Georgians, like no one else, know a lot about cooking lamb. It is from Georgian cuisine the tradition of making lamb in pots came to us - in Georgia the dish is called chanakhi.
So that the dish does not disappoint, you should pay attention to the choice of meat. Fresh meat of a young lamb has a small fatty layer of white color. It is elastic and soft scarlet.
To neutralize bad smell meat, lamb are cooked with a whole bunch of spices. This gives the desired effect and the meat becomes very tender and piquant. It is important not to overdry the dish - lamb meat can become tough. To do this, you need to withstand the cooking time and put juicy vegetables.
Those who bypass lamb because of its high fat content can be recommended to use dill, parsley, pepper and garlic - these seasonings make the meat less fat.
The very method of cooking in a pot also eliminates a fair amount of cholesterol - after all, stewed meat is much healthier than fried.
Lamb in a pot is perfect as a second course, it can fully replace the roast. A beautiful presentation will make the dish a decoration of the festive table.
The total cooking time is 2.5 hours.
Lamb in a pot in the oven
This traditional recipe you can adjust to your taste by changing the set of spices, pickling meat and adding various vegetables.
Ingredients:
- 0.5 kg lamb;
- 2 tomatoes;
- 4 garlic cloves;
- bay leaf, black pepper, salt - to taste;
- parsley and dill.
Cooking:
- cook meat broth- boil a piece of meat with onions and carrots. Or make an express alternative - brew a Maggi bouillon cube. The broth will need to be filled with free space in the pots, so calculate its amount based on the volume of clay containers.
- Rinse the meat, remove all veins. Cut into small pieces. Make a slit in each piece.
- Peel the garlic cloves and cut them into thin slices. Lay these plates in the cuts on the meat.
- Cut the tomatoes into thick circles.
- Divide lamb into pots. Put 2 bay leaves in each, add pepper, add salt.
- Fill with broth. Lay the tomatoes on top.
- Cover with a lid and put in the oven for 2 hours. Baking temperature: 180°C.
- After cooking, sprinkle the dish with finely chopped herbs.
Lamb in a pot with potatoes
Lamb goes well with potatoes. Perfectly matched spices are suitable for both meat and root crops. To make lamb juicy and tender, it is recommended to pre-marinate it.
Ingredients:
- 0.5 kg lamb;
- 0.5 kg of potatoes;
- 1 onion;
- lemon;
- salt pepper;
- oregano, saffron, mustard seed;
- garlic.
Cooking:
- Rinse lamb, cut into small pieces.
- Marinate the meat: put it in a saucepan, add mustard seeds, oregano and saffron. Pour generously with lemon juice. Leave for 40 minutes.
- Peel potatoes and cut into large cubes.
- Onion cut into thin rings.
- Put the meat in pots, cover it with onions, and put the potatoes on top.
- Add garlic cloves to each pot, salt, pepper and add water.
- Send to the oven preheated to 180 ° for 1.5 hours.
Lamb in a pot with vegetables
Vegetables make the meat juicy, remove fat and give a slightly sweet taste to the usual dish. Lamb is good with any vegetables, but it is better to take those that do not lose their shape during the long cooking process.
Ingredients:
- 0.5 kg lamb;
- 2 tomatoes;
- 1 bell pepper;
- 2 eggplants;
- 1 onion;
- 1 carrot;
- vegetable oil;
- half a glass of red wine;
- thyme, rosemary, oregano;
- salt.
Cooking:
- Wash the meat and marinate in wine and spices - thyme, rosemary, oregano. Add the chopped onion to it as well. Mix thoroughly and leave for 40 minutes.
- Fry the lamb pieces vegetable oil. Lay the pieces on the hot skillet. Roast for 10-12 minutes until crispy.
- In another pan, fry the carrots, grated on a coarse grater.
- Cut the tomatoes into circles, bell pepper into slices, and eggplant into cubes.
- Put the ingredients in pots: first meat (you can cook it with pickled onions), then carrots, bell peppers, eggplant and tomatoes on top.
- Salt the contents of each pot, green to the top with water and put in the oven for 1.5 hours.
Chanakhi
Traditional Georgian dish cooked with vegetables and herbs. It is not customary to marinate lamb in this case, but you can add this step to avoid an unpleasant odor.
Ingredients:
- 0.5 kg lamb;
- 0.5 kg of potatoes;
- 2 large tomatoes;
- 2 eggplants;
- 200 gr green beans;
- 1 onion;
- parsley, cilantro and basil;
- salt.
