the "Baking" mode for 7 minutes.
3. Add meat, tomato paste fry together.
4. Add flour, mix, pour in water, put prunes, seasonings, herbs.
5. Stir and simmer for 2 hours.

Now you know how delicious to cook lamb in a slow cooker. We wish you delicious culinary discoveries!

Video: lamb in a slow cooker

Lamb in a slow cooker is always a success. The meat is soft and tender, dishes are prepared with minimal human intervention, the recipes are quite simple and uncomplicated, and the result is admirable.

Mutton is the meat of domestic sheep. These animals were tamed by man before cows or pigs. In the East and in some European countries (France, Italy, Spain, Portugal), lamb is still revered more than other types of meat. Lamb is fatty meat with a specific smell. It is best to purchase meat from animals whose age does not exceed 3 years. The most delicious dishes are prepared from the meat of young castrated rams under the age of one and a half years. At this age, lamb is tender, not wiry, with a developed specific aroma.

Lamb dishes will appeal to lovers bright tastes. Lamb has a strong smell, so it goes well with seasonings and additives that have an equally strong aroma and taste - garlic, rosemary, thyme, mint. The dishes are spicy, but the taste of lamb is not clogged, but is adequately shaded.

Cooking lamb has features, without knowing which it is more difficult to make a dish tasty than when working with the usual pork or beef. Using our recipes and tips on how to cook lamb in a slow cooker, you will definitely cope with this task.

Uzbek lamb pilaf in a slow cooker

When asked what can be cooked from lamb, the first thing that pops up is a real Uzbek pilaf. But before you tell how to cook pilaf, you need to stock up the right products. First, buy firm, coarse-grained rice to make the pilaf crumbly. Secondly, go to the market for meat. Lamb should be fresh, include 70% pulp, 20% bones and 10% fat. Thirdly, you need zira. Without it, pilaf is not pilaf, but ordinary rice porrige. Carrots are better to use yellow, not red, and garlic - a new crop. Consider the detailed process of cooking lamb pilaf in a slow cooker.

Ingredients for the recipe:

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

Cooking method:

1. First, let's prepare the food. Wash the meat and cut into small cubes. Cut the fat in the same pieces. Peel onions and carrots. Cut the onion into half rings, carrots into cubes. Rinse the rice in running water until the water is clear so that the pilaf is crumbly, not sticky. Disassemble 2 heads of garlic into cloves and peel, peel one cooking only from peeling husks, cut off the roots so that the head itself does not fall apart. When choosing peppers, pay attention that the pods are whole, without damage. Otherwise, the pilaf will turn out very bitter. Quince cut into slices, removing the core.
2. Turn on the multicooker, set the "Frying" mode. fry mutton fat until the pieces are light brown in color. Take out the roasts. Put the meat, a pinch of salt and cumin into the melted fat. Fry until golden brown. Add carrots and onions. Stirring occasionally, sauté until vegetables begin to brown.
3. Pour 2 liters of water into the bowl. Wait for the water to boil. Add peeled garlic cloves, remaining cumin and red pepper. Set the "Cooking" mode. Time - 30 minutes.
4. Salt the zirvak after 30 minutes. It should be slightly salty. Pour in the washed rice, smooth with a spatula, but do not mix. Place a whole head of garlic in the center. Arrange quince pieces on the sides. Set the "Pilaf" mode. After the slow cooker signals the readiness of the dish, keep the pilaf under the lid for another half hour.

Feed method: Carefully remove the pepper, quince and whole head of garlic. Put rice first, then pieces of meat, put quince, garlic on top, and for lovers of spicy - pepper pods. Separately serve to the pilaf cut into half rings onion and tomatoes sprinkled with vinegar. An acidic environment will muffle the greasy aftertaste.

Recipe for lamb with potatoes in a slow cooker

The technology of cooking lamb with potatoes resembles the preparation of pilaf. Despite this, the dish has a unique, piquant taste, which is formed due to the combination of lamb, garlic and prunes. So, consider the method of cooking lamb with potatoes in a slow cooker.

Ingredients for the recipe:

• Lamb on the bone 1 kg.
• Potatoes 1 kg.
• Carrot 1 pc.
• Onion 2 pcs.
• Prunes 200 g
• Garlic 1 head
• Vegetable oil 2 tbsp. spoons
• Zira 1/2 teaspoon
• Black pepper 5-10 peas
• Bay leaf 1-2 pcs.
• Salt to taste

Cooking method:

1. Clean the lamb, wash and cut into small pieces. Fry the meat in vegetable oil in a slow cooker until golden brown.
2. Peel the onion, cut into half rings. Clean the carrots, cut into cubes. Add vegetables to meat. Fry, stirring, 7-10 minutes.
3. Peel and cut potatoes. Wash prunes. Peel the garlic, chop finely.
4. Lay the potatoes on top of the meat and vegetables. Add prunes, garlic and seasonings, salt. Fill the contents of the multicooker with water so that it covers all the ingredients on your finger. Close the lid. Set the "Extinguishing" mode. Time - 2 hours. After the signal, let the dish brew for another half hour.

