Lamb in a slow cooker is always tasty, and most importantly, without much trouble. Those who do not like the aroma and specific taste of such dishes are advised to buy the meat of a young lamb. It has no unpleasant odor, and always comes out unusually tender. So, to all admirers of bright tastes, we offer several recipes for lamb dishes, which are easy to execute using a slow cooker.

Lamb pilaf in a slow cooker

Real Uzbek pilaf is made from lamb. So we will use such meat for cooking, however, not in a cauldron, but in a bowl of “smart” technology.

Prepare a kilo of mutton in advance:

  • 120 g of rice grains;
  • two carrots;
  • two bow heads;
  • head of garlic.

Algorithm of actions:

  1. Pour oil into the bowl, if there is, then cotton. We spread the lamb slices, turn on the "Frying" mode and overcook the meat until golden.
  2. Then we spread the carrot straws, onion cubes, sprinkle with seasonings for pilaf and fry the ingredients in the same mode until the vegetables are half-cooked.
  3. After, pour the rice, pour water in a ratio of 1: 2, stick the peeled garlic head, do not stir the ingredients.
  4. We turn on the "Pilaf" mode for an hour.

How to stew meat with vegetables

Recently, people have been trying to eat right, so many in the kitchen have a slow cooker, thanks to which you can cook not only tasty, but also healthy dishes. Since the components of the dish in the bowl languish in their own juice, the lamb stew tastes deliciously delicious.

On a pound of lamb, prepare in advance:

  • two multi-colored pods of sweet pepper;
  • onion head and carrots;
  • two tomatoes;
  • two garlic cloves;
  • 0.5 tsp coriander;
  • a little sun-hops.

Algorithm of actions:

  1. We cut the mutton arbitrarily, but not too large, put it together with refined oil, slices of garlic and onion in a bowl. Choose the option "Frying" and overcook the ingredients until the meat becomes golden.
  2. Then put the carrots and peppers cut into strips, and chopped pulp of tomatoes (without skin) into a bowl. Fresh tomatoes can be replaced with tomatoes in their own juice or tomato paste.
  3. Sprinkle meat with vegetables coriander, salt, pepper, add suneli hops, pour half a glass of boiling water.
  4. Go to the "Stew" option and cook the dish for an hour.
  5. As soon as the signal sounds, put the chopped greens, for example, cilantro or parsley, leave the dish in the "Heating" mode for seven minutes.

Read also:lamb dishes

With potato

Lamb with potatoes is always nutritious and generally “lick your fingers”. The meat of a young lamb does not have a specific smell, but, on the contrary, attracts with its unique aroma. Potatoes are soaked in meat juice, which makes the vegetable incredibly tasty.

Prepare a kilo of lamb in advance:

  • kilo of lamb;
  • six potato tubers;
  • two onions and carrots;
  • one fruit of bell pepper;
  • half a glass of tomato juice;
  • zira, allspice.

Cooking method:

  1. Let's start cooking with the fact that we fry lamb slices in oil, turning on the appliance in the "Frying" mode.
  2. As soon as the meat is browned, spread the onion half rings and carrot straws, add allspice and black pepper, salt and zira, pour in the water and cook for 1.5 hours in the “Stew” mode.
  3. As soon as the slow cooker gives a signal, add potato cubes to the meat with vegetables, pour in tomato juice and continue to stew for another half hour.

Traditional mutton shurpa

All lovers of oriental cuisine will definitely appreciate such a dish as shurpa.

Shurpa is made from lamb - meat that is difficult for our digestion. Therefore, we recommend that before you taste the finished dish, drink a cup of green tea.

Ingredients:

  • lamb on the bone, weighing 450 g;
  • five potato tubers (medium);
  • two tomatoes;
  • juicy fruit of bell pepper;
  • one onion and one carrot;
  • two garlic cloves;
  • cilantro, zira.

Cooking method:

  1. Put the meat in the bowl, pour 1.5 liters of water, program the multicooker for “Stewing” and cook for about an hour.
  2. Filter the prepared meat broth, remove the meat from the bone and cut into small cubes.
  3. In the bowl we put thick strips of pepper, large slices of potatoes and tomatoes, cubes of onions and carrots, as well as garlic slices.
  4. We spread the slices of lamb to the vegetables, fill everything with broth, salt, pepper, throw a pinch of zira and cook in the “Soup” mode for an hour.
  5. Serve shurpa with chopped cilantro. If you do not like this spicy herb, then replace it with parsley or dill.

