Lamb was highly valued even in ancient times. It is still widely used in preparing a variety of dishes. Many peoples of the world use this meat in their cuisines, but residents of the East especially value lamb. Despite its calorie content, it is very healthy and nutritious.

As a rule, wonderful rich soups, roasts, and stews are prepared using lamb. This meat goes equally well with hot and spicy sauces and with sweet dried fruits. To simplify their cooking task, many housewives use a multicooker.

Hearty soup for lunch

Compound:

1. Lamb - 600 g
2. Carrots - 1 pc.
3. Onions - 1 pc.
4. Bell pepper - 1 pc.
5. Potatoes - 3 pcs.
6. Tomatoes - 2 pcs.
7. Garlic - 3 cloves
8. Tomato paste - 2 tbsp.
9. Basil - to taste
10. Greens - to taste
11. Salt and spices - to taste

Preparation:

• Cut the lamb into medium pieces, place it in the multicooker, close the lid, open the valve and set the “Steam” mode. Cook for 20 minutes.
• Meanwhile, peel all the vegetables. Chop the onion into cubes, cut the carrots into thin strips or grate on a coarse grater. Cut the bell pepper into cubes or cubes, potatoes into small slices, pass the garlic through a press. Cut the tomatoes into slices or cubes, chop the basil and herbs.
• When the slow cooker is sizzling, add the onions, carrots and bell peppers. Mix everything. After about 7 minutes, add tomatoes, basil and salt.
• Pour the required amount of water into the multicooker, add potatoes, garlic and tomato paste. Set the “Soup” mode and cook for 1 hour.
• Pour the finished lamb soup into bowls, sprinkle with chopped herbs and serve hot. You can season with mayonnaise or sour cream.

Lamb with prunes for main course

Compound:

1. Lamb - 1 kg
2. Prunes - 200 g
3. Plums - 5 pcs.
4. Raisins - 70 g
5. Onions - 2 pcs.
6. Chicken broth - 300 ml
7. Orange juice - 3 tbsp.
8. Ground ginger - 2 tsp.
9. Salt, pepper and ground cinnamon - to taste
10. Vegetable oil

Preparation:

• Soak raisins in orange juice for 10 - 15 minutes. Heat the chicken broth and soak the prunes in it. Cut the lamb into small pieces.
• Peel the onion and cut into cubes, grind the plums in a blender until pureed.
• Pour vegetable oil into the multicooker bowl and fry the lamb pieces. Then add the onion and fry together.
• Cut the prunes in half and add them to the lamb. Add plum puree, raisins and juice, pour out the broth and add spices.
• Mix everything, close the lid, set the “Soup” or “Stew” mode and cook for about 1 hour.
• Lamb with prunes will be an ideal option for the holiday table.

How to cook lamb with potatoes?

Compound:

1. Lamb - 1.5 kg
2. Potatoes - 10 pcs.
3. Red wine - 150 ml
4. Beef broth - 200 ml
5. Garlic - 3 cloves
6. Rosemary - to taste
7. Salt and spices - to taste
8. Olive oil

Preparation:

• Peel the potatoes and garlic. Rinse the meat, remove excess fat and cut into small pieces.
• Pass the garlic through a press, cut the potatoes into slices. Pour olive oil into the multicooker bowl, set the “Baking” mode and fry the garlic a little.
• When the garlic is fried, add the lamb and fry for about 20 minutes, stirring constantly. Add potatoes to the meat, salt, pepper and add rosemary. Set the “Extinguishing” mode for 1 - 1.5 hours.
• While the meat and potatoes are cooking, start preparing the sauce. Pour wine into a saucepan and put it on the fire. Bring the wine to a boil and simmer slightly.
• Then pour in the broth and cook the sauce until the volume of liquid is reduced by about 1/3.
• Pour the prepared sauce into the slow cooker 20 minutes before the end of cooking.

