Prepare the necessary ingredients. First of all, prepare the meat: wash it, if necessary, burn it to remove wool, cut it off the bone, and cut the flesh itself into small pieces measuring approximately 5x5 cm.

Turn the multicooker on to the “Frying” function and after 2 minutes place the pieces of lamb into the multicooker bowl (if the pieces of meat are without fat, you can add a little vegetable oil).

Fry the meat, stirring occasionally, until golden brown and appetizing. This will take 15-20 minutes.

Place carrots and onions in a slow cooker, add salt, ground black pepper, allspice, and cumin.

Close the lid and turn on the “Extinguishing” function for 2 hours.

In the allotted time, the meat will cook perfectly, become tender and soft, and will be easily separated into fibers. If the lamb was very old, then the time will accordingly have to be increased to 3-4 hours.

Peel, wash and cut the potatoes into small cubes.

Place the potatoes into the slow cooker with the lamb.

Cut the pepper, remove the stem and seed box, cut into strips and place on top of all the ingredients. Add salt and tomato juice. Turn the multicooker back on to the “Stew” function for 30 minutes.

Delicious, tender lamb and aromatic potatoes cooked in a slow cooker should be served immediately.

Bon appetit! Cook with love!

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 cooked 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Clean the lamb, wash it and cut it into small pieces. Fry the meat in vegetable oil in a slow cooker until golden brown.
2. 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.
3. Peel and cut the potatoes. Wash the prunes. Peel the garlic and chop finely.
4. 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:

1. Soak the beans in cold water the night before.
2. 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.
3. Place pieces of lamb into the hot fat. Fry until golden brown. Add onion. Fry until the onion becomes soft and translucent.
4. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.

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Cooking time: 3 hours 0 minutes
The recipe for stewed lamb with potatoes in a slow cooker is very simple, and the dish itself is very tasty, so you don’t have to spend a lot of time in the kitchen.

Description of preparation:

For our recipe for cooking lamb with potatoes in a slow cooker, we peel the onion and cut it into half rings.

Pour a small amount of vegetable oil into the bowl and turn on the “Baking” mode for 20 minutes.
Add the onion and fry until the end of the program, stirring from time to time to ensure even frying. It should acquire an even golden hue.
After the timer signal, add the remaining products into the bowl in layers: lamb cut into small pieces and thoroughly washed, spices (salt, dried herbs, ground pepper, cumin, coriander, etc.), peeled and cut into strips carrots. Then lay out the peeled and diced or sliced ​​potatoes. You don't have to add water.
Turn on the “Stew” mode in the multicooker for 3 hours and cook the dish under the lid until the end of the program. After the beep, remove the lid, mix the contents of the bowl and place on plates. Serve the dish hot, garnished with sprigs of herbs or ketchup. Even tough lamb will be soft and tasty if you stew it correctly.
Bon appetit!

Purpose: For lunch / For dinner / For the holiday table
Main Ingredient: Meat / Lamb Ingredients:

• Lamb – 1 Kilogram
• Potatoes – 500 grams
• Vegetable oil - 4 tbsp. spoons
• Onions – 1 piece
• Carrots – 1 piece
• Salt, spices - To taste

Number of servings: 5-6

Rate the recipe for Lamb in a slow cooker with potatoes:

Spring is the time of year to start young lamb. So we bought a lamb, so I try to cook some new dish every time. A little earlier I prepared Zhizhig galnash, but today I will stew lamb with potatoes.

1. Wash a piece of lamb on the bone

and place in the multicooker bowl. Add water and turn on the “Cooking soup” mode (this is in my slow cooker).
2. Lamb is cooked for 1.5 - 2 hours.
3. Remove lamb from broth

4. Separate the meat from the bone and cut into pieces.

5. Place the lamb pieces back into the broth.
6. Prepare vegetables: onions, red onions, garlic, carrots and celery.

7. Cut carrots into circles and semi-circles

and place in the multicooker bowl with the meat.
8. Cut the onion into half rings

9. Cut the celery stalk

and also put it in the multicooker bowl.
10. Crush the garlic cloves with a knife and cut them

and also put it into the multicooker bowl.
11. Peel the potatoes.

12. Chop the potatoes coarsely

and place into the multicooker bowl.