Cooking:
- Rinse the meat, cut into pieces. Divide into pots.
- Finely chop the onion - it's even better to chop it in a blender.
- Spread in a thin layer over the meat.
- Peel potatoes and cut into slices.
- Chop eggplant into cubes.
- Divide vegetables into bowls.
- Sprinkle finely chopped greens on top of each dish. Salt.
- Add water and put in the oven for 2 hours.
The combination of spices reduces the fat content of lamb, and cooking in pots makes the meat especially juicy. It is combined with vegetables, and the marinade is able to remove excess odor.
Lamb dishes in pots are easy to prepare, perfectly retain nutrients, and most importantly, they have a special, unique taste. Usually such dishes are served in the dishes in which they were cooked. In pots, portioned lamb dishes look very elegant and festive, they are a decoration of the table.
Currently, every housewife has a huge arsenal of various kitchen utensils, among which ceramic and clay pots have become a real "exotic". And this, despite the fact that everyone understands - ceramic tableware has a number of significant advantages. It is not often that our housewives cook lamb in pots in the oven. And in vain! How much wonderful dishes you can cook from this affordable and original meat: lamb chanakhi in a pot, roast lamb in a pot, lamb with potatoes in a pot, lamb in a pot with vegetables and others. And when preparing these homemade dishes, keep in mind that cooking recipes, as a rule, are not the final truth. Based on them, you can invent many other diverse and delicious meals. Fantasize and diversify your menu, give your dishes a unique individual style. This is what distinguishes the masters from the rest of the kitchen workers.
Come up with your own version of lamb in pots, the recipe can be changed by varying spices, fillings, meat preparation methods, etc. Your recipe for lamb in pots in the oven should be your pride and signature dish. This type of meat and dishes from it has much more supporters than opponents. On our website you can get acquainted not only with the nuances of cooking this dish, but also with photographs of lamb in pots. The photo will clearly show you how to achieve the best result. That is why we always recommend those who wish to cook lamb in pots - recipes with photos.
We offer you advice experienced chefs how to cook lamb in pots:
Before use clay pots soak them in cold water for 10 minutes. So the dish will turn out more juicy;
Lamb should be cut into small pieces and fried in a very hot frying pan until half cooked;
Also fried to golden brown onions and carrots, pre-chopped with a knife. In the pan, they need to be constantly stirred to achieve uniformity;
Garlic for the dish should be chopped, not crushed, in order to better preserve the taste;
Potatoes for the dish do not need to be cut too finely, otherwise they will turn into mashed potatoes;
Lay the products in layers in the following sequence: meat, vegetables, garlic, potatoes, salt and spices. Above - butter and half a glass of warm water;
If desired, grated cheese can be sprinkled with the top layer, it is laid 10 minutes before the end of cooking;
The pots are carefully closed with lids, foil or pieces of dough;
Lamb is cooked in this form in the oven at a temperature of 180 degrees for about 40 minutes.
How to bake lamb so that the meat is soft and juicy? Actually, it's not that difficult. Especially tasty is lamb in a pot in the oven with vegetables. There are a lot of recipes for this dish, and all of them are rooted in Georgian cuisine.
A bit of theory
Experts say that dishes baked in clay pots are very healthy, as they are well absorbed and digested by our body. However, I want the meal to be not only “healthy”, but also tasty. Here are some tips from experienced chefs to help you:
- Before use, the pots must be held for 10 minutes in cold water. Then the dish will turn out juicy.
- It is better to add cheese ten minutes before the end of the cooking process.
- Lamb will be more aromatic and tastier if seasoned with various spices and spices.
- If the recipe calls for the addition of water, opt for distilled water. Then the dish will have a richer taste.
- In winter, instead fresh tomatoes you can use paste.
- We must put the pots only in a cold oven, otherwise they may crack due to temperature changes.
- In order for the lamb to absorb the flavor of other ingredients during the baking process, lay all the products in the pots raw.
- In the last layers, it is better to lay out vegetables that give juice, for example, tomatoes or onions, so that the dish does not dry out on top.
- Be sure to cover the pots with food foil or lids.
- Hot clay pots should not be placed on a cold surface, as their bottom may crack. Use a wooden cutting board for this purpose.
- Take the pots out oven a few minutes before being ready. The dish, as they say, will reach under the influence of hot walls and at the same time cool slightly.
