Hot lamb for the holiday table. How to cook lamb at home? Recipes for lamb in the oven, slow cooker. Choosing the right lamb

Lamb is not only nourishing, but also very tasty meat. You can prepare a huge number of both original and gourmet dishes from it.

Eurasia was the first continent on which people domesticated sheep and began to eat its meat. For many peoples, this product is practically the only type of meat that is eaten almost every day with vegetables, cereals, and dough. But lamb is far from being a dietary type of meat, since it contains a lot of fat, which is also refractory.

However, if you compare lamb with pork, you can note that it is three times leaner. If you choose lean lamb meat, it can be compared to beef in nutritional value. From this it follows that such meat (not fatty) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin - a substance that has a beneficial and better effect on the digestive process and other body systems: cholesterol metabolism, the cardiovascular system. In addition, lamb has a rich set of microelements:

vitamin A
B vitamins
folic acid - normalizes metabolic processes
iron – improves digestion, improves blood quality
manganese - responsible for metabolic processes
calcium - ensures healthy bones
zinc - beneficial for women's and men's health

Benefits of lamb? How to cook lamb? Is lamb healthy?

Simple and original recipes for cooking lamb will help you prepare flavorful dishes at home for the holiday and everyday table.

Lamb meat baked with spices and fresh herbs:

This recipe involves stuffing a piece of meat with a stuffing of herbs and spices, so first of all it’s worth working on the stuffing. The filling is quite simple:

Heat oil in a hot frying pan (you can use absolutely any) and fry in it finely chopped medium-sized onion. You can use both white and blue and the most common onion. When the onion becomes soft and becomes transparent, the fire becomes weaker
To the fried onion you need to add finely chopped greens. Here you can use absolutely any greens, but a piquant and spicy aroma will be added by a mixture of: cilantro, parsley, dill and green basil. Use a bunch of each green. Fry the greens with onions for literally two to three minutes - this is enough to soften them
Transfer the greens and onions poached over the fire into a separate bowl and allow them to cool slightly. After that, pour one into it yolk and sprinkle with fine shavings of any flavored cheese(the best option is Parmesan). The filling becomes viscous and ready for filling.
The meat is washed and dried. It’s good if your piece is a little flat, so it will be very convenient to stuff it. Chop finely garlic and carrots straws. Use a thin knife to make several holes in the meat, into which pieces of aromatic vegetables are inserted. The meat is rubbed on all sides salt and pepper
Place a layer of food foil on a baking sheet and grease it with vegetable oil. Place the meat on a board, place the filling in an even layer on top of the meat and fold it in half. You can secure the edges with a toothpick. Place the meat on a baking sheet. sprinkle it with lemon juice and put it in the oven
The meat is baked for about two hours at a temperature of 220 degrees. After cooking, it is wrapped in foil, which was on the baking sheet, and in this state it remains in the oven for another half an hour. After this, a piece of meat is carefully cut into plates and served to the table.

How to bake lamb in the oven?

Lamb recipes in a slow cooker, how to cook lamb meat deliciously?

A multicooker is a special kitchen appliance that can make the life of any housewife as simple as possible. It performs a maximum of important functions: bakes, fries, boils, steams, and therefore it is extremely easy to cook lamb in it. The meat that comes out of the slow cooker is especially soft and juicy; it absorbs all the added spices and releases excess fat.

It’s safe to say that lamb cooked in a slow cooker is a hearty and completely dietary dish because it is not fried in oil, but stewed in its own juices.

How to deliciously cook lamb meat in a slow cooker?

Simple and tasty cooking of lamb in a slow cooker:

First of all, you need to wash the piece of meat and dry it. Since the bottom of the multicooker is quite small, a piece of one kilogram will be enough to get a juicy and tasty dish
In a separate bowl, prepare a special marinade sauce for meat. It consists of the simplest ingredients: Approximately 20 grams vegetable oil(you can use absolutely anything) is poured into a bowl, which should be heated in the microwave until warm for about 30 seconds. Add to warm vegetable oil spices: salt, pepper (black, red, white or a mixture), dried cilantro and dried basil, a pinch of suneli hops and nutmeg
Coat a piece of meat well with this marinade and place it on the bottom of the multicooker, pour the remaining sauce on top. It is necessary to fry the meat for an hour in the strongest mode: “Baking” or “Soup”. If your piece of meat is quite lean and you are afraid that it will burn without letting in the fat, you can add a little water during the frying process
During frying, the meat must be turned several times (about three to four times during the entire process). After cooking, the meat should be cut into pieces, garnished with herbs and chopped vegetables.

