Recipe: Stewed lamb with potatoes - “in a slow cooker”. Lamb with potatoes in a slow cooker Lamb in a slow cooker recipe with potatoes

Stewing is the multicooker mode that I use more often than others, and the main stewed dish on our menu can be called meat with vegetables. For example, lamb with potatoes.

A piece of lamb thigh was prepared by blast freezing and, after defrosting, practically did not lose its taste properties. It is better to cut the potatoes for stewing coarsely. Aromatic and hot ground peppers are suitable as spices. Balsamic vinegar or balsamic gives lamb meat a special piquancy, but you can do without it.

To prepare stewed lamb with potatoes in a slow cooker, prepare the ingredients according to the list.

Cut the lamb pulp into pieces of the desired size. Turn on the multicooker mode "Stew" for 1.5 or 2 hours, depending on the size of the pieces and the type of lamb. Grease the bottom of the bowl with vegetable oil and lightly fry the lamb pieces for 10-15 minutes.

Some of its own juice and fat will be released. At this point, drizzle the lamb pieces with balsamic vinegar and sprinkle with ground pepper and lightly salt.

Add onion, cut into large pieces. For example, small onions can simply be cut into 2 or 4 parts. Lightly salt the onion.

Follow with halved or quartered fresh sweet and/or hot peppers.

Let the meat continue to simmer while you wash and peel the potatoes. Chop the potatoes coarsely and add them to the multicooker bowl; more precisely, place them on top of the meat. Find out the required amount of water and add a little, but only hot water, because cold water can ruin the taste of both the meat and the broth sauce.

Leave to simmer until the meat is completely cooked. At the end, add tomato sauce, add salt to taste, stir and let sit for a few minutes.

Stewed lamb with potatoes cooked in a slow cooker can be served.

Bon appetit!

Lamb in a slow cooker always turns out great. The meat turns out soft and tender, dishes are prepared with minimal human intervention, the recipes are quite simple and uncomplicated, and the result is admirable.

Lamb is the meat of domestic sheep. These animals were domesticated by humans before cows or pigs. In the East and in some European countries (France, Italy, Spain, Portugal) lamb is still revered more than other types of meat. Lamb is fatty meat with a specific smell. It is best to purchase meat from animals whose age does not exceed 3 years. The most delicious dishes are prepared from the meat of young castrated sheep under the age of one and a half years. At this age, lamb is tender, not sinewy, with a developed specific aroma.

Lamb dishes will appeal to lovers of bright flavors. Lamb has a strong aroma, so it goes well with seasonings and additives that have an equally strong aroma and taste - garlic, rosemary, thyme, mint. The dishes turn out to be spicy, but the taste of the lamb is not overpowered, but is adequately highlighted.

Cooking lamb has features, without knowing which it is more difficult to make a dish tasty than when working with the usual pork or beef. Using our recipes and tips on how to cook lamb in a slow cooker, you will definitely cope with this task.

Uzbek lamb pilaf in a slow cooker

When asked what can be prepared from lamb, the first answer that comes up is real Uzbek pilaf. But before you tell us how to cook pilaf, you need to stock up on the right products. First, buy firm, coarse-grain rice to make the pilaf fluffy. Secondly, go to the market for meat. Lamb should be fresh, contain 70% pulp, 20% bones and 10% fat. Thirdly, you will need cumin. Without it, pilaf is not pilaf, but ordinary rice porridge. It is better to use yellow carrots rather than red ones, and garlic from a new harvest. Let's look at the detailed process of preparing lamb pilaf in a slow cooker.

