home Visors

Lamb in a slow cooker - oriental dishes without a cauldron. Lamb in a slow cooker: cooking recipes Stewed potatoes with lamb in a slow cooker

Yes, yes, exactly a delicacy! After all, in our area, flocks of sheep do not graze, which allows us to supply fresh lamb meat to the market in limited quantities. At the same time, his nutritional value is significantly higher than the pork and beef we are used to. Highlanders, who, as is known, live much longer than the inhabitants of megacities, value it for its delicate taste. And doctors talk about a higher iron content in an easily digestible form and less cholesterol than other types of meat.

How to choose the right lamb

According to professional chefs, the reason for the dislike for lamb is the banal inability to choose and cook it. Regarding the first point, we will look in more detail below. And regarding the second, it’s worth saying that there is nothing simpler and tastier than lamb recipes in a slow cooker. With the help of this universal kitchen assistant, even an inexperienced housewife can create a real culinary miracle.

So, back to the choice. Lamb stewed in a slow cooker for 3 days to 3 years will be truly delicious. Don't be surprised by such a significant gap. Three-day-old lamb is considered milk lamb; it is preferred in the Caucasus, and is prepared 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 sold on the market, it is supplied only upon order. From what is on sale you can find:

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

You should avoid buying meat that is dark red in color or with fat that has a loose consistency, yellow or gray in color. Cooking lamb fried in a slow cooker or stewing it deliciously with vegetables will not work. It is only suitable for minced meat.

How to properly prepare lamb

If you are using a dairy lamb, it does not require any preparation. Any recipe for cooking lamb in a slow cooker, if the animal’s age is more than 1 year, requires preliminary manipulations.

The carcass should be washed in warm running water (temperature 27-30°C). Colder water will not allow you to wash away dirt from the fat layer.
Excess fat should be removed. Lamb stewed with vegetables in a slow cooker and having a thin layer of fat will turn out tasty and juicy.
If you leave the meat on the bone, it will retain its attractive appearance.
To cook tender lamb in a slow cooker with vegetables, remove all veins and tendons. Then you will get a particularly delicious dish, and the pieces will not be deformed.
For cooking lamb in a multicooker Redmond, Polaris and others pre-beat the meat and then marinate his. You can use traditional Caucasian spices: suneli hops, cilantro, garlic. Or you can limit yourself to tomatoes, olive oil, lemon juice. The meat should be kept in a marinade without acid (citric, acetic) for 12 hours. If adding acid, reduce the marinating time to 5-6 hours.

Lamb meat goes perfectly with vegetables. Lamb with beans in a slow cooker, potatoes, carrots and onions will turn out delicious. We offer you simple and tasty recipes using this meat.

How to cook lamb in a slow cooker

The brand of your culinary assistant doesn't matter. Lamb in a Polaris or Redmond slow cooker will be equally tasty. Recipes can be varied depending on your culinary preferences.

Stewed 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 into rings. Fry in the “Baking” mode for 15 minutes.
Place the meat on the onion, sprinkle with spices and salt.
Peel the potatoes and carrots, cut them and place them on top.
Cook for 3.5 hours in the “Stew” mode. When serving, sprinkle with herbs.

Lamb with eggplants 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.

Preparation

Sprinkle the meat with salt and pepper. Pre-immerse the eggplants in salted water for 10 minutes, rinse and dry.
In the “Multi-cook” mode, set the temperature to 160°, add half the oil and fry the lamb pieces for 5 minutes on each side. Then place the meat on a plate.
Cut the eggplants into rings, roll in flour and fry for 5 minutes. Set aside for meat.
Add the remaining butter, fry the onion in it, after 5 minutes add the chopped tomatoes. Place on a plate.
Place meat, eggplants, onions, and tomatoes in a bowl in layers. Sprinkle cheese on top and cook for 45 minutes at 110°C.

Lamb ham in a slow cooker with prunes

You will need:

lamb - 1 kg;
prunes - 200 g;
onion - 2 heads;
flour - 1 tbsp. spoon;
tomato paste - 2 tbsp. spoons;
water - 1.5 tbsp.;
spices, cilantro, parsley, pepper, salt - everything to taste.

Preparation

Fry the meat in the “Baking” mode in vegetable oil, remove from the bowl.
Chop the onion and sauté in the “Baking” mode for 7 minutes.
Add meat, tomato paste, fry together.
Add flour, stir, pour in water, add prunes, seasonings, herbs.
Stir and simmer for 2 hours.

Now you know how to deliciously cook lamb in a slow cooker. We wish you delicious culinary discoveries!