How to deliciously prepare the “lamb with vegetables” dish? Recipe

Lamb stew with vegetables is the best combination. Thus, lean and fatty meats cannot always balance juicy vegetables and ultimately provide a delicious and tender dish. Vegetables absorb meat juices and become unusually tasty. You can use absolutely any vegetables that the season allows, and you can cook meat both in a saucepan and in a slow cooker.

How to cook a delicious dish of lamb and vegetables?

Preparation:

It is best to stew lamb meat in a cast iron pot - this is a dish made of heavy cast iron and has a thick, dense bottom. In such dishes the set temperature is maintained for a very long time, the meat is carefully stewed and remains juicy
Piece of meat one kilogram in size is washed under water, dried and cut into pieces of approximately five centimeters. The meat should be lightly fried in a regular frying pan in vegetable oil until tender golden brown. After this, the pieces of butter are transferred to a cauldron (by the way, you can use a slow cooker)
Pour the remaining oil from the pan over the meat. The fire should be turned on to medium and gradually lay out the vegetables
First, cut into rings is placed on top of the meat. onion, then put coarsely cut into rings or half rings carrot, then cut into rings eggplants, then in circles tomatoes and bell pepper on top of the tomato
The meat will begin to release juice and with it the vegetables - water. The dishes will gradually begin to fill with liquid and when there is enough of it, the vegetables should be mixed with the meat. Only after you have mixed everything (or while you start stirring) can you add spices: salt, a mixture of peppers, suneli hops, mustard, nutmeg, coriander, dried basil
Meat and vegetables should be stewed for two hours. Only this time is enough for the meat to become juicy, rich in flavor, soft and melting in the mouth. Vegetables acquire a soft appearance if you do not increase the heat throughout the stewing process, then they will not burn

How to cook the “lamb stew” dish, rules for stewing meat

Lamb is quite a fatty meat and therefore needs to be stewed for a long time. This is the only way it will be able to release all the juices and become incredibly soft and tasty. You can stew lamb in any container. For this you will need:

Kazankas
Cast iron pots
Pans with a thick bottom (or the most ordinary ones)
Tall pans
Duckling

The stew will be no less successful if you cook it in a slow cooker. This way it will turn out whole, soft and have a delicious gravy.

How to cook lamb? How to stew lamb correctly?

Before you start stewing meat, you need to do some work with it:

Wash under running water
Dry
Cut into required size pieces
Coat with spices or marinate

The easiest and most delicious way to stew lamb:

The meat cut into pieces is sprinkled salt and pepper
Prepared for meat special spicy marinade: vegetable oil, two to three tablespoons of lemon juice, a heaping tablespoon of grated ginger, a mixture of aromatic peppers, nutmeg and coriander
The meat is covered with marinade and left for an hour in the refrigerator.
After marinating, the meat is placed in the container in which it will be stewed along with the marinade and begins to simmer over high heat.
After it boils, you should keep it in this state for five minutes, stirring thoroughly, and only then reduce the heat and add a handful of peeled garlic cloves to the meat (about 7-8 pieces, don’t worry, the dish will not be spicy)
The meat needs to simmer for about two hours, after which it is covered with a lid and sits for another thirty to forty minutes.
Stewed lamb is served generously sprinkled with chopped herbs: parsley, dill, basil, cilantro

How to properly prepare leg of lamb? How to cook leg of lamb?

A leg of lamb is a fairly large meat that can only fit in the oven in its entirety. The oven will help to perfectly cook this part of the body because exposure to high temperatures will allow the meat to release its juices. If you pour this juice over your leg, the crust will be golden brown, crispy and golden.

Before you put the leg of lamb in the oven, you should marinate it. The marinade will give the dish many shades, rich taste and incredible juiciness.

How to cook leg of lamb correctly and tasty? Rules for cooking lamb in the oven

The complete removal of all unwanted films and fat from the meat will help give the dish a great taste. It is fat that can give meat an unpleasant specific smell. If you carefully remove all excess fatty pieces with a sharp knife, you guarantee the dish a rich, pleasant taste.