Recipe ingredients:

Rice 1 kg.
Lamb (ribs possible) 1 kg.
Carrots 500 g.
Onion 500 g.
Garlic 2-3 heads
Vegetable oil 150 ml.
Quince 2 pcs.
Zira 1 tbsp. spoon
Red hot pepper 2 pods
Salt to taste

Cooking method:

First we prepare the food. Wash the meat and cut into small cubes. Cut the fat into the same pieces. Peel the onions and carrots. Cut the onion into half rings, carrots into cubes. Rinse the rice in running water until the water runs clear so that the pilaf turns out crumbly and not sticky. Separate 2 heads of garlic into cloves and peel them, peel one piece of garlic only from the peeling husks, cut off the roots so that the head itself does not fall apart. When choosing peppers, make sure that the pods are whole and without damage. Otherwise, the pilaf will turn out very bitter. Cut the quince into slices, removing the core.
Turn on the multicooker and set the “Frying” mode. Fry the lamb fat until the pieces turn light brown. Remove the roasts. Add meat, a pinch of salt and cumin to the melted fat. Fry until golden brown. Add carrots and onions. Stirring occasionally, fry until the vegetables begin to brown.
Pour 2 liters of water into the bowl. Wait until the water boils. Add peeled garlic cloves, remaining cumin and red pepper. Set the “Cooking” mode. Time – 30 minutes.
After 30 minutes, salt the zirvak. It should be slightly salted. Pour in the washed rice, smooth with a spatula, but do not stir. Place a whole head of garlic in the center. Place quince pieces on the sides. Set the “Pilaf” mode. After the multicooker signals that the dish is ready, keep the pilaf covered for another half hour.

Feeding method: Carefully remove the pepper, quince and whole head of garlic. Place the rice first, then the pieces of meat, place quince, garlic on top, and for those who like it spicy, pepper pods. Separately, serve the pilaf with onions cut into half rings and tomatoes sprinkled with vinegar. An acidic environment will dull the fatty aftertaste.

Recipe for lamb with potatoes in a slow cooker

The technology for preparing lamb with potatoes is similar to cooking pilaf. Despite this, the dish has a unique, spicy taste, which is formed due to the combination of lamb, garlic and prunes. So, let's look at the method of cooking lamb with potatoes in a slow cooker.

Recipe ingredients:

Lamb on the bone 1 kg.
Potatoes 1 kg.
Carrot 1 pc.
Onions 2 pcs.
Prunes 200 g.
Garlic 1 head
Vegetable oil 2 tbsp. spoons
Zira 1/2 teaspoon
Black pepper 5-10 peas
Bay leaf 1-2 pcs.
Salt to taste

Cooking method:

Clean the lamb, wash it and cut it into small pieces. Fry the meat in vegetable oil in a slow cooker until golden brown.
Peel the onion and cut into half rings. Peel the carrots and cut into cubes. Add vegetables to meat. Stir-fry for 7-10 minutes.
Peel and cut the potatoes. Wash the prunes. Peel the garlic and chop finely.
Place potatoes on top of meat and vegetables. Add prunes, garlic and seasonings, salt. Fill the contents of the multicooker with enough water to cover all the ingredients with your fingertips. Close the lid. Set the “Extinguishing” mode. Time – 2 hours. After the signal, let the dish brew for another half hour.

Feeding method: Serve fresh herbs (cilantro, parsley, green onions) and vegetables (tomatoes, cucumbers) with potatoes and lamb.

Do you want to surprise your family with something unusual? Cook lamb with beans in cream. The dish is hearty, tasty and unusual in taste, with light oriental notes thanks to the use of seasonings and cilantro. Let's look at the detailed process of preparing stewed lamb in a slow cooker.

Recipe ingredients:

Lamb 500 g.
Beans 2 cups
Onion 2 pcs.
Fat tail lard 100 g.
Cream 1 cup
Khmeli-suneli 1 tbsp. spoon
Cilantro bunch
Hot pepper 1 pc.
Salt to taste

Cooking method:

Soak the beans in cold water the night before.
Peel the onion and chop finely. Cut the lard into small cubes. In a multicooker bowl in the “Frying” mode, fry the lard until amber in color. Remove the roasts.
Place pieces of lamb into the hot fat. Fry until golden brown. Add onion. Fry until the onion becomes soft and translucent.
Drain the beans. Place the beans in the slow cooker. Fill with fresh water (4 cups). Add suneli hops and hot pepper. Switch the device to the “Extinguishing” mode. Cook for 2 hours. During cooking, you can gently stir the dish several times. 10 minutes before readiness, add salt, pour in cream, add finely chopped cilantro.