13. Salt to taste. Add ground red and black pepper to taste.

14. There should be enough broth so that it does not cover the potatoes on top,

otherwise it will turn out liquid, like soup. The excess broth can be poured out and later used to prepare other dishes: soups, sauces.
15. Close the multicooker and turn on the “Stew” mode.

16. After 40 minutes, you can serve the dish or let it brew.

The potatoes and meat are soft, saturated with the aroma of vegetables, and most importantly, the aroma of lamb. Mmmmm, delicious!

Cooking time: PT02H40M 2 hours 40 minutes

Approximate cost per serving: 450 rub.

Lamb is a special type of meat product that requires a special method of preparation and the use of spices and herbs in the dish. Lamb can be cooked with a variety of vegetables. This meat and potatoes go well together. When these two ingredients are combined, the dish acquires a complete taste, is rich, nutritious and can satisfy hunger for a long time. Today we will describe recipes for cooking lamb with potatoes in a modern device - a multicooker.

Cooking lamb is not so difficult, but still, this type of meat product requires some attention. On a regular stove, you have to perform quite a lot of different culinary processes to bring the lamb to the desired taste. With a multicooker, everything is much simpler - the smart machine itself regulates the intensity of heat treatment, making the meat taste unsurpassed with an appetizing aroma. Potatoes in a lamb dish are an additional component that makes the dish complete and ready to be eaten as lunch or dinner.

Ingredients for preparing lamb with potatoes according to the basic recipe:

• lamb tenderloin – 800 g;
• potatoes – 7 pcs;
• onion – 1 piece;
• carrot – 1 piece;
• sunflower oil – 2 tbsp. l;
• wine vinegar - 1 tbsp. l;
• seasoning for lamb - 2 tsp;
• fresh herbs (dill, cilantro, parsley) - a small bunch;
• salt, pepper to your taste.

Processes for cooking lamb with potatoes in a slow cooker:

1. Wash the lamb, dry with a paper towel, cut into medium-sized cubes.
2. Peel the onion, cut into half rings.
3. Place the meat in a separate container, sprinkle with wine vinegar, add onion, lamb seasoning, stir and leave to marinate for an hour.
4. Peel the potatoes, rinse and cut into 4-6 pieces, depending on size.
5. Peel the carrots, cut into strips or cubes.
6. Set the multicooker to baking mode, pour sunflower oil into the bowl of the device.
7. Place meat, potatoes, onions and carrots into hot oil.
8. Fry the ingredients for 25 minutes, stirring constantly.
9. Fill the contents of the device with water, salt and pepper the ingredients.
10. Set the appliance to stewing mode and cook the dish for 1 hour 30 minutes with the lid closed.
11. Rinse the greens and chop finely.
12. 10 minutes before the end of cooking, sprinkle the contents of the multicooker with herbs.

Serve the finished dish together with the resulting soup as lunch or dinner.

Stewed lamb with potatoes and garlic in a slow cooker

The best way to cook lamb is by braising. Meat prepared in this way becomes softer and retains its rich taste. Potatoes with this heat treatment also have special taste properties, making the dish more rich and satisfying. The recipe for stewed lamb with potatoes and garlic in a slow cooker can be found below.

List of components:

• lamb tenderloin – 800 g;
• potatoes – 7 pcs;
• onions – 2 pcs;
• sweet pepper – 1 piece;
• garlic – 3 cloves;
• balsamic vinegar - 1 tbsp. l;
• Sunflower oil – 2 tbsp. l;
• tomato paste or ketchup – 2 tbsp. l;
• boiled water – 2 multi-glasses;
• salt, pepper to your taste.

