Culinary community Li.ru -

If you have a tajin and a good lamb, you are very lucky - you can prepare a delicious lamb with vegetables in Tazhin. Preparation is quite simple, but the dish is obtained unmatched.

Lamb baked with rice, especially if the lamb is a young - a magnificent dish for a festive family dinner. Meat turns out to be pokes. Recommend!

Lamb in beer. Prepare lamb in beer is quite simple, although it will take some time. But the result will please you. The lamb in beer is fine and juicy. Dish for maternity connoisseurs!

Preparing the lamb in Uzbeks I taught me my neighbor, purebred Uzbek. He says that this dish in his country is considered festive. I do not know if it is festive, but the fact that delicious is for sure :)

Recipe for making braised lamb in the oven with potatoes, bell pepper, red onion, seasoned rosemary and oregano.

Lamb Curry is a dish, characterized in that it is prepared with a multitude of spices. From the taste of meat, it turns out interesting and enjoyable. I tell and show pictures how to cook lamb curry!

Lamb with tomatoes is an excellent meat dish for a special dinner. The main thing is fresh and high-quality lamb. It is preparing for about an hour. The lamb is mild, tender, juicy and fragrant. Try!

Spicy lamb with quince - a little exotic and delicious meat dish on the eastern manner. If you like to experiment, be sure to try!

Mind do not apply how to cook lamb delicious so that she does not repel their specific smell? Mattime mutton recipe - at your service. You will be amazed how cool is the dish!

Tasty to prepare lamb - the task is not the simplest. The meat is obtained tough, then with an unpleasant odor. Solve the problem will help the recipe for lamb, stew in sauce - try, very tasty dish.

Mature cooking recipe with a cereal couscous. This African cereal is very well combined with lamb.

Lamb with artichokes is a national dish of Crete. Attention - for the preparation of an authentic dish, you need a real furnace!

Maranina in the pots at home is unimaginable fragrant, such a dish is preparing for a long time, but always gets a bunch of compliments for its satiety, softness and juiciness. I advise!

The grill lamb is baked after 24-hour marinion. Marinade can use any, and variations - more than enough. But I want to offer my own. It includes mint, yogurt, zira and spices.

Today, I will share with you a recipe from my beloved bulge meat - lamb with beans. This dish will decorate any feast. It looks beautiful on the table and very tasty. Everyone will be delighted!

This dish is very popular in Albania. In particular, it is a corporate dish in the ancient Albanian city of Elbasan. There, lamb in yogurt is made to prepare for the holidays.

There is a huge number of lamb preparation recipes. I love lag and if you have the opportunity to buy fresh meat, I often cook lamb with bell pepper. I will share my recipe with you.

Mature preparation recipe with caramelized bow, grilled in brown sugar and balsamic vinegar.

This lamb recipe baked in the oven will help those who got a huge piece of lamb, and what to do with it is not clear. For this simple recipe you deliciously cook your lamb.

Acute lamb with vegetables and prunes - recipe for those who do not know how to cook lamb. The dish is pretty simple, but believe me, insanely gentle and tasty.

The mutton's lamb recipe with potatoes - cooking meat dishes from lamb with a garnish and greens.

Mature preparation recipe, stewed with prune and cinnamon. Meat is obtained very fragrant and gentle. Rice will be the perfect garnish.

Mature preparation recipe, baked with herbs and garlic. In this recipe, lamb can be tried to replace beef. Potatoes, buckwheat or rice will be an excellent garnish to this meat.

Lamb recipe in Arabic with spices. The popular and delicious dish of Arabic cuisine.

Do you want simple and tasty dishes on the eastern manner? Please - fragrant lamb with zero! A simple cooking mechanism, available ingredients - and a fantastically delicious dish on the table!

Who would not say, and the best and right pilaf is preparing from lamb, so today we appeal to Uzbek cuisine and prepare this dish in the best traditions.

Recipe for making baked lamb in Greek with rosemary and fresh mint sauce, bell pepper, mustard, green onions and lemon juice.

Mature preparation recipe with rice. The lamb is combined very well with rice, and, of course, the meat must be well chopped.