Cooking lagman

Lagman - this is another oriental dish, which is prepared from lamb. The rich broth, tender meat and spices seem to immerse us in the world of the East. Let's see how you can cook such a dish in a slow cooker.

Ingredients:

  • lamb on a bone weighing a pound;
  • one bell pepper;
  • a spoon of tomato paste;
  • three garlic cloves;
  • large onion and carrots;
  • 220 g noodles (not spaghetti);
  • radish (half).

Cooking method:

  1. Properly chopped vegetables are the key to a delicious meal. So, we cut onions in half rings, not too thin, but not thick (2 - 3 mm). In no case do three carrots on a grater, but cut into cubes half a centimeter thick. We cut the pepper in half rings of the same thickness as the carrots. We simply chop the garlic, and cut the potatoes into small cubes. But the radish can be rubbed on a grater.
  2. Now the meat. We cut it from the bone and cut it into pieces.
  3. We turn on the slow cooker, select the option “Fry”, pour a little oil and fry the meat pieces until golden brown.
  4. Then we put onions, carrots, radishes and tomato puree, after five minutes we put pepper, and after 15 we add seasonings. Here you can use zira, coriander, a mixture of oriental spices, and, of course, do not forget about salt.Pour in water, change the "Fry" to the "Extinguishing" mode and cook for two hours.
  5. Half an hour before ready, spread the potatoes.
  6. Separately, boil the noodles, but do not cook it for too long - it must maintain its elasticity. We wash the finished noodles and transfer to any container.
  7. We serve the lagman like this: put noodles on a plate, fill it with meat and vegetables and sprinkle with fresh herbs.

Bean Recipe

Such a dish can be attributed to hot soups, and to stew, or use it as gravy. It all depends on the amount of water used in the preparation.

Ingredients:

  • 550 g of mutton;
  • 650 g of potatoes;
  • two medium carrots;
  • two onions;
  • 220 g of beans.

Cooking method:

  1. We cut the lamb into pieces and fry in oil until golden in the "Frying" mode.
  2. Grind onions, carrots and potatoes and spread them to meat. Also pour the beans, which must first be soaked in water.
  3. Add salt and other spices to choose from, pour in water. The amount of the latter depends on the desired density of the dish.
  4. Cook the meat with beans in the "Stew" 1.5 hours. Serve with fresh herbs.

Lamb Kharcho in a slow cooker

Kharcho is a delicious dish of Georgian cuisine. It is as tasty to cook it as at home, and most importantly, quickly, in a slow cooker.

Ingredients:

  • 620 g of mutton;
  • three onion heads (one for the broth);
  • half a glass of rice grains;
  • three cloves of garlic;
  • two tablespoons of tomato puree;
  • two tsp hops-suneli.

Cooking method:

  1. In the bowl we put the slices of lamb and onion, pour two liters of water and set the “Stewing” mode for two hours.
  2. For this dish, you still have to use a frying pan, in which we fry the chopped onion with oil and tomato paste.
  3. As soon as the meat is ready, put the frying, pour out the grains of rice, add salt and hops-suneli. We do not change the mode, but only set the time for another hour.
  4. After the signal, put the chopped garlic and leave the soup in the “Warm-up” mode for half an hour.

Baked meat with herbs and garlic

Provencal herbs give any dish a special aroma. And, of course, garlic, which has its own spicy taste, also plays an important role in the overall composition. And now we will tell you how to cook lamb in a slow cooker with garlic and herbs.

Ingredients:

  • 1.5 kg of lamb;
  • six cloves of garlic;
  • tsp Provence herbs;
  • three tablespoons of olive oil;
  • a sprig of rosemary;
  • a mixture of peppers, salt.

Cooking method:

  1. In a mortar, grind a mixture of peppers, add garlic, herbs, rosemary leaves, salt and olive oil, passed through the press.
  2. We carefully rub the lamb with the resulting mixture, wrap it in foil and leave it to marinate for an hour.
  3. Then put the billet in a bowl and bake for 1.5 hours in the “Baking” mode.

After eating lamb, a specific aftertaste remains. To muffle it, cook meat with any acidic fruits, vegetables or sauces, for example, with tomatoes, quince, cherry plum, lemon juice or wine vinegar.

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