For a very long time, lamb has been valued by its properties and taste. To date, many peoples of the world use this meat in their national dishes, also lamb is widely used for the preparation of fried and stewed dishes, soups and broths. There are several types of lamb: the meat of a young lamb (at the age of 8 weeks) is particularly tender and soft, and the meat of a young lamb (from 3 months to a year) - tasty, delicate and soft meat, slightly inferior to the taste of a milk lamb. The charm of lamb is that it is remarkably combined with various sauces and side dishes, and in the east it is customary to add apricots, dates and sweet wine to it.

Lamb in a slow cooker: how to choose the right lamb meat

The success of the cooked dish largely depends on the correct choice of meat. In order to make the dish delicious and saturated, it is worth choosing a young lamb not older than 3 years old. Fresh meat should be light red (the darker the meat, the older the animal). Barani is white fat and should be quite elastic if the fat is yellow and has an unpleasant odor, then the animal is old and difficulties can occur during preparation.

Lamb in a slow cooker: cooking

Preparation of lamb is a rather time -consuming and complex process, but by entrusting it to the slow cooker, you will get an incredibly tasty and aromatic dish.

For this you will need:

• 1 kg of lamb;
• 1 onions;
• 1 carrots;
• 4 tbsp. l. vegetable oil;
• 500 grams of potatoes;
• spices for meat.

A step -by -step lamb recipe in a slow cooker:

1. First of all, we prepare the meat: be sure to wash and clean the excess fat (on the amount of fat that you leave, the fat content of the whole dish will depend).
2. Then we clean the onion and cut it with half rings.
3. Pour a small amount of vegetable oil into the multicooker bowl and lay out the prepared onion.
4. Select the "baking" mode for 45 minutes.
5. While the onion is fried, clean and cut into large pieces potatoes and carrots.
6. After the given time, we lay pre -prepared meat on top of the bow and fall asleep with your favorite spices.
7. Then lay out the vegetables.
8. By installing a slow cooker for the “Extinguishing” mode, we set the time 3.5 hours.

After a sound signal, you can enjoy all the delights of this dish, additionally decorating a portion of freshly cut greed.

Lamb with eggplant in a slow cooker

You will need:

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

Preparation of lamb in a slow cooker:

1. Pre -lower the eggplant into salted water for 10 minutes, then rinse and dry.
2. Sprinkle washed and purified meat with salt and pepper.
3. Set the "multiper" mode with a temperature of 160 s, melt 25 g of oil and fry the lamb pieces for 5 minutes on each side. Put the fried pieces on a separate plate.
4. Roll the eggplant chopped in flour and fry on both sides of 5 minutes. Then also put on a separate bowl.
5. Having melted the remaining amount of oil, fry the onion and cut tomatoes (5 minutes). We spread on a plate.
6. Put the meat first in the multicooker bowl in the multicooker bowl, then eggplant, and then onions and tomatoes.
7. Having sprinkled with cheese from above, we set a temperature of 110 C and leave to prepare for 45 minutes.

Lamb ribs with apples and prunes in a slow cooker

From the specified number of ingredients, 4-6 servings are obtained.

Ingredients:

• lamb ribs - 500 g;
• prunes - 150 g;
• apples - 400 grams (it is advisable to use acidic varieties);
• onions - 150 gr;
• water - 1 cup;
• pepper, salt to taste.

Preparation of lamb in a slow cooker:

1. Cut pre -prepared ribs.
2. Cut the onion in half rings, and cut the washed prunes into strips.
3. We clean the washed apples from the core and cut into pieces.
4. In the slow cooker, set the "baking" mode and pour a little vegetable. We warm it up for 8 minutes.
5. Then, lay out lamb, onions, garlic, apples, prunes, add salt and pepper to the taste bowl in the multicooker bowl.
6. Fry for 40 minutes (20 minutes on each side).
7. Then we pour 1 cup of water and transfer to the “Extinguishing” mode for 1 hour.

Voi-la, lamb ribs in a slow cooker are ready!

Lamb stew with dried fruits and mint in a slow cooker

The eastern dish prepared in a slow cooker will pleasantly surprise your guests at the festive table.

For this you will need

• lamb - 300 g;
• tomatoes in its own juice - 100 g;
• onions - 1/2 pcs;
• kuraga - 20 g;
• ginger - 1 tsp;
• prunes - 20 g;
• sour cream - 100 g;
• lemon (2 circles);
• vegetable oil (for frying);
• mint (dry or 1 branch of fresh) - 1/2 tsp;
• garlic - 1 clove;
• salt (to taste);
• cinnamon (pinch);
• black pepper (ground to taste);
• red half -dry wine - 100 ml.