The recipe for cooking lamb on a bone with wine and tomatoes. Called fresh potatoes and ginger add to ribs.

Recipe stewed lamb with prunes - cooking meat dishes from lamb with prune, cinnamon and greens.

We are preparing the most real Uzbek pilaf from lamb with chickter according to the original Uzbek recipe! A authentic Uzbek recipe, pilaf from lamb for which it will work in both the best houses of Tashkent.

A recipe for cooking membranes with feta, garlic, green onions, shrimps and cedar walnut grains.

The roast of the lamb is prepared from the lamb legs. First we pick up meat, then it is pretty baked it. We will have a wonderful dish, fragrant, juicy, with a crust to which potato and salad will go.

Master's goulash is designed for a long cold evening in a family circle. This dish will warm you, it will satisfy, will hit your wonderful taste. The lamb must be fresh and excellent quality.

Shurpa is a vegetable and boiled lamb soup, perfectly complementing each other! I want to warn you that the shuffer from the lamb requires time and labor! But the dish is worth it!

Cooking the traditional meat dish Mongolia has become very popular in Russia. Mantans with lamb, potatoes and greens for lunch.

The recipe for cooking a sweater, traditional Greek dishes from the raggy stuffing with the addition of spices on the grill or in the oven for the grill.

Classic lamb chisel recipe on garlic, bite with tomatoes. Barbells kebabs are much tender than kebabs from other meat varieties.

The dolma is traditionally made from the stuff of three species - pork, beef and ram. I offer you a simplified preparation of dollars, with lamb minced meat. Let's need young grape leaves.

The recipe for a lamb with potatoes is simply intended for gastronomic satisfaction of the hungry and tired men - after such a soup he will not growl, but purr!

Your attention is a classic poverty recipe from lamb in a slow cooker. So it turns out very juicy, because it is preparing in his own juice, and it will never be a "wooden". Dish for special occasions!

I suggest your attention not only delicious and satisfying lagman of lamb, but also extremely fast in preparation. This dish is suitable for those who are not used to spending a lot of time in the kitchen.

Recipe for cooking fried lamb with tomatoes, prunes, dried, paprokoy, bow and cilantro.

Each who is set before the task is to be delicious to make kebabs from lamb, my recipe for lamb kebabs with vinegar is useful. Believe me, cooked on this recipe, the kebab will be delicious!

Text: belonika.

the site presents to your attention the best recipes from Veronica Belotserkovskaya Veronica Blogger, known in the network as Belonika - the author who has loved many books "Recipers".

Ingrediates:

• meat: Barani legs (you can also pork, veal or beef and even chicken trees)
• potatoes
• tomatoes
• olives
• smoked Salo or Fat Ham
• herbs (thyme, rosemary, bay leaf)
• olive oil
• garlic
• bouillon

Slightly slightly set potatoes (as for graultn), it is better, of course, on a special grater, but if not, cut a sharp knife. With a wide pan or baking shape, we rub the garlic cut-off in half, pour olive oil. Onions are finely cut and fry slightly. Put potatoes with layers, from above Bouquet Garni.

Plug the broth (any!), So that it only covers potatoes, and on the middle fire "Cushion" his minutes 10-15 to half preparation.

Baranhe's leg is tightened with a knife and fuck what you want. We put inside garlic and lemon zest, chopped straw (with garlic will be wonderful, sure). On a preheated pan on a strong fire, melt the fat or sneaker, throw garlic crushed right in the skin (so as not to burn, we have a "pickled" here) and fry the lamb to the ruddy crust. Sung and pepper.

* What is "pickled" garlic, I often show it here (not to confuse garlic "in marinade").
Very comfortable thing, if you often cook a lot or a lot. Clean garlic with cloves, put in a clean bank, add dry thyme, rosemary, bay leaf (or do not add) and fill with completely olive oil. Let it be good. First, it does not burn with frying, like fresh, secondly, you don't have to clean a hundred times, I got everything.

Potatoes remove from fire, salt and pepper.
Now laying up the meat on top of the pillow from potatoes, add olives, tomatoes, garlic, greens, roasted fat. Sprinkle all olive oil. If necessary, a little fragrance broth.

And we send to the oven preheated to 190 degrees.

