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Nowadays you can find any variety of meat on sale - if only you have the desire and the finances. But many people are in no hurry to deviate from habits and traditions, and cook the same dishes day after day and year after year. But in fact, there is no need to be afraid to experiment - after all, in your own kitchen you can create real culinary masterpieces without any special experience or skills, as well as with a minimum of additional ingredients. So representatives of the stronger sex will undoubtedly enjoy lamb fried in a frying pan with onions or vegetables.
Lamb with onions
To prepare such a dish you will need a minimum of ingredients - half a kilogram of meat, a couple of onions, a tablespoon, a teaspoon of spices (for meat) and one. When cooked correctly, the meat will be especially flavorful and tender.
First of all, rinse and dry the meat. Grind it into medium sized pieces. If there is a little fat on the meat, it will turn out especially juicy.
Peel the onion and chop fairly large. Chop the hot pepper as finely as possible, focusing on your taste preferences.
Place a cauldron on the fire and heat it well with a spoonful of vegetable oil. Pour all the prepared meat into a cauldron, add salt, sprinkle with spices and fry quite quickly over a high-power fire. Stir the meat constantly and do not cover it with a lid.
Rinse the meat thoroughly under running water, then dry it using paper towels. Chop the lamb into medium-thick slices. Heat a thick frying pan with vegetable oil and place the meat on it in an even layer. Grill the lamb on one side over medium heat for about two to three minutes. Then turn the meat over, reduce the heat to medium and continue frying for another couple of minutes.
Pour boiling water into the pan - the water should be at the same level as the meat. Simmer the lamb over medium heat for twenty to twenty-five minutes. Next, salt and pepper it. Chop the onion into half rings and chop the greens into smaller pieces. Add these ingredients to the meat, stir and fry for another ten minutes, stirring occasionally. Remove the pan from the heat and serve the meat with a side dish of your choice.
Lamb in a frying pan with vegetables
To prepare the simplest, but at the same time delicious version of fried lamb with vegetables, you need to prepare the meat of a young lamb - it cooks almost instantly and has a pleasant taste qualities. So, you will need three hundred grams of meat, one eggplant, one medium onion, three, three tablespoons of vegetable oil, one hundred grams, some salt, pepper and spices - depending on your taste preferences.
The meat of a young lamb should be cut into thin slices. Vegetables should be washed and cut into large pieces (quarters and halves). Heat a frying pan with vegetable oil and fry both meat and vegetables in it at the same time - for five to seven minutes on each side. After the meat is cooked, add pepper and salt to the dish. Place lamb and vegetables on plates along with leaf lettuce and serve to the table.
Lamb with vegetables and green peas
To prepare such a tasty and aromatic dish, you need to use four serving pieces of lamb, a quarter of a lemon, a couple of branches of fresh mint (or a little dried), a teaspoon of curry, and a certain amount of salt depending on your taste preferences. Also use a couple of medium onions, a jar and some vegetable oil for frying.
Wash the lamb meat, dry it, pour over it, sprinkle with mint and curry. Place the meat in the refrigerator to marinate for at least twenty minutes and up to overnight. There is no need to salt it.
Heat a frying pan with vegetable oil. It should create a layer of about one centimeter. Place slices of meat into well-heated meat and fry them over high heat on both sides. This will create a crust on the lamb, and the juice will remain inside. Then cover the pan with a lid and reduce the heat. Cook for one to one and a half hours. Add a little water to the pan if necessary.
Next, peel the onion, chop it into half rings and add to the meat. Add salt and continue cooking with the lid on for another twenty to thirty minutes. Then add the peas to the pan and simmer for another ten to fifteen minutes.
When cooked correctly, lamb fried with vegetables will delight you with tenderness and juiciness. Dishes with such meat will become in a great way diversify your daily diet. Visit “Popular about health” more often, and good recipes will already be waiting for you in the “Healthy Eating” section.
To find out which meat is the most delicious, you need to ask any resident of the Caucasus, and the answer will be clear: of course, lamb fillet.
The highlanders also know better than anyone how to deliciously fry lamb and lamb liver in a frying pan, so that it retains its juiciness and turns out to be moderately browned. To make the famous Caucasian dish, you need to select a suitable piece of fillet and subject it to heat treatment, which consists of several stages.
Any type of meat requires an individual approach, and lamb fillet is no exception. To prevent it from being tough as a result of cooking, we advise you to take into account the recommendations on how to properly fry lamb in a frying pan and how long it should take. Then the favorite meat of the mountaineers will take its place as a favorite in your family menu.
Choosing lamb for frying
Old sheep meat tends to remain tough even after prolonged cooking. It is least suitable for frying, so for this type of cooking it must be selected especially meticulously. The ideal option is the pulp from the carcass of a young lamb. So, the lighter the shade of the meat, the younger the animal from which it was obtained.
