Lamb with potatoes in a slow cooker. Recipe: Stewed lamb with potatoes - “in a slow cooker” Cook lamb in a slow cooker

Description

Stewed potatoes with lamb in a slow cooker is a traditional dish of Caucasian cuisine, prepared in a modern device. Thanks to lamb, it has a special flavor, so it must be cooked with onions. Cooking stewed lamb with potatoes takes a lot of time, but does not require special attention.

In addition, stewed lamb with potatoes is a very healthy dish, because lamb contains a lot of protein, which is so necessary for bones and muscles. Lamb meat also contains many useful minerals and microcomponents, and the cholesterol level is much lower than in beef.

How to choose the right lamb for a dish? There are several principles by which you can choose high-quality and fresh meat. Only the meat of an old animal can have a strong odor, while in a young animal it is barely perceptible. A sign of a young ram is thin ribs and elastic flesh that quickly recovers when pressed. Sellers also sometimes dye the meat to give it a fresh look. To see if it has been tinted, simply run a dry cloth over a piece of meat. If it stains even a little, do not purchase such a product. And finally, the meat must have a sanitary service mark, which guarantees the quality of the product and indicates the absence of harmful infections.

Details on how to properly cook stewed potatoes with lamb in a slow cooker will be given below in the step-by-step recipe with photos.

Ingredients

• 
  (700 g)
• 
  (700 g)
• 
  (a little for the marinade)
• 
  (a little for the marinade)
• 
  (1 PC.)
• 
  (1 larger piece)

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

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Lamb dishes always turn out nourishing and flavorful, especially if it is stewed with vegetables. One of the easiest to prepare and at the same time delicious dishes is lamb stewed with potatoes in a slow cooker. Almost everyone likes it, even those who are lukewarm about lamb.

Cooking features

It would seem that it could be simpler: cut the meat and potatoes, salt and season them, add water, turn on the desired operating mode of the multicooker - and in a couple of hours everything is ready. In reality, everything is not so simple. A truly delicious lamb dish can be prepared in a slow cooker only if you know how to do it correctly.

• There is little choice of meat for stewing, giving preference to fresh and young meat. It still needs to be properly prepared. Cold processing involves thorough rinsing in warm water, since it will not be possible to wash a fatty piece of lamb in cold water. After the meat is washed, you need to remove films and stringy areas from it, and cut off excess fat. If you like the aroma of fat tail fat, it is better to leave a little fat - it will make the dish more tender and juicier, its taste and aroma will be more intense.
• The order in which the products are placed and the method of heat treatment are important. Even if the dish is prepared in a slow cooker, these rules must be followed. So, first of all, the lamb is fried, only then you can add potatoes and simmer. For frying, you can use fat tail lard or vegetable oil. The first option is more suitable for those who love lamb and eat it often. If you or one of your guests are not used to lamb dishes, it is better to use refined oil for frying.
• If you do not want the dish to turn out dry, simmer the lamb with the addition of some sauce. It is better to give preference to low-fat tomato sauce. You can use fresh tomatoes or tomato paste diluted with water.

The technology for stewing lamb with potatoes in a slow cooker may differ depending on the model of the device itself. So, not all have the “Frying” program, and programs that are essentially the same can have different names.

Lamb stewed with potatoes in a slow cooker

• lamb – 1 kg;
• potatoes – 0.7 kg;
• carrots – 100 g;
• onions – 100 g;
• water – 0.25 l;
• vegetable oil – 120 ml.

Cooking method:

• Wash the meat, dry it, remove films, veins, and excess fat. Cut into cubes of approximately 1.5–2 cm.
• Peel the onion and cut into half rings.
• Peel the carrots and cut into thin strips.
• Peel the potatoes and cut into large cubes, approximately the same size as the meat.
• Pour oil into the multicooker bowl and set the “Baking” program for 25 minutes.
• A couple of minutes after the multicooker starts operating, put the onion in it and fry it with the lid open for 10 minutes. Add the meat and continue frying everything together until the program ends.
• Place carrots on top of the lamb and potatoes on top. Salt, season, add water. If desired, you can add a spoonful of tomato paste or sour cream.
• Lower the lid and set the simmering program for 2.5–3 hours.

It is best to serve the finished dish sprinkled with herbs. No sauce or side dish is required.

