Lamb dinner in a slow cooker. Lamb in a slow cooker - oriental dishes without a cauldron

Prepare the necessary ingredients. First of all, prepare the meat: wash, if necessary, burn to remove wool, cut off the bone, and cut the flesh itself into small pieces about 5x5 cm in size.

Turn the multicooker on the "Frying" function and after 2 minutes put the lamb pieces into the multicooker bowl (if the pieces of meat are fat-free, you can add a little vegetable oil).

Fry the meat, stirring occasionally, until golden brown. This will take 15-20 minutes.

Put the carrots and onions in a slow cooker, add salt, ground black pepper, allspice, cumin.

Close the lid and turn on the "Extinguishing" function for 2 hours.

In the allotted time, the meat will cook perfectly, become tender and soft, and will be easily divided into fibers. If the lamb was very old, then the time, respectively, will have to be increased to 3-4 hours.

Peel, wash and cut potatoes into small cubes.

Put the potatoes to the lamb in a slow cooker.

Cut the pepper, remove the stalk and seed box, cut into strips and put on top of all the ingredients. Add salt and tomato juice. Switch the multicooker back to the "Extinguishing" function for 30 minutes.

Delicious, tender lamb and fragrant potatoes cooked in a slow cooker should be served immediately.

Enjoy your meal! Cook with love!

Lamb was highly valued in ancient times. It is still widely used in cooking. variety of dishes. This meat is used in their cuisines by many peoples of the world, but the inhabitants of the East especially appreciate lamb. Despite its calorie content, it is very useful and nutritious.

As a rule, wonderful dishes are prepared on the basis of lamb. rich soups, roast, stews. This meat goes equally well with both spicy and spicy sauces as well as sweet dried fruits. To simplify their cooking task, many housewives use a slow cooker.

Lamb in a slow cooker: recipes

Lamb soup in a slow cooker

Compound:

Lamb - 600 g
Carrot - 1 pc.
Onion - 1 pc.
Bulgarian 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

Cooking:

Cut the lamb into medium pieces, put in a slow cooker, close the lid, open the valve and set the “Steam cooking” mode. Cook 20 min.
In the meantime, peel all vegetables. Chop the onion into cubes, cut the carrots into thin strips or grate on coarse grater. Cut the bell pepper into cubes or cubes, potatoes into small slices, pass the garlic through a press. Cut the tomatoes into circles or cubes, chop the basil and herbs.
When the slow cooker sizzles, add the onions, carrots and bell pepper. Mix everything. After about 7 minutes, add the tomatoes, basil and salt.
Pour into the multicooker required amount water, add potatoes, garlic and tomato paste. Set the mode to "Soup" and cook for 1 hour.
Pour the prepared lamb soup into bowls, sprinkle with chopped herbs and serve hot to the table. 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
Onion - 2 pcs.
Chicken bouillon- 300 ml
Orange juice - 3 tablespoons
Ground ginger - 2 tsp
Salt, pepper and ground cinnamon- taste
Vegetable oil

Cooking:

Soak raisins in orange juice for 10 - 15 min. Heat the chicken broth and soak the prunes in it. Cut lamb into small pieces.
Peel and cut the onion into cubes, chop the plums in a blender until puree.
Pour into multicooker bowl vegetable oil and fry the lamb pieces. Then add the onion and fry together.
Cut the prunes in half, add it to the lamb. Put the plum puree, raisins with juice, pour the broth and put the spices.
Mix everything, close the lid, set the "Soup" or "Stew" mode and cook for about 1 hour.
Lamb with prunes will become 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

Cooking:

Peel potatoes and garlic. Wash 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. Put the potatoes to the meat, salt, pepper and add rosemary. Set the "Extinguishing" mode to 1 - 1.5 hours.
While the meat and potatoes are cooking, prepare the sauce. Pour the wine into the saucepan, put it on the fire. Bring the wine to a boil and simmer a little.
Then pour in the broth and simmer 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.
Onion - 1 pc.
Garlic - 7 cloves
Greens - to taste
Salt and spices - to taste
Vegetable oil

Cooking:

Rinse the meat, remove excess fat and cut into large pieces.
Peel the garlic and onion, chop finely.
Remove the peel 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 onion and garlic are fried, lay the lamb, salt and pepper. Fry the lamb on both sides until tender, add the tomatoes with juice.
Set the "Extinguishing" mode, and after 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.
Carrot - 1 pc.
Onion - 3 pcs.
Garlic - 2 heads
Dried barberry - 1 tbsp.
Dry hot peppers- 2 pcs.
Coriander seeds - 1 tsp
Zira - 1 tbsp.
Salt - to taste
Water - 1 l.