Learn the intricacies of Georgian cuisine
Lamb with vegetables in a pot in the Georgian oven will become a full-fledged second a dish that is not ashamed to serve and to festive table. The perfect combination vegetables and meat gives a delicious taste. Perhaps this is the most successful option for cooking lamb in the oven.
Compound:
- 0.5 kg lamb;
- 3-4 potatoes;
- 2-3 tomatoes;
- eggplant;
- bulb;
- carrot;
- garlic cloves to taste;
- 400 ml of broth;
- 5-6 art. l. tomato paste;
- laurel leaves;
- sprigs of parsley and dill;
- ground fresh pepper;
- salt.
Cooking:
- Let's start by preparing all the products. We clean the vegetables and wash them well.
- Wash and dry the meat.
- Lamb, potatoes, tomatoes and eggplant cut into approximately the same size small cubes. Be sure to sprinkle the eggplant with salt and leave for 30 minutes to get rid of bitterness. Then it will need to be thoroughly rinsed, preferably under running water.
- Chop the onion into cubes, and grate the carrots coarsely.
- Grind garlic cloves, sprigs of dill and parsley.
- In a separate bowl, combine the broth with tomato paste and stir well.
- We have done the most time-consuming part of the work, now we need to put all the ingredients into pots. By the way, the latter must be clean and dry. Let's start with lamb.
- Next comes the eggplant.
- It's time to salt our dish and season it with pepper.
- We cover the pots with lids and send them to a cold oven. We cook lamb with vegetables at a temperature mark of 180 degrees for about an hour and a half.
Delicious and healthy dinner for the whole family
Very tasty and fragrant lamb in a pot in the oven with potatoes and canned green peas. Try it and you will definitely be satisfied with the result.
Compound:
- 0.6 kg lamb;
- 8-10 potatoes;
- 2 carrots;
- 3 onions;
- garlic cloves to taste;
- 1 b. canned peas;
- 5-6 art. l. mayonnaise;
- 50-60 ml of olive oil;
- salt;
- a blend of spices.
Cooking:
- Prepare vegetables and lamb. Wash the meat and cut into cubes.
- Peel and chop the vegetables: onions, potatoes - cubes, carrots - straws.
- Pour ½ tsp into each pot. olive oils. It can be replaced with any other vegetable oil.
- Now put chopped onion and one garlic clove at the bottom of the pots.
- The next layer is lamb. Season the meat with salt and spices.
- Then spread the potatoes in an even layer and also lightly salt it.
- Throw the peas in a colander to drain excess liquid, and then distribute it among the pots.
- Last add mayonnaise and close the pots.
- We cook the dish in the oven at a temperature mark of 200 degrees until it boils. Then we reduce the temperature to 180 degrees and simmer the lamb with vegetables for about an hour and a half.
- We take the finished dish out of the oven, mix and serve. You can season it with soy sauce.
Easy savory recipe
And even a novice cook can handle this recipe. To spice up the dish, we will add dried herbs, and the cheese will saturate the lamb with vegetables with a wonderful aroma. This recipe is different in that we first fry the meat and vegetables.
Compound:
- 0.8 kg lamb;
- 1 kg of potatoes;
- 2 onion heads;
- 2 carrots;
- 100 g of cheese;
- garlic cloves to taste;
- 2-3 leaves of laurel;
- refined vegetable oil;
- fresh greens;
- ground black pepper;
- salt;
- dried herbs.
Cooking:
- Prepare lamb and vegetables, as in previous recipes.
- Fry lamb in vegetable oil until golden brown over high heat.
- We spread the onion with carrots to the meat and fry everything together for several minutes.
- We shift the meat with vegetables into pots and season with pepper and salt, mix.
- Cut the cheese into small cubes.
- Now lay out on top of the lamb with vegetables, root vegetables and cheese.
- Add dried herbs and mix everything. If needed, add a little salt.
- Pour water into each pot. The liquid should take up ½ of the container.
- We send the pots to the oven and at a temperature of 190 degrees we simmer the dish for 1.5-2 hours.
- Wash and chop the greens.
- Peel the garlic cloves and chop finely.
- Half an hour before the end of the cooking process, add greens, garlic and laurel leaves to the pots. Let's mix everything.
- We simmer the dish until cooked and take it out.
Today we will cook a wonderful homemade dish- lamb with potatoes in pots. A tasty and fragrant stew prepared in this way, of course, will take you a certain amount of time, but it will certainly please you and your loved ones.
