Lamb stewed with mushrooms, peas and garlic arrows. Lamb in a multicooker: cooking recipes Lamb stewed in a multicooker Polaris

The article contains interesting and easy-to-follow lamb recipes (in a slow cooker). By choosing any of the proposed options, you can please your family with a hearty lunch. Lamb dishes cooked in a slow cooker turn out juicy, aromatic and incredibly tasty. We wish you bon appetit!

About the benefits of lamb

Many people consider this meat to be too fatty and harmful to the figure. In fact, lamb is a dietary product. It contains 1.5 times less fat than pork. The amount of cholesterol is minimal.

Vitamins, minerals, iron and easily digestible proteins - all this is contained in lamb. Dishes prepared from this meat normalize the functioning of the pancreas.

Doctors advise people suffering from diseases of internal organs to eat not the lamb itself, but the broth made from it. Persons with one of the following diseases will have to completely stop eating such meat:

How to choose lamb?

You decided to cook a delicious and satisfying soup for lunch and went to the nearest market. How to choose the right lamb meat? It all depends on the dish you will prepare. For example, brisket or shoulder are best suited for pilaf. Do you want to stew meat and vegetables? Then we recommend that you purchase a rear leg.

The main thing is that the piece of meat has a pink color and a small amount of fat. The dark red tint of the flesh and the yellow tint of the fat indicate that the animal was old and poorly nourished.

Grocery list:

one carrot;
medium bulb;
100 g vegetable oil;
rice - 1.5 multi-cups;
one tomato;
500 g lamb;
spices.

How to prepare lamb pilaf in a slow cooker:

1. Let's start with processing vegetables. We wash them with water and clean them. Cut the onion into half rings and the carrot into strips.

2. Turn on the multicooker. Place onion pieces into a bowl. Select the “baking” mode. Fry the onion until golden brown. In these couple of minutes we should have time to cut the meat and remove the skin from the tomato. Grind them so that you get thin slices.

3. Place pieces of tomato, meat and carrots in a bowl with the onions. Mix these ingredients thoroughly. Close the lid. Zirvak and lamb in a multicooker will be cooked until the end of the selected mode.

4. Let's start with rice. Pour it into a deep cup and rinse it in running water 2-3 times. Drain the liquid completely. Then fill the plate with water at room temperature.

5. As soon as the beep sounds, you need to open the lid and put rice in the bowl, after draining the liquid from it. Salt and add spices. Don't forget that the lamb in the slow cooker should turn out juicy. To do this, add enough water.

6. Find the “pilaf” mode. We continue to cook the dish until the timer signal sounds. Open the lid and stir the pilaf. We do not recommend serving it to the table in the heat of the heat. Let it simmer for at least 20 minutes under the lid.

Ingredients:

eggplants - 3 pieces;
4 potatoes;
1.5 kg lamb;
2 stalks of celery;
50 g adjika;
1 bunch of cilantro;
50 ml wine;
two cloves of garlic;
3 tbsp. l. vegetable oil;
spices.

Lamb with potatoes in a slow cooker is prepared as follows:

1. First, you need to marinate the meat. Cut it into small pieces and put it in a bowl. In a separate bowl, make the marinade: combine vegetable oil with adjika, add wine (preferably red). Mix all these ingredients with your hands. Pour the resulting marinade over the lamb pieces. Leave for 2 hours. Can be put in the refrigerator.

2. Peel and wash the potatoes. Carefully remove the skin with a sharp knife. Cut into medium sized pieces. Let's start processing the eggplants. Rinse with tap water. Then cut into cubes and place in a bowl, where we mix with salt. The eggplants should remain in this state for 2 hours. After this time, they need to be washed with water.

3. Open the lid of the multicooker. Grease the bottom of the bowl with oil. Place the pieces of meat and fry them until the juice appears.

4. Add eggplant cubes and potato pieces. Mix all this thoroughly using a special spatula. Pour in water (half a glass). Close the lid and select the “quenching” mode. We are waiting for a sound signal that will tell us that the lamb in the slow cooker is ready. The dish is served in deep plates. After all, during its preparation a lot of juice is formed.

