The best recipes for making lamb in beer. Lamb recipes in a slow cooker, on the grill and not only secrets.

Lamb is very popular in the East.

Many delicious dishes are prepared from this nutritious, healthy meat.

Lamb goes well with vegetables and sweet dried fruits.

Lamb in a slow cooker - the basic principles of cooking

Before you start cooking a lamb dish in a slow cooker, you need to properly prepare the meat. It is thoroughly washed. This is done only in warm water, since you can’t wash away any dirt from the layer of fat with cold water. Films, tendons, and excess fat are then trimmed.

If you are stewing lamb, take a piece of meat with a thin layer of fat, so the dish will turn out juicy and tender. The soup will turn out to be more rich and tastier if you take lamb on the bone for this.

You can stew lamb in a slow cooker with any vegetables or legumes. Prepared meat is cut into small pieces and spread in the capacity of the multicooker. Cook, stirring constantly, in the "frying" mode, until the meat is browned. Then, peeled and chopped vegetables are added to it and continue to cook, putting the device into "stewing" mode.

To prevent the dish from getting dry, add tomato paste, sour cream or mayonnaise to it.

Recipe 1. Lamb with quince in a slow cooker

Ingredients

600 g of mutton;

100 ml of dry white wine;

large quince;

80 ml of sunflower oil;

two stalks of petiole celery;

a mixture of peppers;

two onions;

carrot;

table salt;

two branches of thyme.

Cooking method

1. For this dish, take the boneless steaks. Rinse the meat in warm water, dampen with napkins. Pepper and salt the lamb on both sides.

2. Peel, wash and chop the two onions in half rings.

3. Remove the thin peel from celery stalks and cut into slices. Wash the quinces thoroughly, cut in half and cut the core with a sharp knife. Cut the fruit into thin plates.

4. Peel the carrots from the peel, wash and cut coarsely with a large straw obliquely.

5. Pour sunflower oil into the container and activate the frying function. Put the lamb and fry until brown on both sides.

6. Now add the onions and continue to fry, stirring constantly, for another five minutes. Then put the carrots, celery and quince. Cook, stirring, for ten minutes.

7. Pour the vegetables with lamb dry wine, pepper and season with Provencal herbs. Put the device into "multi-cook" mode. Set the temperature to 120 C and cook for 10 minutes. Serve lamb with vegetables in a slow cooker hot, garnishing with sprigs of greenery.

Recipe 2. Rich soup with lamb in a slow cooker

Ingredients

600 g of mutton;

kitchen salt;

carrot;

spices;

bulb;

• three potatoes;

• bell pepper pod;

  two tomatoes;

  50 g of tomato paste;

  garlic - three cloves.

Cooking method

1. We wash the lamb under a stream of warm water, dry and cut into medium pieces. We shift the meat into the bowl of the multicooker. We lower the lid, put the valve in the “open” position and start the function of “steaming”. Cook for 20 minutes.

2. We clean and wash the vegetables. Chop the onion into small cubes. Cut the carrots into thin strips. Grind the bell pepper with bars. Potato in tiny slices. Slices of garlic pass through a press. Cut the tomatoes into small cubes. Greens and basil finely chopped.

3. Open the lid and add carrot, onion and sweet pepper to the mutton. Mix and cook for seven minutes. Now add the chopped tomatoes and basil. Solim.

4. Pour the contents of the bowl with the required amount of water. We put potatoes, tomato paste and garlic. Switch the device to the "soup" mode. Lower the lid and cook for an hour. Pour the hot soup into plates, put in each pinch of herbs and a spoonful of sour cream.

Recipe 3. Lamb stew in a slow cooker in beer

Ingredients

kg mutton mutton;

50 g fat tail fat;

20 g of greens;

a glass of light beer;

bay leaf;

onion head;

• three tomatoes;

  5 g of sumac;

  eight cloves of garlic;

  5 g suneli hops;

  red hot pepper pod.

