Braised lamb with potatoes in a slow cooker. Lamb with potatoes in a slow cooker What to make from lamb in a slow cooker

11.10.2021

Prepare the necessary ingredients. First of all, prepare the meat: wash, if necessary, burn to remove wool, cut off the bone, and cut the flesh itself into small pieces about 5x5 cm in size.

Turn the multicooker on the "Frying" function and after 2 minutes put the lamb pieces into the multicooker bowl (if the pieces of meat are fat-free, you can add a little vegetable oil).

Fry the meat, stirring occasionally, until golden brown. This will take 15-20 minutes.

Put the carrots and onions in a slow cooker, add salt, ground black pepper, allspice, cumin.

Close the lid and turn on the "Extinguishing" function for 2 hours.

In the allotted time, the meat will cook perfectly, become tender and soft, and will be easily divided into fibers. If the lamb was very old, then the time, respectively, will have to be increased to 3-4 hours.

Peel, wash and cut potatoes into small cubes.

Put the potatoes to the lamb in a slow cooker.

Cut the pepper, remove the stalk and seed box, cut into strips and put on top of all the ingredients. Add salt and tomato juice. Switch the multicooker back to the "Extinguishing" function for 30 minutes.

Delicious, tender lamb and fragrant potatoes cooked in a slow cooker should be served immediately.

Bon Appetit! Cook with love!

Description

Stewed potatoes with lamb in a slow cooker- This is a traditional dish of Caucasian cuisine, cooked in a modern device. Thanks to lamb, it has a special flavor, so it must be cooked with onions. Cooking lamb stew with potatoes takes a lot of time, but it does not require special attention.

In addition, lamb stew with potatoes is a very healthy dish, because lamb contains a lot of protein, which is so necessary for bones and muscles. Also in the composition of lamb meat there are a lot of useful minerals and microcomponents, and the level of cholesterol is much lower than in beef.

How to choose the right lamb for the dish? There are several principles by which it will be possible to choose high-quality and fresh meat. A strong smell can only be in the meat of an old animal, while in a young one it is barely perceptible. A sign of a young ram is thin ribs and elastic flesh, which is quickly restored when pressed. Also, sellers sometimes color the meat in order to give it a fresh look. To see if it is tinted, simply run a dry cloth over a piece of meat. If it is even a little stained, refuse to purchase such a product. And finally, the meat must have a sanitary service mark, which gives a guarantee of the quality of the product and indicates the absence of harmful infections.

Details on how to properly cook lamb stew in a slow cooker will be given later in a step-by-step recipe with a photo.

Ingredients

(700 g)
(700 g)
(a little for the marinade)
(a little for the marinade)
(1 PC.)
(1 piece larger)

Meat dishes are an integral part of our diet. Without this popular product, it is difficult to imagine a daily menu; in some cases, it is replaced by fish. The most consumed types of meat are beef and chicken, and lamb is rarely present on our table. But representatives of the peoples of the East consider lamb a product of centenarians. It is pointless to disagree with them, because most of the elderly people live in Central Asia and the Caucasus. This type of meat has a high content of vitamins and microelements, differs from other types in its dietary content.

Lamb is tender, nutritious meat of young sheep, lamb. In combination with prunes, spices, the dish acquires piquancy and a wonderful aroma.

Cooking in a slow cooker makes our work much easier: prepare the ingredients, put them to stew, do other things, or relax in good health. Dishes are juicy, soft and do not burn.

We offer a recipe for cooking lamb ribs with prunes in a slow cooker. Diversify your menu with healthy products!

Required Ingredients:

lamb ribs 0.5 kg.
prunes with pit 10 pcs.
garlic 5 cloves
water 1 tbsp.
salt.

For marinade:

olive oil 3 tbsp (can be replaced with sunflower)
paprika, coriander, oregano, nutmeg, black and red pepper, a pinch of Provence herbs (can be replaced with any ready-made seasoning for meat).

Cooking:

First, prepare the marinade: pour olive oil into a cup, add seasonings to it, mix.

Divide lamb ribs into pieces, rinse, dry with paper towels. At the same time, it is important to properly cut them so that both meat and bone are present in each portioned piece. We put the ribs in the multicooker bowl, rub evenly with marinade, season with salt.

