Delicious lamb dishes: dishes countries

In our country, the lamb is not the most popular meat - often we buy beef, pork, chicken, but loving her chefs are always willing to cook with lamb new dishes. If you love meat, then this article is for you: we have collected some great lamb dishes from different cuisines of the world.

Asia and the Caucasus known fact that there's a lot of centenarians, and the lamb there is the most popular meat. Due to the large amount of nutrients to eat it is recommended by nutritionists and doctors: it contains vitamins, trace elements such as potassium, magnesium, iron (it is 30% more than other kinds of meat), iodine, and lecithin, choline, etc.

Lamb meat is easily digestible, diet, despite an abundance of fat, which is not only difficult for the body, but it has a restorative effect (improves the condition of the virus and colds, provides their prevention). Also lamb recommended to eat for anemia to improve the composition of the blood, diseases of the digestive system, metabolism. This meat is low in cholesterol, in addition, its regular consumption normalizes the level of harmful substances in the body. Calories 100g lamb - 210 calories.

Recipes for delicious dishes of lamb

When it comes to lamb, first that come to mind are dishes like soup, pilaf, beshbarmak, kebab - and not just because it is the peoples of the East often eat lamb. But today we will talk about the kitchens of the world, and the Eastern lamb dishes - this is a separate issue.

Eat it in France, and Ireland, and in Georgia, and in Norway and in each country it is prepared taking into account national traditions. So, in France it is "loving" herbs and spices meat complement the popular so-called herbs of Provence, in the Mediterranean countries it is cooked with olive oil and so on

Recipe of mutton in Arabic in egg batter

You will need: 500g lamb (rear leg), 2-5g citric acid, 5 eggs, 3-4 onions, 2 tbsp. tomato paste and fat, with 1.5 tbsp. flour, dill, parsley, black pepper, salt.

How to cook lamb in Arabic. To recapture a piece of meat entirely, to RUB with pepper, citric acid, chopped herbs and salt and 1-2H to leave to marinate. Beat eggs, chop the onion finely and saut, combine the eggs and citric acid, adding the chopped parsley and salt. Dip meat in egg, roll in flour, fry in a frying pan, pour the remaining egg mixture and put the meat in the preheated oven, bake at medium heat until tender. Served this lamb with rice, seasoned with fried onions and tomato.

Recipe of mutton in the Pamir

You will need: 400-500g lamb, 2 carrots, 2 onions, St.l. tomato paste, parsley, spices to taste, and salt.

How to cook lamb in the Pamir. Small pieces of chopped mutton, fry until taromenane, put the chopped onion and carrot, 5 min to fry, add the tomato paste, bring the meat until cooked on a slow fire. Sprinkle with parsley before serving.

In Ireland the lamb is very popular, it is the consumption of this meat ahead of other European countries.

Recipe lamb Irish

You will need: 500g potatoes and lamb 250g onions, 1 Bay leaf, ? tsp. thyme, parsley, pepper, salt.

How to cook lamb Irish. Chop the meat into cubes, put in a pan, add pepper, salt, add 2/3 of the chopped finely onion, thyme, Bay leaf, pour the water - it should completely cover the contents of the pan, put the stew on low heat, covered. To become soft meat sliced also dice the potatoes, remaining onion, and continue cooking, without stirring the pot can only shake from time to time. Bring the potatoes to a mushy state, put chopped parsley and serve in the same pan in which it was prepared dish.

However, France is not too far behind Ireland - there lamb love.

Recipe of mutton in old French

You will need: 3kg lamb pieces (flesh and bone), any 150ml brandy, 5 heads of garlic, 2 tsp. of the mixture of spices for lamb (to taste), olive oil.

How to cook lamb in old French. Peel cloves of garlic, divided into cloves and fry until it changes colour slightly, remove from pan, set aside. Cut the lamb into pieces, 100-150g, put in a frying pan, browned the garlic, turn and fry until crispy. Fold fried meat in a pot or roaster, pour the brandy, turn on medium heat, brandy burn, after he burned pour the spices, stir, fill previously fried garlic, do not stir after this, cover with a parchment lid, cook in the oven at abs about 2 hours.

Very convenient to cook any meat with any of the products obtained immediately and the main and side dish. This dish of lamb is in Mediterranean cuisine.

Recipe lamb Mediterranean

You will need: 500-700g lamb,5-6 potatoes, 2 onions red, 2 sweet peppers ? lemon, garlic, olives, rosemary, peppercorn, olive oil, salt.

How to cook lamb Mediterranean. Cut the lamb medium portioned pieces. Rosemary, 1 tsp. salt 2-3 cloves garlic, 10-12 peppercorns in a mortar or in a blender grind into pulp, add olive oil, stir. Pour the meat in this marinade, stir, adding also squeezed lemon juice, 2H leave or at night, put into the refrigerator. Remove the zest with a squeezed lemon half strips to cut. Arbitrarily chop peppers, potatoes, onion, chop the garlic, put the vegetables (except garlic) together with olives and camarinopoulos meat in a baking dish greased with oil, stir. Sprinkle with all the garlic, lemon zest, rosemary, pepper, and bake about 40 minutes in a preheated ABO oven - juice should evaporate completely.

And in Norway, the lamb is cooked, unlike the Mediterranean, is very simple.

Recipe of mutton in Norwegian

You will need: 1kg mutton fat on the bone, 1 cabbage medium size, 3 tsp. bell peppers, salt.

How to cook lamb in Norwegian. Medium sized pieces of cut meat, very coarsely chop the cabbage (cut into its sectors as watermelon). Layer in a deep saucepan, put the cabbage, then a layer of meat down the fat, add salt and pepper, repeating the layers until the end of the ingredients, pour in about 2/3 of the volume pots of cold water, bring all to a boil, simmer for 2 hours over low heat, without disturbing or turning. Serve the dish hot.

Well, the last recipe of mutton, about which we will speak from Georgian cuisine.

Recipe of mutton in Georgian

You will need: 800g potatoes, 500g lamb, 250ml yogurt, pomegranate juice 30ml, 1 onion, tomato and carrot, spices to taste.

Recipe of mutton in Georgian. Coarsely chop the