Dishes from mutton, cooking secrets

Lamb is perhaps one of the most important food products, which has not only useful properties and qualities, but also a great taste. Meat of sheep contains proteins, fats and extractives that promote the secretion of gastric juice.

To date, lamb goes on sale mainly in the form of semi-finished products, so cooking the second course of mutton is not difficult and does not take much time. Such semi-finished products are produced in the form of small portions of meat without bones, which are usually intended for frying. Fresh mutton is usually cut into nine pieces, while the loin, ham and kidney are well suited for frying both large and small pieces. The spatula and the brisket are used for the preparation of the first dishes, as well as pilaf and ragout, all other parts of lamb - for the first dishes and minced meat.

Below we will look at how different dishes from mutton are prepared.

1. Lamb on the grill.

For this dish you need: one and a half kilograms of mutton meat, a glass of wine, two small carrots, one onion, one egg, a few buds of cloves and cloves of garlic, parsley greens, a few spoons of oil, a mustard spoon, one glass of breadcrumbs, a liter of water, salt And spices.

Meat must be washed, remove all tendons and bones, cut into large pieces. Carrots are cut into slices, garlic is cut into two halves, cloves are stuck in a peeled onion. In the dishes lie pieces of lamb, carrots, onions and garlic and everything is filled with water. Next, add wine, salt, herbs and spices and cook for an hour and a half. When the meat is cooked, it is taken out and dried.

Meanwhile, the egg is beaten with butter, mustard, pepper and salt. Lamb pieces are dipped first in the egg, and then in breadcrumbs and grilled.

2. You can also prepare dishes from mutton in cauldron, for example, fried meat with grenades.

For this dish, you need half a kilo of fat mutton meat, two onions, a large sweet pepper, coriander greens, pomegranate seeds, butter and salt.

Meat must be thoroughly rinsed, drained and chopped. In Kazan, oiled, lay meat, sprinkle with salt and fry until ready, stirring occasionally. At the end of the frying, add coriander greens, thin strips of sweet pepper, finely chopped onions, and a few minutes before the meal is sprinkled with pomegranate seeds. The prepared dish is laid out on a large plate and served hot.

3. No less common are lamb dishes with potatoes. For cooking, you need two hundred grams of mutton meat, one hundred and fifty grams of potatoes, one onion, fifty grams of hot tomato sauce, one hundred grams of meat broth, a spoon of melted butter, prunes, salt and spices.

The mutton is cut into small pieces and fried until half cooked. Onion finely chopped and passaged, prunes washed.

All the prepared ingredients are laid in a clay pot, with the first layer of lamb, the second of the potatoes, then put onions, then sauce, and then ghee, salt and spices. Everything is filled with broth and is cooked in the oven for about an hour.

Thus, lamb dishes have not only an amazing taste, but also are useful. The meat of the ram does not contain cholesterol, so it is well suited for people who have metabolic problems. In addition, lamb contains a large amount of iron, so it is recommended to use it for anemia and blood diseases. But it should be borne in mind that before cooking lamb, it must be degreased (eliminating the emerging juice), because the lipids contained in fatty meat are capable of developing vascular and heart diseases.

Lamb dishes in the Caucasus and Central Asia were widely spread. Here in the olden days they used lamb, considering it a dietary product that benefits the body.