Cooking:

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

Lamb in a slow cooker with vegetables: cooking

Compound:

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

Cooking:

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

Lamb is an amateur meat, although a large number of various dishes can be prepared from it. Many refuse to use this product because of the specific smell that is released during its preparation. However, it is great for 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 fragrant, tasty and tender.

Simple step by step recipes cooking lamb at home in a slow cooker - fast and tasty!

Lamb 1 kg
Carrot 2 pcs
Onion 2 heads
Garlic 2 cloves
Salt to taste
Ground black pepper to taste
Ground paprika to taste
Vegetable oil for frying

Cut the meat into pieces, put in a multicooker pan. Add some vegetable oil.

Fry the meat in the "Baking" mode for 10-12 minutes.

Then add some water. Switch the multicooker to the "Extinguishing" mode and cook for 1 hour.

Simmer until liquid evaporates. Then add carrots.

Add onion.

Season with spices, salt.

Fry in the "Baking" mode for 10-15 minutes. A few minutes before the end of cooking, add the garlic.

The recipe for "Lamb in a slow cooker" is ready, bon appetit.

Recipe 2: lamb stew in a slow cooker

Delicious, juicy, tender-soft meat, with fried potatoes.

Lamb - 1 kg;
Bulgarian pepper - 2 pcs;
Potatoes - 5-6 pcs;
Salt, pepper to taste;
cilantro.

meat cut large pieces. Place in the multicooker bowl. Set the extinguishing mode for 2 hours. No oil or water needs to be added. The meat will release juice and will be stewed in own juice. Stir meat occasionally.

After an hour and a half, add the peppers cut into half rings. Salt, pepper. Leave the meat with pepper for another half hour. Delicious, tender meat is ready. While the meat is stewing, fry the potatoes in a separate pan.

Put fried potatoes on a plate, meat on top. Sprinkle with chopped cilantro. Serve with lavash.

Bon appetit!

Recipe 3: lamb with vegetables in a slow cooker

Tender lamb accompanied by vegetables. Try it!

Lamb 0.5 kg
Salt, pepper mixture to taste
Vegetable oil 1 tbsp.
Bay leaf 2 pcs.
Potatoes 2-3 pcs.
Carrot 1 pc.
Greens for serving

Cut the lamb into pieces, salt, pepper, fry in vegetable oil on all sides, put in a multicooker bowl, pour 0.5 liters of water or broth, add bay leaves. Cook in the "Soup" mode for 1 hour.

Then add coarsely chopped carrots,

then potatoes.

Cook for 40 minutes in the "Extinguishing" mode.

Arrange the finished dish on plates and serve with herbs. Enjoy your meal!

Recipe 4: how to cook lamb in a slow cooker

This is the best meat for family dinners and dinners! It is only important to know how to properly cook lamb so that it turns out tasty, soft and juicy. I "called for help" a wonderful kitchen unit - a multi-cooker-pressure cooker model Brand 6051, and I took the simplest recipe for stewed lamb, focusing on the spices most suitable for this type of meat.

The dish is being prepared in just 40 minutes, try to cook it on a regular stove during this time - it will not work. And with a special kitchen appliances everything is simple. Braised lamb in a slow cooker, the recipe for which I offer, is very tender and fragrant.

lamb loin on the bone (semi-finished product) - 600 g
2 onions (maybe three)
½ teaspoon of rosemary (the inscription on the bag is dried, chopped)
teaspoon with dried mint
a few black peppercorns
vegetable oil

For garnish:

arugula;
Cherry tomatoes.

Peel the onion and cut into thick half rings.

Put the lamb in a preheated pan, lightly greased with vegetable oil, and fry on both sides until brown.

This is necessary in order, as the chefs say, "to seal all the juices inside the meat."

Put all the chopped onions on the bottom of the multicooker.

Put the fried meat on top of it. As you can see, this amount of lamb for the multicooker was exactly enough to evenly cover the bottom.

Sprinkle rosemary and crushed dried mint on top. These are the most suitable spices for lamb, which I always put also in potato soup with this meat. They perfectly shade the natural aroma, making it unique. Also salt to taste your dish, I used about half a teaspoon of salt.

Pour in water to about halfway up the onion layer. I could not resist and added another quarter glass of dry white wine, just like that, for the soul.