Lamb stewed in a slow cooker with potatoes and cheese

• lamb – 0.6 kg;
• sheep cheese – 0.25 kg;
• potatoes – 0.5 kg;
• onions – 150 g;
• tomatoes – 0.3 kg;
• garlic – 2 cloves;
• vegetable oil – 80 ml;
• bay leaf – 1 pc.;
• water – 0.25 l;
• fresh cilantro – 50 g;
• salt, pepper, dried rosemary - to taste.

Cooking method:

• Prepare the lamb, cut into small pieces.
• Cut the cheese into small cubes.
• Cut the onion into thin half rings.
• Wash the tomatoes. On the side opposite the stem, make a crosswise cut with a sharp knife. Boil water and place tomatoes in it. After 2-3 minutes, remove the vegetables, cool and peel them. Cut the pulp into small cubes.
• Chop the cilantro with a knife, setting aside a few sprigs to decorate the dish.
• Crush the garlic with a knife and cut.
• Peel the potatoes and cut into cubes.
• After pouring oil into the multicooker bowl, start the baking or frying mode for 20 minutes.
• Place meat and onions in oil, salt and pepper them, fry, stirring, during the appropriate program. There is no need to lower the lid at this time.
• Add tomatoes and potatoes to the multicooker container, pour in a glass of water. Lower the lid and select the extinguishing mode. Run it for 90 minutes.
• When the beep indicates the end of the program, add cheese to the multicooker and stir. Top with cilantro and garlic. Add bay leaf.
• Close the multicooker and run the stew mode for another half hour.

The dish has an unusual but very attractive taste. In addition, it turns out very satisfying. It also looks very appetizing.

Lamb stewed with potatoes in a slow cooker is a complete dish, very satisfying and tasty. It takes a long time to prepare, but without much hassle. Moreover, using a multicooker allows the housewife to do any other thing while cooking.

Spring is the time of year to start young lamb. So we bought a lamb, so I try to cook some new dish every time. A little earlier I prepared Zhizhig galnash, but today I will stew lamb with potatoes.

1. Wash a piece of lamb on the bone

and place in the multicooker bowl. Add water and turn on the “Cooking soup” mode (this is in my slow cooker).
2. Lamb is cooked for 1.5 - 2 hours.
3. Remove lamb from broth

4. Separate the meat from the bone and cut into pieces.

5. Place the lamb pieces back into the broth.
6. Prepare vegetables: onions, red onions, garlic, carrots and celery.

7. Cut carrots into circles and semi-circles

9. Cut the celery stalk

and also put it in the multicooker bowl.
10. Crush the garlic cloves with a knife and cut them

and also put it into the multicooker bowl.
11. Peel the potatoes.

12. Chop the potatoes coarsely

and place into the multicooker bowl.

13. Salt to taste. Add ground red and black pepper to taste.

14. There should be enough broth so that it does not cover the potatoes on top,

16. After 40 minutes, you can serve the dish or let it brew.

The potatoes and meat are soft, saturated with the aroma of vegetables, and most importantly, the aroma of lamb. Mmmmm, delicious!

Cooking time: PT02H40M 2 hours 40 minutes

Approximate cost per serving: 450 rub.

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 has 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:

1. Rinse the meat in warm running water to remove plaque from the fat layer. The water temperature should be at least 30 C.
2. 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.
3. If you want your dish to look more impressive, leave the meat on the bone.
4. 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.
5. 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:

1. 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.”
2. 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.
3. 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.
4. After a couple of minutes of simmering, season the ingredients with spices and pour in 150 ml of water.
5. 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:

1. Sprinkle the meat with salt and ground black pepper and rub in the spices with light massage movements.
2. 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.
3. 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.
4. 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.
5. 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.
6. Peel the onion and cut into thin rings. Pour boiling water over the tomatoes and carefully remove the skins. Cut them into thin slices.
7. Heat the remaining butter and place lamb, eggplant, 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:

1. Rinse the meat in warm water and remove excess fat. Soak prunes in warm water.
2. Set the multicooker to the “Baking” mode, heat the sunflower oil in a bowl and fry the meat in it until golden brown.
3. Peel the onion and finely chop it. Fry it in lamb fat for 7 minutes without changing the mode.
4. 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.
5. Pour flour into a bowl, mix thoroughly, pour in the required amount of water, add swollen prunes, spices and chopped herbs.
6. 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.