Preparing a lamb stew in a slow cooker:

1. Cut the washed meat with cubes 3 by 3 cm.
2. Then: finely cut fresh mint, onions and garlic. The 2 slices of the lemon are cleaned and cut into pieces. It is enough to cut prunes and dried apricots in half.
3. Put the lamb in a multicooker bowl, add salt, pepper to taste. And prepare in the "baking" mode for 10 minutes, stirring constantly.
4. Mix finely chopped mint with sour cream and place in the refrigerator.
5. Pour the meat with wine and without changing the regime, extinguish until the fluid evaporates.
6. Then we remove the meat, and put the onion into the bowl and cook for 5 minutes in the "meat" mode.
7. Add ginger, garlic, lemon, cinnamon, salt and pepper. We cook a couple of minutes.
8. All thoroughly mixed, add prunes, dried apricots, lamb and tomatoes in our own juice.
9. And in the "baking" mode we cook for another 30 minutes.

The dish is served with a decorated mint-mixed sauce.

Lamb in milk in a slow cooker

Thanks to milk, lamb acquires special tenderness and softness.

Ingredients:

• lamb - 800 g;
• carrots - 2 pcs;
• onions - 1 pc;
• garlic - 5 cloves;
• rosemary - 3 pcs;
• milk - 2 glasses;
• flour - 2 tsp;
• sunflower oil - 2 tbsp. l.;
• salt;
• fragrant pepper;
• adzhika - 2 tbsp. l.

A step -by -step recipe for cooking lamb in a slow cooker:

1. We prepare all the necessary ingredients: onions, garlic and carrots - clean, cut the meat thoroughly with rather large pieces.
2. We divide the onion into 4 or 6 parts, cut the carrots with cubes.
3. In the "Frying" mode, add sunflower oil to the multicooker bowl and fry the lamb pieces until a brood is 5 minutes on each side.
4. Add carrots, onions, garlic and fry for another 5 minutes.
5. Add rosemary, salt, pepper and pour milk.
6. We convert the multicooker into the “Extinguishing” mode and cook for 50 minutes.
7. After 10 minutes, add adjika.
8. According to the sound signal, we remove the meat with vegetables on a plate, and add the flour to the remaining sauce and mix well.
9. We water the meat with the resulting sauce and serve to the table.

Lamb pilaf in a slow cooker

To prepare pilaf from lamb in a slow cooker, take:

• 500 grams of a ram meat (it is advisable to use a clipping from the sides of the carcass or the gluteal part);
• 1 multistakan rice;
• 1.5 multistakan water;
• 1 tbsp. l. animal fat (you can use pork nibblers);
• 2 tbsp. vegetable oil;
• 1 tomato (tomato should be completely ripened, juicy);
• 1 onion;
• 2 pcs of bay leaf;
• 1 root crop of carrots;
• 1.5 tsp. salts;
• 1 garlic tent;
• 1 tsp seasonings and spices to their liking.

Preparation:

1. In order to prepare the meat, it must be washed well in warm water, cleaned of films and veins, cut into small pieces. We transfer to a colander so that the glass is excess water.
2. Rinse rice thoroughly, at least 10 times. Then lay out the rice on the towel and dry.
3. I wash the carrots and cut with cubes, clean the garlic, my tomatoes and cut into cubes (if desired, the peel can be removed).
4. Install the "Frying" or "Baking" mode. Pour vegetable oil into the bowl and spread fat. Then we alternately fry the onion with carrots, and then the meat with tomatoes.
5. We combine fried vegetables, meat, rice, bay leaf, salt, seasonings, garlic. Mix thoroughly and pour water.
6. Select the "pilaf" or "extinguishing" mode and cook for 45 minutes.

Baranina soup in a slow cooker

Ingredients:

• lamb 800-1000 g;
• onions - 1 large head;
• carrots - 1 large;
• bulgarian pepper - 1 large or 2 small;
• burning pepper - 0.5 pod;
• estraon and basil - 2 twigs;
• potatoes - 2 large;
• garlic - 1 head or 1 tsp. dried;
• pepper peas-6-7 pcs.;
• fragrant pepper - 4 pcs.;
• tomato paste- 1 tbsp.;
• salt, pepper - to taste;
• fresh parsley - to taste;
• tomatoes - 1 large or 2 male.

Cooking method:

1. We prepare all the necessary ingredients: clean, mine.
2. Put the “steam -steam” mode and put the lamb meat on the bottom of the bowl, close the lid and cook for 20 minutes.
3. While the lamb languishes, cut the carrots and onions into cubes strips.
4. After the sound signal, set for another 50 minutes, open the lid and fill the onion, after 5-7 minutes, mix the carrots, and after 5-7 minutes the bell pepper chopped with cubes and a finely chopped burning pepper.
5. Then we add tomatoes chopped with cubes, a twig of the stage and basil, salt to taste.
6. Add potatoes chopped with large cubes, peas and fragrant, garlic, 1 tbsp. tomato paste.
7. We add the water to the upper mark of the bowl.
8. Close the lid and set the "soup" mode for 1 hour.

After the sound signal, pour the aromatic soup on plates and decorate with freshly -cut greens. Enjoy your meal!

Baranina in a slow cooker. Video