Feeding method: Serve beans in deep bowls with pita bread or white bread. Sprinkle the dish with fresh cilantro. Break off pieces of pita bread with your hands and dip them directly into the creamy sauce. In the family circle, you can afford small deviations from etiquette.

Delicious lamb shurpa in a slow cooker

Lamb soups are best served during the cold season. They are aromatic, satisfying, nutritious, warm the body and bring true pleasure. In a slow cooker, lamb shurpa turns out to be especially tasty, since the meat simmers in the broth for a long time at a moderate temperature, turns out tender, and reveals all its advantages.

Recipe ingredients:

Lamb 800 g.
Onion 1 pc.
Carrots 2 pcs.
Potatoes 2 pcs.
Sweet pepper 1 pc.
Hot pepper 1 pc.
Tomatoes 1-2 pcs.
Tomato paste 1 tbsp. spoon
Garlic 1 head
Black peppercorns 5-10 pcs.
Allspice 3-5 pcs.
Zira 1/2 teaspoon
Basil 1/2 teaspoon
Salt to taste

Cooking method:

Clean the meat, wash it, cut it into large pieces. Peel the vegetables, cut them into large pieces: potatoes into 2-4 pieces, carrots into large cubes, onions into thick half rings, sweet peppers into strips. Separate the garlic into cloves and peel. Scald the tomatoes, remove the skin, cut into small pieces. Leave the hot pepper whole.
Turn on the “Soup” mode. Place the meat. Fill with water and cook for 1 hour. After the beep, open the lid and add all other ingredients. Close the lid and cook for another 1 hour.
Try the shurpa, adjust to taste by adding salt and missing seasonings. Let the soup sit for 20-30 minutes.

Feeding method: Serve the soup with a generous sprinkling of chopped herbs, or offer the herbs separately.

Recipe for lamb with vegetables in a slow cooker

A simple, juicy, completely effortless and very tasty dish - lamb with vegetables in its own juice. Due to this, the meat turns out to be especially tasty, soaked in vegetable juices, and all the vitamins and nutrients are preserved in the gravy.

Recipe ingredients:

Lamb 1 kg.
Onion 1 pc.
Carrot 1 pc.
bell pepper 2-3 pcs.
Garlic 3-5 cloves
Tomatoes 2-3 pcs.
Vegetable oil 2-3 tbsp. spoons
Set of spices for meat 1 teaspoon
Bay leaf 2 pcs.
Peppercorns 5-7 pcs.
Salt to taste
Greens to choose from

Recipe for cooking lamb with vegetables in a slow cooker:

Wash the meat, cut into portions. Peel the vegetables and cut into large pieces, as in the photo. Scald the tomatoes with boiling water, remove the skin, cut into cubes.
Pour vegetable oil into the multicooker bowl. Next, layer the meat and vegetables. Turn on the “Extinguishing” mode, set the time to 50 minutes. Close the lid and wait for the signal. No need to add water. The vegetables will release juice.
After 50 minutes, add spices, salt and tomatoes. Turn the multicooker back on in the “Stew” mode. Decide for yourself how long to simmer. The tomato sauce will be ready in 15 minutes, but the longer you simmer the meat, the tastier it will be. You can simmer the meat for another 15-45 minutes.

Tips for cooking lamb in a slow cooker
Lamb in a slow cooker will turn out great if you know the intricacies of processing this type of meat. Unlike the usual pork or beef, you need to know how to choose lamb, cook it correctly, and select spices. We offer tips on how to cook lamb in a slow cooker, from true connoisseurs of oriental cuisine, who know a lot about lamb:
For those who do not like the specific aroma of lamb, we advise you to try the meat of dairy lambs up to 8 months old. The aroma of lamb in this meat is barely perceptible, it is tender and juicy.