Flavorful meat with vegetables

Product set:

5-6 potatoes;
small eggplant;
two carrots;
600-700 g lamb;
2 tomatoes;
water - 2 multi-glasses;
two onions;
sweet pepper - 1 piece;
greenery.

(cooking process):

1. Wash the meat in running water and cut into pieces. Place in the multicooker bowl.

2. Let's move on to processing vegetables. They need to be washed thoroughly. Completely remove the seeds from sweet peppers. Carefully remove the skin from the tomatoes. Cut these vegetables into large pieces. Place in a bowl with the meat. Salt and pepper. Don't mix.

3. Chop the greens (for example, cilantro, parsley and dill) and pour them into a bowl. Pour in 2 multi-glasses of water. Find the “quenching” mode and set the timer for 2 hours. A sound signal will notify us that the lamb in the slow cooker is ready to be served.

Lamb soup recipes

Option No. 1 - with vermicelli

Required ingredients:

Preparation:

1. Place the washed lamb meat and diced potatoes into the multicooker bowl. Then add ingredients such as chili pepper, paprika, chopped carrots, onions and celery. Salt.

2. Pour boiling water over the contents of the bowl. The water level should reach the maximum mark.

3. Select the “stew” or “soup” mode. Set the timer for 90 minutes. When is the best time to add noodles to the broth? Approximately 7-10 minutes before the end of the program. Then we add bay leaves. Mix all ingredients with a spatula.

4. After the beep, the soup can be poured into plates and decorated with chopped herbs. Your kids and husband will be delighted.

Option number 2 - with rice

Products:

350 g lamb (it’s best to take brisket);
3 onions;
20 ml vegetable oil;
50 g rice;
greenery.

How to cook lamb soup in a slow cooker:

1. Take a piece of meat and divide it into several parts. Place in the multicooker bowl. Fry in oil. Add chopped onion and washed rice several times. Fill with water.

2. Select the “soup” or “stew” mode. Set the timer for 90 minutes. After the beep, sprinkle the broth with chopped herbs. Our aromatic soup is ready to serve and then eat.

Roasted lamb ribs

Grocery list:

Practical part:

1. First of all, we need to fry the ribs. All 12 pieces are unlikely to fit at the same time. Therefore, it is better to place 4 of them in the multicooker bowl.

2. Before you start frying the ribs, you need to remove excess fat from them. The main thing is not to overdo it. After all, in the absence of a fat layer, the ribs will turn out dry and tough. Rub them with salt and pepper. Place the first 4 ribs in the slow cooker. Select the “frying/baking” mode. Here you can do without a timer. Simply fry the meat until golden brown. We do the same with the second and third batches of ribs.

3. Grind ingredients such as garlic, pepper and shallots. Place them in a deep cup. Add butter and bread crumbs. Mix thoroughly until a homogeneous mass is obtained. Chop the greens and sprinkle them over the mixture.

4. Coat the fried ribs with mustard, and then dip them in a mixture of bread cats and butter. Place the meat in the slow cooker again, selecting the “stew” mode. Cooking time - 2 hours. Do not serve the dish immediately after the beep. To make the ribs more juicy and flavorful, they need to be kept in a slow cooker with the lid open for at least 30 minutes. During this time, you can prepare a side dish for them: make a vegetable salad or boil any cereal.

Afterword

The lamb dishes presented in the article, prepared in a slow cooker, have excellent taste and simple cooking technology. Even an inexperienced housewife can easily cope with the assigned culinary tasks.

Lamb is deservedly considered a healthy dietary product. If you want to cook a healthy, tasty and nutritious dish, then you should turn your attention to lamb recipes in a slow cooker. You can find many cooking options. We suggest you try cooking this meat with vegetables and stewed according to proven recipes.

Stewed lamb prepared according to our recipe in a slow cooker will turn out unusually juicy, tender and aromatic. And with vegetables it is so appetizing that no one will be able to resist your treat.

We buy meat

You should choose young lamb. When you press the meat with your finger, it should release juice and the dent should quickly disappear. The fat of a young lamb should be white or slightly cream in color.