Lamb stewed in its own juices

Compound:

1. Lamb - 700 g
2. Canned tomatoes - 7 pcs.
3. Onions - 1 pc.
4. Garlic - 7 cloves
5. Greens - to taste
6. Salt and spices - to taste
7. Vegetable oil

Preparation:

• Rinse the meat, remove excess fat and cut into large pieces.
• Peel the garlic and onion and chop finely.
• Remove the skins from the tomatoes, mash them with a fork, but do not pour out the juice.
• Pour vegetable oil into the multicooker bowl, set the “Frying” or “Baking” mode and fry the onion and garlic until golden brown.
• When the onions and garlic are fried, add the lamb, salt and pepper. Fry the lamb on both sides until cooked, add the tomatoes and juice.
• Set the “Stew” mode, and in 1.5 - 2 hours the dish will be ready. If desired, you can sprinkle it with chopped herbs.

Lamb pilaf

Compound:

1. Lamb - 1 kg
2. Long grain rice - 2 tbsp.
3. Carrots - 1 pc.
4. Onions - 3 pcs.
5. Garlic - 2 heads
6. Dried barberry - 1 tbsp.
7. Dry hot pepper - 2 pcs.
8. Coriander seeds - 1 tsp.
9. Zira - 1 tbsp.
10. Salt - to taste
11. Water - 1 l.

Preparation:

• Rinse the rice until the water runs clear. Wash the lamb and cut into medium cubes.
• Peel the vegetables. Cut the onion into half rings, carrots into thin bars. Peel the garlic, but do not separate it into cloves.
• Place the carrots and onions in the slow cooker, then the lamb, and sprinkle the rice on top. Place the heads of garlic, hot pepper, barberry, cumin, coriander and salt in the center.
• Pour enough water into the multicooker so that it covers the rice by 2 cm. Set the “Grain” or “Pilaf” mode for 1 hour.
• After completing the cooking process, turn on the warm mode for 10 minutes.
• Serve pilaf with lamb warm along with fresh vegetables.

Meat with vegetables: cooking features

Compound:

1. Lamb ribs - 800 g
2. Potatoes - 5 pcs.
3. Bell pepper -2 pcs.
4. Zucchini - 1 pc.
5. Eggplant - ½ piece.
6. Green beans - 150 g
7. Carrots - 1 pc.
8. Tomatoes - 3 pcs.
9. Onions - 1 pc.
10. Garlic - 7 cloves
11. Tomato paste - 3 tbsp.
12. Water - 500 ml
13. Salt and spices for pilaf - to taste
14. Greens - to taste
15. Olive oil

Preparation:

• Peel all the vegetables, rinse the lamb. Pour olive oil into the multicooker bowl, set the “Fry” mode and fry the lamb ribs. While they are roasting, chop the vegetables. Cut the potatoes into cubes, bell pepper into strips, grate the carrots on a coarse grater. Cut the zucchini, eggplant and tomatoes into cubes, pass the garlic through a press, cut the green beans in half.
• Add vegetables, salt and spices to the lamb ribs. Pour water, add tomato paste and set the “Stew” program for 1 hour.
• After cooking, sprinkle the lamb and vegetables with fresh herbs.

There are many reasons why you can love lamb meat. Firstly, it is absolutely not greasy, contrary to popular belief. For example, in comparison with the same pork, it can even be called dietary. At the same time, its nutritional value is not inferior to beef, recognized by all housewives.
Secondly, it has a special taste that is so different from the chicken we are tired of. And thirdly, you can cook lamb in any convenient way, even bake it in the oven, cook soups from it, or stew it in a slow cooker. We will talk about the cooking features of the latter in this review.

Which part of the mascara and what to use it for?

If this is your first time using lamb, remember which parts of the carcass will be good for which dishes:

• rear - the classic leg of lamb is prepared only as a whole piece. Of course, this is impossible to do in a slow cooker, but in the oven the dish will turn out amazing;
• dorso-scapular part (posterior)- cutlets or chops are prepared from it;
• pulp from a leg or brisket- an ideal solution for lamb stew in a slow cooker, as well as a delicious component of pilaf;
• shoulder blade or neck- this meat has a delicate structure, but is quite fatty, so it just begs to be added to lamb soup in a slow cooker. Recipes also suggest using it for chopped dishes.