The age of lamb can be easily determined by the color of the meat. The darker the lamb, the older the animal. The color varies from light red to burgundy.

Acidic ingredients help tone down the fatty aftertaste of lamb. For this, lamb dishes are prepared with the addition of sour fruits (pomegranate, apricot, quince, cherry plum), wine vinegar, lemon juice, tomato and other sour sauces.

Lamb is not suitable for making classic soup due to its strong aroma, which drowns out the other ingredients. It is better to make spicy shurpa with cumin from lamb.

The following spices go best with lamb: bay leaf, cumin, cardamom, ginger, rosemary, thyme, black pepper, cloves. Lamb dishes with vegetables are delicious: garlic, onions, potatoes, tomatoes, eggplant, celery, carrots.

To prepare savory dishes, use mustard, soy sauce, dry wine, wine vinegar, capers, yogurt or sour cream.

Description

Stewed potatoes with lamb in a slow cooker is a traditional dish of Caucasian cuisine, prepared in a modern device. Thanks to lamb, it has a special flavor, so it must be cooked with onions. Cooking stewed lamb with potatoes takes a lot of time, but does not require special attention.

In addition, stewed lamb with potatoes is a very healthy dish, because lamb contains a lot of protein, which is so necessary for bones and muscles. Lamb meat also contains many useful minerals and microcomponents, and the cholesterol level is much lower than in beef.

How to choose the right lamb for a dish? There are several principles by which you can choose high-quality and fresh meat. Only the meat of an old animal can have a strong odor, while in a young animal it is barely perceptible. A sign of a young ram is thin ribs and elastic flesh that quickly recovers when pressed. Sellers also sometimes dye the meat to give it a fresh look. To see if it has been tinted, simply run a dry cloth over a piece of meat. If it stains even a little, do not purchase such a product. And finally, the meat must have a sanitary service mark, which guarantees the quality of the product and indicates the absence of harmful infections.

Details on how to properly cook stewed potatoes with lamb in a slow cooker will be given below in the step-by-step recipe with photos.

Ingredients

(700 g)
(700 g)
(a little for the marinade)
(a little for the marinade)
(1 PC.)
(1 larger piece)

Lamb in a slow cooker will be a real discovery both for the cook himself and for the lucky ones invited to the tasting.

Lamb stewed in a slow cooker in tomato with vegetables

This meat is often used in the cuisines of eastern peoples, who most often prepare their dishes in a cauldron. A slow cooker becomes an excellent replacement for this device, without in any way reducing the taste of lamb.

Ingredients:

600 g lamb;
2 carrots;
5 glasses of water;
10 cloves of garlic;
6 tbsp. l. vegetable oil;
tsp coriander seeds;
2 onions;
2 cups rice;
Bay leaf;
Salt pepper.

Cooking method:

While lamb and potatoes may bake unevenly in the oven, such a problem will never arise in a slow cooker. Thanks to slow simmering, both meat and vegetables are completely cooked and do not burn. At the same time, the juice from the lamb will make the potatoes incredibly tasty and soft, so that the contents of the saucepan will be distributed among the plates literally in one sitting. Water can be replaced with meat broth, which will make the dish even richer.

Ingredients:

500 g lamb;
1 onion;
1 carrot;
5 potatoes;
4 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Lamb can be prepared in various ways. Perhaps the fastest and most convenient way is to cook lamb in a slow cooker.

Cooking lamb in a slow cooker

Lamb is a meat for everyone. Many people refuse to use this meat because of the specific smell released during its preparation. However, there are some subtleties that will help you avoid such an unpleasant moment.

Firstly, you can purchase milk lamb meat. As a rule, such meat is very tender and soft. It has excellent taste and does not have a specific smell. However, its disadvantage is its rather high cost.

