Lamb dishes in the multivarquet: the recipe for pilaf and hashlama

Prepare dishes from lamb in the multivark easily and quickly. We offer you to familiarize yourself with the recipes of pilau and hashlama.

Dishes from lamb: photos, recipes of pilaf

The first to prepare a delicious pilaf. To do this you will need:

• Flesh and bones of mutton with a total weight of about 800 g;
• 2 multi-cup rice for pilaf (you can take a special or ordinary);
• One large onion or two smaller;
• 1-2 medium sized carrots;
• For frying vegetable oil of 100 ml;
• Garlic - 1 medium-sized head;
• Salt, pepper (including pods), zira.

Lamb dishes in the multivariate: turn-based cooking technology

1 step

First rinse the rice. Water should become transparent. Cut the mutton pulp into pieces. Turn on the multivark function "Baking" (or "Frying") for 40 minutes. Pour about 100 ml of vegetable oil. Hot dishes from mutton, and in our case pilaf, will turn out even more tasty, if instead of oil you use fattened fat. Spread the fat and throw meat into it. Fry for 15 minutes.

Step 2

Peel the onion, chop it into half rings. Remove the skin from the carrots, then grate the vegetable on a fine grater. After the meat is fried, add vegetables to it. Fry for another 15 minutes.

Step 3

4 multivelted glasses of water pour into the bowl, put a pepper pod, salt well (the taste should be slightly salted, the excess will take in the rice), add the head of garlic and zir. Hold the ingredients for 10 minutes, then put the washed rice.

Step 4

On the device, set the "Pilots" function. Close the multivark cover and cook until the signal is received. At the end of the rice, gently mix, then hold for about 10 minutes in the "Heating" mode. Then place the pilaf on a large plate with a slide. On top decorate the dish with a pod of hot pepper and garlic head. As a supplement, serve a vegetable salad, for example, from a green radish. Bon Appetit!

Lamb dishes in the multivariate: a recipe for hashlama

Khashlama is the food that came to us from the Caucasus. It is based on a combination of vegetables, meat and spices, which must languish over low heat. Multivarka for this fits perfectly. So, the ingredients:

• Lamb (it is better to take with bones and cartilage) about 500 g;
• 1 large pepper, carrots, eggplant;
• A pair of ripe large tomatoes;
• A variety of greens, spices.

Dishes from mutton in the multivarquet: technology of cooking hashlama

Wash vegetables, clean and grind. Tomatoes and onions cut into thin rings, eggplant and carrots - into mugs, pepper - strips. Cut the meat into pieces. At the bottom of the multivariate bowl, pour a little oil (gram 50), lay half the amount of onions, then a layer of tomatoes, on them - aubergines, followed by sweet peppers and carrots. Now put the pieces of meat tightly. Salt them, season with pepper, sprinkle with chopped herbs. Repeat all layers (except carrots). Turn on the "Quenching" function, the approximate time is 4 hours. At the end you will get a fragrant and very tasty meat. Water does not need to be added, since a sufficient amount of liquid will be released from the vegetables. As a side dish, you can boil rice or potatoes. And you can serve the dish yourself. Bon Appetit!