Cooking soups

An excellent solution for how to deliciously cook lamb in a slow cooker would be to experiment with classic Tatar soups. Your spouse will definitely appreciate the rich taste of shurpa or kharcho soup. Write down recipes!

Shurpa

Lamb shurpa in a slow cooker is a hearty and quite fatty dish, all the ingredients of which are prepared separately and combined in a plate before serving. We will not prepare it using classical technology, as it takes an unforgivably long time. Let's improve it together with a multicooker.

You will need:

• lamb on the bone - 400 g;
• potatoes - 4 tubers;
• onions, bell peppers, carrots - 1 vegetable each;
• tomatoes - 2 fruits;
• garlic - 2 cloves;
• water - 2 liters;
• cumin, salt, cilantro.

Preparation

1. Wash a piece of lamb and pat dry. Place in a slow cooker, fill with water. Cook for 1 hour in the “Stew” mode with the lid closed.
2. Place the meat and pour in the broth. It may seem cloudy to you, so you may want to strain it.
3. Peel and chop all the vegetables (do not chop them into pieces). Place them in a slow cooker and fill with broth. Send the meat there, peeled from the bone and cut into portions. Cook in Soup mode for 1 hour.
4. Shurpa should be served sprinkled with cilantro.

Kharcho

Not only lamb stewed in a slow cooker will delight you with its richness of taste. Kharcho soup, rich in thickness and piquancy, will appeal to connoisseurs of Tatar cuisine.

You will need:

• lamb pulp – 500 g;
• rice - a glass;
• onions and carrots - 1 vegetable each;
• tomato paste – 3 tbsp. spoons;
• garlic – 3 cloves;
• pepper and salt.

Preparation

1. Rinse the rice. Soak it in water in advance (40 minutes).
2. Place the onion cut into rings in a slow cooker (Frying mode for 20 minutes). Then add carrots to it (finely chopped or grated). Place the lamb, cut into pieces, and leave to fry until the end of the mode.
3. Pour in 1.7 liters of water, add rice and salt. Set the “Extinguishing” mode (40 minutes).
4. Add garlic, tomato paste when there are 5 minutes left on the timer.

Second courses

You can cook simple lamb with potatoes in a slow cooker, or you can create a whole masterpiece with aromatic herbs or prepare real pilaf. Try it!

Lamb with vegetables

To cook lamb with vegetables in a slow cooker you will need:

Preparation

1. Finely chop the onion and garlic. Remove the skin from the tomatoes and blend them in a blender.
2. Fry the onion and garlic in the “Baking” mode; when the vegetables become golden, add pieces of lamb to them and fry them until golden brown.
3. Pour in the tomato mixture, add aromatic herbs, and cook in the “Stew” mode for 1 hour.

Pilaf

To prepare lamb pilaf in a slow cooker, use:

Preparation

1. Rinse and dry the lamb. Rinse the meat with hot water to remove any dirt. Cut into portions.
2. Rinse the rice and dry with a napkin.
3. Peel and cut the vegetables, peel the tomato.
4. Set the “Baking” mode, place the onion in a bowl with vegetable oil, then the carrots. Then fry the meat with vegetables and add tomatoes.
5. Add rice, spices and salt, clove garlic. Cook in the “Stew” mode for another 45 minutes.

Here are some solutions for cooking lamb in a slow cooker. Recipes and photos from our review will help you create these dishes!

Housewives who have a multicooker unanimously claim that it greatly simplifies the cooking process.

Food in a multicooker does not burn even with a minimum amount of liquid, because during operation there is a water cycle inside: steam rises to the top during boiling, settles on the inside of the lid in the form of large drops, and these, in turn, flow back into the bowl.

You can cook absolutely anything in a slow cooker. It even turns out stewed meat to be especially tasty.

Let's take lamb, for example. Because of the specific smell, many housewives do not want to cook dinner from it. But you just need to choose the right meat, because only the meat of an adult, especially a male, has a smell. Young lamb turns out juicy and tasty even with a minimal amount of spices.

It is easy to distinguish young meat from old meat. Young meat is light red or pinkish in color, has white fat and has almost no smell. If it is dark red, and the fat is yellow and has an unpleasant odor, then this is an adult. And you can’t do without pre-soaking and marinating.