Feed method: Serve fresh greens (cilantro, parsley, green onion) and vegetables (tomatoes, cucumbers).

Do you want to surprise your family with something unusual? Cook lamb in beans in cream. The dish is hearty, tasty and unusual in taste, with light oriental notes thanks to the use of spices and cilantro. Consider the detailed cooking process lamb stew in a multicooker.

Ingredients for the recipe:

• Lamb 500 g
• Beans 2 cups
• Onion 2 pcs.
• Fat tail fat 100 g
• Cream 1 cup
• Khmeli-suneli 1 tbsp. the spoon
• bunch of cilantro
• Hot pepper 1 pc.
• Salt to taste

Cooking method:

1. Soak the beans overnight in cold water.
2. Peel the onion and chop finely. Salo cut into small cubes. In a multicooker bowl in the "Frying" mode, fry the bacon until amber. Take out the roasts.
3. Put the pieces of lamb into the hot fat. Fry until golden brown. Add an onion. Saute until the onion is soft and translucent.
4. Drain water from beans. Put the beans in the slow cooker. Fill with fresh water (4 cups). Add suneli hops and a pod of hot pepper. Switch the device to the "Extinguishing" mode. Cook 2 hours. During cooking, you can gently stir the dish several times. 10 minutes before readiness, salt, pour in the cream, add finely chopped cilantro.

Feed method: Serve beans in deep bowls with pita bread or white bread. Sprinkle the dish with fresh cilantro. Break off pieces of pita bread with your hands and dip them directly into cream sauce. In the family circle, you can afford small deviations from etiquette.

Delicious lamb shurpa in a slow cooker

Lamb soups are best served in the cold season. They are fragrant, satisfying, nutritious, warm the body and deliver real pleasure. In a slow cooker, lamb shurpa turns out to be especially tasty, since the meat in the broth languishes for a long time at a moderate temperature, it turns out tender, and reveals all its advantages.

Ingredients for the recipe:

• Lamb 800 g.
• Onion 1 pc.
• Carrots 2 pcs.
• Potatoes 2 pcs.
• Sweet pepper 1 pc.
• Hot pepper 1 pc.
• Tomatoes 1-2 pcs.
• Tomato paste 1 tbsp. the spoon
• Garlic 1 head
• Black peppercorns 5-10 pcs.
• Allspice 3-5 pcs.
• Zira 1/2 teaspoon
• Basil 1/2 teaspoon
• Salt to taste

Cooking method:

1. Meat clean, wash, cut big chunks. Peel the vegetables, cut them coarsely: potatoes into 2-4 parts, carrots into large cubes, onions into thick half rings, sweet peppers into strips. Disassemble the garlic into cloves, peel. Scald the tomatoes, remove the skin, cut into small pieces. Leave the hot pepper whole.
2. Turn on the "Soup" mode. Lay out the meat. Fill with water and set to cook for 1 hour. After the beep, open the lid, add all the other ingredients. Close the lid and cook for 1 more hour.
3. Try shurpa, bring it to taste by adding salt and the missing spices. Let the soup sit for 20-30 minutes.

Feed method: Serve soup generously sprinkled with chopped herbs or offer greens separately.

Recipe for lamb with vegetables in a slow cooker

Simple, juicy, completely uncomplicated and very tasty dish- lamb with vegetables in its own juice. Due to this, the meat turns out to be especially tasty, soaked in vegetable juices, and all the vitamins and nutrients are preserved in the gravy.

Ingredients for the recipe:

• Lamb 1 kg.
• Onion 1 pc.
• Carrot 1 pc.
• bell pepper 2-3 pcs.
• Garlic 3-5 cloves
• Tomatoes 2-3 pcs.
• Vegetable oil 2-3 tbsp. spoons
• Set of spices for meat 1 teaspoon
• Bay leaf 2 pcs.
• Peppercorns 5-7 pcs.
• Salt to taste
• Greens to choose from

Recipe for lamb with vegetables in a slow cooker:

1. Wash the meat, cut into portions. Peel the vegetables and cut into large pieces, as in the photo. Scald the tomatoes with boiling water, remove the skin, cut into cubes.
2. Pour vegetable oil into the multicooker bowl. Next, lay out layers of meat and vegetables. Turn on the "Extinguishing" mode, set the time to 50 minutes. Close the lid and wait for the signal. You don't need to add water. The vegetables will release juice.
3. After 50 minutes, add spices, salt and tomatoes. Turn on the multicooker again in the "Extinguishing" mode. How much to extinguish is up to you. tomato sauce it will be ready in 15 minutes, but the longer you simmer the meat, the tastier it is. You can simmer the meat for another 15-45 minutes.

