Lamb is the main meat for many peoples of the world, as a result, for centuries, many recipes and methods for its preparation have been invented. Our recipes tell us about the methods of getting rid of the specific smell of this meat and the proper preparation for cooking.
How to tasty and quickly cook lamb without a smell in a pan - recipe
Ingredients:
- lamb - 1 kg;
- kefir - 1 l;
- onion - 3 pieces;
- vegetable oil - 100 ml;
- garlic - 2 teeth;
- dill - ¼ of the beam;
- coriander - 4 branches;
- marjoram - 5 g;
- thyme - 4 branches
- pepper;
- salt;
Preparation
Meat for frying it is desirable to choose with fat, then the likelihood that it will dry decreases, and the meat becomes much tastier when roasted in its own fat. Lamb should be washed and cut in small portions, not less than 100 grams. In the saucepan pour the yogurt into it, pour the marjoram, finely chopped greens and squeeze out the garlic, then put the meat in there and mix it well. This marinade will not only remove the smell, but it will also make the meat more tender, and it will take only 5-6 hours for marinating, but if you have time, you can pick up more.
After marinating, wash the meat and dry it well with towels, then lay it on a preheated pan with butter. At a high temperature, fry for about 3-4 minutes, then reduce the temperature and add boiling water so that it is level with the meat. After the water has boiled, pour the onions into the meat, add salt, pepper, and increase the temperature. Readiness is determined by the state of onions and crust on pieces of meat.
How delicious to cook lamb in the oven?
Ingredients:
- Leg of the rear lamb - 1 pc .;
- thuja or rosemary - 5 branches;
- zira - 1 teaspoon;
- pepper - 5 g;
- salt.
Preparation
For baking it is better to buy not steamed lamb, but mature, the one that after the slaughter hung in a cool place for several days. Although it is dried, the meat will become more tender and much more suitable for baking.
First of all, it is necessary to remove the upper film from the entire surface of the foot, this film interferes with the preparation of meat, in addition, it can be chips after deboning. In the region of the hip joint, the bone must be cut and pulled out the vein located there, it is the source of an unpleasant odor. If you still had a front leg with a scapula, then you need to remove the triangular bone, it's not at all difficult. After a good wash and dry your foot, rubbing your hands with green twigs of thai or rosemary with large salt, sprinkle meat, do the same with zira, and then sprinkle with pepper. Now you need to rub spices and salt into meat, but without fanaticism, you can not damage the integrity of the piece itself. Then turn your foot and repeat all the procedures done with salt and spices.
Fold the leg in foil so that the juices that are released can not flow out in any way, because such a situation can turn into a complete fiasco, the meat will be very dry and hard. The first stage of cooking takes place at a temperature of 230 degrees, about 40 minutes, and then the heating can be reduced to 170-180 degrees and wait for another 2 hours. 10 minutes before the finish, you can unfold the foil, pour the foot with the juice and increase the heat to 250 degrees.
How delicious to cook lamb in a cauldron?
Ingredients:
- lamb - 1,5 kg;
- zucchini - 0,5 kg;
- fat crooked - 150 g;
- onions - 400 g;
- carrots - 300 g;
- beer - 500 ml;
- parsley;
- cilantro;
- zira;
- pepper;
- salt.
Preparation
Any pieces of mutton will do, but of course meat with a bone is always tastier. Remove the film from the meat, wash it and dry it, and afterwards cut into small, portioned pieces.
Grind the fat and put it in the cauldron so that it melts, after you get the cracklings and put pieces of meat,