Lamb with dried apricots and tomatoes: "tasty" recipes

Lamb for us - not the most affordable and not veryhabitual meat. However, it should be noted that in itself it is tasty and very different from the species we are familiar with. So, on occasion, allow yourself to please both the family and yourself - lamb with dried apricots and tomatoes will please everyone. This method of making this meat is widely used in the Caucasus and in Eastern countries. Armenians almost do not fight with the Azerbaijanis for the authorship of this dish.

Armenian recipe

It begins with the fact that the washed meat is cutmedium pieces, poured into a pan hot, but not boiling water and cooked up to half the preparedness on a small light. You need to take a little water, so that the broth was a pomarist. Foam must be removed. At the end, the broth is filtered. Dried apricots are soaked in advance; it should be about three times less than meat. Almost ready mutton is fried in melted butter. After the appearance of the crust is added separately toasted onions (2-3 small bulbs for a pound of meat), finely chopped or ground tomatoes without skins, pepper and salt, dried apricots and broth. Extinguished lamb with dried apricots and tomatoes to the softness of meat, and served with chopped parsley. Incredibly delicious dish!

The abundance of dried fruits

Lamb with tomato and dried apricots can be supplementedand other seductive ingredients. For the recipe described, chopped meat (kilograms and a half) is best first marinated: mix a teaspoon of ginger and coriander with two cumin, half a spoonful of ground pepper, a quarter of cayenne pepper and a canteen paprika. The slugs roll in the mixture and hide in the cold for the whole night. In the morning, mutton lined with foil lays lamb, and on top of it - half-rings of bulbs and chopped 4-5 cloves of garlic. In a half cup of broth (very harmonious will be chicken) a pinch of saffron threads, a large spoon of honey and a small one - cinnamon. Canned tomatoes are added to the meat along with their juice, broth is poured, the container is closed with foil and placed in the oven for about two and a half hours. Prunes, dried apricots and dates, peeled and soaked for 20 minutes, are added after the specified time. The sheet is no longer covered, so that mutton with dried apricots and tomatoes is browned. After 2-3 quarters of an hour the sauce will thicken, and the meat will become exceptionally tender and juicy.

Recipe for Multivariate

Mutton, stewed with dried apricots, can easilybe cooked and in this wonder-assembly. A pound of chopped meat, grated with salt and pepper, is cooked for 15 minutes in a bowl along with onion rings and chopped 2 cloves of garlic in a frying mode. When all is blushed, a glass of dry wine is poured into the bowl and quenching is turned on for a quarter of an hour. Only then 2 tomatoes are laid with cubes, one zucchini slices and steamed dried apricots (100 g). Salted, peppered and roasted with rosemary lamb with dried apricots and tomatoes is covered with a lid and languishes on the "Plov" mode for 20-30 minutes (depends on the characteristics of the multivark). Eat with pleasure!

Good advice

Those who do not like the specific smell of such ameat, before the lamb with dried apricots and tomatoes is prepared, it is worth picking the piece purchased. Marinade can be taken on any basis - and kefir, and wine, and beer perfectly suited. The main thing is to add in them a proportionate amount of favorite spices. By the way, for the purpose of eliminating the smell, dried fruits, even the simplest ones like garden drying, are not bad.

When extinguishing lamb with dried apricots and tomatoes can be supplemented with sour cream or cream (if you did not use wine in the sauce, naturally). Only then marinate meat better in kefir or whey.

On a garnish to a dish the potato-mashed potatoes are usually servedor rice, cooked with the addition of barberry. Do not like this rump - you can add barberry to the end of the quenching directly into the pan. Get a pleasant sourness and additional neutralization of the "mutton" smell.