Preparation of leg of lamb:

Using a sharp long knife, make numerous punctures in the meat, the more the better.
Insert chopped garlic and rosemary sprigs (not large) into the resulting holes. These spices will give the dish an incredible aroma and taste, and will also remove the unpleasant odor (if there is too much fat and veins left on the meat)
Rub your leg with spices. To do this, use salt, pepper, mixtures of aromatic peppers, coriander, nutmeg
When baking legs, it is best to use olive oil only because vegetable oil often burns when exposed to too high temperatures.
Preheat the oven to 250 degrees (or more). The leg should be baked at high temperature for the first half hour so that the meat gets a nice crust.
After half an hour, open the oven, remove the baking sheet, pour the resulting fat over the meat, reduce the temperature to 180 degrees and return the meat to baking.
Bake the meat at low temperature for another hour and a half, each time you need to take out the meat and pour fat over it (about every twenty to thirty minutes)
Do not rush to immediately remove and serve the meat after the time has passed. Leave it to rest for another twenty to thirty minutes. During this time, you can prepare the side dish and vegetables for serving.
Cut the slightly cooled meat into pieces for serving or serve whole

How to cook real lamb pilaf? Recipe

Pilaf with lamb is a native Uzbek folk dish. Cooking it is a real art, which not everyone can do. However, lamb and rice are the best combination because the grain is able to absorb all the juices that the meat releases. Vegetables add sweetness and freshness to the dish.

This pilaf should be prepared only from round rice. The added spices are of great importance: barberry and garlic, as well as the obligatory vegetables - carrots and onions.

How to cook real Uzbek lamb pilaf?

Preparation:

First of all, prepare the meat for pilaf: cut it into pieces three to four centimeters in size. Use lamb shoulder (one kilogram) for pilaf - this is a completely suitable part
The meat should be placed in a cauldron or fried in a cast-iron frying pan, pouring more than half a glass of vegetable oil into it. Fry meat at high or medium temperature
While the meat is roasting and releasing its juices, begin peeling and chopping the onions. It should be cut into half rings, after which the onion is poured into a cauldron with meat
The onion and meat should be thoroughly mixed and simmered in this state at high temperature for ten minutes. During this time, carrots are chopped into cubes and also added to the bowl with meat and onions.
Turn on the stove to medium heat and simmer the meat and vegetables for about half an hour. Place a washed but not peeled head of garlic in a cauldron to add flavor to the dish.
During stewing, you should add spices to the cauldron: red pepper (just a little), barberry and cumin
Soaked and washed rice should be poured into the cauldron after half an hour (about 350 grams of rice). The liquid level should be slightly higher than the rice level (about one to one and a half centimeters)
The pilaf is stewed over moderate heat for another twenty to thirty minutes, after which you should turn off the heat, cover the pan with a lid and let it “steam” for twenty to thirty minutes.

How to cook delicious lamb soup, recipe

Lamb soup will add a savory variety to your daily dishes. The broth obtained from this meat has a special fat content, richness and flavor. Such soups usually go well with vegetables, cereals, beans and herbs. Preparing lamb soup is not at all difficult, and most importantly, it doesn’t take long.

How to make lamb soup delicious and easy?

Preparation:

Clean the meat from excess films, veins and fats - this is necessary so that the broth has a pleasant aroma (you will need about half a kilogram of meat)
The lamb broth should be cooked for about ten minutes. After this, the meat is removed and the broth is filtered (although this is not at all necessary)
The meat can be cut into suitable miniature pieces or left in its original form (on the bone, for example)
Prepare the usual frying in a frying pan from one finely chopped onion and carrot, try not to add too much vegetable oil
In a separate saucepan, boil about thirty grams of rice and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the frying (the rice must be cooked in advance so that the soup does not become too thick and cloudy)
After you add the rice, the soup needs to be cooked for at least another five minutes.
After this, the soup is salted to taste, you can add spices and grated garlic
Cover the pan with a lid and let the soup sit for about ten minutes.
Finely chop the greens: parsley, dill and cilantro
Pour the soup into a serving bowl and place the meat (if it is large, cut off a few pieces with a knife)
Sprinkle the soup generously with herbs and serve

How to properly and tasty prepare a lamb kharcho recipe?

