Lamb meat: delicious recipes. Video
Lamb is a meat that requires the right choice of spices and sauce. Its rich taste is in perfect harmony with sour vegetables and fruits, curries and herbs. Lamb is cooked for a long time, but if all technologies are followed, the meat turns out to be very tender and juicy.
You will need: – 400 g of lamb fillet; – 1,5 tbsp. long grain rice; – 2 tomatoes; – 1 onion; – 1 apple; – 100 ml of cream; – 1 tbsp. l. curry; – 1 tsp. ground ginger root; – a pinch of saffron; – 1 tsp. turmeric; – 1 lemon; – vegetable oil; – salt.
Combine spices in a small bowl. Cut the lamb into small pieces and fry in hot vegetable oil for 5-7 minutes until half cooked. Place the meat in a separate container. Peel and chop onions and apples. Fry this mixture in oil for 3-4 minutes. Scald the tomatoes with boiling water, remove the skin from them, and chop the pulp. Add it to a frying pan with onions, salt, add spices, pour in milk. Simmer for 5 minutes, stirring occasionally, and put the fried meat in the same place. Reduce heat, cover skillet with lid and simmer for 40–45 minutes. Boil rice in salted water. Serve the curry on a pad of rice, sprinkled with freshly squeezed lemon juice. Red wine from Burgundy or the Rhone Valley is best suited to this dish.
This Mediterranean-style dish is perfect for a formal dinner.
You will need: – 4 zucchini; – 6 carrots; – 1 kg of lamb; – 1 large onion; – 600 g of couscous; – 3 tomatoes; – 100 g of chickpeas; – 1 bouquet of garni; – 1 tsp. ground cloves; – ground paprika to taste; – 1 tsp. cayenne pepper; – 1 tbsp. l. dried cumin; – 5-6 cloves of garlic; – olive oil; – salt.
Garni Bouquet is a mixture of herbs containing bay leaves, thyme, basil, rosemary and celery
Soak the chickpeas in warm water and leave overnight. Wash the carrots, peel and cut into thin semicircles. Saute the carrots in olive oil until lightly browned. Pour 800 ml of water into a saucepan, add salt, add a bouquet of garni and bring to a boil. Throw in the carrots, peeled and diced zucchini and chickpeas. Cook for 20 minutes.
While the vegetable stock is cooking, cut the lamb into cubes. Heat olive oil in a frying pan, put the meat there, salt it, sprinkle with paprika, cayenne pepper and caraway seeds. Sauté the lamb for 5-7 minutes, then add the finely chopped tomatoes and simmer for another 10 minutes. Then add the vegetables to the meat and pour some of the broth remaining from them into the pan. Chop the onion and garlic finely and add to the rest of the food along with the cloves. Stir everything, cover and simmer for about an hour.
Pour 1 liter of warm salted water over the couscous, stir and wait until it swells and absorbs the liquid. Then heat the swollen groats in a skillet with olive oil without frying. Serve the couscous on a large platter, drizzle over the sauce and lay the vegetables and lamb pieces on top.
You will need: – 1 kg of lamb pulp; – 3-4 cloves of garlic; – 1 tbsp. l. cumin; – 1 tsp. ground ginger root; – 1 tsp. paprika; – 2 onions; – a bunch of parsley; – a bunch of coriander; – 12 apricots; – 50 g butter; – 125 g of almonds; – 50 g of sugar; – vegetable oil; – salt and freshly ground black pepper.
Cut the lamb into small cubes across the grain. Combine the spices by adding chopped garlic to them. Put spices, meat in a deep frying pan, pour in 4 tbsp. l. vegetable oil and a glass of water. Mix everything and add finely chopped onion, coriander and parsley. As soon as the water boils, cover the pan with a lid and simmer the meat for 45 minutes over low heat. In the meantime, prepare the apricots. Scald them with boiling water, remove the skin from them, and cut the pulp into pieces, removing the seeds. Melt the butter in a skillet and fry the apricots in it, sprinkle with sugar. Fry almonds, peel and chop. Add these ingredients to the meat and cook for another half hour. Serve with boiled long grain rice.
Although cooked with lamb, this delicious soup is not very high in calories. At the same time, the dish is easy to digest and turns out to be very satisfying, perfect for a winter or autumn lunch. The benefits of the soup will be enhanced by accompanying the dish with fresh or toasted bread.
You will need: – 500 g of lamb; – 50 g of barley grits; – 50 g tomato paste; – 1 tsp. ground coriander seeds; – 1 tsp. cumin; – 1 tsp. ground herbs of provencal; – 2 chicken legs; – 1 small onion; – Bay leaf; – 1/2 tbsp. chickpeas; – 1/2 tbsp. green peas; – celery root; – salt and freshly ground black pepper.
Put the chicken legs in a saucepan with water, throw an onion cut in half, a few black peppercorns and a bay leaf there. Boil the broth for 45 minutes, then strain. You can use the finished legs in another dish.
Lamb soup broth can be cooked not only from chicken legs, but also from chicken wings
Cut the lamb into cubes. Return the broth to the pan, put tomato paste, spices, Provencal herbs in it and cook over high heat for 10 minutes. Season with salt and pepper. Pour the chickpeas, barley and green peas into the broth. Reduce heat and cook for a few minutes. Peel and chop the celery root. Add it to the soup along with the meat and cook the broth for about an hour. The lamb should be soft. Serve the soup with fresh Uzbek tortillas or pita bread.