Time? And here it depends on your meat and the magnitude of pieces, well, and the degree of readiness of meat, which you love. We baked these legs 40-50 minutes, no more. For the French "to pass" lamb - a deadly crime. And be sure to make sure that you have enough liquid in potatoes and it is not burnt. If you need to tighten the broth. No broth? Reline a little white wine, do not spoil.

Take out. Crop the meat portion slices, laying on top to potatoes and serve right in the roaster.

But the guests make a stunning impression, I checked. Put dry thyme branches along the edges of the dish, turn off the light and adjust. Beautifully fatal! And the fragrance is incredible, and meat will then feel such a smoked fine none of the haze.

True, nothing complicated? And, as we know, nothing more delicious "meat with potatoes" no one has come up with, and meat can be any meat. Fry, on potatoes, crawl off all kinds of wonderful and in the oven! And do not think about the side dishes, you and meat, and amazing potato graphic (truth without cream).

Maranina in the New Year's menu will be quite by the way. After all, meat dishes symbolize wealth and fusion future. And, in addition, feeding on the New Year's night dishes from lamb, you give the holiday exotic oriental flavor.

For the New Year's menu, the traditional Uzbek pilaf with a lamb, a roll or pies with meat filling, baked with a leg of a leg baked entirely.

There is a few secrets of "passage" with lamb so that dishes from this meat are juicy and tasty.

When the lamb is cut, it is necessary to remove the film (it is inedible) and cut out the external fat, otherwise, when cooking, it "borders" meat and will prevent heat exchange. But a little fat still need to be left so that the meat does not work hard. Fat should be white, without spots and like wax.

You can bake in the dough - the meat will be more juicy. To do this, start the lamb stuffing from greens, garlic, bow-shallot, breadfall and eggs and bake 40 min. at 200˚C. Then the meat is cooled to room temperature and wrap in the dough, knocked or puff. Baimwheat Put on a lubricated rolled bastard with seam down. Lubricate the egg and bake 40 minutes. The dough must be twisted.

To give mutton's piquant taste, the ready meat can be cooked with a mixture of greenery, spices, dijon mustard, garlic and anchovs or grasp raw garlic meat and sprinkle with greens. And before placing a launch of a leg or a blade in the oven - make deep cuts in meat and put garlic cloves in them. You can apply jelly from mint, red currant to fried lamb. Real jam!

Happy New Year!

What do we understand usually talking about lamb? Well, yes, more often - pilaf and kebab. True, many prefer her other types of meat. Meanwhile, it differs from them not only the original taste. We think about why Caucasians, read - long-livers, are glad to prepare snacks and salads, soups, second dishes with lamb. Yes, yes, dietary meat that supplies iron to the body is useful, although it gives a specific taste. Yes, and you can make delicious dishes from it. Before you start cooking, let's get acquainted with this variety of meat, will take a chance how to choose to choose which secrets to know that your family or guests enjoy your treats!

What can be prepared from lamb?

Pilaf with lamb

Everything! Firstly, these are any ways, that is, fry, parim, cook, baked, using frying pan, boilers, multicookers, bonfires, grill, etc. Secondly, prepare salads, hot and cold snacks, first, second dishes, baking and Dr.

Thirdly, we use recipes for any kitchen - starting with European, ending with national:

1. Caucasian famous chic kebab recipes with incredibly tasty sauces.
2. Uzbek will offer unlikely tasty sv.
3. Bulgarian is represented by fragrant yarn.
4. Moldavskaya became famous for lamb, stuffed with liver and buckwheat, etc.

Of course, it is necessary to give preference to the meat of young barres - bright and with the fat colors of wax. It does not have that specific smell, and it is softer. The meat is old bright red and how much it is pretended, it is harsh.

Do not take frost pieces. Press them with your finger, and if blood appears in the hole, look for another seller. With fresh meat it will not happen.

Look at fat. If it is yellow, then you are offered meat of an old barber. Because The young fat is elaile and light.

Pay attention to the size and color of the joints, do not take if they are large and yellowish.

Preparation of lamb to preparation

Minced lamb.

