Lamb with quince in a multicooker Steba DD1

Lamb with quince in a multicooker Steba DD1

Category: Meat dishes

Ingredients
Mutton	1 kg
Quince	3 pcs.
Carrot	2 pcs
Bulb onions	2 pcs.
Zira	0.5-1 tbsp. l.
Garlic	2 teeth
Parsley, cilantro, salt, hot pepper	Taste
Butter	50g
Olive oil	Of necessity

Cooking method

• Switch on the Fry program for 40 minutes. While the bowl is heating, I have prepared all the food.
• Wash the quince well, cut into 8 slices and remove the core. When the signal that the program is ready sounds, put butter in the bowl and, as soon as it melts (and this will be almost immediately), put the quince in barrels to the bottom in butter, periodically turning it over to another barrel so that it is fried on all sides. The smell will be amazing!
• At this time, we clean the carrots and onions. Cut carrots into thick circles, onions into large slices along the fibers.
• When the quince is browned on all sides, we take it out of the bowl into a separate bowl and set it aside for a while. If there is little fat in the bowl, then add 1 tbsp. l. olive oil and spread the carrots. Fry it together with a pinch of crushed cumin until well-browned. Then we take it out and then fry the onion separately. I would even say that vegetables should not be browned, but rather quickly burned and browned from all sides.
• While our vegetables are fried, I wash the meat. I had a shoulder of lamb, and I couldn't cook without the bones. Ideally, pulp is needed here. Cut the meat into sufficiently large pieces, dry it from excess moisture with a paper towel. We take the onion out of the bowl and spread the meat tightly. When the meat is browned from below, turn over our pieces, salt, rub the cumin on the meat with my hands and spread the quince on top, then onions, carrots and herbs. We stick in the cloves of garlic. Lightly salt again. If there are no contraindications for health, you can put hot pepper, I did not add, as I cooked for the child as well.
• We close the cover and valve valve. We turn on the program Meat time 20 minutes pressure 0.7.
• After the beep at the end of the program, manually release the pressure.
• The dish is ready!
• Cook with pleasure and bon appetit!

The dish is designed for

5-6 servings

Time for preparing:

40 minutes + 20 minutes

Cooking program:

Frying + Meat

Note

There are many options for cooking lamb with quince, they are all very tasty, it cannot be otherwise! maybe there is something similar on the forum, I only looked through the list of recipes for Shteba. In my opinion, boiled potatoes are very suitable here.

I did it, well, it was sooo tasty, everyone just swallowed their tongues. I served with boiled rice, which I cooked right after the lamb in Stebe, but in a different bowl. I am very pleased with the result that Stebochka prepared for me!
I hope you enjoy it too!



Lamb - sheep meat. In young animals it is reddish, in adults from light red to red, in old animals it is dark red. Has a dense consistency. In well-fed animals, subcutaneous fat is well developed, which is deposited in significant quantities in the lumbar region - near the kidneys, in meat-feeding sheep - at the base of the tail (fat tail). Lamb contains on average the same amount of protein as pork, but much less fat (15.3% in category 1 meat, 9% in category 2 meat).

Lamb fat is refractory (melting point 50 ° C) and therefore less digestible compared to other fats. But it contains the least amount of cholesterol - a substance that promotes the development of atherosclerosis (up to 29 mg%).Perhaps this explains the fact that among the peoples who consume mainly lamb, there are fewer atherosclerosis diseases. Lamb fat contains up to 10 mg% of lecithin, a substance that has anti-sclerotic properties and normalizes cholesterol metabolism. The assimilability of lamb fat is 89-93% (almost the same as that of beef). B

Lamb is a source of potassium salts (270-345 mg%), sodium (60-75 mg%), magnesium (18-22 mg%), phosphorus (178-215 mg%), iron (2-2.3 mg%) , zinc, iodine, cobalt, etc. It contains B vitamins (BiSjh 0.08-0.09 mg%, B2 ~ 0.14-0.16 mg%, PP - 2.5-2.8 mg% ), as well as traces of vitamin C. The digestibility of lamb is slightly lower than that of beef, and is equal to 70%.

The meat of old animals is tough and has a specific smell that is almost not felt in young lamb. Lamb is mainly used for making "fried soups" (for example, shudla) and second courses - kebabs, pilaf, roast, chops, etc., and only from the brisket and neck part is broth prepared. All kinds of mutton dishes are traditional for Caucasian and Central Asian cuisine. Lamb is mainly recommended for healthy adults, people, children, due to the worst digestibility, is not recommended to use it.

Lamb with quince is a classic!
I also used quince yesterday, only with chicken. Now I always use fruits with sourness with meat - they neutralize fat and give an amazing taste!

Lisaaaa, super recipe !! And lamb, so generally a delicacy !!