Secondly, if you use lamb meat, you should trim off any excess fat when cooking it. This will help get rid of the unpleasant smell and taste. In addition, spices help get rid of a specific smell.

Lamb takes quite a long time to cook in a slow cooker. Its preparation time in some cases can reach 3 hours.

There are various recipes for cooking lamb in a slow cooker. We'll look at some of them.

Lamb with potatoes in a slow cooker

This dish turns out to be quite satisfying and very flavorful. Plus, it looks very nice on the table. How to cook lamb in a slow cooker?

The preparation time for this dish is approximately 80 – 100 minutes. It will take at least 30 minutes to prepare.

Lamb – 1.5 kg
Garlic – 1 clove
Olive oil – 1 tbsp.
Salt and pepper to taste
New potatoes – 900 gr.
Rosemary – 2 sprigs.

Red wine – 120 ml
Beef broth – 200 ml.

Cooking lamb with potatoes in a slow cooker

Pour olive oil into the bottom of the multicooker bowl. Chop the garlic and put it in a slow cooker.

Lamb in a slow cooker with potatoes

Set the “Baking” mode for 30 minutes. Lightly fry the garlic.

We wash the meat and trim off excess fat. Cut the meat into cubes. As soon as the garlic is slightly fried, add the lamb to the slow cooker. Fry for 20 minutes, stirring constantly.

Wash the new potatoes and cut them in half. As soon as the meat is slightly fried, add potatoes to it. Season with salt and pepper. If desired, you can add 2 sprigs of rosemary. Set the “Extinguishing” mode for 80 – 100 minutes.

At this time, you can start preparing the sauce. Pour red wine into a small saucepan and put on fire. Bring to a boil. When the wine has almost evaporated, add the beef broth. Cook until the volume of liquid is reduced by about one third.

Lamb with vegetables in a slow cooker

If you want to prepare an easy dinner, pay attention to the recipe for lamb stew in a slow cooker.

Potatoes – 600 gr.
Red onion – 4 pcs.
Carrots – 1 pc.
Olive oil – 2 tbsp.
Salt and pepper to taste
Lamb – 500 – 600 gr.
Spinach leaves.

Cooking lamb with vegetables in a slow cooker

Prepare vegetables in advance: peel, wash, chop. Cut potatoes into large cubes, onions into rings, carrots into strips.

Pour olive oil into the bottom of the multicooker bowl. Place the onion in there and set the “Baking” mode for 20 minutes. When the onion is slightly browned, add potatoes, carrots and meat, previously cut into small cubes. Season with salt and pepper. Turn on the “Extinguishing” mode for 80 minutes.

This dish is best served hot. Before serving, garnish with spinach leaves.

Roast lamb in a slow cooker

In order to cook a juicy, tasty and tender lamb roast in a slow cooker, you will need:

Lamb - approximately 1.5 kg.
Garlic – 6 cloves
Rosemary – 3 sprigs
Salt to taste
Butter or vegetable oil – 2 – 3 tbsp.
Potatoes – 6 pcs.
Carrots – 4 pcs.
Onion – 2 pcs.
Peas - 1.5 cups.

How to cook roast lamb in a slow cooker?

Peel the onion and cut into rings. Place oil in the multicooker bowl. If you use butter, you need to melt it. Next add the onion. Turn on the “Frying” mode for 15 minutes. Fry the onion until golden brown.

Wash the meat and cut into cubes. Add to the fried onions. Fry for 20 minutes.

At this time, prepare the remaining vegetables: peel and cut. Place everything in a slow cooker, add water. The water should cover all the ingredients. Add salt to taste. Add rosemary sprigs if desired. Set the “Extinguishing” mode for 60 minutes.