Recipe for stewed lamb in a slow cooker

Stewed lamb in a slow cooker can be served with a side dish or as a separate dish.

We will need:

lamb pulp, about half a kilogram;
onions - 2 large onions;
a little vegetable oil;
salt and seasonings.

Wash the meat and cut into portions. The onion should be peeled and cut into half rings.

Pour some vegetable oil into the multicooker and heat it on the “fry” mode. Now fry the pieces of meat and onions in it. When a golden brown crust appears on the meat, add salt and seasonings. Mix. Now switch the multicooker to the “Stew” mode and leave to simmer for 2 hours.

Lamb with vegetables

Lamb with vegetables in a slow cooker is prepared according to a similar recipe. You can choose vegetables and their ratio to your taste. A wonderful combination or eggplant. After frying the meat and onions, place your chosen vegetables (chopped, of course) into the multicooker bowl and set the “stewing” mode for 2 hours.

Many housewives do not cook lamb, mistakenly believing that this meat has a specific unpleasant taste and requires special handling. Yes, to prepare a truly tasty and aromatic lamb dish, you need to know some tricks. However, there is nothing difficult about this, especially when you have such a wonderful helper in your kitchen! Lamb in the Redmond slow cooker always turns out juicy and tasty, and the recipes described in this article will help diversify your home menu.

Lamb in Russia is considered more of a delicacy than regular meat such as pork or beef. In fact, lamb cannot be found in all stores or meat markets. But it’s not enough to just buy lamb, you need to know how to choose it correctly! As mentioned above, many housewives are afraid to cook lamb because they think that it has an unpleasant smell and taste. So, let's tell you one little secret - if the seller assures you that lamb should smell so strange, he is trying to sell you the meat of an old animal, perhaps one that died of its own death. The meat of young healthy lambs has a specific, but slightly sweet and pleasant smell, and the taste is simply delicious!

It is impossible not to love lamb if you know how to choose and cook the meat correctly. Ideally, the age of the ram should be from 3 days to 3 years. Don't be surprised by such a significant time gap. Three-day-old milk lambs are very popular in the Caucasus and are considered a luxurious holiday dish. Such tender meat does not require long-term exposure to temperature and literally melts in your mouth. It is impossible to buy milk lamb in the store; such a delicacy is supplied only to order.

From the lamb sold in stores and meat markets, you can find several varieties of meat. Each of them has its own taste and requires appropriate preparation technology. So, if you come across castrated sheep meat, know that it will have a characteristic “mutton” taste and a certain toughness. This lamb should be pre-processed and cooked a little longer to get a tasty and tender dish. But the meat of fattened sheep has a pleasant pinkish color, light fat and elasticity. The sweetish delicate aroma and delicate texture make this variety suitable for preparing any dishes.

If they try to sell you meat that is dark red in color or has yellowish loose fatty layers, be careful - such a product is only suitable for minced meat. You won’t be able to cook this kind of lamb deliciously in a slow cooker even with prolonged heat treatment.

Preparatory processing of meat

If you are lucky enough to cook milk lamb, then there is no question of any preparatory treatment - the tender and juicy meat just begs to be put on a plate. Any other lamb requires preliminary manipulation.

To prepare lamb for cooking in the Redmond slow cooker, follow these steps:

Rinse the meat in warm running water to remove plaque from the fat layer. The water temperature should be at least 30 C.
Remove all excess fat so that the dish does not turn out too “heavy”. In addition, if you are going to stew lamb in a Redmond slow cooker with vegetables, it is better to remove the maximum amount of fat.
If you want your dish to look more impressive, leave the meat on the bone.
To ensure that the lamb in the Redmond slow cooker is very tender and melts on your tongue, remove all tendons and veins. At the same time, the pieces will retain their shape, and the dish will turn out incredibly juicy.
It is recommended to beat particularly tough meat with a kitchen hammer and marinate. As marinades, you can use traditional Caucasian spices or sprinkle the meat with lemon juice, pour in grated tomatoes or olive oil (depending on the recipe). If you cook lamb without vinegar or citric acid, it must be marinated for at least 12 hours. If the marinade contains vinegar or lemon juice, it is enough to wait 5-6 hours.