Video: lamb in a slow cooker

Many housewives do not cook lamb, mistakenly believing that this meat has a specific unpleasant taste and requires special handling. Yes, to prepare a truly tasty and aromatic lamb dish, you need to know some tricks. However, there is nothing difficult about this, especially when you have such a wonderful helper in your kitchen! Lamb in the Redmond slow cooker always turns out juicy and tasty, and the recipes described in this article will help diversify your home menu.

Lamb in Russia is considered more of a delicacy than regular meat such as pork or beef. In fact, lamb cannot be found in all stores or meat markets. But it’s not enough to just buy lamb, you need to know how to choose it correctly! As mentioned above, many housewives are afraid to cook lamb because they think that it has an unpleasant smell and taste. So, let's tell you one little secret - if the seller assures you that lamb should smell so strange, he is trying to sell you the meat of an old animal, perhaps one that died of its own death. The meat of young healthy lambs has a specific, but slightly sweet and pleasant smell, and the taste is simply delicious!

It is impossible not to love lamb if you know how to choose and cook the meat correctly. Ideally, the age of the ram should be from 3 days to 3 years. Don't be surprised by such a significant time gap. Three-day-old milk lambs are very popular in the Caucasus and are considered a luxurious holiday dish. Such tender meat does not require long-term exposure to temperature and literally melts in your mouth. It is impossible to buy milk lamb in the store; such a delicacy is supplied only to order.

From the lamb sold in stores and meat markets, you can find several varieties of meat. Each of them has its own taste and requires appropriate preparation technology. So, if you come across castrated sheep meat, know that it will have a characteristic “mutton” taste and a certain toughness. This lamb should be pre-processed and cooked a little longer to get a tasty and tender dish. But the meat of fattened sheep has a pleasant pinkish color, light fat and elasticity. The sweetish delicate aroma and delicate texture make this variety suitable for preparing any dishes.

If they try to sell you meat that is dark red in color or with yellowish loose fatty layers, be careful - such a product is only suitable for minced meat. You won’t be able to cook this kind of lamb deliciously in a slow cooker even with prolonged heat treatment.

Preparatory processing of meat

If you are lucky enough to cook milk lamb, then there is no question of any preparatory treatment - the tender and juicy meat just begs to be put on a plate. Any other lamb requires preliminary manipulation.

To prepare lamb for cooking in the Redmond slow cooker, follow these steps:

Rinse the meat in warm running water to remove plaque from the fat layer. The water temperature should be at least 30 C.
Remove all excess fat so that the dish does not turn out too “heavy”. In addition, if you are going to stew lamb in a Redmond slow cooker with vegetables, it is better to remove the maximum amount of fat.
If you want your dish to look more impressive, leave the meat on the bone.
To ensure that the lamb in the Redmond slow cooker is very tender and melts on your tongue, remove all tendons and veins. At the same time, the pieces will retain their shape, and the dish will turn out incredibly juicy.
It is recommended to beat particularly tough meat with a kitchen hammer and marinate. As marinades, you can use traditional Caucasian spices or sprinkle the meat with lemon juice, pour in grated tomatoes or olive oil (depending on the recipe). If you cook lamb without vinegar or citric acid, it must be marinated for at least 12 hours. If the marinade contains vinegar or lemon juice, it is enough to wait 5-6 hours.

Juicy lamb in a Redmond slow cooker

The easiest recipe for cooking lamb in a Redmond slow cooker. Even a novice housewife can handle it. Any side dish is suitable for this dish, but it is especially tasty to serve hot lamb with beans or boiled potatoes.

To prepare juicy lamb in the Redmond slow cooker, prepare the following ingredients:

boneless lamb – 1 kg;
onions – 3 pcs;
carrots – 2 pcs;
garlic – 5 cloves;
greens (parsley, cilantro) – 1 bunch;
salt, pepper - to taste.

This amount of ingredients is designed for a large company of 5-7 people. If you serve lamb with a generous side dish, salads and appetizers, the number of servings can be increased to 10.

Method for preparing juicy lamb in a Redmond multicooker:

Rinse the meat in running water and cut into slices. You should not immediately cut off all the fat, since it is this that gives the dish juiciness and softness. It will also save vegetable oil for frying, so the meat will cook “in its own juices.”
Set the multicooker to the “Fry” mode and melt a couple of tablespoons of sunflower oil in a bowl. If the lamb is too fatty, you can melt a piece of the trimmed fat. When the oil is hot, place the meat in it and fry until golden brown.
While the meat is roasting, peel the vegetables. Cut the onion into large half rings, the carrots into bars or circles, and finely chop the garlic or pass through a press. When the meat is browned, add vegetables to the slow cooker.
After a couple of minutes of simmering, season the ingredients with spices and pour in 150 ml of water.
Set the “Stew” mode to 60 minutes and cook the lamb in the Redmond multicooker until the beep sounds. At this time you can make the side dish. For convenience and energy savings, steam potatoes or rice by placing a suitable container over the meat.