Then leave to marinate for 20-30 minutes, maybe more.
Wash prunes thoroughly. We clean the garlic from the husk, rinse, cut into thin sticks. Then we send prunes, garlic and water to the ribs.

In the slow cooker, set the "Extinguishing" mode and cook for 40 minutes.

We put the finished dish into serving plates, decorate with herbs and vegetables. Serve hot.

Lamb ribs are soft and juicy. They are sure to please you and your guests. Enjoy the unique taste of a gourmet lamb dish with fragrant prunes.

Bon Appetit!

Try to cook a festive Tatar belesh with potatoes and meat, a recipe.

Lamb ribs stewed with potatoes in a slow cooker, is a delicious and satisfying lunch for the whole family, which is very easy to prepare. Yes, and quickly, if you take the meat of a young lamb. The dish turns out so tasty that it will conquer anyone sitting at the table, because the aroma and tenderness of the meat itself on the ribs cannot be compared with anything.

To cook lamb ribs with potatoes in a slow cooker, you will need:

lamb ribs - 500 g;

potatoes - 400 g;

onions - 2 pcs.;

carrots - 1 pc.;

tomatoes - 3 pcs.;

tomato paste - 140 g;

sweet pepper - 1 pc.;

water - 1 liter;

green onions - 1 bunch;

salt - to taste;

spices (coriander, zira, rosemary, black pepper) - to taste.

Prepare the necessary ingredients.

In a well-heated multicooker bowl, put the ribs along with the fat. Turn on the "Frying" function for 15 minutes. If there is little fat, you can add a little vegetable oil.

To the fried lamb ribs, put the carrots and onions in the multicooker bowl, add salt, spices, pour in water, close the lid and turn on the "Stew" function for 30 minutes.

Peel the pepper from the stalk and seeds, cut into strips. Cut the tomatoes into small cubes. After the end of the "Stew" mode, put the peppers and tomatoes in the multicooker bowl.

Add tomato paste and chopped green onions, continue to cook on the "Stew" mode under the closed lid for another 20 minutes.

Lamb is popular in many countries, and among our compatriots there are more and more lovers of dishes from it. In particular, many cook lamb ribs, which are tender, satisfying and fragrant. Lamb ribs are especially good in a slow cooker, because when using this device you can not be afraid that the dish will burn or come out too dry. However, it does not hurt to know some of the subtleties of cooking lamb ribs.

Cooking features

It is not difficult to cook soft and juicy lamb ribs in a slow cooker; even an inexperienced cook can handle this task. However, there are a few points to consider when choosing the main ingredient and preparing it.

The younger the animal to which the ribs belonged, the more tender and softer the meat will be, and the faster it will cook. Therefore, it is better to choose lamb ribs, which are distinguished by their small size and light shade of fat without pronounced yellowness.
Experienced chefs warn that frozen lamb ribs are less juicy than fresh ones. If, nevertheless, there is a need to fry or stew frozen meat, you need to be patient and allow it to completely thaw in the refrigerator. In this case, the risk of meat loss of moisture is minimal. But when defrosted in water or in the microwave, the ribs will almost certainly come out dry.
If you marinate lamb ribs for 3-4 hours before cooking, they will cook a little faster, while they will turn out to be more tender and fragrant.
Cooking time for lamb ribs depends on their size and cooking method. In a slow cooker, medium-sized ribs usually cook for an hour and a half.

There are many recipes for cooking lamb ribs in a slow cooker, and therefore, in each case, the technology may be different. Therefore, you need to focus not only on the general rules, but also on the instructions in the selected recipe.

Lamb ribs with garlic and rosemary

lamb ribs - 1 kg;
garlic - 2 cloves;
rosemary - 3 sprigs;
ground black pepper - 5 g;
salt to taste;
olive oil - 80 ml.

Cooking method:

Rinse the lamb ribs, peel off the films, cut into portions and wash again to remove bone fragments. Dry the ribs with a towel.
Place rosemary and pepper in a mortar. Pass the garlic through the press, add to the spices. Mix everything well.
Dilute the spice mixture with two tablespoons of olive oil and rub the ribs with this mixture. Leave them to marinate for an hour or two in a cool place.
Pour the remaining oil into the multicooker bowl. Fry the ribs in it using the "Frying" program, and in its absence - the "Baking" program. If the model of the unit allows, do not lower the lid while frying the ribs, but turn them over several times.
Pour half a glass of water into the multicooker bowl, add a little salt, lower the lid. Run the device in the "Extinguishing" mode for 1.5 hours.