Juicy lamb in a Redmond slow cooker

The easiest recipe for cooking lamb in a Redmond slow cooker. Even a novice housewife can handle it. Any side dish is suitable for this dish, but it is especially tasty to serve hot lamb with beans or boiled potatoes.

To prepare juicy lamb in the Redmond slow cooker, prepare the following ingredients:

boneless lamb – 1 kg;
onions – 3 pcs;
carrots – 2 pcs;
garlic – 5 cloves;
greens (parsley, cilantro) – 1 bunch;
salt, pepper - to taste.

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

Method for preparing juicy lamb in a Redmond multicooker:

Rinse the meat in running water and cut into slices. You should not immediately cut off all the fat, since it is this that gives the dish juiciness and softness. It will also save vegetable oil for frying, so the meat will cook “in its own juices.”
Set the multicooker to the “Fry” mode and melt a couple of tablespoons of sunflower oil in a bowl. If the lamb is too fatty, you can melt a piece of the trimmed fat. When the oil is hot, place the meat in it and fry until golden brown.
While the meat is roasting, peel the vegetables. Cut the onion into large half rings, the carrots into bars or circles, and finely chop the garlic or pass through a press. When the meat is browned, add vegetables to the slow cooker.
After a couple of minutes of simmering, season the ingredients with spices and pour in 150 ml of water.
Set the “Stew” mode to 60 minutes and cook the lamb in the Redmond multicooker until the beep sounds. At this time you can make the side dish. For convenience and energy savings, steam potatoes or rice by placing a suitable container over the meat.

Before serving, garnish the juicy lamb in the Redmond slow cooker with fresh herbs.

Lamb in a Redmond slow cooker with eggplants

Did you know that eggplants retain nutrients even after prolonged heat treatment? They quickly satisfy hunger, and in combination with meat they give it a delicate aroma and juiciness. Eggplants with lamb in the Redmond multicooker will appeal to those who love to eat delicious food that is called “from the belly”, because with such a tasty dish you want to eat to your heart’s content!

You will need the following ingredients to cook lamb in the Redmond slow cooker:

boneless lamb – 1 kg;
eggplants – 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 second course or combined with a side dish of potatoes, cereals or legumes. Try serving it with boiled chickpeas and a fresh vegetable salad. By the way, chickpeas are sometimes called lamb peas, so they will come in handy! If you make a side dish of chickpeas, be sure to soak them for at least a couple of hours.

Method for cooking lamb with eggplant in a Redmond multicooker:

Sprinkle the meat with salt and ground black pepper and rub in the spices with light massage movements.
Wash the eggplants, peel them and place in lightly salted cold water for 10 minutes. Then rinse with fresh water and dry with paper towels.
Set the multicooker to the “Multi-cook” mode at a temperature of 160 C and heat half (25 g) of the butter in a bowl.
Cut the lamb into small pieces and fry them in hot oil for up to 5 minutes on each side. Transfer the browned pieces to a separate plate.
Cut the eggplants into thick rings, roll both sides in flour and fry in the oil and fat that remained after frying the lamb. Then transfer the eggplants to a plate.
Peel the onion and cut into thin rings. Pour boiling water over the tomatoes and carefully remove the skins. Cut them into thin slices.
Heat the remaining butter and place lamb, eggplant, onion rings and tomatoes in the Redmond multicooker bowl in layers. Sprinkle grated cheese on top. Set the timer to 45 minutes and cook in the “Multi-cook” mode at a temperature of 110 C.

Lamb in a Redmond slow cooker with eggplant can become your signature dish for any holiday.

Lamb in a Redmond slow cooker with prunes

To cook lamb in a Redmond multicooker, this recipe can be used using fillet or meat on the bone. The dish looks very impressive and appetizing, so you can safely prepare it for a big holiday to surprise your guests and family!