Before serving, garnish the juicy lamb in the Redmond slow cooker with fresh herbs.

Lamb in a Redmond slow cooker with eggplants

Did you know that eggplants retain nutrients even after prolonged heat treatment? They quickly satisfy hunger, and in combination with meat they give it a delicate aroma and juiciness. Eggplants with lamb in the Redmond multicooker will appeal to those who love to eat delicious food that is called “from the belly”, because with such a tasty dish you want to eat to your heart’s content!

You will need the following ingredients to cook lamb in the Redmond slow cooker:

boneless lamb – 1 kg;
eggplants – 3 pcs;
onions – 2 pcs;
tomatoes – 2 pcs;
wheat flour – 3 tbsp. l.;
butter – 50 g;
hard cheese – 100 g;
salt, pepper - to taste.

Eggplants with lamb can be served as a full second course or combined with a side dish of potatoes, cereals or legumes. Try serving it with boiled chickpeas and a fresh vegetable salad. By the way, chickpeas are sometimes called lamb peas, so they will come in handy! If you make a side dish of chickpeas, be sure to soak them for at least a couple of hours.

Method for cooking lamb with eggplant in a Redmond multicooker:

Sprinkle the meat with salt and ground black pepper and rub in the spices with light massage movements.
Wash the eggplants, peel them and place in lightly salted cold water for 10 minutes. Then rinse with fresh water and dry with paper towels.
Set the multicooker to the “Multi-cook” mode at a temperature of 160 C and heat half (25 g) of the butter in a bowl.
Cut the lamb into small pieces and fry them in hot oil for up to 5 minutes on each side. Transfer the browned pieces to a separate plate.
Cut the eggplants into thick rings, roll both sides in flour and fry in the oil and fat that remained after frying the lamb. Then transfer the eggplants to a plate.
Peel the onion and cut into thin rings. Pour boiling water over the tomatoes and carefully remove the skins. Cut them into thin slices.
Heat the remaining butter and place lamb, eggplants, onion rings and tomatoes in the Redmond multicooker bowl in layers. Sprinkle grated cheese on top. Set the timer to 45 minutes and cook in the “Multi-cook” mode at a temperature of 110 C.

Lamb in a Redmond slow cooker with eggplant can become your signature dish for any holiday.

Lamb in a Redmond slow cooker with prunes

To cook lamb in a Redmond multicooker, this recipe can be used using fillet or meat on the bone. The dish looks very impressive and appetizing, so you can safely prepare it for a big holiday to surprise your guests and family!

List of necessary ingredients for cooking lamb in a Redmond multicooker:

lamb on the bone – 1 kg;
pitted prunes – 200 g;
onions – 2 pcs;
wheat flour – 1 tbsp. l.;
tomato paste – 2 tbsp. l.;
water – 350 ml;
salt, pepper - to taste;
cilantro, parsley - 1 bunch.

This amount of ingredients is suitable for dinner for 4 people.

To cook lamb with prunes in the Redmond multicooker, follow the step-by-step instructions:

Rinse the meat in warm water and remove excess fat. Soak prunes in warm water.
Set the multicooker to the “Baking” mode, heat the sunflower oil in a bowl and fry the meat in it until golden brown.
Peel the onion and finely chop it. Fry it in lamb fat for 7 minutes without changing the mode.
After the specified time has passed, transfer the meat back to the bowl, add tomato paste, slightly diluted with water, stir and simmer for 5 minutes.
Pour flour into a bowl, mix thoroughly, pour in the required amount of water, add swollen prunes, spices and chopped herbs.
Set the multicooker to the “Stew” mode and cook with the lid closed for 2 hours.

This dish is best served on a large tray with a side dish and fresh herbs. Lamb in the Redmond slow cooker on the bone goes well with sour and hot sauces, so it would be a good idea to serve adjika or tkemali.