Cooking method

1. We wash the lamb in warm water, cut off excess fat, films and tendons. Cut the meat in portions.

2. Grind fat into cubes, a centimeter thick. Peel the onion and garlic and rinse. Rinse the tomatoes and wipe with a napkin. Chop onions and tomatoes. Finely chopped garlic.

3. Put slices of fat on the bottom, lay the lamb on top and start the “meat” program. The valve is moved to the closed position and cooked for 20 minutes. Then let off the steam and open the lid. Season the meat with salt and spices. Add chopped vegetables and a whole pod of hot pepper. We fill everything with beer, lower the lid and turn on the quenching program for an hour and forty minutes.

4. We take out the ready-made mutton stew in a slow cooker, separate the meat from the bones, put it on a plate and pour the sauce.

Recipe 4. Lamb in a slow cooker with prunes

Ingredients

kg of lamb;

sunflower oil;

200 g of prunes;

salt;

five plums;

black pepper;

70 g of raisins;

ground cinnamon;

two bow heads;

10 g ground ginger;

300 ml of chicken stock;

80 ml of orange juice.

Cooking method

1. Rinse the raisins in warm water and soak it in orange juice for ten minutes. My prune. We heat the chicken stock to a warm state and fill it with prunes.

2. We wash the lamb, dry it with napkins and cut into pieces.

3. Peel the onion and chop into small pieces. We wash the plums, wipe them with napkins, break them in half and take out the bones. Put the pulp into the blender's container and interrupt until puree.

4. Pour sunflower oil into the bowl of the device. We start the “frying” mode and heat it. Put the pieces of lamb and fry until light brown. Now add the chopped onion and continue to fry, stirring, for about seven minutes.

5. Drain the broth from the prunes and dry it. Then cut each in half and add dried fruit to the lamb. We also send plum puree, raisins along with juice and broth. Season everything with spices, mix, lower the lid and start the “stewing” program. Cook the meat for about an hour. Serve with a side dish of vegetables or cereals.

Recipe 5. Ram with potatoes in a slow cooker

Ingredients

a pound of lamb;

spices;

700 g of potatoes;

200 g of beans;

100 g of carrots;

200 g of onions.

Cooking method

1. Wash the lamb in warm water, cut off the film and excess fat. Dry the meat with napkins and cut into small slices.

2. In a slow cooker, heat the sunflower oil and put the slices of lamb in it. Cook in the "frying" mode, constantly stirring until the meat is browned.

3. Peel and crush the onion in large enough slices. Peel the carrots with a special knife, wash and cut into thin circles. It is advisable to soak the beans in the evening. Then drain the water. Peel the potatoes, wash and cut into slices.

4. Transfer vegetables and beans to lamb, mix and fry, for about ten minutes. Then fill the contents with drinking water to the upper mark. Season with salt and spices. Put the device into fire mode and cook for an hour. Serve lamb and potatoes in a slow cooker by adding ketchup or soy sauce.

Recipe 6. Lamb with vegetables in a slow cooker

Ingredients

800 g of mutton ribs;

olive oil;

five potatoes;

fresh greens;

two pods of bell pepper;

spices for pilaf;

• small eggplant;

  half a liter of drinking water;

  150 g of green beans;

  80 g of tomato paste;

  carrot;

  seven cloves of garlic;

  three tomatoes;

  onion head.

Cooking method

1. Peel the potatoes, wash thoroughly and cut into slices. Cut a stalk from bell pepper, peel from seeds, rinse and chop with bars. Cut the eggplant into layers, cover with salt and leave for half an hour. Then rinse, squeeze well and chop with straws. Peel and chop the zucchini. Wash green beans, cut into three centimeter slices. Grate peeled carrots. Rinse tomatoes, wipe and cut into slices. Chopped peeled garlic cloves as finely as possible.

2. Rinse the lamb, dampen with napkins and cut one rib.

3. Heat olive oil in the slow cooker in the “frying” mode. Lay out the ribs and fry until golden brown. Then add onions and carrots to the lamb and continue to fry, stirring, for about ten minutes.