Close the multicooker, turn the lid to the “lock” and select the “Extinguishing” mode. By default, the pressure will be 50, but I increased it with the "+" button to 60 to cook faster.

Time I chose 40 minutes to get more soft meat. At the 12th minute of cooking, the kitchen began to fill with a wonderful aroma ...

After waiting for the beep, turn off the multicooker according to the instructions and release the steam. Open the lid. Stewed lamb in a slow cooker is ready.

For a side dish, I chose arugula leaves, because I was preparing a dish for Valentine's Day, and I wanted romantic dinner turned out hearty, but light. This is very useful herb, which contains a lot of fiber, vitamins and even protein. In our case, just lay it out with a “pillow” on a serving plate.

Place lamb pieces on top stewed onion and garnish with cherry tomatoes. You can serve. Enjoy your meal!

Recipe 5: lamb with apples in a slow cooker

Lamb is healthy, tasty and nutritious meat. But you need to know how to cook it. If you do not follow the technology and rules for cooking lamb, it can be tough, smell bad or chew badly. We will teach you how to properly cook this type of meat. According to our recipe, lamb is juicy, tender, tasty and fragrant.

400 gr Lamb (pulp)
50 gr Lamb fat
2 large apples
1 pc Bulb
3 cloves Garlic
1 tsp wheat flour
1 tsp Curry
To taste Salt and ground pepper
0.5 pcs Zest

Take lamb fat. You need to cut it into pieces. The best thing - small cubes. Take the lamb flesh, rinse in water, dry it thoroughly and cut into medium-sized cubes. You can refer to the size of the pieces in the photo.

One medium-sized bulb will be enough. Also peel the garlic cloves. It needs to be finely chopped.

Put finely chopped pieces of bacon into the bowl of the multicooker. Melt them until golden brown in a bowl on the FRY program. You need to wait until the fat acquires the required degree of readiness. Then add the onion and garlic to the mixing bowl. Continue working with the FRY program for another 8 minutes so that the onions and garlic also acquire a golden hue.

Transfer the fried onion and garlic from the multicooker bowl to a plate. Now you need to fry the lamb pieces in the bowl. You do not need to wash the multicooker, use the leftovers lamb fat. Cook the meat for about 10 - 12 minutes, frying it on both sides, then sprinkle the lamb pieces with flour. Stir.

While the lamb is roasting, you need to wash and peel the apples. Cut them into chunks. Remove the zest from half a lemon.

To the lamb in the multicooker bowl, you need to add onions with garlic and lamb fat, then apples, lemon zest, pepper and salt. Stir the contents of the bowl. Now you need to pour 1.5 - 2.0 measuring cups from the multicooker into the contents of the bowl. Better to use hot boiled water, so lamb with vegetables will boil faster. Close the multicooker with a lid, turn on the STEW program and let the dish cook until the end of the program, and in time it will take 50 minutes. You can prepare a side dish during this time. Mashed potatoes, crumbly rice, bulgur, couscous are very suitable as a side dish.

Serve the lamb hot. It is best not to leave such a dish for the next day. It's delicious fresh. If the lamb is heated, it loses its taste and aroma.

Recipe 6: delicious lamb in a slow cooker (step by step)

Lamb in Russian cuisine is not so common, compared, for example, with pork and other types of meat, but in the East it is the queen. Mostly lamb is cooked there in stew or boiled form. A cauldron is best suited for these purposes. As experience shows, the slow cooker copes with stewing no worse.

Today I will tell you how to cook lamb in a slow cooker with mung bean. Mash is a small green bean popular in the cuisines of India, Japan, as well as Uzbekistan and Tajikistan. The dish turns out very satisfying and fragrant.

Preliminary preparations can be done for convenience in a frying pan, and stewing can be entrusted to a slow cooker, and the result will surely please you.

Lamb 1 kg
Mash 2 glass
Onion 2 pcs.
Tomato 3 pcs.
Tomato paste 2-3 tbsp. a spoon
Salt 1 tbsp. a spoon
Sugar 0.5 tbsp. a spoon
Garlic 1 teaspoon
Ground black pepper to taste
Coriander 0.5 teaspoon
Zira 0.5 teaspoon
Basil 0.5 teaspoon
Ginger 0.5 tsp
Barberry 0.5 st. a spoon
Water 350 ml

Soak mung bean in cold water, after washing and removing spoiled grains. Since cooking will be in a slow cooker, there is enough time that it will take to prepare other ingredients.

