How to cook lamb in a slow cooker? 4 recipes for soups and main courses

You can love lamb meat for many reasons. Firstly, it is absolutely not greasy, contrary to popular belief. For example, compared to the same pork, it can even be called dietary. Moreover, its nutritional value is not inferior to beef recognized by all housewives.
Secondly, it has a special taste, which is so unlike the chicken weary weary. And thirdly, you can cook lamb in any convenient way, at least bake in the oven, at least cook soups from it, at least stew in a slow cooker. About the features of cooking in the latter we will tell in this review.

What part of the carcass and what to use for

If the lamb was at your disposal for the first time, remember what parts of the carcass will be good for certain dishes:

• rear part - The classic leg of lamb is prepared only in a whole piece. Of course, it is impossible to do this in a slow cooker, but in the oven the dish will turn out amazing;
• dorso-scapular part (back section) - cutlets or chops are made from it;
• flesh with chicken legs or brisket- The ideal solution for lamb stew in a slow cooker, as well as a delicious component of pilaf;
• scapula or cervical - This meat has a delicate structure, but rather fatty, which is why it asks for lamb soup in a slow cooker. Recipes also suggest using it for chopped dishes.

Cooking soups

An excellent decision on how to cook lamb in a slow cooker will be an experiment with classic Tatar soups. Your spouse will definitely appreciate the rich taste of shurpa or kharcho soup. Record recipes!

Shurpa

Lamb shurpa in a slow cooker is a satisfying and rather fatty dish, all the ingredients of which are prepared separately, and combined already in a plate before serving. We will not cook it using classical technology, since it takes an unforgivably long time. We will improve it together with a slow cooker.

You will need:

• lamb on the bone - 400 g;
• potatoes - 4 tubers;
• onions, bell peppers, carrots - 1 vegetable each;
• tomatoes - 2 fruits;
• garlic - 2 cloves;
• water - 2 liters;
• Zira, salt, cilantro.

Cooking

1. Wash a piece of lamb, dry. Put in a slow cooker, fill with water. Cook for 1 hour in the "Extinguishing" mode with the lid closed.
2. Put the meat, pour the broth. It may seem muddy to you, so it’s worth it to strain.
3. Peel, cut all the vegetables (chopped with pieces is not worth it). Fold them in a slow cooker, fill with broth. Send the meat that was peeled off from the bone and cut into portions. Cook in the “Soup” mode for 1 hour.
4. Serve shurpa should be sprinkled with cilantro.

Kharcho

Not only lamb stewed in a redmond multicooker will delight you with a wealth of taste. Kharcho soup saturated in density and piquancy will appeal to connoisseurs of Tatar cuisine.

You will need:

• lamb pulp - 500 g;
• rice - a glass;
• onions and carrots - 1 vegetable each;
• tomato paste - 3 tbsp. spoons;
• garlic - 3 cloves;
• pepper and salt.

Cooking

1. Rinse the rice. Soak it in water in advance (40 minutes).
2. Put onion sliced ​​into rings in a slow cooker ("Frying" mode for 20 minutes). Then add carrots to it (finely chopped or chopped on a grater). Put the mutton, sliced, and leave to fry until the end of the regimen.
3. Pour 1.7 liters of water, put rice and salt. Set the mode "Extinguishing" (40 minutes).
4. Add the garlic, tomato paste when the timer is 5 minutes.

Second courses

You can cook a simple lamb with potatoes in a slow cooker, or you can create a whole masterpiece with aromatic herbs or cook a real pilaf. Give it a try!

Lamb with vegetables

To cook lamb with vegetables in a slow cooker you will need:

• lamb pulp - 500 g;
• fresh tomatoes - 300 g;
• onions - 150 g;
• garlic - 3 cloves;
• marjoram, thyme and rosemary - 1 spoon each;
• peppercorns - 10 pcs.;
• vegetable oil.

Cooking

1. Chop onion and garlic finely. Remove the peel from the tomato, whisk them in a blender.
2. Fry the onion and garlic in the “Baking” mode, when the vegetables turn golden, put slices of lamb to them and fry them until golden brown.
3. Pour in the tomato mass, add aromatic herbs, in the "Stew" mode, cook 1 hour.

Pilaf

To cook lamb pilaf in a slow cooker use:

• lamb tenderloin - 500 g;
• rice - 1 multi-glass;
• water - 1.5 multi-cups;
• vegetable oil - 2 tbsp. spoons;
• carrots, onions, tomatoes - 1 vegetable each;
• bay leaf - 2 pcs.;
• garlic - 1 clove;
• salt, your favorite spices.

Cooking

1. Rinse and dry the lamb. Wash meat with hot water to remove all contaminants. Cut into portions.
2. Rinse rice, dry with a napkin.
3. Peel, chop vegetables, peel the tomato.
4. Set the “Baking” mode, put onions in a bowl with vegetable oil, then carrots. Then fry the meat with vegetables and add the tomatoes.
5. Pour rice, add spices and salt, clove garlic. In the "Extinguishing" mode, cook another 45 minutes.

Here are some solutions for cooking lamb in a slow cooker. Recipes and photos from our review will help you in creating these dishes!

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