How to cook lamb
1. Defrost mutton if it has been frozen.
2. Cut off excess fat from lamb - so that it does not give a specific smell.
3. Rinse the lamb.
4. Pour water into an enamel pot, put on high heat and bring to a boil.
5. Add the onion, bay leaf, salt and pepper to your taste.
6. Immerse lamb meat in water - the water level should be 2 centimeters higher than lamb meat.
7. When boiling lamb, foam forms, which must be removed.
8. Cook for 1.5-2 hours, in the first 15 minutes of cooking periodically (every 5-7 minutes) remove the foam.
How to cook lamb for soup
Lamb soups are rich because of the bones and dietary because of the low calorie content of mutton. As a rule, lamb is used for cooking oriental soups. When cooking, it is important to boil all the juices from the bones, so lamb is cooked for a long time - from 2 hours. For khash, lamb needs to be cooked from 5 hours, for shurpa - from 3 hours.Cooking tips
The best lamb meat for cooking is the neck, brisket, shoulder blade.The calorie content of lamb is 200 kcal / 100 grams of boiled lamb.
How to cook lamb with potatoes
ProductsFor 2 servings
Lamb on the bone (legs, shoulder blade, ribs) - 1 kilogram
Potatoes - 1 kilogram of young
Onions - 1 large head
Garlic - 5 teeth
Olive oil - 1 tablespoon
Bay leaf - 3 pieces
Black peppercorns - 10 pieces
How to cook lamb
1. If the pieces are large, chop them up and put in a saucepan.
2. Pour lamb with cold water and put on fire.
2. Add salt and peppercorns, lavrushka, cook for 1.5 hours.
3. While the lamb is boiling, peel and cut the young potatoes in half.
4. Fry the potatoes in olive oil until golden brown - 10 minutes over high heat.
5. Add fried potatoes to the broth, simmer all together for 7 minutes over low heat.
A simple recipe for pilaf with lamb
Products3 cups long-grain rice, 1 kilogram of lamb, 2 onions, 3-4 carrots, dill and parsley to taste, 2 pomegranates, half a glass of ghee, 2 cloves of garlic, salt and pepper to taste.
Lamb pilaf recipe
Peel and chop the onion and carrots into strips, finely chop the lamb meat. Fry the onion in a cauldron for 5 minutes, then add the meat, fry for another 10 minutes, then add the carrots - and fry for another 5 minutes. Cover with water, add pomegranate seeds or raisins, cover and simmer for 20-25 minutes over low heat. Top, without stirring, pour rice, previously washed in salted water. Add water so that it covers the rice by 1.5-2 centimeters. Close the lid, simmer for 20-25 minutes.