Other lamb dishes:

Lamb khashlama in a slow cooker

Khashlama is a traditional Armenian dish, known since time immemorial. If you look at cookbooks, you will notice that there are many different recipes for preparing this dish. It is prepared from various types of meat. Some recipes include vegetables. However, the main ingredients of khashlama invariably remain meat and meat broth.

Lamb khashlama is prepared quite simply in a slow cooker.

Lamb – 600 – 700 gr.
Parsley – 1 bunch
Onions – 2 pcs.
Ripe tomatoes – 2 pcs. (instead of tomatoes, you can use 3 - 4 tablespoons of tomato paste)
Salt and pepper to taste.

Cooking lamb khashlama in a slow cooker

Wash the meat and place in a slow cooker. Fill with enough water. Set the “Cooking” mode. Bring to a boil, skim off foam. Cook until the meat becomes soft.

After the meat is cooked, remove it from the slow cooker and drain half of the broth. Pierce the meat with a sharp knife in several places. Chop the onions and tomatoes. Insert the chopped vegetables into the holes in the meat. Place everything in the slow cooker. Set the “Baking” mode. Bake until the vegetables are cooked.

Lamb khashlama in a slow cooker is served hot. Meat broth is used as a sauce.

Lamb on the bone in a slow cooker

In order for the lamb on the bone to be juicy and soft, it is necessary to fry it in two modes. First you need to fry the meat at high temperature until brown, and then reduce the temperature and cook until done.

In order to cook lamb on the bone in a slow cooker, we will need:

Lamb on the bone – 1 kg.
Garlic – 3 cloves
Rosemary (finely chopped) – 1 tsp.
Olive oil – 2 tbsp.
Salt – 2 tsp.
Freshly ground pepper – 2 tsp.

Cooking lamb on the bone in a slow cooker

In a small bowl, whisk together the oil, rosemary, salt and pepper. Mix everything until a homogeneous mass is formed. Rub the mixture onto the meat. Make small cuts. Place a clove of garlic into each cut. Now let the meat sit at room temperature for 30 minutes.

Turn on the slow cooker. Place the meat there. Set the “Frying” mode. Roast for 20 minutes. Then pour in a glass of water. Turn on the “Extinguishing” mode. Cook for another 20 minutes.

A dish of lamb stewed with vegetables in a slow cooker is quite a high-calorie delicacy. Although they are healthy and very tasty. Usually lamb is used to make rich roasts, as well as thick pureed soups. This type of meat goes especially well with vegetables (eggplant, onions, tomatoes).

If you like to spend a lot of time at the stove, try preparing an interesting and tasty dish of lamb with potatoes and vegetables. And for faster cooking, try using a slow cooker. Here is a small rule on how to deliciously cook lamb in a slow cooker.

So, lamb stewed with vegetables in a slow cooker is a simple dish that does not require a huge investment of time and effort. Therefore, your loved ones or guests will certainly be pleased with your dish, which will not take long to arrive.

How to cook lamb with potatoes in a slow cooker

In order for lamb stew with potatoes in a slow cooker to turn out tasty and look beautiful, you need to purchase a number of products. Well, or take them out of the refrigerator, if there are any. What you will need, first of all, is of course about 1 kilogram of lamb itself, about half a kilogram of quality potatoes, salt, various spices, carrots and onions (preferably onions). And don’t forget about vegetable oil - 4 tablespoons.

How to cook lamb with potatoes in a slow cooker, you ask? Yes, very easy. After peeling the onion, cut it into half rings. Pour a few tablespoons of vegetable oil into the bottom of the bowl and set the baking mode for 15-20 minutes.

Cooking process

So, how to cook lamb with potatoes in a slow cooker. Read on.

Lamb with potatoes in a slow cooker

When the timer sounds, add all the remaining ingredients into the bowl. Before doing this, you need to cut the lamb into small pieces and be sure to wash it. We also place spices, salt, herbs, pepper and coriander, as well as other spices, into the bowl. Next, put carrots cut lengthwise into the multicooker and diced potatoes. If desired, you can add a little water. Read on to learn how to deliciously cook lamb in a slow cooker.