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

lamb on the bone – 1 kg;
pitted prunes – 200 g;
onions – 2 pcs;
wheat flour – 1 tbsp. l.;
tomato paste – 2 tbsp. l.;
water – 350 ml;
salt, pepper - to taste;
cilantro, parsley - 1 bunch.

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

To cook lamb with prunes in the Redmond multicooker, follow the step-by-step instructions:

Rinse the meat in warm water and remove excess fat. Soak prunes in warm water.
Set the multicooker to the “Baking” mode, heat the sunflower oil in a bowl and fry the meat in it until golden brown.
Peel the onion and finely chop it. Fry it in lamb fat for 7 minutes without changing the mode.
After the specified time has passed, transfer the meat back to the bowl, add tomato paste, slightly diluted with water, stir and simmer for 5 minutes.
Pour flour into a bowl, mix thoroughly, pour in the required amount of water, add swollen prunes, spices and chopped herbs.
Set the multicooker to the “Stew” mode and cook with the lid closed for 2 hours.

This dish is best served on a large tray with a side dish and fresh herbs. Lamb in the Redmond slow cooker on the bone goes well with sour and hot sauces, so it would be a good idea to serve adjika or tkemali.

Lamb in a slow cooker is always delicious, and most importantly, without much hassle. For those who do not like the aroma and specific taste of such dishes, we advise you to buy young lamb meat. It has no unpleasant odor and always comes out extraordinarily tender. So, for all lovers of bright tastes, we offer several recipes for lamb dishes that are easy to make using a slow cooker.

Real Uzbek pilaf is made from lamb. So we will use such meat to prepare a dish, although not in a cauldron, but in a bowl of “smart” technology.

Prepare a third kilo of lamb in advance:

120 g rice grains;
two carrots;
two onions;
head of garlic

Algorithm of actions:

Pour oil into the bowl, if available, then cottonseed oil. Lay out the pieces of lamb, turn on the “Fry” mode and fry the meat until golden.
Then lay out the carrot strips, onion cubes, sprinkle with seasonings for pilaf and fry the ingredients in the same mode until the vegetables are half cooked.
Afterwards, pour in the rice, pour in water in a ratio of 1:2, stick in the peeled head of garlic, do not stir the ingredients.
Turn on the “Pilaf” mode for an hour.

How to deliciously stew meat with vegetables

Recently, people have been trying to eat healthy, so many people have a multicooker in their kitchen, thanks to which they can prepare not only tasty, but also healthy dishes. Since the components of the dish simmer in their own juices in the bowl, the stewed lamb comes out deliciously tender to taste.

For half a kilo of lamb, prepare in advance:

two multi-colored sweet peppers;
onion and carrots;
two tomatoes;
two garlic cloves;
0.5 tsp. coriander;
a little khmeli-suneli.

Algorithm of actions:

Cut the lamb randomly, but not too coarsely, place it together with refined oil, cloves of garlic and onion in a bowl. Select the “Fry” option and fry the ingredients until the meat turns golden.
Then put carrots and peppers cut into strips, as well as chopped tomato pulp (without skin), into a bowl. Fresh tomatoes can be replaced with tomatoes in their own juice or tomato paste.
Sprinkle the meat and vegetables with coriander, salt, pepper, add suneli hops, and pour in half a glass of boiling water.
Switch to the “Stew” option and cook the dish for an hour.
As soon as the signal sounds, add chopped herbs, such as cilantro or parsley, and leave the dish in the “Warming” mode for seven minutes.

With potato

Lamb with potatoes is always nutritious and absolutely finger-licking good. Young lamb meat does not have a specific smell, but on the contrary, attracts with its unique aroma. Potatoes are soaked in meat juice, which makes the vegetable incredibly tasty.

For a kilo of lamb, prepare in advance:

kilo of lamb;
six potato tubers;
two onions and carrots;
one bell pepper;
half a glass of tomato juice;
cumin, allspice.

Cooking method:

We start preparing the dish by frying the pieces of lamb in oil, turning on the electrical appliance to the “Frying” mode.
As soon as the meat is browned, lay out onion half rings and carrot sticks, add allspice and black pepper, salt and cumin, add water and cook in the “Stew” mode for 1.5 hours.
As soon as the multicooker beeps, add potato cubes to the meat and vegetables, pour in tomato juice and continue to simmer for another half hour.

