Lamb in Kazan: recipes with photos

Dishes from mutton are very popular not only in the East. And if there is an opportunity to cook this meat in a cauldron on an open fire, then it must be used. Lamb is a specific product, it is necessary to prepare correctly which one should be able to. This fatty meat with a high calorie content and a specific smell, which at the same time has many advantages. Lamb in the cauldron, the recipes of which we suggest, if properly prepared, it turns out simply amazing and appetizing. We will reveal some subtleties and secrets.

Advice

For preparation it is better to take young meat, or lamb. It is tender, less fatty and has a delicate aroma, characteristic for lamb. The color of the meat should not be dark, and the smell is subtle, not sharp. When you press your finger on the pulp, the trace should disappear quickly, which indicates the freshness of the product. Bones and fat deposits should have a light tint, almost white. To remove the specific smell of mutton, you can pre-marinate the meat when the recipe allows it, or remove the fat as much as possible. Before cooking, you must thoroughly wash the meat and soak it for an hour in milk. Also use condiments that will give the dish a subtle flavor.

Lamb with potatoes

This dish is ideal for a hearty meal or dinner. Very tasty is lamb in the cauldron, the recipes suggest the use of this particular dish. If there is no possibility to cook at the stake, then an ordinary plate will do. Take a kilogram of good young lamb, 300 grams of fat, fatty pepper, 5 medium-sized potatoes, two onions, two carrots and spices. We put the cauldron on the fire and warm it well. Then put the cut into it. Crisps are thrown away, and the formed fat is used for cooking. Now cut the potatoes into slices and fry it in fat until a crust is formed. Then we take it out and set it aside. Now it was the turn of the lamb chopped into pieces. It is fried until golden brown. We take the meat from the cauldron and transfer it to the plate. Now fry the chopped onions and carrots. Next, drain the fat from the cauldron, leaving a little, and put all the ingredients in it. Add spices, salt and a little water. Stew lamb with vegetables for about an hour.

Lamb with onions

Lamb in the cauldron, the recipes with the photo of which you will find in this article, perfectly matches with onions and aromatic spices. From such meat, you can prepare a tasty and satisfying dish, but this will take a certain amount of time. Take one kilogram of young lamb (ribs), three heads of onions, a teaspoon of dried rosemary, salt and 100-150 grams of fatty fat. The meat should be rinsed well. Salo cut into pieces and put it into a warmed-up cauldron. From it you need to heat the fat, and then remove it. After that, we spread the lamb ribs into the cauldron and fry them until a crust is formed. Then add rosemary, salt and pepper. We mix everything well. Then on top of the ribs put the onions cut into half rings and close the lid with a lid. After 30-40 minutes, fragrant, delicious and tender meat will be ready.

Pilaf from lamb

Lamb in a cauldron, the recipe of which many associates with pilaf, is the best solution for any feast. Without this dish, Uzbek cuisine simply does not exist. How to properly prepare a real, tasty and friable pilaf? Take a kilogram of young lamb, 1 kg of rice, 1 kg of onions and carrots, one and a half glasses of vegetable oil, 100 grams of fatty fat, a head of garlic and spices. For this dish, the best dishes are cauldron. Pour it vegetable oil and put half the bulb. We put the dishes on the fire and very well ignite it. The onion should become a charcoal. Then we take it out and throw it away. Now we cut the fat-tail fat into cubes and put it into the cauldron. When it is drowned, remove the cracklings. Now lay out the meat, cut into random, but not too small pieces. Fry it until the crust appears and put the chopped onion. Mix everything and add the carrots cut into strips.

Tush meat with vegetables for a while. Now it's the spice line. Traditionally, in plov add ziru, barberry, raisins and turmeric. Each of these ingredients gives the dish its flavor and taste. When the carrot is soft, pour rice into the cauldron, distribute it evenly and do not mix. The rice should be well washed. We pour water into the cauldron so that it covers the contents two fingers higher. Do not forget about the salt.

The recipe for pilaf with lamb in the cauldron is uncomplicated. The main thing is to observe the technology. When rice takes most of the water, mix the contents and form a hill in the center. In the middle, place the uncooked head of garlic and close the lid with a lid. Fire make moderate and stew pilaf for about 20-30 minutes. During this time the rice will reach its full readiness, the meat will become tender and soft, and garlic will give the dish its flavor. After that, the dish can be served to the table. Lamb in Kazan, whose recipes are simple, is the opportunity to surprise guests with a delicious culinary masterpiece.

Shurpa

Shurpa from lamb in Kazan, a step-by-step recipe of which will be offered here, is a nourishing traditional oriental dish. It is better to cook this soup in a large cauldron on an open fire. For him, take a kilogram of good mutton, six potatoes, two onions, five cloves of garlic, three Bulgarian peppers, four tomatoes, four carrots, seasonings, salt and greens.

The number of components can be changed depending on the volume of the cassava. We put the cauldron on the fire and pour water into it to half. After boiling, we put lamb and salt in it. It is better if the meat is with bones (ribs) and some fat. When the water boils repeatedly, we remove the foam to make the broth transparent. We cook lamb about 2 hours, not forgetting to pour water. During this time, you can cut carrots into pieces of arbitrary shape, onions, potatoes, peppers and tomatoes. When the meat is almost ready, put the carrots, onion and garlic in the cauldron. Then add the Bulgarian pepper, tomatoes, spices and salt.

We cook the shurpa for another hour. During this time, all ingredients will be respected and give away their scents. Lastly, put the potatoes and cook the shurpa until it is ready. Before serving, add greens. The recipe for shurrings from lamb in the cauldron is different in duration, but the dish is worth it.

Conclusion

To taste delicious lamb, you need to be patient. Kazan is the best dish for such a long process. How wonderful to gather in nature and enjoy the best flavors and flavors of hearty dishes! Lamb perfectly matches with vegetables and loves spices. Experiment, but do not forget about useful tips.