Lamb in a cauldron: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lamb dishes are very popular not only in the East. And if it is possible to cook this meat in a cauldron over an open fire, then you should definitely use it. Lamb is a specific product, which must be cooked correctly. This is fatty meat with a high calorie content and a specific smell, which at the same time has many advantages. Lamb in a cauldron, the recipes of which we offer, if cooked correctly, turns out to be simply amazing and appetizing. Let's reveal some subtleties and secrets.

Tips

For cooking, it is better to take young meat, or lamb. It is tender, less greasy and has a delicate aroma characteristic of lamb. The color of the meat should not be dark, and the smell should be subtle, not sharp. When you press your finger on the pulp, the trace should quickly disappear, which indicates the freshness of the product. Bones and fat deposits should have a light shade, almostwhite.

To remove the specific smell of lamb, you can pre-marinate the meat when the recipe allows, or remove fat as much as possible. Before cooking, rinse the meat thoroughly and soak it for an hour in milk. Also use spices to give the dish a subtle flavor.

Lamb with potatoes

This dish is perfect for a hearty dinner or lunch. Lamb in a cauldron turns out very tasty, the recipes involve the use of this particular dish. If it is not possible to cook on a fire, then an ordinary stove will do. Take a kilogram of good young lamb, 300 grams of tail fat, hot peppers, 5 medium-sized potatoes, two onions, two carrots and spices. We put the cauldron on the fire and warm it up well. Then put chopped bacon into it. We throw away the cracklings, and use the resulting fat for cooking. Now cut the potatoes into slices and fry them in fat until a crust forms. Then we take it out and set it aside.

Now it's the turn of the sliced lamb. Fry it until golden brown. We take the meat out of the cauldron and transfer it to a plate. Now fry the chopped onions and carrots. Next, drain the fat from the cauldron, leaving a little, and put all the ingredients into it. Add spices, s alt and some water. Stew lamb with vegetables for about an hour.

Lamb with onions

Lamb in a cauldron, recipes with photos of which you will find in this article, goes wellwith onions and aromatic spices. From such meat you can cook a tasty and satisfying dish, but this will take a certain amount of time. Let's take one kilogram of young lamb (ribs), three onions, a teaspoon of dried rosemary, s alt and 100-150 grams of tail fat. Wash the meat well.

Cut the lard into pieces and put in a heated cauldron. Fat must be melted out of it, and then removed. After that, put lamb ribs in a cauldron and fry them until a crust forms. Then add rosemary, s alt and pepper. We mix everything well. Then, on top of the ribs, put the onion cut into half rings and close the cauldron with a lid. In 30-40 minutes fragrant, tasty and tender meat will be ready.

Lamb pilaf

Lamb in a cauldron, the recipe of which many associate with pilaf, is the best solution for any feast. Without this dish, Uzbek cuisine simply does not exist. How to cook a real, tasty and crumbly pilaf? Let's take a kilogram of young lamb, 1 kg of rice, 1 kg of onions and carrots, one and a half glasses of vegetable oil, 100 grams of tail fat, a head of garlic and spices. For this dish, the best dish is a cauldron. Pour vegetable oil into it and put half the onion. We put the dishes on the fire and calcine it very well.

The onion should become an ember. Then we take it out and throw it away. Now we cut the fat tail fat into cubes and put it in a cauldron. When it melts, remove the greaves. Nowlay out the meat, cut into arbitrary, but not too small pieces. Fry it until a crust appears and put the chopped onion. Mix everything and add chopped carrots.

Stew meat with vegetables for a while. Now it's time for the spices. Traditionally, zira, barberry, raisins and turmeric are added to pilaf. Each of these ingredients gives the dish its own aroma and taste. When the carrots become soft, pour rice into the cauldron, distribute it in an even layer and do not mix. Rice should be well washed. Pour water into the cauldron so that it covers the contents two fingers higher. Don't forget the s alt.

The recipe for pilaf with lamb in a cauldron is simple. The main thing is to follow the technology. When rice takes most of the water, mix the contents and form a slide in the center. In the middle we place an unpeeled head of garlic and close the cauldron with a lid. We make the fire moderate and simmer the pilaf for about 20-30 minutes. During this time, the rice will reach full readiness, the meat will become tender and soft, and the garlic will give the dish its flavor. After that, the dish can be served at the table. Lamb in a cauldron, the recipes of which are simple, is an opportunity to surprise guests with a delicious culinary masterpiece.

Shurpa

Shurpa from lamb in a cauldron, a step-by-step recipe of which will be offered here, is a hearty traditional oriental dish. This soup is best cooked in a large cauldron over an open fire. For him, take a kilogram of good lamb, six potatoes, two onions, 5 cloves of garlic, three bell peppers, four tomatoes, four carrots, spices, s alt and herbs.

Quantitycomponents can be changed depending on the volume of the cauldron. We put the cauldron on the fire and pour water into it to half. After boiling, put lamb in it and s alt. It is better if the meat is with bones (ribs) and some fat.

When the water boils again, remove the foam to make the broth clear. Cook lamb for about 2 hours, not forgetting to add water. During this time, you can cut carrots into free-form pieces, onions, potatoes, peppers and tomatoes. When the meat is almost ready, put carrots, onions and garlic in a cauldron. Then add bell peppers, tomatoes, spices and s alt.

Cook shurpa for about an hour. During this time, all the ingredients will boil down and give up their flavors. Lastly, put the potatoes and cook the shurpa until it is ready. Before serving, add greens. The recipe for lamb shurpa in a cauldron differs in cooking time, but the dish is worth it.

Conclusion

To cook delicious lamb, you need to be patient. A cauldron is the best dish for such a long process. How wonderful to gather in nature and enjoy the best tastes and aromas of hearty dishes! Lamb goes well with vegetables and loves spices. Experiment, but don't forget the helpful tips.