Subtleties of cooking

In Asian, Caucasian cuisine and some European cuisines, both first and second courses are prepared from lamb.

• But, given the presence of a peculiar aroma that comes from lamb during cooking, it is recommended to cook this meat with a large amount of vegetables, herbs and spices. Moreover, they should have a pronounced aroma, but not so much as to drown out the natural smell of meat.
• Feel free to add onions, garlic, peppers, eggplants, potatoes, tomatoes, as well as beans, turnips, carrots, beans and herbs to the lamb.
• If you get lamb with a smell, cut it into pieces and sprinkle with vinegar, lemon juice or wine. After aging in the marinade, the smell will be practically undetectable, and the meat will become softer. Avoid using vinegar if you intend to cook lamb with potatoes, as the acid will cause the potatoes to remain tough for a long time.
• According to some recipes, the meat is first fried and then vegetables are added one by one. Such dishes turn out to be satisfying, with a rich taste and concentrated gravy.
• Other recipes call for meat and vegetables to be placed together. In this case, they are not mixed. During the cooking process, abundant liquid is released from vegetables and meat, and they are stewed in their own juice. This dish turns out to be almost dietary and very tasty.
• Lamb with vegetables can become sweet and sour if stewed with tomatoes and paprika. If you cook meat with the addition of garlic, adjika, and red pepper, the dish will have a spicy taste.
• When cooking lamb, do not fry it until it browns. Such meat will eventually lose its juiciness and turn out less tasty.
• If the meat is not young, fry it, then add a little water and simmer until soft. And only then add vegetables. Otherwise, they will be overcooked and the meat will remain tough.
• Lamb with vegetables can be either the first course or the second course. It all depends on how much liquid you pour into the bowl. Instead of water, you can take broth, beer, wine, tomato juice, liquid sour cream. And then, if you have the same composition of vegetables, you will always get dishes with a completely new taste.

Lamb stewed with vegetables in a slow cooker: recipe one

Ingredients:

• lamb – 800 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• tomatoes – 6 pcs.;
• red bell pepper – 2 pcs.;
• ghee – 30 g;
• salt;
• bay leaf – 2 pcs.;
• peppercorns – 10 pcs.;
• sugar – 0.3 tsp;
• dry seasoning for meat - 0.5 tsp;
• garlic – 5 cloves.

Cooking method

• Cut the lamb into portions. Sprinkle with seasoning and leave for one hour to marinate the meat a little.
• Turn on the multicooker in the “Frying” mode. Pour butter into a bowl, melt it, add pieces of meat. Fry on all sides to form a crispy crust.
• Place onion cut into wide half rings. Stir. Fry the onion until soft.
• Grate the carrots on a Korean grater and place in a bowl. Stir again.
• Peel the pepper from seeds and cut into large pieces. Place in a bowl.
• After 2-3 minutes, add the diced tomatoes. When they give juice, pour in half a glass of water, add peppercorns, and close the lid. Switch the multicooker to the “Stew” program and cook the meat for 1 hour.
• Add salt, bay leaf, sugar and chopped garlic. Simmer for another 15-20 minutes. Serve the finished lamb with vegetables with mashed potatoes, buckwheat, fluffy rice or pasta.

Lamb stewed with vegetables in a slow cooker: recipe two

Ingredients:

• lamb – 800 g;
• onions – 3 pcs.;
• carrots – 1 pc.;
• eggplants – 1 pc.;
• bell pepper – 2 pcs.;
• red hot pepper - a small piece;
• tomatoes – 5 pcs.;
• vegetable oil – 2 tbsp. l.;
• salt;
• sugar – 0.3 tsp;
• ground coriander – 1 tsp.

