Fans of hearty dishes know how to cook lamb in different ways. Therefore, we will share the best recipes and tell you how to properly present its unusual structure and smell.

Classic lamb shurpa in a cauldron

Speaking of lamb, it is impossible to ignore such a dish as shurpa. Having oriental roots, it combines the rich aromas of seasonings, juicy meat and vegetable base. Unlike many first courses, it is not customary to decorate shurpa before serving with sour cream or cream, so as not to interrupt the taste of the ingredients in the broth.

Structure:

  • lamb on the bone - 1 kg;
  • onions - 1 pc.;
  • carrots - 1 pc.;
  • green bell pepper - 1 pc.;
  • tomato - 1 pc.;
  • tomato paste - 30 g;
  • potato - 4 pcs.;
  • garlic - 3 cloves;
  • Lavrushka - 4 leaves;
  • cooking oil for frying;
  • ground pepper, salt, caraway seeds.

Cooking method:

  1. To lamb, even after cooking, retained all its juices inside, first you need to fry the meat. To do this, pour the oil and fry the slices in a cauldron to a light golden crust.
  2. Now we are preparing the “right” broth. Pour the fried meat with filtered water. In the process of preparation, remove the foam and foam from the surface so that the broth is crystal clear.
  3. Peel the vegetables, cut into medium or large cubes and place in the broth. Onions can be put in the whole soup and removed after cooking.
  4. Together with vegetables, add seasoning and salt to the broth.
  5. At the final stage, we introduce tomato paste and chopped garlic into the shurpa.
  6. Cook the shurpa for about half an hour until the vegetables are soft.

Shurpa is a soup with a "large" serving, so it is better to cut vegetables into massive pieces and cook them a little longer.

The finished dish can be sprinkled with finely chopped cilantro, it has a delicate aroma that goes well with the smell of cooked lamb.

How to cook pulp in the oven

Tasty lamb in the oven is a great option for a festive table. As a rule, it is cooked on the bone, but to make it more convenient for your guests to handle pieces of meat during the feast, we will consider the option of making pulp, namely lamb skewers in the oven.

List of ingredients:

  • lamb pulp - 1 kg;
  • onions - 4 pcs.;
  • lemon - 1 pc.;
  • mineral water - 150 ml;
  • caraway seeds, paprika, ground pepper, salt.

Cooking method:

  1. We wash the lamb under cool water and cut into portions. We avoid small cuts so that the meat does not dry out in the oven.
  2. Cut the onions into half rings, add lemon slices to it. Stir the ingredients to give the juice.
  3. We shift the meat to the marinade, add salt and spices, mix everything thoroughly.
  4. Pour meat with mineral water and leave it to marinate for 3-4 hours in the refrigerator.
  5. We put the pickled pieces on wooden skewers and put them on a baking dish so that their ends rest on the edges, and the meat was above the bottom of the foil.
  6. We bake for about an hour, in the middle of cooking, you can turn the meat for uniform heating.

Homemade lamb skewers served with fresh vegetables, herbs and spicy sauces - ketchup, hot pepper oil sauce, adjika.

Beshbarmak in the pan

Beshbarmak is a dish with a rich history and a specific cooking method. According to the canon, it should be small boiled pieces of meat served with home-made noodles, and you must eat it with your hands. Now the cooking methods of this dish have changed a little, however, there remains what many housewives especially appreciate it - a rich and spicy oriental taste.

 

Ingredients for juicers (noodles in the form of diamonds):

  • eggs - 2 pcs.;
  • water - 150 ml;
  • wheat flour - 450 g;
  • salt.

The composition of the ingredients for the meat base:

  • lamb flesh - 1 kg;
  • butter - 160 g;
  • onions - 2 pcs.;
  • garlic - 3 cloves;
  • salt pepper.

Cooking method:

  1. To start, prepare the juices. Sift flour three times. Add eggs, salt to it, pour in water, constantly stirring the ingredients. The finished dough should be resilient and elastic.
  2. Roll out a layer up to 3 mm thick and cut it into rhombuses or squares. Pour the noodles with flour and leave until cooking.
  3. We wash the lamb, place in a deep frying pan or a cauldron and simmer with a large amount of filtered water. The finished meat is moved to a bowl and torn into small pieces, separating the fibers from each other.
  4. Boil sochi in salted water or in broth until tender.
  5. Now we prepare the sauce - lightly fry the onion half rings in a pan, add butter and pepper, fill everything with the meat broth. Stew for another five minutes.
  6. We proceed to the assembly of the dish. In the deep bowl we spread the noodles with the first layer, put the boiled meat on top and pour all the onion sauce.
  7. Decorate the dish with greens if desired.

