Many housewives do not prepare lamb, mistakenly believing that this meat has a specific unpleasant taste and requires special treatment. Yes, to prepare a truly tasty and aromatic lamb, you need to know some tricks. However, there is nothing complicated in this, especially when you have such a wonderful assistant in the kitchen! Baranina in the reducmond multicooker is always juicy and tasty, and the recipes described in this article will help to diversify the home menu.

How to choose meat

Baranin in Russia is considered more delicious than ordinary meat, such as pork or beef. In fact, lamb can be found far from all stores or meat markets. But it’s not enough only to buy lamb, you need to be able to choose the right one! As mentioned above, many housewives are afraid to cook lamb, because they think that she has an unpleasant odor and taste. So, we will reveal you one little secret - if the seller assures you that the lamb should smell so strange, he tries to sell you the meat of an old animal who may have died his own death. The meat of young healthy lambs is distinguished, although specific, but a slightly sweet and pleasant smell, but it tastes just amazing!

It is impossible not to love lamb if you can choose and cook the meat. Ideally, the age of the ram should be from 3 days to 3 years. May you not surprise you with such a significant temporary gap. Three -day dairy lambs are very popular in the Caucasus and are considered a luxurious festive dish. Such delicate meat does not require long temperature exposure and literally melts in the mouth. It is impossible to buy a milk lamb in a store, such a delicacy is supplied only to order.

From the lamb that is sold in stores and meat markets, you can find several varieties of meat. Each of them is distinguished by its taste and requires appropriate cooking technology. So, if you came across the meat of a castrated ram, know that it will have a characteristic “ram” of a taste and certain rigidity. Such lamb should be subjected to preliminary processing and cooked a little longer to get a tasty and delicate dish. But the meat of fattened sheep has a pleasant pinkish color, light fat and elasticity. A sweet, thin aroma and delicate consistency makes this variety suitable for cooking any dishes.

If you are trying to sell you meat in dark red color or with yellowish loose fat layers, be careful-such a product will be made only on minced meat. It will not work delicious to cook such lamb in a slow cooker even with prolonged heat treatment.

Preparatory processing of meat

If you are lucky to cook a milk lamb, then there can be no talk of any preparatory processing - delicate and juicy meat is asked on a plate. For any other lamb requires preliminary manipulations.

To prepare a lamb for cooking in a multicooker Redmond, follow the following actions:

1. Rinse the meat in warm running water to wash off a plaque from the fat layer. The water temperature should be at least 30 S.
2. Remove all excess fat so that the dish does not work out too "heavy." In addition, if you are going to extinguish the lamb in a redmond multicooker with vegetables, it is better to remove the maximum amount of fat.
3. If you want your dish to look more impressive, leave the meat on the bones.
4. In order for the lamb in the multicooker Redmond to be very tender and melting in the tongue, remove all the tendons and veins. At the same time, pieces will retain their shape, and the dish will turn out to be incredibly juicy.
5. Particularly hard meat is recommended to be repulsed by a kitchen hammer and marinated. As marinads, you can use as traditional Caucasian spices or sprinkle meat with lemon juice, pour with dick tomatoes or olive oil (depending on the recipe). If you prepare lamb without vinegar or citric acid, it should be in the marinade at least 12 hours. If there is vinegar or lemon juice in the marinade, just wait 5-6 hours.

Juicy lamb in a multicooker Redmond

The easiest recipe for cooking lamb in a multicooker Redmond. Even the novice hostess will cope with him. Any side dish is suitable for such a dish, but it is especially delicious to serve hot lamb with beans or boiled potatoes.

To prepare juicy lamb in the redmond multicooker, prepare the following ingredients:

• lamb without bone - 1 kg;
• onions - 3 pcs;
• carrots - 2 pcs;
• garlic - 5 cloves;
• greens (parsley, cilantro) - 1 bundle;
• salt, pepper - to taste.

This number of ingredients is designed for a large company of 5-7 people. If you serve lamb by a plentiful side dish, salads and snacks, the number of servings can be increased to 10.