Cooking method

• Cut the prepared lamb into medium-sized pieces. Place in a heated bowl with one tablespoon of oil. Fry in the “Fry” mode until golden brown. Place the chopped onion.
• When it is lightly fried, pour half a glass of hot water, close the lid and, setting the “Stew” program, cook the meat for 30 minutes. Add some salt.
• During this time, cut the carrots into slices, the seeded pepper into wide strips, chop the hot pepper and garlic.
• Cut the eggplants lengthwise and then cut crosswise into slices. Lightly salt and leave for 20 minutes. Drain off the released juice.
• Place carrots, eggplants, and peppers in layers in a bowl. Lower the lid.
• Pour the remaining oil into the pan. When the pan is hot, add the sliced ​​tomatoes, garlic, hot pepper, coriander, sugar and fry until the tomatoes have a smooth consistency.
• Cover the vegetables with this sauce. Simmer until the meat and vegetables are soft. Serve with any side dish.

Lamb stewed with vegetables in a slow cooker: recipe three

Ingredients:

• lamb – 700 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• potatoes – 800 g;
• bell pepper – 1 pc.;
• garlic – 5 cloves;
• ghee – 50 g;
• tomatoes – 3 pcs.;
• salt;
• black pepper;
• bay leaf – 3 pcs.;
• cumin - a pinch.

Cooking method

• Turn on the “Frying” mode. Cut the lamb into pieces and place in a bowl heated with oil. Fry until golden brown.
• Cut the onion and carrots into strips, add to the meat and fry everything together.
• Add diced potatoes, stir, cook for 5 minutes.
• Chop the seeded pepper into strips, cut the tomatoes into cubes, and chop the garlic. Place in a bowl. Season with salt, pepper, bay leaf and cumin. Stir.
• Close the lid. Switch to the “Stew” program and cook for 1 hour.

Note to the hostess

If your multicooker does not have a “Frying” mode, replace it with the “Baking” mode.

Fry meat and vegetables with the lid open; close the lid when stewing.

The “Stew” program can be replaced with the “Soup” function, but you must be prepared for the dish to boil more actively.

Today I will tell you how to bake a whole piece of lamb in a slow cooker. The dish turns out juicy, tender, soaked in garlic and a mixture of herbs. And it does not at all have that specific lamb taste, which is why many people do not eat this type of meat. Cilantro plays a key role here. For the most part, thanks to it, the meat loses that specific “smell.” Well, the cooking process itself, although it may seem somewhat lengthy to you, is not burdensome.

Ingredients:

• Lamb - 600-700 gr.
• Olive oil - 3 tablespoons
• Cilantro (fresh) - 1 bunch
• Garlic - 2-3 cloves
• Thyme - to taste
• Marjoram - to taste
• Black pepper (ground) - to taste
• Salt - to taste

Preparation:

1. Since I bake the meat in one piece, in the store I choose a size that will fit into the multicooker bowl. And I make sure that the meat is not too fatty. For roasting, it is good to buy a saddle of lamb or loin. This time I don’t know the name of the part I bought, since my husband bought it, and in the store they often chop it in such a way that it’s not always clear which part of the carcass it comes from (when a butcher swings an ax, that’s the part that will come out). One way or another, the lamb was bought. I wash it thoroughly and dry it with a paper towel or napkin. I wash and dry a bunch of cilantro. I prepare olive oil (you can replace it with sunflower oil, but odorless), garlic, salt, pepper and dry herbs.


2. Pour oil into a bowl (its size should correspond to the size of the piece of lamb), squeeze out the garlic, add salt, pepper, thyme and marjoram. I also send cilantro there, which I finely chop with a knife (you can chop (leaves along with stems) in a processor). I mix everything well - I get a mixture with which I rub the meat on all sides. To help it penetrate deeper, you can make cuts or punctures on the meat with a knife. I leave the coated lamb in the same bowl and, covering it with a lid, put it in the refrigerator for several hours (you can even leave it overnight).


3. After marinating, transfer the lamb to foil. If some of the mixture remains in the dish, then spoon it under the meat and on top. Then I “wrap” the lamb in two layers of foil. I try to wrap it tightly, but at the same time carefully. I make sure that the seeds do not tear the packaging. I pay special attention to the “seams”.


