Multi-Cooker Fried Lamb
3 hours Recipe Yield:
4 servings Difficulty:
Medium recipe
Lamb fried in a multicooker - this recipe uses not only lamb pulp, but also ribs, they give more taste to the meat. In general, a multicooker is a very good helper in the kitchen. I closed the lid, set the desired mode and forgot. There is no need to stand over the stove, control the fire, and when it comes to frying, there is no price for a multicooker at all, oil or fat does not fly in all directions.
Recipe Ingredients
Cooking Recipe
To cook the multi-cooker fried lamb recipe, divide the meat and ribs into portions. The pieces of flesh should not be too small, otherwise the meat may become very fried and dry when cooked. Grind coriander, black pepper and salt in a mortar and sprinkle lamb with the mixture. Next, add bay leaf, red hot pepper, it is not necessary to cut it finely, it can be divided into large pieces. You can also use dry pepper, it will give the meat a more interesting taste, since it does not have the aroma and taste of grass. Thyme can be laid out with sprigs, you can chop. Vinegar for pickling is best to use wine, it is softer. If you use ordinary vinegar, the amount must be reduced.
Mix the marinade with the meat, of course, you need to mix with your hands, gently massaging the meat, so the spices penetrate the meat better. Leave lamb to marinate for 1-2 hours. Lamb can be marinated in advance, then it should be marinated in the refrigerator. When the meat is marinated, put it in a multicooker, set the “Fry” function, then “Meat” 155°С (310°F) for 20 minutes. After the time has elapsed, turn the meat over and set the same functions. Serve fried lamb warm with green vegetables.