How to cook lamb tasty without smell? How to cook lamb with potatoes?

Do not know how to cook lamb tasty without smell? We are ready to share with you the necessary information. The article contains original recipes and recommendations of specialists in the field of cooking.

Benefits for the body

Today, mutton is used to make rich broths and soups, stews and fried dishes. Especially appreciate this meat is the inhabitants of the Caucasus and the Middle East. Manty, beshbarmak, shurpa, shish kebab and pilaf - the list of dishes from mutton can be continued for a long time. Annually, new recipes appear.

In the Roman Empire mutton was prepared according to a special technology. The carcass was first roasted, ground into minced meat, mixed with other ingredients (spices, bone marrow and egg yolk) and made delicious meatballs.

Now a few words about the composition and useful properties. Lamb contains digestible proteins, as well as micro- and macro elements. And in terms of the amount of minerals and vitamins, it is on par with pork and beef. Meat of young lamb should necessarily be included in the children's diet. After all, there is fluoride in it, which protects the milk teeth from caries.

Lamb has a lot of useful properties, but there are also contraindications. People suffering from disorders of the intestine and stomach, should abandon its use.

How to cook lamb

First you need to choose meat. It is advisable to give preference to carcasses of young lambs (not older than 3 years). Their meat has a light red color. If you find dark beef in the store, then you should know: there is an old animal in front of you. The same can be said if the carcass is yellow fat, which produces an unpleasant odor.

About how to cook lamb tasty without smell, we'll tell you later. In the meantime, let's talk about the characteristics of cooking. The best parts of lamb are: neck, brisket and shoulder blade. Before starting the preparation, the meat is washed well and the fat is removed. The cooking time of the above parts of the carcass is 1.5-2 hours.

How to cook lamb with potatoes

Grocery set:

• Garlic - 2 cloves;
• 300 g of mushrooms (preferably champignons);
• Potatoes - 6 pieces;
• 1 kg of mutton (brisket);
• Bulgarian pepper - 2 pieces;
• Two onions;
• greenery;
• vegetable oil;
• 3 tsp. Thyme;
• spice.

How to cook lamb with potatoes:

1. We wash meat, we put it on a paper napkin. We cut it into pieces and send it to the frying pan, where it is fried in oil. This process will take 15 minutes. At the very end, salt and pepper.

2. We need to cook lamb in a frying pan with vegetables. Remove the husks from the bulbs. Flesh shred and fry with meat for 10 minutes.

3. Pepper is cut into half-rings and sent to a frying pan. Fry with lamb and onions for 10 more minutes.

4. Mushrooms are washed in running water, cleaned and crushed. Fry separately, and then add to meat, peppers and onions.

5. We begin to clean potatoes. We cut it and put it in a frying pan to other ingredients. We pour in enough cold water. We fall asleep spices and thyme. Cover the frying pan with a lid and mark it for 40 minutes. We distribute the prepared dish on plates, decorate with chopped herbs and garlic. We wish you a pleasant appetite!

The recipe for mutton soup

Ingredients:

• One carrot;
• 4 liters of water;
• Potatoes - 5 pieces;
• Hot pepper (optional);
• 500 g of lamb on the bone;
• One onion;
• spice;
• Garlic - 3 cloves.

How to make lamb soup:

1. First you need to wash the meat, put it in a saucepan and add water. The time of broth preparation is 1.5-2 hours (over low heat).

2. After the specified time, potatoes cut into large pieces should be added to the pan. Solim.

3. After 20 minutes after adding the potatoes, put the chopped vegetables (carrots and onions). When they are cooked, you can send into the soup of chopped peppers and favorite spices.

4. After 5 minutes, add the garlic and laurel. We remove them when the soup is ready. Before serving, the first course should be infused. At least 20 minutes.

Hiking variant

Do not know how to cook lamb tasty (no smell) in the field? We offer you an excellent recipe.

Grocery list:

• Red chili pepper - 1 piece;
• greenery;
• 2 kg of mutton;
• Zucchini - 3-5 pieces;
• 1,5 kg of onion;
• 5-6 heads of garlic;
• Zira;
• Eggplant - 3-5 pieces;
• 1.5 kg of carrots;
• vegetable oil;
• Spices for meat dishes.