Rinse lamb with bones, dry with a napkin, remove films and fat to the maximum, sprinkle with coriander and pour in a couple of tablespoons of sunflower oil, grate the meat. In no case do not add salt, so that juice does not stand out from the meat and it subsequently does not become hard.

Put the meat in a preheated pan, fry until lightly browned over high heat for just a couple of minutes from different sides.

Housewives who have a slow cooker unanimously claim that it greatly simplifies the cooking process.

Food in the multicooker does not burn even with the minimum amount liquids, because during operation, the water cycle occurs inside: the steam rises during boiling, settles on the inside of the lid in the form of large drops, and those, in turn, again drain into the bowl.

In a slow cooker, you can cook absolutely everything. In it, even stew turns out to be especially tasty.

Let's take lamb, for example. Due to the specific smell, many housewives do not want to cook dinner from it. And you just need to choose the right meat, because only the meat of an adult, especially a male, has a smell. Young lamb turns out juicy and tasty even with a minimum amount of spices.

Distinguishing young meat from old is easy. Young meat is light red or pinkish in color, has white fat and almost no smell. If it is dark red, and the fat is yellow and comes from it bad smell, then you have an adult. And without preliminary soaking, pickling you can not do.

Subtleties of cooking

In Asian, Caucasian cuisine and in some European ones, both first and second courses are prepared from lamb.

But, given the presence of a peculiar aroma that comes from lamb during cooking, it is recommended to cook this meat with large quantity vegetables, herbs and spices. Moreover, they should have a pronounced aroma, but not so much as to drown out the natural smell of meat.
Feel free to add onions, garlic, peppers, eggplants, potatoes, tomatoes, as well as beans, turnips, carrots, beans and greens to lamb.
If you got lamb with a smell, cut it into pieces, sprinkle with vinegar, lemon juice or wine. After aging in the marinade, the smell will practically not be felt, and the meat will become softer. Try not to use vinegar if you intend to cook lamb with potatoes, as the acid will cause the potatoes to stay tough for a long time.
In accordance with some recipes, the meat is first fried, and then vegetables are added in turn. Such dishes are hearty, with a rich taste and concentrated gravy.
Other recipes call for meat and vegetables to be placed together. In this case, they are not mixed. During the cooking process copious excretion liquids from vegetables and meat, and they are stewed in their own juices. Such a dish turns out to be almost dietary and very tasty.
Lamb with vegetables can become sweet and sour if stewed with tomatoes and paprika. If the meat is cooked with the addition of garlic, adjika, red pepper, then the dish will be with a spicy taste.
When cooking lamb, do not fry it until brown. Such meat will eventually lose its juiciness and turn out to be less tasty.
If the meat is not young, fry it, then pour in a little water and simmer until soft. And then put in the vegetables. Otherwise, they will be overcooked, and the meat will remain tough.
Lamb with vegetables can be both the first course and the second. It all depends on how much liquid you pour into the bowl. Instead of water, you can take broth, beer, wine, tomato juice, liquid sour cream. And then, if you have the same composition of vegetables, you will always get dishes with a completely new taste.

Lamb stewed with vegetables in a slow cooker: the first recipe

Ingredients:

lamb - 800 g;
onions - 2 pcs.;
carrots - 2 pcs.;
tomatoes - 6 pcs.;
Bulgarian red pepper - 2 pcs.;
ghee - 30 g;
salt;
Bay leaf- 2 pcs.;
peppercorns - 10 pcs.;
sugar - 0.3 tsp;
dry seasoning for meat - 0.5 tsp;
garlic - 5 cloves.

Cooking method

Cut lamb into portioned pieces. Sprinkle with seasoning and leave for one hour to marinate the meat a little.
Turn on the multicooker in the "Frying" mode. Pour the oil into the bowl, melt, put the pieces of meat. Fry on all sides to form a crispy crust.
Put the onion cut into wide half rings. Stir. Fry until the onion is soft.
Grate the carrots Korean grater, put in a bowl. Stir again.
Remove seeds from peppers, cut large pieces. Put in a bowl.
After 2-3 minutes, add the diced tomatoes. When they give juice, pour in half a glass of water, put peppercorns, close the lid. Switch the slow cooker to the "Stew" program and cook the meat for 1 hour.
Salt, put bay leaf, sugar and chopped garlic. Simmer another 15-20 minutes. Serve cooked lamb with vegetables mashed potatoes, buckwheat, crumbly rice or pasta.

