Often mutton dishes associated with a festive meal. Don't we usually cook this meat every day. This is understandable, since this meat should be able to handle. In this article we will discuss some tricks.
Lamb dishes are the main food of the peoples of the East. The richer the family, the more sheep heads. There are prepared in advance for the holidays and choose the best sheep for a feast. Lamb and there decided to cook on special occasions, in particular, this is the first dish at the wedding or the celebration of the birth of the child. It is believed that mutton dishes - is the key to a strong and healthy family. And it's understandable! Few people now will go to buy lamb, hoping to prepare a meal just for myself. Lamb is a dinner for a large company or family.
But today mutton respected not only among the Eastern people. For example, the English Prince Charles loves mutton dishes and even keeps a flock of sheep on his farm. In Ireland cannot live without lamb stew. And the famous Greek dish moussaka also made from mutton. Perhaps that's why it's so delicious!
For those who worry about the fat content of the meat, we are glad to inform - beloved by many pork 2-3 times will be a nice juicy lamb. And nutrients in the lamb more.
Experts say that to choose a good mutton is much easier than, say, beef. Much less chance of buying low-quality goods. (Watch: the meat of a young sheep (which is used for dishes) always light red, fat - white and elastic. In older animals the meat is dark red streaks appear, and the fat yellow. So, do not be mistaken.
What part of the lamb is better to take (if you don't decide to roasting a whole lamb)? Here we need to decide what dish you want to do.
If the lamb will simmer or boil, then buy the Shin, shoulder, brisket, ribs or neck. The fit and hip bone, peritoneum. For frying will appeal to those same ribs and shoulder, and better - tenderloin or loin. Want to make beef for meatballs? Then choose crop, the paddle or the peritoneum.
When cooking this dish, remember that the lamb cannot digest or overcook. This simply makes no sense, good and cheap meat will lose juiciness and taste. If you don't like the fat, cut it before cooking.
Seriously consider the choice of spices for lamb should not be sorry. This meat has a very specific smell, which not everyone likes. To fix this properly selected spices. With lamb perfectly herbs: marjoram, thyme, oregano, savory, thyme. Well suited ginger and garlic.
And before cooking the meat can marinate it will make it more tasty and tender.
And what mutton is best? Best only with a glass of red wine. Meat is so tasty that side to him is not necessary.
Lamb with potatoes and prunes stewed in a pot
You will need: 800-900 grams lamb shoulder (bone-in), 5-6 potatoes, 12 pieces of prunes, 2 onions, 4 garlic cloves, vegetable oil for frying, cilantro, parsley, salt and pepper to taste.
Cooking: Lamb wash, Pat dry.?To separate the flesh from the bones.?Bone and put in pot, cover with cold water, bring to the boil.?When the water comes to a boil, remove the foam, put a few corns of allspice, cover and cook at low boil for about 40 minutes. At the end of cooking the broth with salt.? Meat cut into cubes.
Onion peel and cut into rings.?Garlic, peel and chop.?Potatoes wash, peel, wash and cut into medium sized cubes.?Prunes, wash and cut in half.?On a well-heated with a little oil to the pan, fry the pieces of meat until Golden brown.
Fry better on high heat in small batches so that the meat was not allowed juice.??Fried meat lay out of the frying pan.?In a pan pour a little oil, put onion, a little salt and fry until soft.
In ceramic pots arrange the prepared ingredients.? At the bottom of the pot, place the meat, a little salt and pepper. For meat to lay the potatoes, sprinkle with garlic, a little salt and pepper.
Then put the prunes and onions. A little pepper, and if you want to salt. Pour into a pot mutton broth (to pour on a hanger).
Instead of mutton broth, you can take vegetable broth or water.?? Close the pot lid, place in a cold oven.?Cook about 2 hours at a temperature of 180°C. ?Carefully remove the pot from the oven and allow to stand for 10-15 minutes.? When serving sprinkle with coriander or parsley (if desired, you can sprinkle fresh chopped garlic).
You will need: lamb - 300g; oil ghee - 2 tbsp; potato - 400g; egg - 2 pieces; onion - 2 pieces; according to taste, add the cilantro and dill.
ground black pepper, salt - to taste.
Preparation: In salted water boil the mutton. Then cut slices and put into a pan. Put the boiled and sliced potatoes, chopped onions and it all pour beaten egg mixed with chopped herbs, sprinkle cinnamon and fry omelette in the oven.
Video recipe baranich ribs with onions.
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