Method of preparing juicy lamb in the reducmond multicooker:

1. Rinse the meat in running water and cut with plates. Do not immediately cut off all fat, since it is it that gives the dish of juiciness and softness. It will also save vegetable oil for frying, so the meat will be prepared "in its own juice."
2. Install the slow cooker in the "Frying" mode and melt in the bowl a couple of spoons of sunflower oil. If the lamb caught too fat, you can melt a piece of cut fat. When the oil warms up, put the meat in it and fry until golden brown.
3. While the meat is fried, clean the vegetables. Cut the onions with large half rings, carrots with bars or circles, and chop the garlic finely or pass through the press. When the meat is browned, add vegetables to the slow cooker.
4. After a couple of minutes of extinguishing, season the ingredients with spices and pour 150 ml of water.
5. Set the “extinguishing” mode for 60 minutes and prepare the lamb in the reducmond multicooker to the sound signal. At this time, you can make a side dish. For convenience and energy saving, prepare potatoes or steam rice, setting the corresponding container over the meat.

Before serving on the table, decorate the juicy lamb in the multicooker Redmond with fresh herbs.

Lamb in a multicooker Redmond with eggplant

Do you know that eggplant retain useful substances even after prolonged heat treatment? They quickly satisfy hunger, and in combination with meat give him a delicate aroma and juiciness. Eggplant with lamb in a multicooker Redmond will like those who like to eat deliciously what is called “from the belly”, because such a delicious dish I want to eat up to the dump!

You will need the following ingredients for the preparation of lamb in the multicooker Redmond:

• lamb without bone - 1 kg;
• eggplant - 3 pcs;
• onions - 2 pcs;
• tomatoes - 2 pcs;
• wheat flour - 3 tbsp. l.;
• butter - 50 g;
• hard cheese - 100 g;
• salt, pepper - to taste.

Eggplants with lamb can be served as a full -fledged second dish or combined with a side dish of potatoes, cereals or legumes. Try to serve it with boiled chickpeas and salad of fresh vegetables. By the way, chickpeas are sometimes called lamb peas, so it will have to be in handy! If you cook a side dish of chickpeas, do not forget to soak it for at least a couple of hours.

Method of preparing lamb with eggplant in the redmonde multicooker:

1. Sprinkle meat with salt and black pepper and rub spices with light massage movements.
2. Wash the eggplant, peel and place in slightly salted cold water for 10 minutes. Then rinse with fresh water and dry with paper towels.
3. Set the slow cooker in the "multiper" mode at a temperature of 160 s and heat into the bowl half (25 g) of butter.
4. Cut the lamb in small pieces and fry them in preheated oil to 5 minutes on each side. Transfer ruddy pieces to a separate plate.
5. Cut the eggplant in thick rings, roll on both sides in flour and fry in oil and fat, which remained after frying lamb. Then transfer the eggplant to the plate.
6. Peel the onion and cut into thin rings. Pour the tomatoes with boiling water and carefully remove the skin. Cut them into thin circles.
7. Heat the remaining butter and lay in layers in the bowl of multicooker Redmond Barenin, eggplant, onions and tomatoes. Sprinkle on top with cheese, grated on a coarse grater. Install the time for 45 minutes on the timer and cook in the "multi -porch" mode at a temperature of 110 C.

Baranina in a multicooker Redmond with eggplant can become your crown dish for any holiday.

Baranina in a multicooker Redmond with prunes

For the preparation of lamb in a multicooker, Redmond according to this recipe can be used by fillet or meat on bones. The dish looks very impressive and appetizing, so you can safely cook it for a big holiday to surprise guests and home!

List of necessary ingredients for preparing lamb in a multicooker Redmond:

• lamb on the bones - 1 kg;
• prunes without a bone - 200 g;
• onions - 2 pcs;
• wheat flour - 1 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• water - 350 ml;
• salt, pepper - to taste;
• kisyshza, parsley - 1 bundle.

This amount of ingredients is suitable for dinner for 4 persons.

To prepare a lamb with prunes in a redmondic multicooker, follow the step -by -step instructions:

1. Rinse the meat in warm water and remove excess fat. Soak the prunes in warm water.
2. Install the slow cooker in the "baking" mode, heat the sunflower oil in the bowl and fry the meat in it until ruddy crust.
3. Clean the onion and finely crush. Fry it in fat from lamb 7 minutes without changing the regime.
4. After the specified time, transfer the meat back into the bowl, add tomato paste, slightly diluted with water, mix and languish for 5 minutes.
5. Pour the flour into the bowl, mix thoroughly, pour the required amount of water, add swollen prunes, spices and chopped greens.
6. Install the slow cooker in the "extinguishing" mode and cook under a closed lid for 2 hours.

It is best to serve such a dish on a large tray with a side dish and fresh herbs. Baranina in the multicooker Redmond on the bones goes well with acidic and acute sauces, so it will be useful to serve Adzhika or Tkemali on the table.