[Liza]

Liza, as if you looked at my notes on the table and read, too, lamb, vegetables, quince in the coming days And also going to stew

Thanks for the delicious dish and pictures

[Marinochka]

Marinochka, you are absolutely right - this is a classic, because it is unrealistically delicious! I only had an extremely sweet quince, on the contrary, I did not have enough sourness, and I hadn’t come across a fragrant one for a long time.

Mashenka, thank you very much for the warm welcome to our ranks! If it weren't for you, I wouldn't have Shteba

Tatyana, now the season itself inspires and prompts to prepare such dishes. And we, as creative people, catch all the moods in the air! I read your recipes as poetry for inspiration and creating a special mood!

Lisaaa! So tasty ! probably ... I have never tried meat with quince. I will definitely try, thanks for the recipe!
You also bought Shtebochka? Congratulations!

Ira, and it’s delicious, and with Shtebochka! and most importantly, it's so great that the stainless steel bowl, you can't even imagine !!! I love lamb very much and often buy it, but because of the bones, which are very sharp and instantly cut the bowl, I had to buy only the most expensive boneless pulp, and this is not always sold. And as for cooking broth, I generally keep quiet, it was necessary to compose whole structures so as not to injure the bowls! And now jellied meat, any lamb, and just iron spoons, shovels, ladles - EVERYTHING is mine and everything is possible !!!

And a bowl from 6050 fits perfectly, I cooked rice in it right after this meat. It turned out great!

Liiz, I need her too ...

as if to give it up ...

And you have only 6060 from the SV (we don't count the cuckoo, it's a pressure MV)?

Well, yes, 6060 and 6050 (she lives with her sister) and that's it ... But I kept waiting a little, it seems like a lot for 5 liters ...

Yesterday not all the meat was eaten. So today I added potatoes there and put a pressure of 0.7 on Vegetables for 10 minutes. It turned out even tastier than yesterday. Still, potatoes are best suited to such meat!

Well, I ran in for a minute, and here it is so delicious! How to sleep, years in front of my eyes such a yummy-to eat something! Thank you, took note!

The lamb is in the refrigerator, there are no quince. We'll have to do something else.

never cooked meat with quince ... need to improve

never cooked meat with quince ... need to improve

You should definitely try. This is sooo delicious!

You should definitely try. This is sooo delicious!

+100500!
Girls, it's really delicious, that's why it's a classic! Be sure to try it with quince, it has an extraordinary aroma that is amazingly friendly with lamb!

Liza! I really love meat with quince and cook quite often. With quince, not only lamb is delicious, beef and pork are also good! By the way, I laid out Buglama's recipe for Stebik, there is also a quince.

Liza! I really love meat with quince and cook quite often. With quince, not only lamb is delicious, beef and pork are also good! By the way, I laid out Buglama's recipe for Stebik, there is also a quince.

Semyon Semnych, but I didn't even notice the elephant !!! Where? I went to look, I love this very much! Thanks for the tip!
PS I love quince only with mutton and by itself just chew, since childhood)))

Well, nothing! Where have I been? I missed such a feast! I accidentally noticed it in the recipes of the week.
Liz, what a beauty! Well, it’s delicious and there’s nothing to say. Quince soaked in lamb juice is generally the tastiest thing that can be! GREAT!
Oh, make me buy Stebik! That Tanyulya was always teasing with her Shtebochka, now you are there, Liz! What kind of zhist ?!

Len, I once bought a Brand pressure cooker after I cooked jellied meat in Bork and realized that this was not serious ... And about the fact that it’s a pity to scratch a bowl in Bork, I’m generally silent. And I all like Brandik, but I felt sorry for his cup. Moreover, I cooked broths, soups and jellied meat in it. Therefore, when Shtebochka appeared with her steel bowl, I fell for her.
Now I'm not overjoyed - I cook everything: both with bones and to the brim!))) The price of the issue is ridiculous in comparison with Bork (especially since we bought it).

And lamb with quince is my favorite combination. In general, I love quince since childhood, its aroma is incomparable, even just to chew it. Only now imported goods are sold everywhere; you rarely find good juicy and fragrant ones. But it was in this recipe that I came across the correct one))))

[Vei]

Vei, Liza, and in cuckoo 1051 in which mode is it better to do, what do you think? I would like to use a multi-cooker, but how many hail and minutes should I put? When stewing, I'm afraid the vegetables will boil too much

[leeka]

leeka,
Katya, since everything is pre-fried, then you can choose a multi-cook for 30 minutes 120C. If the meat is tough, then on Stew, even if the vegetables spread, you will get a puree sauce that will not spoil anything.
Good luck, I hope you enjoy the recipe.