Lamb stewed with vegetables in a slow cooker: recipe two

Ingredients:

lamb - 800 g;
onions - 3 pcs.;
carrots - 1 pc.;
eggplant - 1 pc.;
Bulgarian pepper - 2 pcs.;
hot red pepper - a small piece;
tomatoes - 5 pcs.;
vegetable oil - 2 tbsp. l.;
salt;
sugar - 0.3 tsp;
ground coriander - 1 tsp

Cooking method

Cut the prepared lamb into medium-sized pieces. Place in a bowl heated with one tablespoon of oil. Fry in the "Frying" mode until golden brown. Put in the chopped onion.
When it is lightly fried, pour half a glass hot water, close the lid and, having set the “Stewing” program, cook the meat for 30 minutes. Salt.
During this time, cut the carrots into slices, peeled peppers into wide strips, chop hot peppers and garlic.
Slice the eggplant lengthwise and then slice across. Lightly salt and leave for 20 minutes. Drain the juice that stands out.
Place carrots, eggplants, peppers in layers in a bowl. Lower the lid.
Pour the remaining oil into the pan. When the pot is hot, put the sliced tomatoes, garlic, hot peppers, coriander, sugar and fry until the tomatoes have a uniform consistency.
Cover the vegetables with this sauce. Simmer until meat and vegetables are soft. Serve with any side dish.

Lamb stewed with vegetables in a slow cooker: recipe three

Ingredients:

lamb - 700 g;
onions - 2 pcs.;
carrots - 1 pc.;
potatoes - 800 g;
Bulgarian pepper - 1 pc.;
garlic - 5 cloves;
melted butter - 50 g;
tomatoes - 3 pcs.;
salt;
black pepper;
bay leaf - 3 pcs.;
cumin - a pinch.

Cooking method

Turn on the "Frying" mode. Cut the lamb into pieces, put in a bowl heated with oil. Fry until golden brown.
Cut the onion and carrot into strips, add to the meat and fry everything together.
Add diced potatoes, stir, cook 5 minutes.
Chop the peeled pepper into strips, cut the tomatoes into cubes, chop the garlic. Put in a bowl. Salt, pepper, put bay leaf and cumin. Stir.
Close the lid. Switch to the "Extinguishing" program and cook for 1 hour.

Note to the owner

If your multicooker does not have the "Frying" mode, replace it with the "Baking" mode.

Fry meat and vegetables with the lid open, close the lid when stewing.

The "Stew" program can be replaced by the "Soup" function, but you should be prepared for the fact that the dish will boil more actively.

Many housewives do not cook lamb, mistakenly believing that this meat has a specific bad taste and requires special handling. Yes, to cook really tasty and fragrant dish lamb, you need to know some tricks. However, this is not difficult, 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 the home menu.

Lamb in Russia is considered more delicacy than ordinary meat such as pork or beef. In fact, lamb is not found in all stores or meat markets. But it’s not enough just 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 it has an unpleasant smell and taste. So let's reveal one for you. little secret- if the seller assures you that lamb is supposed to smell so strange, he tries to sell you the meat of an old animal, possibly dead by 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 meat correctly. Ideally, a ram should be between 3 days old and 3 years old. Don't be surprised by such a significant time gap. Three-day milk lambs are very popular in the Caucasus and are considered luxurious. festive dish. Such tender meat does not require a long temperature exposure and literally melts in your mouth. It is impossible to buy milk lamb in the store, this delicacy is only available on order.

From the lamb that is sold in stores and meat markets, you can find several varieties of meat. Each of them has its own taste and requires an appropriate cooking technology. So, if you come across the meat of a castrated ram, know that it will have a characteristic “mutton” flavor and a certain stiffness. Such lamb should be subjected to pretreatment and cook a little longer to get tasty and tender dish. But the meat of fattened sheep is distinguished by a pleasant pinkish color, light fat and elasticity. Sweetish delicate aroma and delicate texture make this variety suitable for cooking any dishes.

If they are trying to sell you meat of a dark red color or with yellowish loose fatty layers, be careful - such a product will fit only for minced meat. It is delicious to cook such lamb in a slow cooker, even with prolonged heat treatment, it will not work.

Preparatory processing of meat

If you are lucky enough to cook milk lamb, then there can be no question of any preparatory processing - tender and juicy meat just asks for a plate. For any other lamb, preliminary manipulations are required.