If you want to prepare not just a meat treat, but a delicacy, and looking for fillet of milk lamb in the market, it would be good to check the calendar. The main lambing for sheep occurs in the first quarter of the year, so the likelihood of buying what you need is highest in winter and early spring.
When talking about how to properly fry lamb in a frying pan, you definitely need to remember which pieces of carcass are suitable for this delicate culinary task. It is best to place the meat from the ham, the loin, in the frying pan. The sternum (the so-called flank) and the upper shoulder blade will also work, but only young ones (light in color)!
The answer to the question of how long to fry lamb in a frying pan when preparing it with your own hands according to this recipe so that it turns out soft depends on the age of the animal, as well as the frying container.
A deep frying pan with a thick bottom is best suited for this case. You need to take large onions so that their weight is approximately the same as meat. Then it will turn out juicy and incredibly aromatic.
Lamb in a frying pan: classic recipe
Ingredients
- Lamb with fat layer – 600 g + –
- Onions - 2 pcs. + —
- Fresh parsley — + —
- Basil — + —
- Vegetable oil — + —
How to fry lamb in a frying pan with onions
- After thoroughly washing and drying the fillet naturally or using paper towels, we divide it into strips as thick as a finger and up to 5 cm long.
- The first stage of cooking is frying high fire. Heat the frying pan, pour in the oil and after a minute add the meat. Frying time – 2-3 minutes. Don't forget to stir so it doesn't burn.
- Now you need to reduce the intensity of the heat to medium.
- Add boiling water: you need enough of it so that it is flush with the roasted meat.
- Next, simmer it without a lid until it goes away. excess water. This will take about 25 minutes.
- When the water has evaporated, add fresh onion half rings to the meat. Now the semi-finished treat needs to be salted, seasoned with pepper and chopped herbs (don’t forget to wash them first).
- Fry for about 10 minutes until the meat pieces are browned.
In the Caucasus, it is customary to eat fried lamb with rice, which contains a lot of carrots and dried barberry. Excellent side dish option - stewed eggplant with sweet pepper. If you prefer potatoes most of all, then season them with onions or garlic sauce.
DIY lamb liver in a frying pan: the best recipe
Knowing how to fry lamb in a frying pan so that it turns out to be an appetizing dish for the whole family, it is not difficult to learn how to cook lamb liver as well. Just a few minutes of time, some seasonings and aromatic herbs - and the most delicate dish is already on the table!
Ingredients
- Lamb liver – 400 g;
- Onion – 1 medium head;
- Olive oil – 2-3 tbsp;
- Salt – 0.5 tsp;
- Ground black pepper – 0.5 tsp;
- Greens (parsley and basil) – 1 bunch;
- Lemon juice - a few drops.
How to deliciously fry lamb liver in a frying pan at home
Many meat lovers are biased towards lamb liver. Of course, if you prepare a product obtained from a well-worn sheep, even a chef will not be able to turn it into a delicacy. On the contrary, properly cooked liver of a young healthy lamb is truly a royal treat!
- We wash the fresh liver of a young animal (it has a uniform color and a slight liver aroma), free it from films, remove blood clots and large vessels.
- After cutting the product into neat pieces measuring approximately 2x2 cm, add salt and pepper.
- Throw chopped onion into rings into the oil heated in a frying pan and fry until golden.
- Next, put the liver, add chopped basil, sprinkle with a couple of drops of lemon juice (preferably freshly squeezed) and fry over low heat for 4-6 minutes. You need to stir constantly!
- The final touch is adding freshly chopped parsley. Another minute - and the aromatic dish can be sent to the table.
Among the world culinary heritage, Caucasian cuisine is considered one of the richest, especially in terms of the number and variety of meat dishes. Each housewife there has her own secrets of how to deliciously fry fresh young lamb in a frying pan with herbs and onions. It’s not at all difficult to learn how to cook lamb just as well - as long as you have the desire to please your beloved men with original meat delicacies...