4. Now lay the rest of the vegetables, add potable water and start the stewing program for an hour. Serve as a standalone dish, garnished with herbs, hot.

Do not fry the meat for too long so that it does not become dry.

Lamb will be perfect if cooked in a slow cooker in foil or sleeve.

It is advisable to leave the lamb before cooking for a couple of hours in a marinade based on red wine, yogurt or olive oil.

Add garlic to the marinade, it will add lamb to the lamb and relieve the specific smell.

Serve the lamb hot so that the fat does not have time to freeze.

Lamb in beer is something incredibly tasty and, at the same time, quite simple. If your husband at least sometimes makes attempts to cook something, then this is just what a man’s dish is! If not ... then give him a present in the form of such a wonderful meal for dinner.

INGREDIENTS

• 1.7 kg of lamb or lamb ribs.
• 2 large bell peppers.
• 4 medium sized tomatoes.
• 700 ml of light beer.
• salt to taste.
• a mixture of 5 peppers or just black ground pepper.

COOKING

• My ribs are cold water, cut into pieces so that they fit in the dishes in which we will cook, and then - in a plate.
• We cut the tomatoes into slices, pepper into large pieces.
• Turn on the oven to heat up to 300 degrees.
• Lay out in a cookware for stewing: first ribs, tomato slices and pieces of pepper on them. Salt, pepper, repeat the layers. We try to put everything as tightly as possible.
• We pour beer flush with the upper edge of the mortgaged products, close the lid.
• We put it in a hot oven for two hours.
• It is very good to serve lamb in beer with pickled onions. And if you like cilantro, sprinkle finely chopped greens on top.

Step by step recipe for lamb in beer   with photo.

• National cuisine: home kitchen
• Type of dish: Hot meals
• The complexity of the recipe: Simple recipe

• Preparation time: 18 minutes
• Time for preparing: 2 h
• Servings Per Container: 2 servings
• Calorie Count: 49 kilocalories
• Occasion: For lunch

Lamb in beer. Making lamb in beer is quite simple, although it will take some time. But the result will please you. Lamb in beer is tender and juicy. A dish for lovers of lamb!

I tried lamb in beer last fall with friends at the cottage. I liked this dish so much that I try to cook it when I manage to buy the meat of a young lamb. From it, lamb in beer is more tender and just melts in the mouth. The vegetables that you choose to stew can be completely different, according to your taste and preferences. The result will still be good! If I cook lamb in a beer at home, I stew it in a thick-walled pan in the oven. If in the country, it is better to use a cauldron and barbecue. All neighbors ask for a recipe, smelling the aromatic smell of lamb in beer! Good luck in cooking this delicious dish!

Servings Per Container: 6

2 Serving Ingredients

• Lamb shoulder - 1.5 kg
• Bell Pepper - 2 Pieces (Red and Yellow)
• Eggplant - 1 Piece
• Zucchini - 1 Piece
• Onion - 2 Pieces
• Garlic - 2-3 Lobules
• Salt - 1 pinch (to taste)
• Ground pepper - 1 pinch (to taste)
• Light beer - 1 Liter
• Greens - To taste

Step by step

1. Take a lamb shoulder blade, chop it large, as shown in the photo. Sprinkle with salt and pepper.
2. Mix the mutton with the chopped onion, pour the beer and let it marinate for at least 30 minutes.
3. Coarsely chop the vegetables.
4. Remove the lamb from the marinade, fry in oil until golden brown in a deep saucepan or cauldron. Strain the marinade, fill it with roasted meat and simmer over medium heat for one and a half to two hours (depending on the freshness of the meat and the size of the pieces).
5. About 15 minutes before cooking, add chopped vegetables to the meat. Stew together for another 15 minutes.
6. At the very end, sprinkle the dish with fresh herbs and chopped garlic. Let the dish stand under the lid, then serve. Enjoy your meal!