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

Rinse the meat in warm running water to wash off the plaque from the fatty layer. The water temperature must 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 bones.
In order for the lamb in the Redmond slow cooker to be very tender and melt on the tongue, remove all tendons and veins. At the same time, the pieces will retain their shape, and the dish will turn out incredibly juicy.
especially tough meat it is recommended to beat off with a kitchen hammer and marinate. As marinades, you can use it like traditional Caucasian spices or sprinkle meat with lemon juice, pour grated tomatoes or olive oil(depending on the recipe). If you cook lamb without vinegar or citric acid, it should be in the marinade for at least 12 hours. If vinegar is present in the marinade or lemon juice, it is enough to wait 5-6 hours.

Juicy lamb in the Redmond slow cooker

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

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

boneless lamb - 1 kg;
onion - 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 rich side dish, salads and appetizers, the number of servings can be increased to 10.

How to cook juicy lamb in a Redmond slow cooker:

Rinse the meat in running water and cut into slices. You should not immediately cut off all the fat, because it is he who gives the dish juiciness and softness. It will also allow you to save vegetable oil for frying, so the meat will be cooked "in its own juice".
Set the multicooker to the “Frying” mode and melt a couple of tablespoons of sunflower oil in the bowl. If the lamb is too fatty, you can melt a piece of cut fat. When the oil is hot, put the meat in it and fry until golden brown.
While the meat is roasting, peel the vegetables. Cut the onion into large half rings, 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 stewing, 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 slow cooker until the beep sounds. At this time, you can make a side dish. For convenience and energy savings, steam potatoes or rice by placing an appropriate container over the meat.

Garnish before serving juicy lamb in the Redmond slow cooker with fresh herbs.

Lamb in a slow cooker Redmond with eggplant

Did you know that eggplant keeps useful material even after a long heat treatment? They quickly satisfy hunger, and in combination with meat give him delicate fragrance and juiciness. Eggplant with lamb in the Redmond slow cooker will appeal to those who like to eat deliciously what is called "from the belly", because such delicious dish I want to eat my fill!

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

boneless lamb - 1 kg;
eggplant - 3 pcs;
onion - 2 pcs;
tomatoes - 2 pcs;
wheat flour - 3 tbsp. l.;
butter - 50 g;
hard cheese - 100 g;
salt, pepper - to taste.

Eggplant with lamb can be served as full second dish or combine with a side dish of potatoes, cereals or legumes. Try serving it with boiled chickpeas and a salad of fresh vegetables. By the way, chickpeas are sometimes called lamb peas, so it will come in handy! If you are making a side dish of chickpeas, be sure to soak them for at least a couple of hours.

How to cook lamb with eggplant in a Redmond slow cooker:

Sprinkle the meat with salt and black ground pepper and rub the spices with light massage movements.
Wash the eggplant, peel and place in a lightly salted cold water for 10 minutes. Then rinse fresh water and pat dry with paper towels.
Set the multicooker to the “Multipovar” mode at a temperature of 160 C and heat half (25 g) of butter into the bowl.
Cut the lamb into small pieces and fry them in hot oil for up to 5 minutes on each side. Transfer browned pieces to a separate plate.
Cut the eggplant into thick rings, roll on both sides in flour and fry in the oil and fat that remained after frying the lamb. Then transfer the eggplant to a plate.
Peel the onion and cut into thin rings. Pour boiling water over the tomatoes and carefully remove the skin. Cut them into thin circles.
Reheat the remaining butter and layer lamb, eggplant, onion rings and tomatoes in the Redmond multicooker bowl. 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 the Redmond slow cooker with eggplant can be yours signature dish for any holiday.

Lamb in a slow cooker Redmond with prunes

For cooking lamb in the Redmond slow cooker, according to this recipe, fillet or meat on the bone can be used. The dish looks very impressive and appetizing, so you can safely cook it for a big holiday to surprise guests and family!

List necessary ingredients for cooking lamb in a Redmond slow cooker:

lamb on the bone - 1 kg;
pitted prunes - 200 g;
onion - 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 a dinner for 4 people.

To cook lamb with prunes in the Redmond slow cooker, 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 chop finely. Fry it in lamb fat for 7 minutes without changing the mode.
After the specified time, transfer the meat back into the bowl, add the tomato paste, slightly diluted with water, mix and simmer for 5 minutes.
Pour the flour into the bowl, mix thoroughly, pour in the required amount of water, add the swollen prunes, spices and chopped herbs.
Set the multicooker to the “Extinguishing” mode and cook under a closed lid 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 spicy sauces, so it would be useful to serve adjika or tkemali on the table.