How to cook lamb in a slow cooker: 3 recipes

Yes, it’s delicious! Indeed, in our area flocks of sheep do not graze, which allows you to supply fresh lamb meat to the market in limited quantities. In doing so nutritional value is much higher than our usual pork and beef. Highlanders, who are known to live significantly longer than residents of megacities, appreciate it for its delicate taste. And doctors talk about a higher iron content in an easily digestible form and a lower amount of cholesterol than in other types of meat.

How to choose lamb

According to professional cooks, the reason for dislike for lamb is the banal inability to choose and cook it. Regarding the first point, we will examine in more detail below. And with regard to the second, it is worth saying that there is nothing easier and tastier than recipes for lamb in a slow cooker. With the help of this versatile kitchen assistant, even an inexperienced housewife will get a real culinary miracle.

So, back to the choice. Truly tasty will be mutton stewed in a slow cooker, whose age is 3 days — 3 years. Do not be surprised at such a significant gap. A three-day lamb is considered milky, this is preferred in the Caucasus, and it is cooked exclusively on holidays. Tender and soft meat with a delicate taste practically does not require stewing and does not have a “specific” smell, which is usually attributed to all bleating animals. This is not for sale on the market, it is delivered only on order. From the sale you can find:

castrated sheep meat - their age is 12-18 months. Such a product already has a characteristic aftertaste, and some rigidity. But after preliminary preparation will provide a tasty result;
meat of fattened sheep - their age is up to 3 years. It is elastic, light red, fat is exceptionally light. You can and should buy such a product as food.

You should refuse to buy meat of dark red color or with fat of loose consistency, yellow or gray. Cook lamb fried in a slow cooker, or stew it deliciously with vegetables will not work. It is suitable only for minced meat.

How to prepare lamb

If you use a milk lamb, he does not need any preparation. Any recipe for cooking mutton in a slow cooker, if the animal is more than 1 year old, needs preliminary manipulations.

The carcass should be washed in warm running water (temperature 27-30 ° C). Colder water will not allow to wash away contamination from the fat layer.
Excess fat should be removed. Tasty and juicy will be lamb stewed with vegetables in a slow cooker with a thin layer of fat.
If you leave the meat on the bone, it will retain an attractive appearance.
To cook lamb in a slow cooker with vegetables, remove all veins and tendons. Then you get a particularly gourmet dish, and the pieces are not deformed.
For cooking lamb in the slow cooker Redmond, Polaris and others first beat the meat and then pickle him. You can use traditional Caucasian spices: hops-suneli, cilantro, garlic. Or you can limit yourself to tomatoes, olive oil, lemon juice. In a marinade without acid (citric, acetic) meat should be 12 hours. If you add acid, reduce the pickling time to 5-6 hours.

Lamb meat goes well with vegetables. Lamb with beans in a slow cooker, potatoes, carrots and onions will be delicious. We offer you simple and tasty recipes from this meat.

How to cook lamb in a slow cooker

It does not matter the brand of your culinary assistant. The mutton in the slow cooker Polaris or Redmond will turn out equally tasty. Recipes can vary depending on your culinary preferences.

Braised lamb with potatoes in a slow cooker as in the photo

You will need:

lamb - 1 kg:
onions and carrots - 1 pc.;
potatoes - 0.5 kg;
vegetable oil, salt, spices for meat.

Cooking step by step

Peel and chop the onion rings. Fry in the “Baking” mode for 15 minutes.
Put the meat onion, sprinkle with spices and salt.
Peel potatoes and carrots, cut, put on top.
Cook for 3.5 hours in the "Extinguishing" mode. Sprinkle with herbs when serving.

Lamb with eggplant in a slow cooker

You will need:

lamb - 1 kg;
eggplant - 2 pcs;
onions and tomatoes - 2 pcs.;
butter - 50 g;
cheese - 100 g;
pepper and salt.

Cooking

Sprinkle meat with salt and pepper. Pre-dip the eggplant in salted water for 10 minutes, rinse and dry.
In the "Multi-cook" mode, set the temperature to 160 °, put half the butter and fry the mutton pieces for 5 minutes on each side. Then put the meat on a plate.
Cut eggplant rings, roll in flour and fry for 5 minutes. Set aside for meat.
Put the remaining butter, fry the onion in it, after 5 minutes add the chopped tomatoes to it. Put on a plate.
Lay meat, eggplant, onions, tomatoes in layers in a bowl. Sprinkle with cheese on top and cook for 45 minutes at 110 ° C.