CULINARY RECIPE FOR PREPARING TASTY LAMB IN BEER

Description:

Cooking lamb correctly is a whole art, because you need to ensure that the taste of this meat is revealed to the end, and that it is tender and juicy at the same time. Mutton in beer and tomatoes is invariably good, because these two products soften meat - this time, give it new shades of taste - these are two. Moreover, special manipulations are not necessary: \u200b\u200bfirst, pickle the meat a little, fry until crusty and patiently wait until the lamb, which is filled only with beer and tomato juice, is stewed for several hours.

Ingredients:

* Lamb-2 kg
* Fleshy tomatoes-1 kg.
* Beer-1 bottle (half a liter)
* Lemon-1 pc
* Onion - 3 pcs.
* Chilli red and green
* Freshly ground black pepper and peas
* Spices for lamb
* Paprika
* Parsley and cilantro
* Garlic
* Lavruha-2 leaves.

Cooking method:

1. Wash the lamb, remove the film, if any, I came across a young lamb.
  2.. Blot with a paper towel.
  3. Grate with salt, paprika, freshly ground black pepper and seasoning for lamb and sprinkle with juice of squeezed lemon
  4. Fold in the form, leave for 1 hour to soak at room temperature (we have +24 beauty after the heat, imagine, leave for an hour, when we had +40 in the shade))))))
  5. Refrigerate until the next day.
  6. Tomatoes should be fleshy, squeeze the juice in a juicer, or grate to get a thick tomato juice, if watery, then drain the liquid.
  7. Salt, pepper.
  8. Lamb chunks large (I don’t like small ones) fry until golden brown over high heat
  9. Transfer to a pan, pour beer and tomato juice.
  10. So that only pieces of meat are covered with water, do not add !!!
  11. Add onion heads, peppercorns, chili peppers.
  12. Bring to a boil, remove the foam.
  13. And then I remembered why I had to stew lamb for 2.5 hours when I have a pressure cooker.
  Soooo play music back
.
  14. She put the whole thing into a pressure cooker.
  15. Allow to boil until the valve hiss.
  16. Reduce the heat to the minimum and simmer for 55 minutes, cool the pressure cooker (required). Open the lid and add garlic and herbs, let it boil.
  Everything, our lamb is ready!

The lamb turned juicy, spicy, moderately spicy, delicious gravy, served in bowls, like shurpa and with boiled potatoes. We love lamb very much. Try it and you.

Virtually no celebratory feast can do without a meat dish. Hot, appetizing, beautiful, fragrant, it is usually in the center of attention. If you want something original, tasty, even a little exotic to surprise guests, you can cook lamb stewed in beer.

The easiest lamb recipe in beer with onions

Required Products:

• 3 onion heads;
• head of garlic;
• 700 grams of lamb;
• salt, spices;
• half a liter bottle of beer.

How to cook:

Peel the onions, cut into half rings, half of the total amount is fried in a cast iron skillet or ducklings in vegetable oil. Wash the lamb, cut into portions, add the rest of the onions, spices, beer, leave to marinate for half an hour. Then the pieces are laid out in a frying pan, fried until a golden crust appears. Add the fried onions. Filter the marinade, fill it with lamb and simmer for a couple of hours on low heat. 15 minutes before the end of cooking, vegetables are added to the meat, stewed for another 20 minutes until the lamb is separated from the bones. The finished dish is sprinkled with fresh herbs and finely chopped garlic. Leave under the lid to infuse, and then served to the table. Lamb in beer is ready!

Lamb in a lot of beer sauce

For this dish you will need:

• one and a half kilograms of lamb pulp;
• 3 liters of beer;
• favorite seasoning (hops-suneli, a mixture of peppers are good, you can take a special seasoning for lamb);
• salt.