Tips for cooking lamb in a slow cooker

Lamb in a slow cooker will turn out well if you know the intricacies of processing this type of meat. Unlike the usual pork or beef, lamb must be able to choose, cook properly, and select spices. We offer tips on how to cook lamb in a slow cooker, from real connoisseurs oriental cuisine where they know a lot about lamb:

• For those who do not like the specific aroma of lamb, we advise you to try the meat of dairy lambs under the age of 8 months. The aroma of lamb in such meat is barely perceptible, it is tender and juicy.
• The age of lamb is easily determined by the color of the meat. The darker the lamb, the older the animal. The color changes from light red to burgundy.
• To muffle the fatty aftertaste of lamb allow sour ingredients. To do this, lamb dishes are prepared with the addition of sour fruits (pomegranate, apricot, quince, cherry plum), wine vinegar, lemon juice, tomato and other sour sauces.
• Lamb is not suitable for cooking classic soup because of the strong flavor that drowns out the rest of the ingredients. It is better to make spicy shurpa with zira from lamb.
• The following spices are best combined with lamb: Bay leaf, zira, cardamom, ginger, rosemary, thyme, black pepper, cloves. Lamb dishes with vegetables are delicious: garlic, onions, potatoes, tomatoes, eggplants, celery, carrots.
• For cooking savory dishes use mustard, soy sauce, dry wine, wine vinegar, capers, yogurt or sour cream.

Cooking in a slow cooker is a pleasure. Firstly, nothing burns and does not run away, secondly, a minimum of oil is required, so the dishes turn out to be dietary, and most importantly, after you have laid the ingredients and closed the lid, you can forget about cooking and go about your business. After a while, the timer signal will tell you that it's time to set the table. Today in our miracle pot we will cook meat, but not simple, but with prunes. This recipe is suitable for both holiday and everyday meals.

Pork with prunes in a slow cooker

First, let's prepare the juicy pork. We will need the following ingredients:

• pork shoulder - 600 gr.
• a little butter
• flour - 1 tbsp. l.
• bulb - 1 pc.
• pink or white table wine- 2 glasses
• strong chicken broth - 300 ml.
• prunes (about 12 pieces) - 140 gr.
• dill

Cooking:

Before serving, pork with prunes should be sprinkled with finely chopped dill.

Lamb with prunes in a slow cooker

Lamb with prunes cooked in a slow cooker can also be an excellent holiday dish. As usual, we start by preparing the ingredients. Take:

• lamb shoulder
• head of garlic
• sprig of rosemary
• salt and ground black pepper
• olive oil- 2 tbsp. l.
• red onion - 2 pcs
• bay leaf - 3 pieces
• white wine - 3 cups
• prunes - 1 cup
• Idaho potatoes, peeled and aged salt water- 400 gr.
• finely chopped parsnips - 200 gr.
• pitted green olives - 1 cup
• lemon, cut into 4 parts - 1pc

Cooking:

Remove the vegetables and pour the gravy into a glass, wait for the fat to rise to the surface, then scoop it out with a spoon. Warm up the sauce. Before serving, cut the lamb into pieces, put vegetables on it, add gravy. Decorate holiday dish rosemary sprigs and lemon quarters.

Now you know how to cook pork and lamb with prunes in a slow cooker. We hope your family and friends will be delighted and appreciate your efforts.

Lamb was highly valued in ancient times. It is still widely used in cooking. variety of dishes. This meat is used in their cuisines by many peoples of the world, but the inhabitants of the East especially appreciate lamb.

As a rule, wonderful dishes are prepared on the basis of lamb. rich soups, roast, stews. This meat goes equally well with both spicy and spicy sauces as well as sweet dried fruits. To simplify their cooking task, many housewives use a slow cooker.