Fragrant ribs prepared according to this recipe are served with a side dish. Any vegetables are suitable for this role, potatoes harmonize especially well with stewed lamb ribs. If desired, baked, stewed or boiled vegetables can be replaced with a salad of fresh vegetables. The tomato sauce would be nice too.

Lamb ribs in wine marinade

lamb ribs - 1.5 kg;
onions - 100 g;
ginger root - 20 g;
carrots - 150 g;
red wine - 0.2 l;
thyme - 2–3 g;
dried mint - 5 g;
fresh parsley - 50 g;
fresh cilantro - 20 g;
salt, pepper to taste.

Cooking method:

Prepare lamb ribs by dividing them into portions, washing and drying.
Peel the carrots and grate coarsely.
Onion, freeing from the husk, cut into small cubes.
Peel and chop the ginger root.
Mix onions, carrots, ginger, herbs and peppers with red wine.
Marinate the lamb ribs in the mixture. You need to marinate for a long time, at least 6 hours, so it is better to make the preparation in the evening, leaving the ribs in the marinade overnight. They must be kept in the refrigerator, otherwise the meat will spoil during this time.
Transfer the ribs to the multicooker bowl, pour over the marinade, salt to taste. Cook for an hour and a half in stewing mode.

Lamb ribs in a wine marinade are very tender, juicy and fragrant. Such a dish can even be prepared for the festive table. A side dish to it, of course, does not hurt.

Lamb ribs stewed with vegetables

lamb ribs - 0.7 kg;
bell pepper - 0.4 kg;
onions - 0.4 kg;
tomatoes - 0.3 kg;
salt, pepper to taste;
vegetable oil - 20 ml.

Cooking method:

Lubricate the multicooker bowl with oil.
Peel the onion from the husk. Cut into small cubes. Pour it into the bottom of the multicooker.
Wash the peppers, remove their stems and seeds. Cut each vegetable lengthwise into 4 pieces and chop into strips. Lay on top of the onion.
Rinse the lamb ribs, cut them into portions and pat dry with paper towels. Rub the ribs with a mixture of salt and pepper, place on a vegetable pad.
Cut the tomatoes crosswise, dip for a minute in boiling water. Remove with a slotted spoon, cool and clean. Cut into cubes and place on top of the ribs.
Lower the lid and activate the "Extinguishing" program for 2 hours.

During the specified cooking time, the ribs will have time to become soft, and the vegetables will turn into a thick aromatic sauce. This recipe can be served with or without a side dish. The sauce does not need to be additionally prepared in any case - it is enough in the dish itself.

Lamb ribs with potatoes

lamb ribs - 0.5 kg;
potatoes - 0.5 kg;
onions - 100 g;
carrots - 150 g;
vegetable oil - 80 ml;
water - 0.2 l;
salt, seasonings to taste.

Cooking method:

Prepare the lamb ribs by cutting them into pieces, rinsing and blotting with a paper towel. Grate with pepper mixed with vegetable oil in an amount of 40 ml.
Peel the carrots, cut into circles of 2-3 mm thick.
Peel the onion, cut into half rings.
Peel the potatoes, cut them into slices, not too small, otherwise the potatoes will turn into a shapeless mass during the stewing of the ribs.
Pour oil into the multicooker bowl and start the “Baking” mode for 40 minutes. Fry the lamb ribs in this mode for the first 20 minutes, periodically turning over, then take them out and put carrots with onions and potatoes on the bottom. Saute vegetables for the rest of the time.
Put the fried lamb ribs to the vegetables, add salt and pepper. Pour in half a glass of water.
Lower the lid and turn on the "Extinguishing" program. Set the timer to one hour. After the end of the program, leave the dish for 15 minutes in the heating mode.

Lamb ribs stewed with potatoes is a complete hearty dish. Potatoes, soaked in lamb juice and the aroma of spices, are very tasty.

Lamb ribs can be cooked in a slow cooker separately or immediately with vegetables, potatoes. In the latter case, they do not need a side dish.