• This is the only case when meat does not need washing . Wipe it with a napkin paper, and that's it. Just, for example, when scraping into mince, remove everything that is not edible (tendons, films).
• If there is a firing down, the dish will be very gentle . Do not like a specific taste? Examine pieces in vodka, sprinkle cinnamon on meat or cedar nuts.
• If you frozen lamb, prepare immediately after defrosting at room temperature . In the freezer, put only pair meat, storing it at a temperature of up to 5 degrees.

What pieces for dishes to choose?

To each his own:

• Rigs usually neck and sneaker.
• Stew the steering wheel and the blade.
• On the kebabs let the barbecue, leg or blade.
• Fry - ham.
• Chops make from the fillet part.
• Cutlets let the Korean.

Types of marinades for lamb - how to make meat tastier?

If, when cooking is marinade, the lamb will be softer and juicier. But it is necessary to keep pieces in it not half an hour, as in the case of chicken, for example. The young lamp is enough for an hour and more, and the old one needs to be alarmed 10-12 hours.

The excellent mixture is obtained from:

• Mustard, olive oil, vinegar, garlic, mint and rosemary.
• From olive oil and lemon juice.
• Soy sauce and garlic.
• Yoghurt and cumin.
• Yoghurt, garlic and cardamom.
• Olive oil with lime juice, oregano, chile and thyme.

You can hold the meat on kebabs to hold no less than a day in the marinade, cooked from onion, garlic, celery and fragrant pepper.

How much to cook lamb?

The main thing, preparing the meat of the lamb, will not cook it for a short time, otherwise you will get a dry sole with a rubber flavor:

• Grill - A special case, here you can do with a few minutes.
• Feeding - Small fire and a lot of fluid will require no more than half an hour.
• Fry - The middle root in the oven will ask for 15-20 minutes at a temperature of 245 degrees. In the pan there are enough one or two turning.

ATTENTION! Fat Barashka instantly freezes. Therefore, meat eaten immediately, drinking something hot. In the case of soup, fat can be cut off.

What side dishes are suitable for lamb meat?

Sometimes there are enough vegetables - raw or stews to this satisfy and heavy meat. And more greens, fresh tomato, radish, baked eggplants, Bulgarian pepper on the grill. In extreme cases, it can be young potatoes with fried onions and garlic, crumbly rice porridge.

Borsch, Lulle Kebab, Skewer, Raga is what we love, and what can be prepared at any time. After all, modern kitchen, equipped with different means, allows. Let's start?

Lulya kebab from lamb - step-by-step cooking with photos

Yes, the fire on which it is customary to cook this dish, we have no, but not trouble. There is a stove and frying pan, or a multicooker, that is, any device suitable for frying. The main thing will turn out delicious!

Ingredients:

• Lamb - 0.5 kg
• Salo Pork - 100 g
• Onions - 2 pcs
• Greens - beam
• Pepper Bulgarian - 70g
• Eggs - 1 pc
• Spices - to taste
• Salt to taste
• Vegetable oil - for frying

How to make a kebab from lamb?

How to make mince? Muffle the pieces of lamb and fat. Why fat? Because so stuffing will be more tender. Then it must be carefully repelled and mixed with a whipped egg. The next key ingredient is onions. It is not necessary to grind, we apply finely finely, like Bulgarian pepper and greens who will give a pleasant taste. We slow down everything well, let's quit, we will sell spices - than them more, the more tastier Lullea!

Step 1. Ready Minced

Preparing mince, follow his consistency. It should not be neither liquid nor very unfeesive. We form such sausages.

Step 2. Billets

Then we put a frying pan on the fire and the billets on the wooden spanks. Only pre-extort them and cut them up to fit.

Step 3. on the skewers

Nallem oil into a frying pan, glowing it well and send the workpiece.

Step 4. In a frying pan

Fry first on a strong heat, and when the minced meat grab, you can make fire less. We take out carefully and immediately serve. I need this beauty immediately!

Step 5. Dish is ready. Bon Appetit!

How tasty prepare lamb stew with vegetables

Get a great pleasure from this tasty and useful in every dish, because it is collected all the same! But you will also please the simplicity and cooking speed.

