Hot lamb dishes: recipes with photos

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

Lamb recipes are appreciated and loved by many, because the meat turns out to be very tasty, rich and satisfying. This, of course, is a very fatty food, so if you are watching your figure, then you should better refuse it. Lamb is a product that can rightly be attributed to international cuisine. After all, it is cooked with pleasure not only in the east, but also in the Balkans, in Scotland, Greece.

Lamb Features

By the way, there are many stereotypes about lamb recipes that will not be superfluous to dispel. For example, many believe that this is a very fatty meat. In fact, it has about two to three times less fat than pork, lamb has two and a half times less cholesterol than beef, so the calorie content of meat is relatively low - about 200 kcal per 100 grams of product.

At the same time, it contains many vitamins and minerals, and iron is even more than in pork, by 30%. In addition, in lamb, unlike the samepork or veal, there is no so-called "hormone of fear", because animals throughout life do not know about their fate.

General recommendations

There are a few general tips to help you master the lamb recipe if you decide to master it. It must be remembered that for minced meat they usually take the peritoneum, trimmings and a shoulder blade. The peritoneum is suitable for stewing and boiling, as well as the drumstick, hip, brisket, shoulder blade, ribs and neck. As a rule, tenderloin, loin, ribs and shoulder blade are fried.

It is known that lamb is a very odorous meat. In addition, it can have a very specific taste that some will not like. Therefore, lamb dishes are recommended to be heavily seasoned, usually several seasonings are used at once.

It is recommended to use garlic, ginger, onions, cumin, marjoram, all kinds of spicy sauces. Do not be suspicious and prejudiced about garlic. If you add it in moderation, the meat will get an unforgettable pleasant taste.

You can also get a good taste by marinating. Try not to skip this step during the cooking process.

Shurpa

Among the recipes with lamb, there are a lot of first courses. For example, shurpa. This is a very hearty and flavorful meat-based soup. Be prepared that the soup will turn out to be very fatty, so vegetables are not even specially fried for it, but only sautéed. ATbroth, as a rule, there are tomatoes or tomato paste. Shurpa is served with lavash, fresh herbs, oriental flatbread.

This lamb recipe, the photo of which you will find in this article, will take you about two hours. For six servings, you will need the following ingredients:

• 1.5kg lamb bone-in;
• 3 liters of water;
• 3 potatoes;
• 2 carrots;
• 2 bulbs;
• 3 garlic cloves;
• tablespoon of tomato paste;
• bell pepper;
• a teaspoon of aromatic oriental spices;
• s alt to taste.

Cooking process

The recipe for lamb shurpa is as follows. Pieces of lamb on the bone should be dipped in boiling water, descaled over time, and only after that add spices and peppers. Experienced chefs are advised to opt for red pepper, cumin, basil and cilantro. The broth must be s alted quite a bit, and then boiled under the lid for an hour and a half over medium heat.

When this time has passed, the meat can be removed from the broth, strain the liquid itself and put on fire again. While the broth is boiling, cut the potatoes into large cubes, finely chop the carrots, add vegetables to the boiling broth for future shurpa.

Cut sweet peppers and onions into thin strips, also send them to the soup, about five minutes after carrots and potatoes. Garlic and tomato paste are added for flavor and color, and boiled over medium heat until the potatoes are fully cooked.

After that, pieces of lamb are returned to the shurpa, which are previouslycut off the bone, and remove excess fat. That's all, the shurpa is ready. Naturally, it is served hot on the table.

Kharcho

Another oriental soup that cannot do without lamb is kharcho. It is believed that this is a dish of traditional Georgian cuisine, while it has long been loved in different parts of Russia. The lamb kharcho recipe is not difficult to implement. The soup will come out rich, spicy and fragrant.

To prepare it, you will need:

• 500 grams of lamb;
• 4 tablespoons of rice;
• 3 bulbs;
• 3 garlic cloves;
• 400 grams of tomato paste or fresh tomatoes;
• black peppercorns, s alt, bay leaf, herbs, vegetable oil - to taste.