Lamb ribs - 1 kg
Crushed fresh rosemary - 2 tbsp.
Salt - 2 tsp
Freshly ground black pepper - 1 tsp
Garlic - 1 clove
Olive oil - 4 tbsp.

Recipe for ribs in a slow cooker

Cut the ribs into portions, rinse thoroughly in running water. It is best to cut off 2 ribs. In this case, the meat will turn out more juicy.

In a small bowl, combine rosemary, salt, pepper, minced garlic and 2 tablespoons olive oil. Rub the lamb ribs with the mixture.

Cover the ribs with a lid and let sit at room temperature for 30 to 45 minutes.

Pour the remaining 2 tablespoons of olive oil into the slow cooker. Put the lamb ribs there, turn on the “Frying” mode and fry the ribs on both sides (2 - 3 minutes). Remember that if you cut off portions of 1 rib, then in this case the frying time should be reduced to 1 minute. Otherwise, you risk drying out the meat.

Our lamb ribs are ready. Put them on a plate, cover with cling film, leave for 5-10 minutes and you can serve.

If you want the meat to be softer and juicier, pour some water into the slow cooker. Set the "Extinguishing" mode. Cook 1 hour. After that, put the ribs on a plate, cover with foil, let them stand for 5 to 10 minutes, and serve.

Lamb ribs should be served with mashed potatoes and a salad of finely chopped greens.

You can also cook lamb ribs or. The recipe for this dish is the same as above.

First we need to prepare the ribs. Then, while the ribs are fried, we work on the potatoes. It must be cleaned, rinsed with running water, cut into fairly large cubes.

We place the potatoes in a slow cooker with lamb ribs. We pour some water. Turn on the "Extinguishing" mode. Cooking 60 minutes.

Our lamb ribs with potatoes in a slow cooker are ready. This dish should be served hot. Before serving, decorate the cooked dish with finely chopped herbs.

1-1.2 kg lamb ribs;
0.5 teaspoon of salt;
1 large onion;
2-3 cloves of garlic;
1 teaspoon of hop-suneli seasoning;
1 cup Chumak or Krasnodar sauce;
2-3 tbsp. tablespoons of vegetable oil.

Cooking process:

Wash the rib layer under running warm water and blot it with paper towels.
You can cut the layer into individual ribs immediately or later, after marinating the meat.

Sprinkle the ribs with salt, chopped garlic, seasonings. Rub the meat well with your hands so that the spices cover the layer of ribs on all sides.
Place the meat in a bag or bowl and refrigerate for one hour (or more).

After the indicated time, remove the lamb from the refrigerator and cut the layer into separate ribs (if you have not done this before), making sure that there is enough meat on each bone.

Heat vegetable oil over medium heat in a large skillet.
Place the ribs in the skillet and brown the meat pieces lightly on all sides. Don't over-fry (see photo) - fry for a total of about 10 minutes.

Transfer lamb ribs to a slow cooker.
Remove them from the pan with a fork, and leave the fat in the pan - so the dish will be more dietary.

Peel and cut the onion into large cubes. Put it in the pan on top of the meat.
Add a cup of your favorite tomato sauce. I like Italian, or our Chumak and Krasnodar. But any not too spicy tomato sauce or ketchup will do.

Mix all the ingredients in a multi-pot and turn on the “Extinguishing” mode for 1 hour 20 minutes.
After the signal, our lamb ribs in the slow cooker are ready!
Serve them hot with onions as a main dish with a side dish (for example) or simply with bread as an appetizer with light white wine.
Bon Appetit!

Lamb is a special type of meat product that requires a special way of cooking and the use of spices and herbs in the dish. Lamb can be cooked with a variety of vegetables. This meat goes well with potatoes. When these two ingredients are combined, the dish acquires a complete taste, is rich, nutritious and can satisfy hunger for a long time. Today we will describe the recipes for cooking lamb with potatoes in a modern device - a slow cooker.

Cooking lamb is not so difficult, but, nevertheless, this type of meat product requires some attention. On a conventional stove, you have to perform quite a lot of different culinary processes to bring lamb to the desired taste. With a multicooker, everything is much simpler - the smart machine itself regulates the intensity of heat treatment, making the meat unsurpassed in taste with an appetizing aroma. Potatoes in a lamb dish are an additional component that makes the dish complete and ready to eat as a lunch or dinner.