Prepare lamb in the cauldron can be as follows:

1. Clean the onion and rinse with water. Flesh cut into half rings.

2. We take cauldron, calculated for 8-12 liters. We pour in the oil. Fry the onions until golden. This process takes 15-20 minutes.

3. Let's start carrot processing. We wash it, clean it and cut it into cubes. Add to the onions. We extinguish 15-20 minutes. Fire should be moderate.

4. Now we prepare the meat: remove the excess fat, cut into cubes and spread it into the cauldron. When the lamb takes a little, you can salt it. After 10 minutes, add the spices. We extinguish for another 10-15 minutes.

5. The next ingredient is zucchini. We wash them, clean them and crush them (preferably cubes). Add to lamb, salt and mix well. We mark 15 minutes.

6. Now we need to wash the eggplant and cut into cubes. Before sending them to the cauldron for 15 minutes, soak them in salt water, and then throw them back in a colander. We put it into the cauldron and mix it. It remains to put out all the ingredients for 20 minutes. At the very end, you need to add peeled garlic heads, chopped greens and spices (including zir).

Recipe for Multivariate

Want to cook a delicious and flavored pilaf from lamb, spending a minimum amount of time and products? Then this recipe suits you perfectly.

Ingredients:

• 1.5 cups of rice (with long grains);
• Two carrots;
• 1 tbsp. L. Berries of barberry;
• 600-700 g of lamb;
• Two onions;
• Garlic - 1 head;
• Spices (including cumin and zira);
• vegetable oil.

How to cook quickly and tasty lamb in a multivariate:

1. Take a piece of meat with veined veins. Cut it into pieces (about 25-30 g).

2. Turn on the multivark. We pour a little oil. We lay out meat pieces. We start the "Hot" mode. The lid is not closed.

3. Rinse and clean carrots, then cut into strips. Add to the bowl to mutton.

4. We proceed to the processing of onions. It must be cleaned, cut into strips and sent to other ingredients.

5. Close the lid. Fry vegetables with meat 3-5 minutes. Next, add salt, add barberry and spices. We mix it well.

6. We fall asleep rice in a bowl of multivark. We pour in water so that it is 2 cm above the dirvak. In the middle we insert the whole head of garlic. Close the lid again. Switch the device to the "Rice" mode. In half an hour you can open the lid and try the pilaf, determining the degree of its availability. A special scapula is checked by indentations. If all the liquid is absorbed into the rice, then immediately turn off the multivark. In this case, you do not need to wait for the end of the selected program.

Roast in pots

List of products (based on 3-4 servings):

• Small squash marrow;
• 200 g of buckwheat;
• Two carrots;
• 300 g of lamb;
• ½ tsp. Salts;
• Two onions;
• 100 ml of olive oil.

Practical part:

Step number 1 - carrots, zucchini and onions are peeled. Now grind them. Carrots cut into rings, zucchini - cubes, and onions - half rings. We spread the vegetables in pots, distributing evenly.

Step number 2 - lamb is washed, cut into cubes and added to vegetables. In each clay pot, add 2-3 tbsp. L. Washed with buckwheat. Fill the contents with boiling water. Water should completely cover meat and vegetables. Solim and pepper.

Step # 3 - cover the pots with a layer of foil or lids. We put them in a preheated oven. We record 60 minutes. It's so much time you need to fry for complete cooking.

Step # 4 - the dish is served to the table right in the pots. In each of them we add a little bit of olive oil. You can decorate the roast with sprigs of dill.

With what to serve dishes from mutton

Do you want to please your family with a delicious lunch or dinner? Then cook for them something from lamb. It can be hearty pilaf, aromatic soup or manti. Lamb is perfectly combined with spicy and sour sauces. As a garnish suitable: fresh vegetables, buckwheat, legumes, mashed potatoes, boiled pasta and vegetable stew.

Of drinks, wine is best. It is not necessary to spend a lot of money to buy it. Any red wine will be able to emphasize the incomparable taste and aroma of dishes from mutton meat.

Afterword

Now you know how to cook mutton deliciously without smell, using a multivark, a cauldron and an ordinary frying pan. The recipes in the article are perfect for experienced housewives, and for those who have just started to learn culinary art. All products are affordable and sold in any supermarket.