Kharcho soup is the most popular among all soups. This is a hearty and fatty dish that can charge you with energy, satisfy your hunger for a long time and “make the world a little better” with its unsurpassed taste.

Kharcho soup is not prepared quickly and will most likely take you about three hours, but it is eaten instantly, especially if it is prepared with lamb.

How to deliciously cook lamb kharcho soup?

Preparation:

To prepare kharcho, choose lamb on the bone. The bone will help make the broth rich. You will need about one kilogram of meat (this includes bones)
The meat is first thoroughly washed, then poured into a saucepan with cold water and placed on the fire.
Wait until the broth boils over low heat, and then skim off the foam. Continue skimming off the foam from the broth as it appears.
In order for the broth to “gain new flavors,” you should add vegetables to it: one onion, one small carrot and one small stalk of celery
It takes a long time to cook the broth, from one and a half to two hours.
Heat the oil in a high frying pan or saucepan, add one finely chopped onion, finely grated carrots, a couple of tablespoons of tomato paste, black pepper and coriander to taste. It takes no more than seven minutes to peel and stew vegetables in a saucepan.
At this time, pour cold water over the rice in a separate bowl (long-grain or steamed rice is ideal for kharcho) - in an amount of no more than 150 grams
When the broth is ready, fry it from a saucepan and add rice. At this time, the meat is removed to cool. This will make it easier to cut it into small pieces.
The soup should be salted to taste, and as it cools, take the meat into pieces and return them to the pan.
The soup comes to a boil and the fire turns off.
Let the dish sit for another twenty minutes before serving.
Before serving, be sure to sprinkle with plenty of chopped herbs (parsley or cilantro)

What sauce to prepare for serving lamb?

Since lamb is a residually satisfying, fatty and rich-tasting meat, the sauce for it should be a little fresh. For the sauce, herbs and rich, spicy spices have never been better suited. The sauce is prepared using olive oil in a blender.

Green sauce for lamb:

Pour half a cup of olive oil into the blender jar
Add a stemless bunch of cilantro and a stemless bunch of green basil to the bowl.
Peel a few cloves of garlic and place them in a bowl
Add salt and pepper (a couple of pinches) and nutmeg
Add a tablespoon of lemon juice or lime juice
Turn on the active grinding mode for a couple of minutes. During this time, the greens and garlic will be chopped and the sauce will acquire a homogeneous green mass.
Garnish meat with sauce or serve it separately with a piece of meat

Red sauce for lamb:

Pour a third of a glass of olive oil into the blender bowl
Peel and seed one ripe tomato and place in a bowl
Peel and seed one ripe bell pepper and add to the bowl
Add a small amount of the white part of the leek to the bowl - about 100 grams
Another ingredient is a few cloves of garlic.
Add spices: coriander, suneli hops, basil, salt and a mixture of peppers
Whisk the sauce until smooth

How to make sauce for lamb?

Minced lamb cutlets, how to cook lamb cutlets?

Lamb cutlets are a rather unusual dish that has its own advantages:

Pleasant taste
Satiety
Originality
Easy to prepare

Preparation:

You will need a little less than a kilogram of minced lamb - about 800 grams will be enough (you can grind the minced meat yourself in a meat grinder)
One or two medium-sized onions are added to the minced meat, chopped in a blender or meat grinder
To make the minced meat tender, add a couple of pieces of loaf, soaked in a small amount of milk.
One egg will help to hold the minced meat together; if you notice that the minced meat is liquid, add a couple of tablespoons of wheat flour
Salt to taste and add spices: a mixture of aromatic peppers, nutmeg and coriander
The cutlets are fried as usual: balls are formed in the palms and dipped in flour. Cutlets are fried in vegetable oil

How to cook lamb cutlets?

How to deliciously marinate lamb kebab?