Cooking kharcho

The meat is thoroughly washed and cut. We cut the lamb neatly into small pieces, always across the fibers, put it in a saucepan with a capacity of at least two liters and put it on the fire, so we start to cook the broth. As soon as the water boils, it is necessary to immediately remove the foam, after which the fire is reduced so that the broth only gurgles slightly. It should cook for about an hour and a half. At the same time, do not cover it with a lid.

About 30 minutes before the end of cooking the broth, it is customary to put parsley in it and s alt to taste.

Now it is important to cook a delicious roast, which is an important part of kharcho. While kharcho is cooking, peel and finely chop the onion. We put the pan on the fire, having previously poured vegetable oil into it. When it gets hotyou can spread the onion and fry until a characteristic golden color. After that, add a couple of spoons of broth and simmer the onion on the slowest fire.

We take on the tomatoes. Note that the choice between tomatoes and tomato paste is recommended to be made depending on the season. If you can use fresh tomatoes, you should definitely use it. Thoroughly wash them, pour boiling water over them so that the water completely covers the vegetables. This will make it much easier to remove the skin from the tomatoes. Cut the tomatoes into cubes and put them in a pan with onions and broth. Simmer for another ten minutes with the lid closed.

Meat is usually cooked by then. We take the already prepared frying and add it to the soup. When the broth begins to boil, put the rice, and after it boils again, reduce the heat to a minimum. After five minutes, put the spices into the broth. Be sure to stock up on this occasion with bay leaves, allspice and basil. They will give your kharcho a special flavor.

Literally a few minutes before the end of cooking, put crushed garlic in kharcho, as well as finely chopped greens, such as dill, parsley and cilantro. Kharcho after that should brew for some time under the lid for at least an hour. It is recommended to serve it on the table with bread or pita bread. As you can see, the lamb soup recipe is quite simple.

By the way, along with rice, chopped walnuts are often put in this dish, which gives kharcho a special piquancy.

Classic recipe

Classic lamb recipe for youa must to master if you want to know the true taste of this meat. It is also called "Mongolian Lamb". This is a stew that requires soy sauce and dry red wine. In Mongolia, it is considered a national dish.

For the recipe for cooking lamb in this way you will need:

• 300 grams of lamb;
• 3 tablespoons of sesame oil;
• half a glass of dry red wine;
• half cup soy sauce;
• onion;
• big head of garlic;
• a third of a teaspoon of ground nutmeg.

For this dish, it is recommended to take lamb meat. Add spices, focusing on your own taste, you can increase or decrease their amount. It is recommended to serve hot, after sprinkling with sesame seeds.

First, lamb should be lightly fried over high heat to form a crust. Then we remove the meat and fry finely chopped garlic and onion in the same oil. Return the meat to the skillet, add soy sauce, red wine and nutmeg. These are essential ingredients, without them you will get a completely different dish. Close the lid and simmer until the meat is tender. It usually takes about half an hour.

Serve on the table with any side dish, sprinkled with herbs.

Lamb in the oven

The recipe for lamb in the oven is quite simple, while the dish turns out to be very he althy and tasty. To prepare it, you will needcomponents:

• 500 grams of young sheep meat;
• 5 medium potatoes;
• carrot;
• onion;
• 3 tomatoes;
• vegetable oil;
• spices of your choice;
• half a glass of clean drinking water;
• ground black pepper and s alt to taste.

How to cook meat in the oven?

We emphasize right away that the recipe for cooking this meat in the oven is as simple as possible, so even a novice hostess can handle it. You are sure to impress everyone around you with your culinary talents if you strictly follow the instructions given in this article.

Meat should ideally be a single piece. It must be lightly sprinkled with black ground pepper, s alt and the spices that you choose. In this matter, be guided solely by your own taste.

Vegetables for this dish should be cut large enough. We put the meat together with vegetables in a mold, lightly sprinkle with vegetable oil and pour in clean drinking water. We preheat the oven to a temperature of 200 degrees, put a form covered with foil in it.

The meat should cook for about an hour and a half, after which the foil can be removed and the lamb left in the oven for a while to brown.