Ingredients for cooking lamb with potatoes according to the basic recipe:

lamb tenderloin - 800 gr;
potatoes - 7 pcs;
onion - 1 pc;
carrot - 1 pc;
sunflower oil - 2 tbsp. l;
wine vinegar - 1 tbsp. l;
seasoning for lamb - 2 tsp;
fresh herbs (dill, cilantro, parsley) - a small bunch;
salt, pepper to your taste.

The processes of cooking lamb with potatoes in a slow cooker:

Wash lamb, wipe with paper towels, cut into medium-sized cubes.
Peel the onion, cut into half rings.
Place the meat in a separate container, sprinkle with wine vinegar, add the onion, lamb seasoning, mix and leave to marinate for an hour.
Peel potatoes, rinse and cut into 4-6 pieces, depending on size.
Peel the carrots, cut into strips or cubes.
Set the slow cooker to baking mode, pour sunflower oil into the bowl of the appliance.
Send meat, potatoes, onions and carrots to hot oil.
Fry the ingredients for 25 minutes, stirring constantly.
Pour the contents of the device with water, salt and pepper the ingredients.
Set the appliance to the extinguishing mode and cook the dish for 1 hour 30 minutes under a closed lid.
Rinse greens and finely chop.
10 minutes before the end of cooking, sprinkle the contents of the multicooker with herbs.

Serve the finished dish along with the resulting yushka as lunch or dinner.

Braised lamb with potatoes and garlic in a slow cooker

It is best to cook lamb by stewing. The meat cooked in this way becomes softer and retains its rich taste. Potatoes during this heat treatment also have special taste properties, making the dish more rich and satisfying. The recipe for stewed lamb with potatoes and garlic in a slow cooker can be found below.

List of components:

lamb tenderloin - 800 gr;
potatoes - 7 pcs;
onion - 2 pcs;
sweet pepper - 1 pc;
garlic - 3 teeth;
balsamic vinegar - 1 tbsp. l;
sunflower oil - 2 tbsp. l;
tomato paste or ketchup - 2 tbsp. l;
boiled water - 2 multiglasses;
salt, pepper to your taste.

Cooking the dish in stages:

Rinse lamb, dry with a paper towel and cut into medium-sized pieces of arbitrary shape.
Turn on the multicooker in the baking mode, pour sunflower oil into the appliance.
Send the lamb to the heated oil and fry for 15 minutes.
Peel the onion, cut into half rings.
Send the onion to the slow cooker to the meat and fry the ingredients for another 5-8 minutes.
After frying the products, add 1 multi-glass of boiled water and salt to taste into the multicooker bowl.
Close the device, set the extinguishing mode for 40 minutes.
Peel potatoes, cut into slices.
Peel the garlic, cut it into 4-6 pieces lengthwise.
Wash sweet pepper, free from seeds and pedicels and cut into strips.
Dissolve tomato paste or ketchup in the remaining multi-glass of water.
At the end of the extinguishing mode, open the slow cooker, sprinkle the meat with balsamic vinegar.
Add potatoes, garlic and pepper to the contents of the unit.
Salt, pepper, pour water with dissolved tomato paste or ketchup.
Close the device, set the extinguishing mode again for 1 hour.

Ready-made lamb with potatoes and garlic in a slow cooker can be served along with the broth, which was formed during the cooking process.

Lamb with potatoes in a marinade in a slow cooker

Another way to cook lamb with potatoes in a slow cooker is by baking. Such meat at the exit is obtained with a ruddy crust and not only has a delicious taste, but also has a pleasant appearance. In addition, the recipe involves the use of a large number of fragrant spices and vegetables, which makes the dish complete and emphasizes the taste of lamb.

List of required products:

lamb - 800 gr;
potatoes - 4 pcs;
eggplant - 2 pcs;
celery - 2 pcs;
garlic - 2 cloves;
Abkhaz adjika or spices for lamb - 50 gr;
dry red wine - 50 ml;
boiled water - 1.5 multi-cups;
olive oil - 4 tbsp. l;
salt, pepper to taste.