Traditional lamb shurpa

All lovers of oriental cuisine will definitely appreciate such a dish as shurpa.

Shurpa is made from lamb, a meat that is difficult for our digestion. Therefore, we recommend that you drink a cup of green tea before tasting the finished dish.

Ingredients:

lamb on the bone, weighing 450 g;
five potato tubers (medium);
two tomatoes;
juicy fruit of bell pepper;
one onion and one carrot each;
two garlic cloves;
cilantro, cumin.

Cooking method:

Place the meat in a bowl, pour in 1.5 liters of water, program the multicooker to “Stew” and cook for about an hour.
Strain the finished meat broth, remove the meat from the bone and cut into small cubes.
Place thick strips of pepper, large slices of potatoes and tomatoes, diced onions and carrots, and slices of garlic into the bowl.
Add pieces of lamb to the vegetables, fill everything with broth, salt, pepper, throw in a pinch of cumin and cook for an hour in the “Soup” mode.
Serve shurpa with chopped cilantro. If you do not like such a spicy herb, then replace it with parsley or dill.

Cooking lagman

Lagman is another oriental dish made from lamb. Rich broth, tender meat and spices seem to immerse us in the world of the East. Let's see how you can prepare such a dish in a slow cooker.

Ingredients:

lamb on the bone weighing half a kilo;
one bell pepper;
spoon of tomato paste;
three garlic cloves;
large onion and carrot;
220 g noodles (not spaghetti);
radish (half).

Cooking method:

Properly chopped vegetables are the key to a tasty dish.. So, cut the onion into half rings, not too thin, but not too thick (2 - 3 mm). In no case should we grate the carrots, but cut them into cubes half a centimeter thick. Cut the pepper into half rings the same thickness as the carrots. Simply chop the garlic and cut the potatoes into small cubes. But you can grate the radish.
Now the meat. We cut it off the bone and cut it into pieces.
Turn on the multicooker, select the “Frying” option, pour in a little oil and fry the meat pieces until golden brown.
Then add onions, carrots, radishes and tomato puree, after five minutes add pepper, and after 15 add seasonings. Here you can use cumin, coriander, a mixture of oriental spices, and, of course, don’t forget about salt. Pour in water, change the “Frying” mode to the “Stewing” mode and cook for two hours.
Half an hour before they are ready, add the potatoes.
Boil the noodles separately, but do not cook them for too long - they should retain their elasticity. We wash the finished noodles and transfer them to any container.
We serve lagman like this: put noodles on a plate, fill it with meat and vegetables and sprinkle with fresh herbs.

Recipe with beans

This dish can be classified as a hot soup or stew, or used as a gravy. It all depends on the amount of water used in preparation.

Ingredients:

550 g lamb;
650 g potatoes;
two medium carrots;
two onions;
220 g beans.

Cooking method:

Cut the lamb into pieces and fry in oil until golden brown in the “Fry” mode.
Chop the onion, carrots and potatoes and add to the meat. We also pour in the beans, which must first be soaked in water.
Add salt and other spices of your choice, pour in water. The amount of the latter depends on the desired thickness of the dish.
Cook the meat and beans in the “Stew” mode for 1.5 hours. Serve with fresh herbs.

Lamb kharcho in a slow cooker

Kharcho is a delicious dish of Georgian cuisine. You can cook it just as tasty as at home, and most importantly, quickly, in a slow cooker.

Ingredients:

620 g lamb;
three onions (one for broth);
half a glass of rice grains;
three cloves of garlic;
two spoons of tomato puree;
two tsp. khmeli-suneli.

Cooking method:

Place pieces of lamb and an onion in a bowl, pour two liters of water and set the “Stew” mode for two hours.
For this dish, you still have to use a frying pan in which we fry the chopped onion and tomato paste in oil.
As soon as the meat is ready, add the roast, pour out the rice grains, add salt and suneli hops. We do not change the mode, but only set the time for another hour.
After the signal, add chopped garlic and leave the soup in the “Warming” mode for half an hour.