Lamb kebab always turns out delicious because the meat is very fatty and soft. This type of meat is best suited for grilling over charcoal. The pleasant taste and success of your kebab depends only on how well you marinate it:

Cut the meat into large pieces about 6 centimeters
Place the meat in a plastic or glass container (iron can oxidize)
Salt the meat to taste (sea salt is much better than table salt)
Pour vegetable oil heated until warm (about half a glass)
Sprinkle the meat with spices: pepper, pepper mixtures, coriander, nutmeg, dried basil
Mix all the meat thoroughly with your hand so that the spices cover every piece.
Take apple cider vinegar and sprinkle a little on the meat (you can replace it with lemon juice)
Add a liter (or less if there is less meat) of tomato juice to the marinade and mix thoroughly (otherwise, tomato juice can be replaced with highly carbonated mineral water)
The kebab is marinated for a minimum of 6 hours, but it is best if it sits in the refrigerator overnight

How to properly and tasty cook lamb kebab?

How to prepare lamb shurpa correctly?

Shurpa is a famous first dish made from lamb. It’s not difficult to prepare if you strictly follow the sequence and use the right set of ingredients:

The meat is thoroughly washed and placed on the fire for broth.
You should first soak the chickpeas overnight (these are chickpeas)
The meat is cooked after boiling for fifteen minutes, after this time you can reduce the heat and skim off the foam
After this, chickpeas and one piece of red chili pepper are added to the broth
This broth should be simmered for another hour.
After an hour, the foam is removed from the broth, one onion, chopped into half rings, is added to it.
The broth should be salted to taste
Potatoes (four or five small ones) are cut into large cubes, and carrots (one large) into rings half a centimeter wide
Vegetables are sent to the shurpa, and the meat is removed in order to clean it from the bone (if there is no bone, then simply disassemble it)
Two ripe tomatoes, one bell pepper and three cloves of garlic should be finely chopped and added to the soup. After that it cooks for another twenty minutes
The soup can be seasoned with your favorite spices and fresh herbs. Shurpa is usually served with chopped green onions.

Video: “Shurpa - a classic recipe”

Meat has accompanied human life since ancient times. Food was heated with stones, baked over a fire, and smoked. Modern meat cooking is replete with a variety of ways to obtain delicious food. The presented lamb recipes will not only help you choose the desired dish, but will also reveal the features of using this useful product.

Of all the known methods of cooking such meat, stewed lamb is a traditional dish among many peoples of the world, and we are no exception!

Ingredients:

bulbs - 2 pcs.;
vegetable oil;
lamb pulp - 1 kg;
garlic cloves - 5 pcs.;
potatoes - up to 12 pcs.;
spices (salt, pepper), cilantro, cumin.

Cooking method:

Cut the lamb, washed and dried with napkins, into small pieces, mix with spices, herbs, and finely chopped garlic. Leave the meat for an hour and a half in a closed container.
Place the onion, chopped into half rings, into a thick-walled pan (cauldron), fry the vegetable until pink in preheated vegetable oil. Add the marinated meat and continue cooking until a golden crust appears on the lamb pieces.
Now pour in very hot water in an amount to cover the product and simmer over low heat until cooked. If the liquid boils away prematurely, add the required amount. The best way to know when the process is complete is to try a juicy piece.
Peel the potatoes, cut into large slices, fry in a frying pan with oil, place in a bowl with lamb. Simmer the food for another 25 minutes, season with salt, pepper and cumin.

Serve the beef and potatoes hot, sprinkle the portions with chopped cilantro.

Classic lamb shurpa

The meat of this animal is considered dietary, so lamb shurpa is not only tasty, but also an extremely healthy dish.

Grocery list:

Sweet pepper;
carrots - 4 pcs.;
lamb (necessarily on the bone) - 1.2 kg;
onion - 6 pcs.;
spices, cilantro and dill, seasoning mixtures;
tomato paste - 150 g;
lard - 200 g;
garlic cloves - 4 pcs.;
chili - 2 pods;
potatoes - 10 pcs.;
tomatoes - 6 pcs.

Preparation procedure:

We chop the meat and bones into large pieces, place them in a cauldron with a capacity of up to 5 liters, and fill the dishes with bottled water. Add 2 onions, a dessert spoon of cumin, garlic, chili pods and salt. We begin heating the liquid.
Remove the foam that appears during boiling, reduce the heat intensity to a minimum, and simmer the food for up to 4 hours. Delicious shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
Finely chop the lard and heat it in another thick-walled container until cracklings form. We won't need them, so we remove the pieces from the pan. Add lamb and chopped onion into rings, fry the food until golden brown, then pour the strained broth over the shurpa components and bring it to a boil.
Now add the tomatoes divided into slices, tomato paste, peppers cut into strips (without seeds), carrot slices and large parts of peeled potatoes. Boil the food until done.