For stewing in pots, it is best to choose a lamb shoulder - a rather tender and juicy part of the carcass, from which a great stew or pilaf is obtained. I recommend using light beer as a liquid base for our dish, in my opinion, beer perfectly complements the taste and aroma of lamb. And if you don't like beer, use red wine, rich beef broth, or just water.
To cook lamb with potatoes in pots, prepare the products according to the list. If you want to cook a thick dish, limit yourself to only the indicated amount of beer; for lovers of semi-liquid dishes, I additionally indicated a certain amount of water. You will also need 6 standard clay pots. My pots have a volume of 480 ml.
Cut the lamb into pieces, roll in flour and fry them in well-heated oil in portions until a thin golden crust. On the remnants of the oil and rendered lamb fat, fry the onion slices.
Put onion and meat on the bottom of each pot. Salt and pepper a little.
Then add potato cubes and bay leaf.
Divide the beer equally among the pots.
Add spices and chopped garlic. If, as I wrote above, you like a thinner stew, pour in water to the volume you need. Salt a little more. Cover the pots with lids and send to the oven preheated to 190 degrees for about 1 hour and 15 minutes.
Lamb with potatoes in pots is ready! Serve hot with fresh cilantro or parsley.
Lamb is a favorite meat among the peoples of the East. If cooked incorrectly, it loses flavor or becomes hard and dry. It is better not to digest and not overcook it, but leave it pink, then it will be juicy.
Lamb can be stewed with apricots or dates, as they do in the East, add olive oil, garlic, wine and tomatoes, as in the Mediterranean countries, or cook lamb roast, as the northern regions do. Oregano, marjoram and thyme go well with lamb herbs - they perfectly beat off the taste of fat. This meat can be boiled, stewed, fried or baked (in a mold or in a pot).
Recently, they have become more and more popular, because the dish cooked in them seems much tastier, especially lamb in a pot.
Even in ancient Rome, people used to bake bread and meat special ones. They can be cooked without fat, so if you don’t like the taste lamb fat, it can be removed. Fifteen minutes before cooking, the pot is immersed in water. Then, when it is already put in the oven, the water will evaporate and steam will form, so you can not add fat. The pots absorb the smell, so for cooking different dishes you need to use different pots.
Lamb in a pot with vegetables
Lamb cooked according to this recipe is tender and fragrant. All beneficial features both meat and vegetables are preserved, since the products are not fried, but stewed. You can cook it in a large pot, or you can spread it into small ones.
To prepare the dish, you need to take 700 grams of pulp, 500 grams of potatoes, three to four fresh tomatoes, two eggplants, two carrots, the same number of onions, four cloves of garlic, spices, spices, herbs and 100 grams of oil. Lamb in a pot is prepared as follows: first you need to prepare the eggplant - cut into cubes, and then put in salted water for 10 minutes, and then squeeze them out so that the bitterness is gone. We cut meat, potatoes and carrots into cubes, cut onions and tomatoes into rings.
Now you can fill the pots: put meat on the bottom, then garlic cloves, sprinkle with pepper, salt, add spices. Then lay out the vegetables in layers. Tomatoes should be laid last, or you can add them twenty minutes before the end of cooking.
The contents of the pot are poured hot water, but not to the very top, but so as to just cover the vegetables. In each pot you need to put a piece of butter and add a little sugar - then the tomatoes will have more delicate taste. When the lamb in the pot is ready, add finely chopped greens to each pot. The pot must be removed from the oven five minutes before the end of cooking, as the dish in it continues to cook.
Lamb in the sleeve
Lamb can also be cooked in the sleeve. A kilogram of lamb, a spoonful of honey, three - sauces, salt, spices are taken. First we make the marinade - just mix the sauce, honey and spices, for example, mint, coriander, dried ginger. You can use any others you like. The meat is poured with marinade and put in the refrigerator for two hours. It is not recommended to leave meat in the marinade overnight, as useful substances are destroyed.
The pickled lamb is rubbed with salt and placed in the oven, setting the temperature to 200 degrees, for sixty minutes. Lamb prepared in this way does not have a specific smell.
Lamb in a slow cooker
You will need 500 grams of lamb pulp, 200 milliliters of water, a glass of red wine, two tomatoes, two onions, four cloves of garlic, fifteen pieces of prunes, basil, marjoram, black pepper, salt. Lamb is cut into small pieces, onions - rings, tomatoes - slices, garlic must be passed through a garlic press, and prunes should be left whole. We load all the ingredients together with salt and spices into the slow cooker and set the “stewing” mode. After two hours, the dish is ready.