Lamb in a slow cooker: recipes

Lamb soup in a slow cooker

Compound:

Cooking:

• Cut the lamb into medium pieces, put in a slow cooker, close the lid, open the valve and set the “Steam cooking” mode. Cook 20 min.
• In the meantime, peel all vegetables. Chop the onion into cubes, chop the carrot thin straw or rub on coarse grater. Cut the bell pepper into cubes or cubes, potatoes into small slices, pass the garlic through a press. Cut the tomatoes into circles or cubes, chop the basil and herbs.
• When the slow cooker sizzles, add the onions, carrots and bell pepper. Mix everything. After about 7 minutes, add the tomatoes, basil and salt.
• Pour into the multicooker required amount water, add potatoes, garlic and tomato paste. Set the mode to "Soup" and cook for 1 hour.
• Pour the prepared lamb soup into bowls, sprinkle with chopped herbs and serve hot to the table. You can season with mayonnaise or sour cream.

Lamb with prunes in a slow cooker

Compound:

Cooking:

• Soak raisins in orange juice for 10 - 15 min. Heat the chicken broth and soak the prunes in it. Cut lamb into small pieces.
• Peel and cut the onion into cubes, chop the plums in a blender until puree.
• Pour vegetable oil into the multicooker bowl and fry the lamb pieces. Then add the onion and fry together.
• Cut the prunes in half, add it to the lamb. Put plum puree, raisins with juice, pour out the broth and put the spices.
• Mix everything, close the lid, set the "Soup" or "Stew" mode and cook for about 1 hour.
• Lamb with prunes will become ideal option for the holiday table.

How to cook lamb with potatoes in a slow cooker?

Compound:

Cooking:

• Peel potatoes and garlic. Rinse the meat, remove excess fat and cut into small pieces.
• Pass the garlic through a press, cut the potatoes into slices. Pour olive oil into the multicooker bowl, set the “Baking” mode and fry the garlic a little.
• When the garlic is fried, add the lamb and fry for about 20 minutes, stirring constantly. Put the potatoes to the meat, salt, pepper and add rosemary. Set the "Extinguishing" mode to 1 - 1.5 hours.
• While the meat and potatoes are cooking, prepare the sauce. Pour the wine into the saucepan, put it on the fire. Bring the wine to a boil and simmer a little.
• Then pour in the broth and simmer the sauce until the volume of liquid is reduced by about 1/3.
• Pour ready sauce into the slow cooker 20 minutes before the end of cooking.

Lamb stewed in a slow cooker in its own juice

Compound:

Cooking:

• Rinse the meat, remove excess fat and cut into large pieces.
• Peel the garlic and onion, chop finely.
• Remove the peel from the tomatoes, mash them with a fork, but do not pour out the juice.
• Pour vegetable oil into the multicooker bowl, set the “Frying” or “Baking” mode and fry the onion and garlic until golden brown.
• When the onion and garlic are fried, lay the lamb, salt and pepper. Fry the lamb on both sides until tender, add the tomatoes with juice.
• Set the "Extinguishing" mode, and after 1.5 - 2 hours the dish will be ready. If desired, you can sprinkle it with chopped herbs.

Lamb pilaf in a slow cooker: recipe

Compound:

Cooking:

• Rinse the rice until the water runs clear. Wash the lamb and cut into medium cubes.
• Clean the vegetables. Cut the onion into half rings, carrots into thin bars. Peel the garlic from the husk, but do not divide into cloves.
• Put carrots and onions in the slow cooker, then lamb, and pour rice on top. Place the heads of garlic, hot pepper, barberry, cumin, coriander and salt in the center.
• Pour enough water into the slow cooker so that it covers the rice by 2 cm. Set the “Cereal” or “Pilaf” mode to 1 hour.
• After the cooking process is completed, turn on the heating mode for 10 minutes.
• Serve warm lamb pilaf with fresh vegetables.

Lamb in a slow cooker with vegetables: cooking

Compound:

Cooking:

• Peel all the vegetables, wash the lamb. Pour olive oil into the multicooker bowl, set the “Frying” mode and fry the lamb ribs. While they are roasting, chop the vegetables. Cut the potatoes into cubes, bell peppers into strips, grate the carrots on a coarse grater. Cut the zucchini, eggplant and tomatoes into cubes, pass the garlic through a press, green beans cut in half.
• Add to lamb ribs vegetables, salt and spices. Pour water, lay out the tomato paste and set the "Stewing" program for 1 hour.
• After cooking, sprinkle lamb with vegetables with fresh herbs.

Lamb is an amateur meat, although it can be cooked a large number of variety of dishes. Many refuse to use this product due to the specific smell that is released during its preparation. However, it is great for the elderly, children, and diabetics. To speed up and simplify the cooking process, many housewives cook lamb in a slow cooker. As a result, it turns out incredibly fragrant, tasty and tender.