Mutton is very popular in the East.
Many tasty dishes are prepared from this nutritious, wholesome meat.
Lamb goes well with vegetables and sweet dried fruits.
Mutton in a slow cooker - basic principles of cooking
Before you start cooking dishes from lamb in a slow cooker, the meat must be properly prepared. It is thoroughly washed. This is done only in warm water, as cold you can not wash away all the dirt from the layer of fat. Then cut the film, tendons and excess fat.
If you simmer lamb, take a piece of meat with a thin layer of fat, so the dish will turn out juicy and tender. The soup will turn out to be nourishing and tastier if for this you take lamb on the bone.
You can stew lamb in a slow cooker with any vegetables or legumes. Prepared meat is cut into small pieces and spread in a multicooker container. Cook, stirring constantly, in “frying” mode, until the meat is browned. Then, peeled and chopped vegetables are added to it and they continue cooking by switching the appliance to quenching mode.
To dry the dish, add tomato paste, sour cream or mayonnaise.
Recipe 1. Lamb with quince in a slow cooker
- 600 g lamb;
- 100 ml of dry white wine;
- large quince;
- 80 ml of sunflower oil;
- two stalks of stalked celery;
- a mixture of peppers;
- two onions;
- kitchen salt;
- two sprigs of thyme.
1. For this dish, take the steaks in the bone. Rinse the meat in warm water, dip it with napkins. Pepper and salt the lamb on both sides.
2. Peel two onions, wash and chop into half rings.
3. From celery stalks, remove the thin skin and cut into pieces. Quince thoroughly wash, cut in half and cut out the core with a sharp knife. Cut the fruit into thin plates. 4. Peel the carrots with a vegetable cutter, wash and cut into large strips obliquely.
5. Pour the sunflower oil into the container and activate the “frying” function. Put the lamb and fry until ruddy on both sides.
6. Now add onions and continue to fry, stirring constantly, for another five minutes. Then put the carrot, celery and quince. Cook, stirring, for about ten minutes.
7. Pour the vegetables with lamb dry wine, pepper and season with Provencal herbs. Put the device into “multi-cook” mode. Set the temperature to 120C and cook for an hour 10 minutes. Serve the lamb with vegetables in a slow cooker and garnish with greens.
Recipe 2. Rich soup with lamb in a slow cooker
- 600 g lamb;
- salt kitchen;
- three potatoes;
- paprika pod;
- two tomatoes;
- 50 g of tomato paste;
- garlic - three cloves.
1. We wash the lamb under a stream of warm water, dry it and cut into medium pieces. We shift the meat in the bowl multicooker. We lower the lid, turn the valve to the “open” position and start the “steaming” function. Cook for 20 minutes.
2. Vegetables clean and wash. Onion shred small cubes. Cut the carrots into thin strips. Bulgarian pepper grind bars. Potatoes cut into slices. Lob garlic skipped through the press. Tomatoes cut into small cubes. Greens and basil finely crumbled.
3. Open the lid and add carrots, onions and sweet peppers to the lamb. Stir and cook for seven minutes. Now add chopped tomatoes and basil. We salt.
4. Fill the contents of the bowl with the required amount of water. Put the potatoes, tomato paste and garlic. We switch the device to the “soup” mode. We lower the lid and cook for an hour. Hot soup is poured into plates, put in each pinch of greens and a spoonful of sour cream.
Recipe 3. Lamb stew in a slow cooker in a beer
- kg of mutton tenderloin;
- 50 g of fat tail;
- 20 g of greens;
- a glass of light beer;
- bay leaf;
- onion head;
- three tomatoes;
- 5 g sumac;
- eight cloves of garlic;
- 5 g hops-suneli;
- A pod of red hot pepper.
1. Wash the lamb in warm water, cut off excess fat, films and tendons. Cut the meat into portions.
2. Crush fat cubes, centimeter thick. Onions and garlic clean from the husk and washed. Rinse the tomatoes and wipe with a napkin. Onions and tomatoes cut into chunks. Garlic finely crumbled.