Results

Now you need to turn on “Stew” for about 3 hours and close the multicooker lid. This will be the beginning of preparing the dish stewed lamb with potatoes in a slow cooker. 3 hours have passed and the multicooker beep sounds. It is necessary to remove the lid and stir the contents of the bowl. The dish must be served hot.

The secret to deliciously cooking lamb in the slow cooker is to garnish it and use the freshest herbs. If you cook meat correctly, it will definitely be very tasty and tender. Bon appetit.

Lamb in a slow cooker will be a real discovery both for the cook himself and for the lucky ones invited to the tasting. This meat is often used in the cuisines of eastern peoples, who most often prepare their dishes in a cauldron. A slow cooker becomes an excellent replacement for this device, without in any way reducing the taste of lamb.

Lamb is highly valued not only for its taste, but also for its high content of beneficial microelements. For example, phosphorus, calcium, protein, B vitamins, PP, iron, etc. Since sheep themselves are very picky about food and also very poorly tolerate the use of various antibiotics, their meat is the most environmentally friendly and safe for the human body. Its consumption improves the health of the pancreas and helps control blood sugar levels. However, adding lamb to your diet too often is also not recommended, since the meat itself is quite fatty.

In a slow cooker, lamb can be fried, stewed, boiled, cooked with it into soup or goulash, roast, pilaf, etc. Absolutely all side dishes, many spices and sauces go well with it. Lamb baked in a slow cooker will easily take the main place on the holiday table, especially if you add juicy vegetables, mushrooms, dried fruits, herbs to it and think through a delicious marinade.

Lamb pilaf with prunes in a slow cooker

Pilaf in a slow cooker will definitely turn out very tender and crumbly, especially if you use lamb for it. In this case, it is better to take long-grain rice and rinse it thoroughly before preparing the dish. You also need to add various spices at your discretion. This could be a mixture of peppers, herbs, barberry, turmeric, etc.

Ingredients:

600 g lamb;
100 g prunes (pitted);
2 carrots;
5 glasses of water;
10 cloves of garlic;
6 tbsp. l. vegetable oil;
tsp coriander seeds;
2 onions;
2 cups rice;
Bay leaf;
Salt pepper.

Cooking method:

Wash the lamb, cut into medium pieces of arbitrary shape.
Cut the onions and carrots into strips, peel the garlic.
Rinse the rice in several waters, pour boiling water over the prunes for 20 minutes, then cut into quarters.
Pour vegetable oil into the multicooker bowl and place the lamb.
Turn on the “Baking” or “Frying” mode, fry the meat until golden brown.
Add onions and carrots, fry for another 10-15 minutes.
Pour 1 cup of water into the multicooker saucepan and close the lid.
Change the mode to “Stew” and cook the lamb for 40 minutes.
Add garlic, prunes, bay leaf and coriander to the meat.
Mix everything thoroughly and add rice on top.
Pour in the remaining water, salt and pepper to taste.
Turn on the “Pilaf” program and cook the dish until the beep signal.

Stewed lamb with potatoes in a slow cooker

While lamb and potatoes may bake unevenly in the oven, such a problem will never arise in a slow cooker.

How to cook stewed lamb with potatoes in a slow cooker - step-by-step recipe with photos

Thanks to slow simmering, both meat and vegetables are completely cooked and do not burn. At the same time, the juice from the lamb will make the potatoes incredibly tasty and soft, so that the contents of the saucepan will be distributed among the plates literally in one sitting. Water can be replaced with meat broth, which will make the dish even richer.

Ingredients:

500 g lamb;
1 onion;
1 carrot;
5 potatoes;
4 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Peel and cut the vegetables in any convenient way, but not too large.
Pour all the vegetable oil into the multicooker saucepan and turn on the “Frying” mode.
Fry the onion until translucent, then add the carrots and cook until golden brown.
Rinse the meat, cut into cubes and add to the vegetables.
Salt and pepper the contents of the multicooker and mix well.
Place the potatoes in a saucepan and add water to cover them slightly.
Cook the dish in the “Stew” mode for about 1 hour, adjusting the time depending on the required thickness.