How to cook the dish:

Peel the garlic, cut into small pieces of arbitrary shape.
Rinse celery, cut into small pieces.
Prepare the marinade in a separate container. To do this, mix adjika (or spices) with wine, 2 tbsp. l olive oil, garlic and celery.
Wash the meat, wipe with a paper towel.
Cut lamb into medium sized cubes.
Pour the marinade over the meat product and mix. Leave the lamb for 2 hours for a successful marination.
Wash the eggplant, cut them into large cubes. Place the chopped vegetable in lightly salted water to eliminate bitterness.
Set the slow cooker to baking mode, pour the remaining olive oil into the bowl of the appliance.
Send the lamb to the heated oil along with the marinade.
Fry the meat for 25-30 minutes, constantly stirring the product with a spatula.
Add potatoes and eggplant to meat. Continue frying the ingredients for another 15 minutes.
Salt and pepper the contents of the multicooker.
Fill the food in the appliance with water.
On the display of the multicooker, select the extinguishing program, close the lid of the unit.
Cook the dish for 1 hour.

Upon preparation, garnish the finished dish, if desired, with finely chopped fresh cilantro.

Lamb with potatoes and vegetables in a slow cooker

Lamb is considered a very useful type of meat products, because it contains a huge amount of trace elements necessary for the human body. Want to add even more benefits to a lamb dish?! Then add more vegetables to it. Take note of our recipe and feed your family with healthy food.

What ingredients are needed:

lamb tenderloin - 800 gr;
potatoes - 7 pcs;
onion - 1 pc;
carrot - 1 pc;
eggplant - 2 pcs;
tomatoes - 3 pcs;
sweet pepper - 1 pc;
boiled water - 1.5 multi-cups;
olive oil - 3 tbsp. l;
seasoning for lamb to taste;
salt, pepper to taste.

Cut lamb into large pieces.

Pour olive oil into the multicooker, turn on the appliance in the baking mode.

Send the meat to the hot oil, fry it for 15 minutes, stirring constantly.

Salt the meat, add seasoning for lamb.

Pour ½ a multi-glass of water into the multicooker.

Set the device to the extinguishing mode, close the lid and simmer the meat for 40 minutes.

Peel potatoes, cut into cubes.

Wash the eggplants, cut into cubes and soak for 20 minutes in lightly salted water.

Peel the onion, cut into half rings.

Remove the peel from the carrot, cut into strips.

Scald the tomatoes, remove the skin from them and cut into small cubes.

Wash sweet pepper, free from seeds and pedicels, cut into strips.

After 40 minutes of stewing the lamb, open the multicooker and place all the vegetables there: potatoes, eggplants, onions, tomatoes and peppers.

Lamb with potatoes in a slow cooker. Video

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 flavor.

Lamb dishes will appeal to lovers of bright flavors. 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 on 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 porridge. 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. a spoon
Red hot pepper 2 pods
Salt to taste

Cooking method:

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.
Turn on the multicooker, set the "Frying" mode. Fry the lamb 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.
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.
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 chopped onions 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:

Clean the lamb, wash and cut into small pieces. Fry the meat in vegetable oil in a slow cooker until golden brown.
Peel the onion, cut into half rings. Clean the carrots, cut into cubes. Add vegetables to meat. Fry, stirring, 7-10 minutes.
Peel and cut potatoes. Wash prunes. Peel the garlic, chop finely.
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 onions) and vegetables (tomatoes, cucumbers) with lamb potatoes.

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 due to the use of spices and cilantro. Consider the detailed process of cooking lamb stew in a slow cooker.

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. a spoon
bunch of cilantro
Hot pepper 1 pc.
Salt to taste

Cooking method:

Soak the beans overnight in cold water.
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.
Put the pieces of lamb into the hot fat. Fry until golden brown. Add an onion. Saute until the onion is soft and translucent.
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 the creamy 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. a 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:

Meat clean, wash, cut into large pieces. 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.
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.
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

A 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:

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.
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.
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 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 true connoisseurs of 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.

Sour ingredients allow you to muffle the fatty aftertaste of lamb. 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 making a classic soup because of the strong aroma 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 savory dishes, use mustard, soy sauce, dry wine, wine vinegar, capers, yogurt or sour cream.