Cooking:

1. A whole piece of lamb is thoroughly washed, dried with paper towels, rubbed with salt, sprinkled with seasonings.
2. In a pan, heat the vegetable oil and put a piece of lamb. It should be fried on both sides, giving each side no more than two minutes. No need to fry the meat completely, inside it should remain half-prepared and juicy.
3. Then the lamb is transferred to the pan, pour it with beer. A kilogram of lamb requires at least two liters of beer. You can take more, the main thing is that the foamy drink completely cover the meat.
4. Put a pan on the stove, bring the meat in beer to a boil. Then the fire is reduced and the meat is stewed for 4 hours. Periodically, it should be turned over so that the lamb is completely saturated with beer. When three hours have passed, the pan is removed from the heat and left to lie in the marinade for about another hour. During this time, you need to turn the meat several times.
5. Lamb is spread on a plate, watered with the resulting beer sauce, sprinkled with herbs, decorated with vegetables. The meat is served to the table with your favorite side dish. It goes well with rice, potatoes, pasta.

Lamb meat under a vegetable "hat"

Lamb stewed in beer for about two hours and therefore it turns out juicy, tender and soft. If you cook it with the addition of vegetables, it will turn out even tastier.

Required:

• One and a half kilograms of lamb or ribs.
• 4 onion heads.
• 5 tomatoes.
• A medium sized head of garlic.
• Two bell peppers.
• 3 large champignons.
• Light beer - 1 liter.
• Fresh cilantro, chives, basil - to taste.
• Spices (salt, black pepper, white, red, hops-suneli, uzo-suneli).

Cooking Technology:

The lamb is washed thoroughly, cut into portioned pieces. They can be any size. Wash tomatoes, cut into circles, put half the amount to meat. On the slices of tomatoes spread half the onion cut in half rings. Bell pepper is washed, cleaned of seeds, cut into half rings, half of the chopped pepper is put in meat. Mushrooms are sliced \u200b\u200binto slices and half are sent to the meat. Then all layers are repeated.

Meat, along with vegetables, is poured with beer, which is diluted with water in the same amount. The pan is filled with liquid in such a way that it does not reach the edges by 3 cm. The pan is put on high heat and the meat and vegetables are cooked for half an hour. Then the fire is reduced and extinguished for another hour. In the end, the fire is made very small, everyone is salted, spices are laid out. Stew lamb for another half hour, put chopped garlic. The dish is ready. He has to stand for another 15 minutes under the lid and can be laid out on plates, sprinkled with fresh herbs.

Lamb with beer and tomatoes

Required:

• Lamb meat (shoulder) - 2 kg.
• Meaty tomatoes - 1 kilogram.
• One lemon.
• 3 medium sized onions.
• Chili pepper and black freshly ground.
• 5 cloves of garlic.
• Greens, spices to taste.
• A bottle of light beer - 1 liter.

Cooking:

Wash a lamb spatula, clean it of films, rub it with salt and spices, and sprinkle with lemon juice. Put in a form, leave to marinate at room temperature. Next, pieces of lamb are fried in a pan until half cooked. Transfer to a pan, pour beer. Fleshy tomatoes are crushed in a juicer or in a mixer to make a thick tomato sauce. It is salted and peppered. Pour tomato juice into the meat so that all the pieces are completely covered. Add onions, chili peppers and freshly ground. Bring everything to a boil, removing the foam. Stew either 2.5 hours in a saucepan, or just 55 minutes in a pressure cooker. Then they tear off the lid, add greens, garlic, and again allow the dish to boil. That's all, the lamb in tomato and beer pouring is ready.

The lamb in beer is very tasty and tender, it takes some time to make it, but the result is worth it. Meat connoisseurs should definitely try this dish. It just melts in your mouth. Vegetables added during the cooking process, as well as spices, can be selected to your liking. Anyway, the dish will turn out such that you lick your fingers. If lamb is cooked at home, then thick-walled dishes, a pressure cooker, an oven, a slow cooker should be used. And in the country, use the barbecue or cauldron. You can experiment with spices, types of beer and then a delicious hot dish will be a reward of labor.