Meat baked with herbs and garlic

Provencal herbs add a special flavor to any dish. And, of course, garlic, which has its own spicy taste, also plays an important role in the overall composition. And now we will tell you how to cook lamb in a slow cooker with garlic and herbs.

Ingredients:

1.5 kg lamb;
six cloves of garlic;
tsp Provençal herbs;
three tablespoons of olive oil;
sprig of rosemary;
mixture of peppers, salt.

Cooking method:

Grind the mixture of peppers in a mortar, add garlic passed through a press, herbs, rosemary leaves, salt and olive oil.
Rub the resulting mixture thoroughly onto the lamb, wrap it in foil and leave to marinate for an hour.
Then put the workpiece in a bowl and bake for 1.5 hours in the “Baking” mode.

After eating lamb, a specific aftertaste remains. To tone it down, cook meat with any sour fruits, vegetables or sauces, for example, tomatoes, quince, cherry plum, lemon juice or wine vinegar.

Lamb was highly valued even in ancient times. It is still widely used in preparing a variety of dishes. Many peoples of the world use this meat in their cuisines, but residents of the East especially value lamb. Despite its calorie content, it is very healthy and nutritious.

As a rule, wonderful rich soups, roasts, and stews are prepared using lamb. This meat goes equally well with hot and spicy sauces and with sweet dried fruits. To simplify their cooking task, many housewives use a multicooker.

Lamb in a slow cooker: recipes

Lamb soup in a slow cooker

Compound:

Lamb - 600 g
Carrots - 1 pc.
Onions - 1 pc.
Bell pepper - 1 pc.
Potatoes - 3 pcs.
Tomatoes - 2 pcs.
Garlic - 3 cloves
Tomato paste - 2 tbsp.
Basil - to taste
Greens - to taste
Salt and spices - to taste

Preparation:

Cut the lamb into medium pieces, place it in the multicooker, close the lid, open the valve and set the “Steam” mode. Cook for 20 minutes.
Meanwhile, peel all the vegetables. Chop the onion into cubes, cut the carrots into thin strips or grate on a coarse grater. Cut the bell pepper into cubes or cubes, potatoes into small slices, pass the garlic through a press. Cut the tomatoes into slices or cubes, chop the basil and herbs.
When the slow cooker is sizzling, add the onions, carrots and bell peppers. Mix everything. After about 7 minutes, add tomatoes, basil and salt.
Pour the required amount of water into the multicooker, add potatoes, garlic and tomato paste. Set the “Soup” mode and cook for 1 hour.
Pour the finished lamb soup into bowls, sprinkle with chopped herbs and serve hot. You can season with mayonnaise or sour cream.

Lamb with prunes in a slow cooker

Compound:

Lamb - 1 kg
Prunes - 200 g
Plums - 5 pcs.
Raisins - 70 g
Onions - 2 pcs.
Chicken broth - 300 ml
Orange juice - 3 tbsp.
Ground ginger - 2 tsp.
Salt, pepper and ground cinnamon - to taste
Vegetable oil

Preparation:

Soak raisins in orange juice for 10 - 15 minutes. Heat the chicken broth and soak the prunes in it. Cut the lamb into small pieces.
Peel the onion and cut into cubes, grind the plums in a blender until pureed.
Pour vegetable oil into the multicooker bowl and fry the lamb pieces. Then add the onion and fry together.
Cut the prunes in half and add them to the lamb. Add plum puree, raisins and juice, pour out the broth and add spices.
Mix everything, close the lid, set the “Soup” or “Stew” mode and cook for about 1 hour.
Lamb with prunes will be an ideal option for the holiday table.

How to cook lamb with potatoes in a slow cooker?