By the way, if there are no contraindications to eating lamb, including such meat in your daily diet is a sure way to getting rid of excess weight!

Delicious kebab in pomegranate juice

To prepare the most tender and juicy lamb kebab, we select meat from the back of a milk lamb that is no more than two months old.

Required components:

sweet pepper, onion - 1 pc.;
lemon juice - 30 ml;
lamb fillet - 800 g;
garlic cloves - 3 pcs.;
pomegranate juice - 170 ml;
olive oil - 50 g;
salt pepper.

For the sauce you need:

a bunch of cilantro;
natural yogurt - 350 g;
juice of half a lime;
garlic cloves - 3 pcs.

Cooking technology:

Mix chopped garlic, salt, pomegranate and lemon juice, pepper, olive oil and chopped onion in a bowl. We use aromatic spices in limited quantities so as not to risk the original taste of the dish.
We wash and blot the lamb with napkins, cut into pieces, pour in the marinade, and leave covered for 4 hours.
Peel the pepper from seeds, rinse, and chop into large pieces. We string portions of meat onto skewers, alternating it with onion rings and strips of sweet vegetables. Fry the food on the grill until done, remembering to turn it often.
To obtain the sauce, pass the garlic cloves through a press, combine with yogurt, lime juice, and chopped cilantro.

Season the aromatic mixture with salt and pepper and serve chilled with the lamb kebab.

Traditional soup-kharcho

For lamb kharcho we use a high-quality product.

We mean that fresh meat from a young animal is distinguished by a light red (not dark) color and almost white fatty layers.

Grocery list:

round rice - 60 g;
onion, carrot;
lamb (certainly with bone) - 700 g;
tomato paste - 30 g;
garlic cloves - 5 pcs.;
pepper, bay leaves, salt.

Cooking features:

Place the bone separated from the meat into a saucepan, add 2.2 liters of filtered water, and cook covered for at least an hour and a half. After the boil begins, do not forget to remove the foam.
Divide the lamb flesh into small portions, fry until golden brown, and lower into the broth. We first remove the bone. Boil the meat until cooked, then add well-washed rice. We continue the process until the cereal is soft enough.
Chop the onions and carrots into small pieces, place them in the frying pan where the meat was fried, and sauté the vegetables until tender. Add the tomato paste, mix the ingredients, and after 3 minutes put the mixture into the pan with the food. Pepper and salt the dish, add chopped garlic and bay leaves.

Having finished preparing the kharcho soup, we give it the opportunity to brew and present it hot.

Lamb pilaf

This hearty oriental dish with a bright aroma and rich taste is a favorite and never boring dish.

List of components:

carrots - 600 g;
onion - 300 g;
lamb (preferably a fatty piece) - 1.6 kg;
suneli hops, mustard seeds, hot chili - 2 tsp each;
laurel leaves - 2 pcs.;
vegetable oil;
salt, head of garlic, celery root.

Cooking method:

We wash and peel the vegetables. Chop the carrots into strips and cut the onion into large cubes.
First of all, we prepare the base of the pilaf - zirvak. Place the onion pieces in a cauldron (thick-walled dish) with preheated vegetable oil. Fry until transparent, slightly golden brown.
Divide the lamb flesh (thigh or back) into small pieces and add them to the vegetable. Add chopped celery root, crushed cumin, hot pepper, suneli hops, salt and your favorite seasonings. Cook the ingredients for a few minutes and stir them constantly.
Place well-washed rice, pre-soaked for 20 minutes, on the toasted mixture. Remove the layer of husk from the head of garlic and insert it into the middle of the placed grain. Add the chili pod and spices, pour the ingredients of the dish with filtered water in a volume exceeding the contents of the dish by 3 cm.
We increase the heating intensity, and after boiling, reduce the heat to low. Cook food covered for about 40 minutes.

Lamb pilaf was prepared based on Uzbek cuisine, and therefore the dish turned out to be appetizing, incomparably tasty, and temptingly aromatic.

Beshbarmak in a slow cooker

An excellent dish of lamb and noodles came to us from Turkic cuisine. The simple recipe is especially suitable for cooking in an electrical appliance.