Lamb with dried apricots and tomatoes: "tasty" recipes

Lamb for us - not the most affordable and not very familiar meat. However, it should be noted that in itself it is tasty and very different from the usual species. So, on occasion, allow yourself to please both the family and yourself - lamb with dried apricots and tomatoes will please everyone. This method of preparing this meat is widely used in the Caucasus and in eastern countries. Armenians almost do not fight with the Azerbaijanis for the authorship of this dish.

Armenian recipe

It begins with the fact that the washed meat is cut in medium pieces, poured into a pan of hot, but not boiling water and cooked to half-ready on a small flame. You need to take a little water, so that the broth would be a pomarist. Foam must be removed. At the end, the broth is filtered. Dried apricots are soaked in advance; It should be about three times less than meat. Almost ready mutton is fried in melted butter. After the appearance of the crust is added separately toasted onions (2-3 small bulbs for a pound of meat), finely chopped or ground tomatoes without skins, pepper and salt, dried apricots and broth. Extinguished lamb with dried apricots and tomatoes to the softness of meat, and served with chopped parsley. Incredibly delicious dish!

Abundance of dried fruits

Lamb with tomato and dried apricots can be supplemented with other seductive ingredients. For the recipe described, chopped meat (kilograms and a half) is best first marinated: mix a teaspoon of ginger and coriander with two cumin, half a spoonful of ground pepper, a quarter of cayenne pepper and a canteen paprika. Slugs roll in the mixture and hide in the cold for the whole night. In the morning, mutton lined with foil lays lamb, and on top of it - half-rings of bulbs and chopped 4-5 cloves of garlic. In a half cup of broth (very harmonious will be chicken) a pinch of saffron filaments, a large spoon of honey and a small one - cinnamon. Canned tomatoes are added to the meat along with their juice, broth is poured, the container is closed with foil and placed in the oven for about two and a half hours. Prunes, dried apricots and dates, peeled and soaked for 20 minutes, are added after the specified time. The sheet is no longer covered, so that mutton with dried apricots and tomatoes is browned. After 2-3 quarters of an hour the sauce will thicken, and the meat will become exceptionally tender and juicy.

Recipe for Multivariate

Mutton, stewed with dried apricots, can easily be cooked and in this wonder-assembly. A pound of chopped meat, grated with salt and pepper, is cooked for 15 minutes in a bowl along with onion rings and chopped 2 cloves of garlic in the frying mode. When all is blushed, a glass of dry wine is poured into the bowl and quenching is turned on for a quarter of an hour. Only then 2 tomatoes are laid in cubes, one zucchini slices and stripped apricots (100 g). Salted, peppered and seasoned with rosemary lamb with dried apricots and tomatoes is covered with a lid and languishes on the "Plov" mode for 20-30 minutes (depends on the characteristics of the multivark). Eat with pleasure!

Good advice

For those who do not like the specific smell of such meat, before the lamb with dried apricots and tomatoes is prepared, it is worth picking the piece purchased. Marinade can be taken on any basis - and kefir, and wine, and beer perfectly suited. The main thing is to add in them a proportionate amount of favorite spices. By the way, for the purpose of eliminating the smell, dried fruits, even the simplest ones like garden drying, are not bad.

When extinguishing lamb with dried apricots and tomatoes can be supplemented with sour cream or cream (if you did not use wine in the sauce, naturally). Only then marinate meat better in kefir or whey.

The garnish to the dish is usually served potatoes, mashed potatoes or rice, cooked with the addition of barberry. Do not like this grain - you can add barberry to the end of the stewing directly into the pan. Get a pleasant sourness and additional neutralization of the "mutton" smell.