Lula-kebab is a very original and tasty dish, the recipe of which unfortunately is not familiar to many. Meat delicacy of mutton perfectly complements your table, it will be to taste avid gourmets, it will perfectly match with slicing of smoked products, vegetable assortments, potatoes or buckwheat porridge. It is necessary to get rid of the stereotypes about the fat content of this meat, because the calorie content of lamb-kebab from mutton is only 205 calories per 100 grams.
Lulia-kebab from mutton in a frying pan
Ingredients:
- pulp of lamb - 0,5 kg;
- onion, 1 pc .;
- lard - 100 g;
- garlic - 3 cloves;
- dill and coriander - 3 tbsp. l .;
- starch - 2 tablespoons;
- vegetable oil -3 tbsp. l .;
- Salt, pepper and any spices - to taste.
Preparation
We begin to prepare forcemeat. To do this, we need to cut lamb, lard, peeled onions and greens, and add spices. We pass the ingredients through the meat grinder and knead until the mincemeat becomes viscous. Next, we make minced meat kebabs and crumble every portion in the starch. Then fry the meat dish in a frying pan, greased with vegetable oil, periodically turning over. Before serving, sprinkle with chopped herbs, and we surrender our "cutlets" with our favorite tomato sauce and string on skewers.
If this recipe does not suit lamb kebab from mutton, or there is no free space on the stove, do not despair. Your attention is represented by a different method of preparation.
Lulia-kebab from mutton in the oven
Ingredients:
- lamb - 0,5 kg;
- onion -1 pcs .;
- dill and basil - 1 tsp;
- salt and pepper - to taste.
Preparation
Before you start cooking, do not forget to soak the wooden skewers in the water so that they do not get spoiled in the oven! We use the same scheme of preparation of forcemeat, as when cooking our dish in a pan. Next, mix the minced meat, spices and herbs with peeled and chopped onions. Minced meat kneaded as a dough and sent to the refrigerator for half an hour. Then we put our lyulya-kebab into shape and string them on wooden dried skewers. In a well-heated oven place our almost ready dish and leave for 30 minutes. Cooking is best at a temperature of 200 degrees. If the lyubly-kebab is browned, it can be turned over. The traditional way of feeding can be changed by adding a little chopped vegetables or lettuce to the dish.
Do you know how to make lamb kebab from mutton, but do not know the small secrets? So, in our power to fix it.
- mincemeat should be kneaded as long as possible, so that there are no problems with stamping;
- while molding now and then wet your hands with water;
- if the kebab lulia falls apart, one chicken egg can be added to the stuffing;
- skewers are best to use wide, on them the meat lasts longer;
- during cooking, each skewer must be turned at least four times to avoid unprocessed areas.
It's time to dilute our recipes of lamb kebab from lamb and serve the dish in a more favorable light. Let's get acquainted with the most universal sauce, most successfully combined with our delicacy.
Mustard sauce
Ingredients:
- mustard powder - 3 tsp;
- garlic - 3 cloves;
- vegetable oil - 4 tbsp. l .;
- flour - 3 tbsp. l .;
- vinegar - 2 tsp;
- water - 200 ml;
- sugar - 0.5 tsp;
- salt and pepper - to taste.
Preparation
We clean garlic and finely shred. Then warm up the frying pan and simmer the flour in vegetable oil until golden brown. Then pour it with water, bring to a boil. After the flour thickens, put it in a blender along with sugar, vinegar, mustard and garlic. Do not forget about spices and salt.
With the same success, a dish can be served with tartar sauce with pickled cucumbers and greens.