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Boneless lamb (lean meat)
Boneless meat from the leg, shoulder or neck of lamb, pink-red, with a firm fibrous texture and a characteristic lamb taste, for pilaf, shurpa, shashlik, goulash and mince.
Boneless lamb (lean meat) is boneless meat cut from the leg, shoulder or neck of lamb, pink-red, with thin veins of fat and membranes, a firm fibrous texture and a characteristic lamb taste. It is cut for pilaf, shurpa, shashlik, goulash, stew and azu, braised until tender with vegetables and spices, used for mince for lyulya kebab, kufta, manti and cutlets.
Recipes with this ingredient
The recipe is taken from the magazine "Culinary Workshop".
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The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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Recipe by chef Dmitry Kamaev from Law & Son Bar.
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Recipe by Alexey Zimin, brand chef of the restaurant "Dom 12" and the founding father of "Eda".
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"Salkhino" in Georgian means something like "unlimited fun", which exactly echoes the essence of the Georgian feast. And tapa is a heavy large frying pan on which a large piece of meat is slowly baked together with a side dish. This dish is created for a hearty and leisurely meal with endless toasts and beautiful songs. By the way, it is the leisurely consumption of food and the abundance of red wine that allow Georgian cuisine to freely operate such controversial products from the point of view of dietology as fatty lamb fried in fat tail fat. In addition, unlike the Russian tradition, Georgians serve fried meat not only with potatoes, but also easier to perceive vegetables and greens.
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The recipe was shared with us by the chef of the restaurant "Chirem" Ilgiz Shakirov.
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120
Shepherd's pie with sweet potato and lamb is a cozy and hearty dish of European cuisine inspired by the traditional British Shepherd's Pie. In this version, classic potatoes are replaced with sweet potatoes, giving the mash a sweet hue and sunny color. Tender lamb infused with the aromas of thyme, Worcestershire sauce, and sun-dried tomatoes pairs with silky mash to create a harmony of flavors and textures. The textured crust baked to a golden crispy surface makes each bite especially appetizing. This dish is perfect for family dinners, warms you in cool weather, and provides a sense of comfort. It can be served as a standalone dish or paired with a light salad and a glass of red wine for a fuller flavor experience.
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This is how they make manti at "Chaikhona No. 1.
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The recipe is taken from the book "Purmarili. Dishes of Georgian cuisine" by Elena Kiladze.
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The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
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Georgian classic: lamb, softened by acidity and the taste of cherry plum. Recipe from the Moscow restaurant "Megobari".
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"I always knew about the benefits of chickpeas, and when I decided to share this recipe with you, I got to know the main character of my soup better. It turned out that chickpeas are not just useful - they are a vital product. For soups and other dishes, many people use dry chickpeas, pre-soaking them in water for 12 hours. If you plan to cook the soup in advance, then, of course, this method is possible. But dry chickpeas are harder to find than canned ones. Canned chickpeas are sold in any supermarket . And, by the way, they do not lose their beneficial properties. The difference will only be in the shade of taste, and even then, insignificant.
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