Thank you, as I will, I will definitely unsubscribe, I plan closer to the weekend

Lisa, thank you very much for the recipe! It turned out really sooo tasty! Next time I will try on stewing, so that the quince turns into a sauce, I think it will be no worse. I soaked the meat in water for several hours. I did everything strictly according to the recipe. Well, very tasty! I regretted that I did not do more, they ate everything very quickly Thanks again!))))))

Katyusha, I am very glad that I liked the recipe! Cook with pleasure, try your new options. I myself often see an interesting and obviously tasty recipe, but I make my own additions and changes, because inspiration comes. So do not be afraid to experiment)))

Girls, what can you replace the quince with? Otherwise, they don't sell it in our mid-lane wilderness ...

[Darsi]

Darsi, now is not the season of quince, it will start in about a month, then you should have. And I don't even know what to replace. Maybe apples, but they do not have her scent, but that is the whole point.

Thanks, boom wait. I need to look in the Okei, there is Turkish sometimes ... Live and learn, you will remain a fool Goose or duck with apples I cook regularly, but I never guessed about lamb with quince: girl_pa rdon:

Liza has been planning to cook this mutton for a long time. But this year there was no quince on sale. And the other day I found it. And I have a question. I understand that you cooked in stainless steel. Didn't stick to it? Otherwise I'm frying in a non-stick

Luda, a little stuck, the main thing is to heat it up well, and then lay the food, but it's still not as pleasant as in a non-stick one.but I only cook lamb in a steel bowl, its bones are very insidious.
Good luck to you!

[Vei]

Vei, Lisa, thanks for the recipe
so I wanted yesterday, looking at night.
I bought today both quince and lamb (it was pieces today, it's called mutton goulash), tomorrow morning I'll buy more greens.
I have a multicooker Dax 60. After frying, if I understood correctly, should I put it on stewing? How many minutes? By default it is 1 hour, it seems.

[Marina22]

Marina22Marina, do you have MV without pressure? it takes more than an hour there, and it also depends on the meat, and most likely you will need to add water. In pressure cookers, because of the pressure, everything is cooked faster and its own juice is released from the products, but does not evaporate, so there is no need to add water to stew the meat.
I'll try to be in touch tomorrow if you have any questions.

Lisa, thanks for the quick response, I just have a slow cooker without pressure.

it means that it will be necessary to look after the meat so that it does not burn (add water if necessary) and cook it for 1.5 hours or as desired.

Lizochka, thank you very much, I'm reporting

You were right, you should have been watching. So as not to burn, I immediately added water and set it for 1.5 hours. I parried the meat, it was a little harsh. I added another half an hour and it turned out so yummy
I made rice for a side dish today. Tomorrow I'll put potatoes in the rest.
Very, very tasty. The husband said to be sure to do it when the guests come

What a beauty!!! It looks very appetizing, I have never tried lamb in combination with quince, the recipe is very interesting, if I find quince here I will definitely try it !!! Thanks for the recipe, but for now bookmark !!!

lamb combined with quince have never tasted

me too, today for the first time. It turns out to be very, very tasty
Recommend

[Marina22]

Marina22, Marina, I'm so glad that everything worked out and I liked it! Hurrah!
although between us, it is impossible to spoil lamb with quince, it always turns out deliciously, such a win-win combination. And this is quite a festive dish, it's not a shame to offer guests!

[lettohka ttt]

lettohka tttNatalia, it's worth trying

[Vei]

Vei, Liza, thank you. How delicious it is! Fragrant quince, super! We like it more spicy, added chopped pickled chili with garlic, boiled beans for garnish.

[Florichka]

Florichka, Irina, chili with garlic and beans - a really spicy and explosive combination! Thank you for your feedback !!!

[Elizabeth]

Yesterday not all the meat was eaten. So today I added potatoes there and put a pressure of 0.7 on Vegetables for 10 minutes. It turned out even tastier than yesterday. Still, potatoes are best suited to such meat!

ElizabethThank you very much for the wonderful recipe !!! I was just mastering Shteba, I was afraid that it would not work out, but everything turned out just fine !!! Delicious!!!

We ate with rice, and now I also want to add potatoes to the leftovers, but I have a question, and how to cut potatoes large? Doesn't need to be added at all?

[afnsvjul]

afnsvjul, Yulia, glad you like the recipe! I cut the potatoes into 6 pieces, did not add water.

Thank you!!! Tomorrow I will make the leftovers with potatoes, prolong the pleasure of the delicious dish !!!

Start cooking - and immediately stop: 3 pcs. How many grams are quince? My trees weigh up to a kilogram of fruits ...

[Tatyana]

3 pcs. How many grams are quince?

TatyanaHow many grams, I will not say, it was a long time ago, and I did not weigh them)) But I remember that the fruits were not small. And in general, here you can't spoil both porridge with butter and quince meat))