4. Next, I place the package in the multicooker bowl. Many people claim that the bowl will not be damaged by the foil, and that it’s okay. I have no particular desire to check how true this is. I'd rather play it safe. That is, I cut out a circle from baking paper and put it on the bottom of the multi-pan. This way the foil does not come into contact with the bowl. It was a retreat. Now I continue with the preparation. I close the multicooker (Redmond M170, power 900 W) and turn it on to “Multicook” with a temperature selection of 150 degrees. Baking time 2 hours. The process will take place without my further participation.


5. I take the finished lamb out of the slow cooker and carefully cut the foil. Alternatively, you can then “brown” the meat under the air fryer. It will have a beautiful golden crust. However, to my taste, the meat itself will become drier. So I leave it as it is and...

6. ..... simply transfer it to a dish, pouring the juice formed in the foil on top. I serve with cilantro. In my opinion, she is not out of place here either.

The article contains interesting and easy-to-follow lamb recipes (in a slow cooker). By choosing any of the proposed options, you can please your family with a hearty lunch. Lamb dishes cooked in a slow cooker turn out juicy, aromatic and incredibly tasty. We wish you bon appetit!

About the benefits of lamb

Many people consider this meat to be too fatty and harmful to the figure. In fact, lamb is a dietary product. It contains 1.5 times less fat than pork. The amount of cholesterol is minimal.

Vitamins, minerals, iron and easily digestible proteins - all this is contained in lamb. Dishes prepared from this meat normalize the functioning of the pancreas.

Doctors advise people suffering from diseases of internal organs to eat not the lamb itself, but the broth made from it. Persons with one of the following diseases will have to completely stop eating such meat:

How to choose lamb?

You decided to cook a delicious and satisfying soup for lunch and went to the nearest market. How to choose the right lamb meat? It all depends on the dish you will prepare. For example, brisket or shoulder are best suited for pilaf. Do you want to stew meat and vegetables? Then we recommend that you purchase a rear leg.

The main thing is that the piece of meat has a pink color and a small amount of fat. The dark red tint of the flesh and the yellow tint of the fat indicate that the animal was old and poorly nourished.

Grocery list:

• one carrot;
• medium bulb;
• 100 g vegetable oil;
• rice - 1.5 multi-cups;
• one tomato;
• 500 g lamb;
• spices.

How to prepare lamb pilaf in a slow cooker:

1. Let's start with processing vegetables. We wash them with water and clean them. Cut the onion into half rings and the carrot into strips.

2. Turn on the multicooker. Place onion pieces into a bowl. Select the “baking” mode. Fry the onion until golden brown. In these couple of minutes we should have time to cut the meat and remove the skin from the tomato. Grind them so that you get thin slices.

3. Place pieces of tomato, meat and carrots in a bowl with the onions. Mix these ingredients thoroughly. Close the lid. Zirvak and lamb in a multicooker will be cooked until the end of the selected mode.

4. Let's start with rice. Pour it into a deep cup and rinse it in running water 2-3 times. Drain the liquid completely. Then fill the plate with water at room temperature.

5. As soon as the beep sounds, you need to open the lid and put rice in the bowl, after draining the liquid from it. Salt and add spices. Don't forget that the lamb in the slow cooker should turn out juicy. To do this, add enough water.

6. Find the “pilaf” mode. We continue to cook the dish until the timer signal sounds. Open the lid and stir the pilaf. We do not recommend serving it to the table in the heat of the heat. Let it simmer for at least 20 minutes under the lid.

Ingredients:

• eggplants - 3 pieces;
• 4 potatoes;
• 1.5 kg lamb;
• 2 stalks of celery;
• 50 g adjika;
• 1 bunch of cilantro;
• 50 ml wine;
• two cloves of garlic;
• 3 tbsp. l. vegetable oil;
• spices.

Lamb with potatoes in a slow cooker is prepared as follows:

1. First, you need to marinate the meat. Cut it into small pieces and put it in a bowl. In a separate bowl, make the marinade: combine vegetable oil with adjika, add wine (preferably red). Mix all these ingredients with your hands. Pour the resulting marinade over the lamb pieces. Leave for 2 hours. Can be put in the refrigerator.

2. Peel and wash the potatoes. Carefully remove the skin with a sharp knife. Cut into medium sized pieces. Let's start processing the eggplants. Rinse with tap water. Then cut into cubes and place in a bowl, where we mix with salt. The eggplants should remain in this state for 2 hours. After this time, they need to be washed with water.