Now you know how to cook lamb in a slow cooker according to a recipe with a photo. Bon appetit!

Lamb in a slow cooker will be a simple and pleasant introduction to Tatar cuisine at home. This meat produces many delicious and aromatic dishes that will make your mouth water while still cooking. It will be useful for novice cooks to learn a few subtleties on how to cook lamb in a slow cooker:

If the “Pilaf” program is not available in your multicooker model, it can be easily replaced with “Stew” or “Rice”. The time is set independently (from 45 minutes to 1 hour);
Before cooking in a slow cooker, the meat can be marinated by adding onions, a little sour cream or mayonnaise and your favorite spices;
When baking potatoes with lamb, do not cut them too finely, otherwise they may boil and lose their shape due to the large amount of meat juice;
For soups with lamb in a slow cooker (shurpa, kharcho, borscht), you can cook the broth in advance on the stove, this will significantly save cooking time;
It is better not to fry the lamb too much, otherwise it will become tough.

Ingredients:

600 g lamb;
100 g prunes (pitted);
2 carrots;
5 glasses of water;
10 cloves of garlic;
6 tbsp. l. vegetable oil;
½ tsp. coriander seeds;
2 onions;
2 cups rice;
Bay leaf;
Salt pepper.

Cooking method:

Wash the lamb, cut into medium pieces of arbitrary shape.
Cut the onions and carrots into strips, peel the garlic.
Rinse the rice in several waters, pour boiling water over the prunes for 20 minutes, then cut into quarters.
Pour vegetable oil into the multicooker bowl and place the lamb.
Turn on the “Baking” or “Frying” mode, fry the meat until golden brown.
Add onions and carrots, fry for another 10-15 minutes.
Pour 1 cup of water into the multicooker saucepan and close the lid.
Change the mode to “Stew” and cook the lamb for 40 minutes.
Add garlic, prunes, bay leaf and coriander to the meat.
Mix everything thoroughly and add rice on top.
Pour in the remaining water, salt and pepper to taste.
Turn on the “Pilaf” program and cook the dish until the beep signal.

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Ingredients:

500 g lamb;
1 onion;
1 carrot;
5 potatoes;
4 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Peel and cut the vegetables in any convenient way, but not too large.
Pour all the vegetable oil into the multicooker saucepan and turn on the “Frying” mode.
Fry the onion until translucent, then add the carrots and cook until golden brown.
Rinse the meat, cut into cubes and add to the vegetables.
Salt and pepper the contents of the multicooker and mix well.
Place the potatoes in a saucepan and add water to cover them slightly.
Cook the dish in the “Stew” mode for about 1 hour, adjusting the time depending on the required thickness.

Now you know how to cook lamb in a slow cooker according to a recipe with a photo. Bon appetit!

Lamb in a slow cooker will be a simple and pleasant introduction to Tatar cuisine at home. This meat produces many delicious and aromatic dishes that will make your mouth water while still cooking. It will be useful for novice cooks to learn a few subtleties on how to cook lamb in a slow cooker:
If the “Pilaf” program is not available in your multicooker model, it can be easily replaced with “Stew” or “Rice”. The time is set independently (from 45 minutes to 1 hour);

Before cooking in a slow cooker, the meat can be marinated by adding onions, a little sour cream or mayonnaise and your favorite spices;

When baking potatoes with lamb, do not cut them too finely, otherwise they may boil and lose their shape due to the large amount of meat juice;

For soups with lamb in a slow cooker (shurpa, kharcho, borscht), you can cook the broth in advance on the stove - this will significantly save cooking time;

It is better not to fry the lamb too much, otherwise it will become tough.