3. Put the pieces of bacon on the bottom, put the lamb on top and run the “meat” program. The valve is moved to the “closed” position and cook for 20 minutes. Then let off the steam and open the lid. Season the meat with salt and spices. Add chopped vegetables and a whole pod of hot peppers. Fill all with beer, lower the lid and turn on the extinguishing program for an hour and forty minutes.
4. Take out the prepared lamb stew in a slow cooker, separate the meat from the bones, put it on a plate and pour the sauce.
Recipe 4. Mutton in a slow cooker with prunes
- kg of mutton;
- sunflower oil;
- 200 g of prunes;
- table salt;
- five plums;
- black pepper;
- 70 g raisins;
- ground cinnamon;
- two onions;
- 10 g ground ginger;
- 300 ml of chicken broth;
- 80 ml of orange juice.
1. Wash the raisins in warm water and soak it in orange juice for ten minutes. My prunes Heat the chicken broth to a warm state and fill them with prunes.
2. Wash the lamb, dry it with napkins and cut into pieces.
3. Peel the onion and chop into small pieces. We wash the plums, wipe them with napkins, break them in half and remove the bones. Put the flesh in the blender tank and smash it to a puree state. 4. Pour sunflower oil into the bowl of the device. We start the “frying” mode and heat it up. Put the pieces of lamb and fry until light ruddy. Now add the chopped onion and continue to fry, stirring for seven minutes.
5. Drain the broth from the prunes and dry it. Then cut each in half and add dried fruit to the mutton. We also send plum puree, raisins along with juice and broth. Season everything with spices, mix, lower the lid and start the “quenching” program. Cooking meat for about an hour. Served with a side dish of vegetables or cereals.
Recipe 5. Ram with potatoes in a slow cooker
- half a kilo of mutton;
- 700 g of potatoes;
- 200 g beans;
- 100 g carrots;
- 200 g onions.
1. Wash the lamb in warm water, cut off the film and excess fat. Drain the meat with napkins and cut into small slices.
2. In a slow cooker, heat the sunflower oil and put the lamb slices in it. Cook in “frying” mode, stirring constantly, until the meat is browned.
3. Peel the onions and crumble enough large chunks. Clean the carrot with a special knife, wash and cut into thin circles. Beans preferably soak in the evening. Then drain the water. Peel potatoes, wash and slice.
4. Transfer the vegetables and beans to the lamb, mix and fry for about ten minutes. Then fill the contents with potable water to the top mark. Season with salt and spices. Put the device into quenching mode and cook for an hour. Serve the lamb with potatoes in a slow cooker, adding ketchup or soy sauce.
Recipe 6. Lamb with vegetables in a slow cooker
- 800 g of lamb ribs;
- olive oil;
- five potatoes;
- fresh greens;
- two pods of Bulgarian pepper;
- spices for pilaf;
- small eggplant;
- half a liter of drinking water;
- 150 g of green beans;
- 80 g of tomato paste;
- seven cloves of garlic;
- three tomatoes;
- onion head.
1. Peel the potatoes, wash and slice thoroughly. Cut a stalk out of a bell pepper, peel off seeds, rinse and chop in bars. Cut eggplant into layers, cover with salt and leave for half an hour. Then rinse, squeeze well and chop straws. Zucchini peel and chop into a cube. Wash green beans, cut into pieces of three centimeters. Grate the cleaned carrots. Rinse the tomatoes, wipe and slice. Chop the garlic cloves chopped as small as possible.
2. Wash the lamb, dip it with napkins and cut one edge.
3. Preheat the oil in the “frying” mode in a slow cooker. Spread ribs and fry until golden. Then add onions and carrots to lamb and continue to fry, stirring, for about ten minutes.
4. Now lay down the rest of the vegetables, add drinking water and run the stew program for an hour Serve as a separate dish, decorated with greens, hot.
Mutton lamb in a slow cooker - tips and tricks
- Do not fry the meat for too long to keep it dry.
- Lamb will be perfect if cooked in a slow cooker in a foil or sleeve.
- It is advisable to leave the lamb before cooking for a couple of hours in a marinade based on red wine, yogurt or olive oil.
- Add garlic to the marinade, it will add some piquancy to the lamb and eliminate the peculiar smell.
- Serve the lamb hot so that the fat does not have time to harden.