Step-by-step recipe for lamb in a slow cooker with potatoes with photo.
National cuisine: home kitchen
Type of dish: Multicooker Recipes
Recipe difficulty: Simple recipe

Preparation time: 19 minutes
Cooking time: 3 hours
Number of servings: 5 servings
Calorie Amount: 80 kilocalories
Occasion: For lunch

The recipe for stewed lamb with potatoes in a slow cooker is very simple, and the dish itself is very tasty, so you don’t have to spend a lot of time in the kitchen.
Number of servings: 5-6
Ingredients for 5 servings
Lamb - 1 Kilogram
Potatoes - 500 grams
Vegetable oil - 4 tbsp. spoons
Onions - 1 piece
Carrot - 1 piece
Salt, spices - To taste

Step by step
For our recipe for cooking lamb with potatoes in a slow cooker, we peel the onion and cut it into half rings. Pour a small amount of vegetable oil into the bowl and turn on the “Baking” mode for 20 minutes.
Add the onion and fry until the end of the program, stirring from time to time to ensure even frying. It should acquire an even golden hue.
After the timer signal, add the remaining products into the bowl in layers: lamb cut into small pieces and thoroughly washed, spices (salt, dried herbs, ground pepper, cumin, coriander, etc.), peeled and cut into strips carrots. Then lay out the peeled and diced or sliced potatoes. You don't have to add water.
Turn on the “Stew” mode in the multicooker for 3 hours and cook the dish under the lid until the end of the program. After the beep, remove the lid, mix the contents of the bowl and place on plates. Serve the dish hot, garnished with sprigs of herbs or ketchup. Even tough lamb will be soft and tasty if you stew it correctly.
Bon appetit!

For our recipe for cooking lamb with potatoes in a slow cooker, we peel the onion and cut it into half rings. Pour a small amount of vegetable oil into the bowl and turn on the “Baking” mode for 20 minutes.
Add the onion and fry until the end of the program, stirring from time to time to ensure even frying. It should acquire an even golden hue.
After the timer signal, add the remaining products into the bowl in layers: lamb cut into small pieces and thoroughly washed, spices (salt, dried herbs, ground pepper, cumin, coriander, etc.), peeled and cut into strips carrots. Then lay out the peeled and diced or sliced potatoes. You don't have to add water.
Turn on the “Stew” mode in the multicooker for 3 hours and cook the dish under the lid until the end of the program. After the beep, remove the lid, mix the contents of the bowl and place on plates. Serve the dish hot, garnished with sprigs of herbs or ketchup. Even tough lamb will be soft and tasty if you stew it correctly.
Bon appetit!

Ingredients

Lamb - 1 Kilogram
Potatoes - 500 grams
Vegetable oil - 4 tbsp. spoons
Onions - 1 piece
Carrot - 1 piece
Salt, spices - To taste

Note:
If you like this recipe and want to know how to cook Lamb in a slow cooker with potatoes at home, follow all the above recommendations. A photo of each step helps you see how to do this or that action. Lamb in a slow cooker with potatoes is a simple way to not only please your loved ones, but also surprise them. We hope that the preparation did not take much effort from you, and you will be happy to share your impressions with other users of our site in the comments section.

Description:
The recipe for stewed lamb with potatoes in a slow cooker is very simple, and the dish itself is very tasty, so you don’t have to spend a lot of time in the kitchen.

Number of servings:
5

Cooking time:
3 hours 0 minutes

time_pt:
PT180M

Come visit us, we will be very glad to see you!

Stewing is the multicooker mode that I use more often than others, and the main stewed dish on our menu can be called meat with vegetables. For example, lamb with potatoes.

A piece of lamb thigh was prepared by blast freezing and, after defrosting, practically did not lose its taste properties. It is better to cut the potatoes for stewing coarsely. Aromatic and hot ground peppers are suitable as spices. Balsamic vinegar or balsamic gives lamb meat a special piquancy, but you can do without it.

To prepare stewed lamb with potatoes in a slow cooker, prepare the ingredients according to the list.

Cut the lamb pulp into pieces of the desired size. Turn on the multicooker mode "Stew" for 1.5 or 2 hours, depending on the size of the pieces and the type of lamb. Grease the bottom of the bowl with vegetable oil and lightly fry the lamb pieces for 10-15 minutes.

Some of its own juice and fat will be released. At this point, drizzle the lamb pieces with balsamic vinegar and sprinkle with ground pepper and lightly salt.

Add onion, cut into large pieces. For example, small onions can simply be cut into 2 or 4 parts. Lightly salt the onion.

Follow with halved or quartered fresh sweet and/or hot peppers.

Let the meat continue to simmer while you wash and peel the potatoes. Chop the potatoes coarsely and add them to the multicooker bowl; more precisely, place them on top of the meat. Find out the required amount of water and add a little, but only hot water, because cold water can ruin the taste of both the meat and the broth sauce.

Leave to simmer until the meat is completely cooked. At the end, add tomato sauce, add salt to taste, stir and let sit for a few minutes.

Stewed lamb with potatoes prepared in a slow cooker can be served.

Bon appetit!