Lamb cooked in a slow cooker is very soft, juicy and aromatic. You can add vegetables, spices, herbs to the meat, the dish will become even more healthy and appetizing. Lamb is cooked at home for 1-2 hours and does not lose its taste when heated.
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Lamb with potatoes and prunes
An interesting option with a slight Caucasian accent. Sour-sweet prunes will add lamb spice, and a large number of vegetables will help to do without an additional side dish. Those who like more delicate dishes can reduce the amount of garlic. It is preferable to use young meat, it does not have a characteristic odor and is softer.
Ingredients:
- 1 kg of mutton on the bone;
- 1 kg of potatoes;
- 1 juicy large carrot;
- 200 g pitted prunes;
- 2 onions;
- 1 head of garlic;
- 2 tbsp. l refined vegetable oil;
- 2 bay leaves;
- 10 peas of black pepper;
- 0.5 tsp zirs;
- salt.
Clean lamb from veins and films, rinse and pat dry with a paper towel. Chop the meat into small pieces and fry in a multicooker bowl in heated olive oil. When the lamb is browned, add finely chopped onions and carrot sticks to it. Stir, fry vegetables and meat for 5-7 minutes.
Peel and chop the potatoes, rinse the prunes, chop the garlic finely. Put the potatoes on top of the meat, add garlic, prunes, black pepper, peas, zira and salt. Pour in water, it should cover all the ingredients. Close the lid of the multicooker, set the mode "Extinguishing" and cook the lamb for 2 hours. After the lid is over, let the dish brew for about half an hour. Serve lamb with fresh herbs and cereal bread.