3. Open the lid of the multicooker. Grease the bottom of the bowl with oil. Place the pieces of meat and fry them until the juice appears.

4. Add eggplant cubes and potato pieces. Mix all this thoroughly using a special spatula. Pour in water (half a glass). Close the lid and select the “quenching” mode. We are waiting for a sound signal that will tell us that the lamb in the slow cooker is ready. The dish is served in deep plates. After all, during its preparation a lot of juice is formed.

Flavorful meat with vegetables

Product set:

• 5-6 potatoes;
• small eggplant;
• two carrots;
• 600-700 g lamb;
• 2 tomatoes;
• water - 2 multi-glasses;
• two onions;
• sweet pepper - 1 piece;
• greenery.

(cooking process):

1. Wash the meat in running water and cut into pieces. Place in the multicooker bowl.

2. Let's move on to processing vegetables. They need to be washed thoroughly. Completely remove the seeds from sweet peppers. Carefully remove the skin from the tomatoes. Cut these vegetables into large pieces. Place in a bowl with the meat. Salt and pepper. Don't mix.

3. Chop the greens (for example, cilantro, parsley and dill) and pour them into a bowl. Pour in 2 multi-glasses of water. Find the “quenching” mode and set the timer for 2 hours. A sound signal will notify us that the lamb in the slow cooker is ready to be served.

Lamb soup recipes

Option No. 1 - with vermicelli

Required ingredients:

Preparation:

1. Place the washed lamb meat and diced potatoes into the multicooker bowl. Then add ingredients such as chili pepper, paprika, chopped carrots, onions and celery. Salt.

2. Pour boiling water over the contents of the bowl. The water level should reach the maximum mark.

3. Select the “stew” or “soup” mode. Set the timer for 90 minutes. When is the best time to add noodles to the broth? Approximately 7-10 minutes before the end of the program. Then we add bay leaves. Mix all ingredients with a spatula.

4. After the beep, the soup can be poured into plates and decorated with chopped herbs. Your kids and husband will be delighted.

Option number 2 - with rice

Products:

• 350 g lamb (it’s best to take brisket);
• 3 onions;
• 20 ml vegetable oil;
• 50 g rice;
• greenery.

How to cook lamb soup in a slow cooker:

1. Take a piece of meat and divide it into several parts. Place in the multicooker bowl. Fry in oil. Add chopped onion and washed rice several times. Fill with water.

2. Select the “soup” or “stew” mode. Set the timer for 90 minutes. After the beep, sprinkle the broth with chopped herbs. Our aromatic soup is ready to serve and then eat.

Roasted lamb ribs

Grocery list:

Practical part:

1. First of all, we need to fry the ribs. All 12 pieces are unlikely to fit at the same time. Therefore, it is better to place 4 of them in the multicooker bowl.

2. Before you start frying the ribs, you need to remove excess fat from them. The main thing is not to overdo it. After all, in the absence of a fat layer, the ribs will turn out dry and tough. Rub them with salt and pepper. Place the first 4 ribs in the slow cooker. Select the “frying/baking” mode. Here you can do without a timer. Simply fry the meat until golden brown. We do the same with the second and third batches of ribs.

3. Grind ingredients such as garlic, pepper and shallots. Place them in a deep cup. Add butter and bread crumbs. Mix thoroughly until a homogeneous mass is obtained. Chop the greens and sprinkle them over the mixture.

4. Coat the fried ribs with mustard, and then dip them in a mixture of bread cats and butter. Place the meat in the slow cooker again, selecting the “stew” mode. Cooking time - 2 hours. Do not serve the dish immediately after the beep. To make the ribs more juicy and flavorful, they need to be kept in a slow cooker with the lid open for at least 30 minutes. During this time, you can prepare a side dish for them: make a vegetable salad or boil any cereal.

Afterword

The lamb dishes presented in the article, prepared in a slow cooker, have excellent taste and simple cooking technology. Even an inexperienced housewife can easily cope with the assigned culinary tasks.