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Yangtsun Chaocao Zhou, or Fried lamb with onions, - a traditional dish Xinjiang cuisine. Xinjiang Uygur Autonomous Region (Chinese: 新疆维吾尔自治区, or abbreviated as Xinjiang, literally “new frontier” or “new frontier”) is a region in northwestern China. This territorial-administrative unit is the largest in the PRC. Since most of the population of Xinjiang professes Islam, local cuisine is guided by Muslim traditions. Livestock is traditionally raised in Xinjiang - horses, cows and, of course, sheep, the number of which makes up a third of the autonomy's livestock population. And the food preferences of the local population are concentrated on meat dishes with vegetables and flour products, and among seasonings, a special place of honor occupiescumin, or “Zizhan” (Chinese: 孜然, pinyin Ziran). Many dishes of Xinjiang cuisine are familiar in our country - pilaf, lamb kebabs, manti, lagman, samsa, ayran, etc. This is due to the geographical location of the region, on whose territory, in addition to the Han (Chinese) nationality, live Uighurs, Dungans, Kazakhs, Kirghiz, Uzbeks, Tajiks, Mongols, Manchus, Tatars and even Russians. Dish Fried lamb with onions is a typical representative of Muslim cuisine - lamb, cumin, chili pepper. Due to its simplicity, dishes such as Yangtsun Chaokao Zhou are prepared quickly, literally in 10-15 minutes if all the ingredients are available.
Fragrant and satisfying snacks from Chinese Muslim cuisine - such as “ Fried lamb with onions», « Spicy lamb on toothpicks
», « Lamb fried with cumin
" and "Lamb kebabs" are probably one of the most popular Muslim dishes, which both locals and tourists enjoy with pleasure, regardless of religion.
INGREDIENTS (for 2-3 servings):
lamb fillet - 400 g,
onions - 1 pc.,
cumin (cumin)- 1 tbsp,
ground chili pepper (powder)
- ¼ tsp,
ground chili pepper (flakes)
- ½ tsp,
salt - ½ tsp,
vegetable oil- 1 tbsp.
Thinly slice the pre-frozen (for ease of slicing) lamb against the grain.
Peel the onion and cut it into small sectors, and then disassemble them into layers.
Grind cumin (cumin) in a convenient way (in a mortar or electric chopper). Important point- you need freshly ground cumin.
Mix the powder and chili flakes together.
Heat the vegetable oil in a wok (or frying pan) and quickly fry the onion slices, literally for about a minute.
Add lamb slices to the wok and continue frying, stirring the contents of the wok (frying pan) occasionally. Lamb and onions will give juice. Continue to fry the lamb until the juices have evaporated and there is very little left.
Salt the meat, sprinkle with a mixture of powder and chili flakes. Stir the contents of the wok.
Sprinkle with ground cumin and stir the contents of the wok again.
The liquid should boil away, but the meat should remain juicy. You can't overdry it.
Recipe for fried lamb with potatoes
- Caucasian national meat dishes mainly prepared from lamb. Speaking about Dagestan cuisine, or rather its meat recipes, we will also see that the main meat component in them will be lamb. Well, if it's lamb, then it's lamb. Stewed lamb with fried potatoes is a standard second course, prepared quite simply, without unnecessary finesse. The energy benefits are very great, but we do not recommend consuming it daily; after all, lamb itself is a bit heavy for the digestive system, and together with fried potatoes it can even cause heaviness in the stomach or cramps in the pancreas. But do not be afraid, those who eat this dish once a week will not even notice all the pros and cons of this dish, with the exception of its wonderful aroma and unparalleled taste.
- It was previously mentioned that the key to an excellent dish in the Caucasus is the quality and freshness of the products (for example, ready-made beans in cans from a hypermarket or frozen meat, they will never give the dish its entire bright palette of tastes and aromas when preparing it, even if we sizzle 20 varieties of spicy mixtures)
- We go to the market and buy only fresh ram or lamb meat; the younger and fresher it is, the more tender the dish will be. Never save money and time on your stomach, a sick stomach is the cause of many other diseases in the body
- We process fresh meat - cut off the film and tendons, separate it from the bone, if there is one (don’t throw away bones with residual fat and pulp, you can cook an excellent rich Caucasian soup or borscht). Wash the lamb pulp under running cold water and cut into 50-60 gram pieces.
- Heat a deep frying pan and fry the meat in its own juices over low heat until it is half cooked, turn it often, otherwise the meat will either burn or dry out.
- While the lamb is cooking, we will deal with other products - vegetables. Peel onions and plain potatoes and rinse under cold water. Cut the potatoes into wedges and coarsely chop the onion
- Add prepared potatoes and onions to the prepared meat, mix, salt and season with spices (an excellent mixture of spices for seasoning dishes of Caucasian cuisine is in the section Abkhazian cuisine)
- Cover the pan tightly with a lid and simmer the lamb and potatoes, seasoned with spices, until fully cooked
- The lamb takes the whole flavor hit, the fabulous aroma of the dish evokes a terrible appetite, which means we are doing everything right. Ready stewed meat and potatoes sprinkle with finely chopped herbs and let it brew under a closed lid for another 10 minutes. Serve immediately, in deep plates, and any kind of dish is welcome Caucasian sauces and seasonings, in order to give the Dagestan dish an even greater Caucasian flavor