Compound:

Lamb - 1.5 kg
Potatoes - 10 pcs.
Red wine - 150 ml
Beef broth - 200 ml
Garlic - 3 cloves
Rosemary - to taste
Salt and spices - to taste
Olive oil

Preparation:

Peel the potatoes and garlic. Rinse the meat, remove excess fat and cut into small pieces.
Pass the garlic through a press, cut the potatoes into slices. Pour olive oil into the multicooker bowl, set the “Baking” mode and fry the garlic a little.
When the garlic is fried, add the lamb and fry for about 20 minutes, stirring constantly. Add potatoes to the meat, salt, pepper and add rosemary. Set the “Extinguishing” mode for 1 - 1.5 hours.
While the meat and potatoes are cooking, start preparing the sauce. Pour wine into a saucepan and put it on the fire. Bring the wine to a boil and simmer slightly.
Then pour in the broth and cook the sauce until the volume of liquid is reduced by about 1/3.
Pour the prepared sauce into the slow cooker 20 minutes before the end of cooking.

Lamb stewed in a slow cooker in its own juice

Compound:

Lamb - 700 g
Canned tomatoes - 7 pcs.
Onions - 1 pc.
Garlic - 7 cloves
Greens - to taste
Salt and spices - to taste
Vegetable oil

Preparation:

Rinse the meat, remove excess fat and cut into large pieces.
Peel the garlic and onion and chop finely.
Remove the skins from the tomatoes, mash them with a fork, but do not pour out the juice.
Pour vegetable oil into the multicooker bowl, set the “Frying” or “Baking” mode and fry the onion and garlic until golden brown.
When the onions and garlic are fried, add the lamb, salt and pepper. Fry the lamb on both sides until cooked, add the tomatoes and juice.
Set the “Stew” mode, and in 1.5 - 2 hours the dish will be ready. If desired, you can sprinkle it with chopped herbs.

Lamb pilaf in a slow cooker: recipe

Compound:

Lamb - 1 kg
Long grain rice - 2 tbsp.
Carrots - 1 pc.
Onions - 3 pcs.
Garlic - 2 heads
Dried barberry - 1 tbsp.
Dry hot pepper - 2 pcs.
Coriander seeds - 1 tsp.
Zira - 1 tbsp.
Salt - to taste
Water - 1 l.

Preparation:

Rinse the rice until the water runs clear. Wash the lamb and cut into medium cubes.
Peel the vegetables. Cut the onion into half rings, carrots into thin bars. Peel the garlic, but do not separate it into cloves.
Place the carrots and onions in the slow cooker, then the lamb, and sprinkle the rice on top. Place the heads of garlic, hot pepper, barberry, cumin, coriander and salt in the center.
Pour enough water into the multicooker so that it covers the rice by 2 cm. Set the “Grain” or “Pilaf” mode for 1 hour.
After completing the cooking process, turn on the warm mode for 10 minutes.
Serve pilaf with lamb warm along with fresh vegetables.

Lamb in a slow cooker with vegetables: preparation

Compound:

Lamb ribs - 800 g
Potatoes - 5 pcs.
Bell pepper -2 pcs.
Zucchini - 1 pc.
Eggplant - ½ piece.
Green beans - 150 g
Carrots - 1 pc.
Tomatoes - 3 pcs.
Onions - 1 pc.
Garlic - 7 cloves
Tomato paste - 3 tbsp.
Water - 500 ml
Salt and spices for pilaf - to taste
Greens - to taste
Olive oil

Preparation:

Peel all the vegetables, rinse the lamb. Pour olive oil into the multicooker bowl, set the “Fry” mode and fry the lamb ribs. While they are roasting, chop the vegetables. Cut the potatoes into cubes, bell pepper into strips, grate the carrots on a coarse grater. Cut the zucchini, eggplant and tomatoes into cubes, pass the garlic through a press, cut the green beans in half.
Add vegetables, salt and spices to the lamb ribs. Pour water, add tomato paste and set the “Stew” program for 1 hour.
After cooking, sprinkle the lamb and vegetables with fresh herbs.

Lamb is a meat for everyone, although a wide variety of dishes can be prepared from it. Many people refuse to use this product because of the specific odor released during its preparation. However, it is great for feeding the elderly, children and diabetics. To speed up and simplify the cooking process, many housewives cook lamb in a slow cooker. As a result, it turns out incredibly aromatic, tasty and tender.