Ingredients:

• Lamb - 400 g
• Onions - 1 pc
• Champignons - 4 pcs
• Tomato - 4 pcs
• Eggplant - 100 g
• Zucchini - 100 g
• Carrot - 100 g
• Pepper Bulgarian - 100 g
• Garlic - 3-4 teeth
• Oil - for frying
• Spices - to taste

How to quickly cook lamb with vegetables - recipe tested by time!

First, we will prepare carrots and onions that will be first used. Clean, promotion, disturbing such a format that you love, and send it into preheated oil. Meat with navel stripes. I beat them off and sent them into the second skillet, so that it grabbed immediately with a crust. Then we will send to Luka and carrots, and after a minute or two - everything else, prepared for the process, cutting a favorite format. The latter will go tomatoes, which are desirable to chop not large. Tomis this beauty, slightly providing spices, 10 minutes. Do not salt!

How to prepare awesome delicious bachers from lamb and sorrel

Are you afraid that borsch will not be so aromaten and tasty? Drop all fears. It turns out an equally noble and welcome first dish with your own, unique taste!

Borsch with lamb and sorrel

Ingredients:

• Lamb - 0.5 kg
• Potatoes - 200 g
• Carrot - 1 pc
• Onions - 2 pcs
• Tomato Juice - 1 Glass
• Sorrel - 70 g
• Greens - to taste
• Bay leaf - 2 pcs
• Salt to taste
• Pepper - to taste
• Butter

Phased cooking from a young lamb and sorrel

Swarm from a young lamb and one bulb broth. While he is preparing, let's make a borshest gas stamp. Sweet peeled and washed onion and carrots, fry them on the oil, and then swollen tomato juice in a frying pan - we need to respect the mass so that it is not so liquid. In the leaky broth first send potato cubes. After 10 minutes, add here and refueling for borscht. We give boiling, and put the straws of sorrel here and pieces of chopped lamb. Subtill and as soon as everything boils, they will be driving right before turning off. Let this beauty stand under the lid at least five minutes. You'll like it!

Beefstroods from lamb in Saint and Tomato sauce - My favorite recipe

Lamb in Stroganovski? Yes! Let it be and not a classic recipe. But, if you do not have pork or beef at hand, the meat of a young lamb will be very by the way.

Ingredients:

• Lamb - 300 g
• Onions - 1 pc
• Sour cream - 100 grams
• Flour - 1 tbsp.
• Greens - to taste
• Salt to taste
• Ground pepper - to taste
• Butter

How to quickly cook Befstrods from lamb in sauce from sour cream and tomato

We will select pieces of meat, make it cut across the fibers and depicting strips with a thickness somewhere in a centimeter, and a length of 3-4 cm. We put a frying pan and heat it. Obfing slices in flour mixed with salt and pepper, drawing them on high heat in oil. In the second pan fry a finely chopped onion. Next, it would be necessary to prepare Beshamel, but I simplified the process - poured rooted onions of the onion sour cream, and turned off in a minute. The meat laid out of the frying pan in the improvised sauce, and slightly warmed, but did not extinguish!

Recipe of delicious dumplings from lamb

Do not hurry to indignant, they say, what kind of dumplings. If you are their fan, then appreciate this and such an execution version.

Pelmeni from the ram minced

Ingredients:

For dough:

• Flour - 2 glasses
• Eggs - 2 pcs
• Water - Flatakana

For filling:

• Lamb - 1 kg
• Onions - 2 pcs.
• Butter
• Ground pepper
• Dill
• Spice

Preparing dumplings from lamb - the recipe of my grandmother!

Prepare the dough from sifted flour and, covering the rod with rag, will become minced. I cut the lamb, and not Mollah - this is all the charm! Navigating onions, I mixed it with salted, filled and filled with dry dill minced meat and butter, and then sent to the cold. Forming a circle from the dough, laid out to them stuffing and loined the dumplings, covering the edges. Then you can remove the part in the freezer, and the part is to boil in salted water. You'll like it! And if you worry, put meat or rabbit meat, turkey, pork, etc. to lamb.

How to make lamb kebabs - prepare at home and outdoors!

Recipes cooking kebabs from lamb do not read. And everyone comes up with something. If you and my recipe for something, the kebab will become tastier only!