Lamb in a pot - delicate and tasty

Lamb is a favorite meat of the peoples of the East. When cooking improperly, it loses its aroma or becomes stiff and dry. It is better not to digest and not to overcook it, and leave it pink, then it will be juicy.

Lamb can be stewed with apricots or dates, as in the East, add olive oil, garlic, wine and tomatoes, as in the Mediterranean countries, or cook roast lamb, as do the northern regions. From herbs with lamb combine well oregano, marjoram and thyme - they perfectly discourage the taste of fat. This meat can be boiled, stewed, fried or baked (in shape or in a pot).

Recently, pots for baking are becoming more popular, because the dish cooked in them seems much tastier, especially lamb in the pot.

Even in ancient Rome, people used to bake bread and meat special clay pots. They can be cooked without fat, so if you do not like the taste of lamb fat, you can remove it. Fifteen minutes before cooking, the pot is immersed in water. Then, when it is already put in the oven, the water will evaporate and steam will form, so you can not add fat. The pots soak up the smell, so you need to use different pots to prepare different dishes.

Lamb in a pot with vegetables

Mutton, cooked according to this recipe, turns out to be tender and fragrant. All the useful properties of both meat and vegetables are preserved, as the products are not fried, but are stewed. You can cook it in a large pot, or you can arrange it in small pots.

For cooking, you need to take 700 grams of pulp, 500 grams of potatoes, three to four fresh tomatoes, two eggplants, two carrots, the same onions, four cloves of garlic, spices, spices, greens and 100 grams of butter. Lamb in the pot is prepared this way: first you need to prepare the eggplants - cut into cubes, and then put in salted water for 10 minutes, and then wring them out so that the bitterness is gone. Meat, potatoes and carrots cut into cubes, onions and tomatoes cut into rings.

Now you can fill the pots: lay the meat on the bottom, then cloves of garlic, sprinkle with pepper, salt, add spices. Then lay the layers of vegetables. Tomatoes need to be laid last, or you can add them twenty minutes before the end of cooking.

The contents of the pot are filled with hot water, but not up to the top, but just to cover the vegetables. In each pot you need to put a piece of butter and add a little sugar - then the tomatoes will have a more delicate taste. When the mutton in the pot is ready, add finely chopped greens to each pot. From the oven pot should be got for five minutes before the end of cooking, as the dish in it continues to prepare.

Lamb in the sleeve

You can cook lamb in your sleeve. Take a kilogram of mutton, a spoonful of honey, three - sauce, salt, spices. First we make marinade - just mix sauce, honey and spices, for example, mint, coriander, nutmeg, dried ginger. You can choose any others that you like. The meat is poured with marinade and placed for two hours in the refrigerator. Leave for the night meat in marinade is not recommended, as useful substances are destroyed.

Pickled lamb is rubbed with salt and placed in a sleeve. Bake in the oven, setting the temperature 200 degrees, sixty minutes. The lamb cooked in this way does not have a specific smell.

Lamb in the multivariate

It will take 500 grams of pulp of lamb, 200 milliliters of water, a glass of red wine, two tomatoes, two onions, four cloves of garlic, fifteen prunes, basil, marjoram, black pepper, salt. Cut lamb into small pieces, onions - rings, tomatoes - slices, garlic should be passed through garlic crock, and leave prunes whole. We load all the ingredients together with salt and spices into the multivark and set the "quenching" mode. After two hours the dish is ready.