Beshbarmak is the second dish, so do not overdo it with the volume of onion sauce. If there is an excess broth, it can be heated and served in separate bowls along with the main dish.

Delicious odorless lamb in a slow cooker

Many housewives wonder how to cook odorless lamb in a slow cooker. The answer is simple: you need to choose the right meat.

The younger the lamb, the less specific smells it emits during heat treatment. As a rule, young mutton is distinguished by its light color and almost white fat layer.

Ingredients Composition:

  • young lamb - 1 kg;
  • garlic - 6 cloves;
  • olive oil - 30 ml;
  • small rosemary sprig;
  • Provencal herbs, pepper, salt.

Cooking method:

  1. First, prepare a sauce for impregnating meat. To do this, add finely chopped garlic, seasonings and a branch of rosemary to olive oil.Leave the oil mass for 2-3 hours, but you can prepare it 1-2 days before cooking.
  2. Lubricate the mutton pieces with impregnation, wrap in foil and leave to marinate for an hour.
  3. Then put the meat in the bowl of the multicooker, turn on the “Baking” mode and prepare the dish according to the timer (about an hour).
  4. Serve meat with fresh vegetables and herbs.

Juicy and tasty ham with vegetables

Spectacular fans just have to try the ham with vegetables in the oven. Tasty and juicy meat on the bone absorbs the aromas of seasonings and goes well with all classic side dishes.

Ingredients Composition:

  • lamb on the bone - 1.5 kg;
  • onions - 3 pcs.;
  • olive oil - 60 ml;
  • potatoes - 700 g;
  • tomatoes - 4 pcs.;
  • carrots - 3 pcs.;
  • zucchini - 150 g;
  • garlic - 6 cloves;
  • broccoli - 400 g;
  • dry white wine - 70 ml;
  • mineral water - 1 liter;
  • rosemary - 4 branches;
  • thyme, saffron - 15 g each;
  • salt pepper.

Cooking method:

  1. First, prepare the lamb. Cut off excess fat, make small cuts around the entire perimeter of the ham and immerse it in mineral water for an hour. Then dry with a paper towel.
  2. Cut carrots, onions, potatoes, broccoli, zucchini and tomatoes into large slices, sprinkle with salt, pepper to taste and leave them for 5-10 minutes.
  3. We stuff the dried meat with slices of garlic, saffron and thyme, sprinkle with salt and leave to marinate under the film for an hour and a half.
  4. We shift the meat to a baking sheet, grease it with oil, add half the vegetables and bake for an hour and a half at 200 degrees.
  5. Then add the remaining vegetables, sprinkle everything with white wine, put the sprigs of rosemary and bake the dish for another hour.

Meat Khashlama Recipe

Khashlama recipe is very similar to shurpa, but has several differences. Firstly, it implies the presence of broth, but is not an analogue of soup. Secondly, the set of spices for this dish is completely different. One thing remains unchanged - a gentle combination of stewed meat and vegetables.

 

Ingredients Composition:

  • lamb - 900 g;
  • onions - 2 pcs.;
  • tomatoes - 450 g;
  • potatoes - 700 g;
  • sweet pepper - 4 pcs.;
  • dry white wine - 200 ml;
  • paprika and hops-suneli - 15 g each;
  • rast. oil - 30 ml;
  • salt pepper;
  • cilantro for serving.

Cooking method:

  1. We wash the lamb and cut it into large pieces.
  2. Pour the oil into a deep skillet or cauldron and fry the meat over high heat until golden brown.
  3. Add half the onion rings, large cubes of pepper and tomato, potato wedges.
  4. Sprinkle the dish with seasonings and salt on top.
  5. Pour white wine into a cauldron, add filtered water so that the total volume of liquid covers the potatoes.
  6. Bring to a boil, cover and simmer until cooked for about an hour.
  7. In the process of cooking, we try on spices and, if necessary, adjust the taste.
  8. We serve the finished dish with a small amount of broth and chopped herbs.

Lamb has its own peculiarities in cooking, however, using these recipes, you can easily master new dishes and delight their loved ones.

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