Prepare the dish step by step:

1. Rinse the lamb, dry with a paper towel and cut into medium-sized pieces of any shape.
2. Turn the multicooker into baking mode and pour sunflower oil into the appliance.
3. Place lamb in hot oil and fry for 15 minutes.
4. Peel the onion and cut into half rings.
5. Place the onion in the slow cooker with the meat and fry the ingredients for another 5-8 minutes.
6. After frying the food, add 1 multi-glass of boiled water and salt to taste to the multicooker bowl.
7. Close the appliance and set the simmer mode for 40 minutes.
8. Peel the potatoes, cut into slices.
9. Peel the garlic, cut it into 4-6 pieces lengthwise.
10. Wash the sweet pepper, remove seeds and stems and cut into strips.
11. Dissolve tomato paste or ketchup in the remaining multi-glass of water.
12. At the end of the stewing mode, open the multicooker and sprinkle the meat with balsamic vinegar.
13. Add potatoes, garlic and pepper to the contents of the unit.
14. Salt and pepper the products, add water and dissolved tomato paste or ketchup.
15. Close the device and set the extinguishing mode again for 1 hour.

Ready-made lamb with potatoes and garlic in a slow cooker can be served along with the broth that formed during the cooking process.

Lamb with marinated potatoes in a slow cooker

Another way to cook lamb with potatoes in a slow cooker is by baking. This meat comes out with a golden brown crust and not only has a delicious taste, but is also pleasant in appearance. In addition, the recipe involves the use of a large number of aromatic spices and vegetables, which makes the dish complete and emphasizes the taste characteristics of the lamb.

List of required products:

• lamb – 800 gr;
• potatoes – 4 pcs;
• eggplants – 2 pcs;
• celery – 2 pcs;
• garlic – 2 cloves;
• Abkhaz adjika or spices for lamb – 50 g;
• dry red wine – 50 ml;
• boiled water – 1.5 multi-glasses;
• olive oil – 4 tbsp. l;
• salt, pepper to taste.

How to prepare the dish:

1. Peel the garlic, cut into small pieces of arbitrary shape.
2. Rinse the celery and chop into small pieces.
3. Prepare the marinade in a separate container. To do this, mix adjika (or spices) with wine, 2 tbsp. l olive oil, garlic and celery.
4. Wash the meat and dry with a paper towel.
5. Cut the lamb into medium-sized cubes.
6. Pour the marinade over the meat product and mix. Leave the lamb for 2 hours for successful marinating.
7. Wash the eggplants and cut them into large cubes. Place the chopped vegetable in slightly salted water to remove bitterness.
8. Set the multicooker to baking mode, pour the remaining olive oil into the bowl of the device.
9. Place the lamb along with the marinade into the heated oil.
10. Fry the meat for 25-30 minutes, constantly stirring the product with a spatula.
11. Add potatoes and eggplants to the meat. Continue frying the ingredients for another 15 minutes.
12. Salt and pepper the contents of the multicooker.
13. Fill the food in the appliance with water.
14. Select the extinguishing program on the multicooker display and close the unit lid.
15. Cook the dish for 1 hour.

After preparation, garnish the finished dish with finely chopped fresh cilantro, if desired.

Lamb with potatoes and vegetables in a slow cooker

Lamb is considered a very healthy type of meat product, because it contains a huge amount of microelements necessary for the human body. Want to add even more benefits to your lamb dish?! Then add more vegetables to it. Take note of our recipe and feed your family healthy food.

What ingredients are needed:

• lamb tenderloin – 800 g;
• potatoes – 7 pcs;
• onion – 1 piece;
• carrot – 1 piece;
• eggplants – 2 pcs;
• tomatoes – 3 pcs;
• sweet pepper – 1 piece;
• boiled water – 1.5 multi-cups;
• olive oil – 3 tbsp. l;
• seasoning for lamb to taste;
• salt, pepper to taste.

Cut the lamb into large pieces.

Pour olive oil into the multicooker and turn the appliance on to baking mode.

Place the meat in hot oil and fry it for 15 minutes, stirring constantly.

Salt the meat, add seasoning for lamb.

Pour ½ cup of water into the slow cooker.

Set the appliance to stewing mode, close the lid and simmer the meat for 40 minutes.

Peel the potatoes and cut into cubes.

Wash the eggplants, cut into cubes and soak for 20 minutes in lightly salted water.

Peel the onion, cut into half rings.

Peel the carrots and cut into strips.

Scald the tomatoes, peel them and cut them into small cubes.

Wash the sweet pepper, remove seeds and stems, cut into strips.

After stewing the lamb for 40 minutes, open the multicooker and place all the vegetables in it: potatoes, eggplants, onions, tomatoes and peppers.

Lamb with potatoes in a slow cooker. Video