By many criteria, mutton is superior to otherstypes of meat. It contains 30% more iron than pork and beef. Also in its composition is lecithin, which helps to normalize the metabolism and cholesterol level in the blood. The peoples of the Caucasus consider this meat to be a dietary product and use it in the preparation of their national dishes.
Despite all the benefits of mutton, its taste formany remains unpleasant. To prepare a delicious dish, you need to know exactly how to cook and how much to cook lamb meat? What should I do to avoid unpleasant odor when cooking? We will discuss all this in detail in our article.
Many culinary specialists are repelled by peculiar smelllamb meat That is why when choosing meat for broth or pilaf, they choose pork, beef or chicken. The following recommendations will help you choose the right and tasty mutton meat:
For the preparation of broth on the bone is necessarytake small pieces of mutton no larger than 5 cm in size. But before that, it is recommended to soak the meat in cold water for about 2 hours and only after starting to cut. Then the pieces are thoroughly washed and placed in a pan with cold water. Cook the lamb broth over low heat from start to finish.
As boiling water on its surface willfoam is formed, which must be periodically removed. Thanks to this simple reception, the broth will be transparent. After the water boils, add a head of onions, black peppercorns, bay leaf in a saucepan with meat. The broth will simmer over low heat until ready. But how much lamb cooks depends on how young or old the animal was. So, the lamb meat is cooked for no more than 1.5 hours, the young lamb cooks 2-2.5 hours, and the meat of an adult male will be ready in 3.5-4 hours.
When the broth is ready, the meat is taken out of it andshift on a plate. The liquid itself is filtered and used for cooking soup, for example, shurpy. Directly, the lamb is cut into pieces and, when served, are placed in each bowl of soup.
If it is recommended to remove fat for broth,for pilaf, it is almost an indispensable ingredient. In principle, it is also cut, and then melted in a cauldron before the formation of cracklings. Then they are removed in a separate plate.
After that, spread the melted fatsmall pieces of meat and fry them on all sides. Next to the cauldron add 2 cups of water. Now you need to find out how much lamb is cooked for pilaf. Its cooking time in a cauldron is 40 minutes, but only until the onions and carrots are laid. In general, the cooking time of this type of meat in the pilaf is about 2 hours.
The whole advantage of cooking lamb inMulticooker is that the meat can be taken even frozen. To do this, a piece of pulp (1 kg) is well washed, cut into small pieces, add vegetables to taste, for example, onions and carrots, and pour water (2 cm above meat).
Next you need to select the correct mode.Here you can use one of two options: "Soup" or "Stewing". In the first case, you will get a delicious, rich lamb broth, and in the second - an aromatic, soft and tender stew. Cooking time for fresh pulp is 2.5 hours, and frozen cooks for 1 hour longer.
Now you know how much lamb is boiled and how to make a tasty dish from it.
