Home Bakery Pilaf with lamb in a slow cooker Polaris. Lamb pilaf in a slow cooker. Cooking recipes with a photo of a universal, Uzbek, crumbly pilaf in a slow cooker. Proper serving for dinner

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Pilaf with lamb in a slow cooker Polaris. Lamb pilaf in a slow cooker. Cooking recipes with a photo of a universal, Uzbek, crumbly pilaf in a slow cooker. Proper serving for dinner

Despite the fact that pilaf is cooked with chicken, beef, rabbit meat, the best meat for him, lamb is considered. It is from her that the real Uzbek pilaf.

Some housewives think that in a slow cooker, pilaf turns into ordinary rice porridge. But if you know all the nuances of cooking, as well as take into account the capabilities of the multicooker, then you can cook excellent pilaf in it.

Subtleties of cooking

Lamb has an unusual smell that not everyone likes. But young lamb practically does not smell of anything. Its meat is soft, juicy and cooks quickly.
For pilaf, you need to take those pieces of carcass where there are few veins and fat.
Particular attention should be paid to spices and spices. Rosemary, thyme, cumin, garlic, onion, turmeric, curry are suitable for lamb. They will not only drown out the specific smell of meat, but also improve the taste of the whole dish. The turmeric also gives the rice a beautiful yellow color.
You need to choose the right rice. Good pilaf obtained from large rice, which increases almost 2.5 times during cooking. Suitable for long grain rice. Do not cook pilaf with chopped rice or with a lot of flour. Such rice in finished form quickly boils and sticks together.
Rice for pilaf should be washed until the water is completely clear. The rice is then soaked. Thanks to this, it is saturated with moisture, swells and, as a result, cooks much faster, while maintaining the integrity of the grains.
The amount of water in the recipes is not specified. It depends on the juiciness of the meat, carrots, and also on how well the vegetables are fried, whether the water is completely drained from the rice after soaking. It is believed that it is necessary to pour enough water to cover the rice by one centimeter. Therefore, when adding water, keep an eye on its level.
Before laying the products, the fat is first heated, otherwise they will not be fried, but stewed. This is especially true of lamb, which for pilaf must be fried until golden brown to improve its taste.
Unlike rice porridge, which must be stirred periodically so that it does not burn, the pilaf is not stirred until it is completely cooked.

Pilaf with lamb and garlic in a slow cooker

Ingredients:

lamb - 500 g;
rice - 2 tbsp.;
large carrots - 1 pc.;
large onion - 2 pcs.;
water;
garlic - 6 cloves;
vegetable oil - 60 g;
salt - to taste;
black pepper - 0.2 tsp;
seasoning for pilaf - 1 tsp

Cooking method

Rinse the rice thoroughly and soak for one hour.
Cut the onion into quarters and then cut into strips.
Cut the carrot large straws or use a Korean carrot grater.
Wash lamb, dry with paper towels from moisture, cut into small pieces.
Pour oil into the multicooker bowl, turn on the "Baking" mode. When the oil is hot, add the onion and fry with the lid open for 5 minutes.
Add carrots, stir and continue frying for another 5 minutes.
Add chopped meat and fry everything together until the multicooker turns off. Most often, a given program is designed for 45 minutes.
Drain the water from the rice by dropping it on a sieve. Pour into a bowl and smooth out.
Put spices, spices. Peel the garlic and stick it into the rice.
Pour hot water so that it covers the cereal by one centimeter.
Close the multicooker, turn on the “Pilaf” mode and cook until the beep sounds.
Gently mix the finished pilaf with a spatula. Turn on "Heating" and leave for half an hour.
Pilaf with lamb and garlic is ready!

Note: This and following recipes use a 160g multi-glass.

Pilaf with lamb and barberry in a slow cooker

Ingredients:

lamb - 700 g;
rice - 3 tbsp.;
large carrots - 1 pc.;
large onion - 2 pcs.;
water;
garlic - 1 head;
barberry - a small handful;
zira - 1 tsp;
seasoning for pilaf - 1 tsp;
vegetable oil - 60 g;
shredded mutton fat - 1 tbsp. l.;
salt - to taste.

Cooking method

Wash the rice and soak for an hour. Throw on a sieve.
Cut the lamb into pieces. Cut off and chop the fat.
Cut carrots and onions into strips.
Turn on the multicooker in the "Baking" mode. Put mutton fat and melt. Remove the rinds.
Pour vegetable oil and put onions with carrots. Fry with the lid open for 5 minutes until the vegetables are soft.
Put the lamb, mix everything and cook until the meat is lightly fried. Add salt and seasoning for pilaf.
Pour in rice, smooth with a spatula over the entire surface.
Put zira and barberry. Please note that the barberry is sour, so be prepared for the pilaf to be sour.
Peel the garlic from the top husk, cut off the bottom, rinse under running water. Push into the center of the rice.
Pour in water so that it covers the cereal by one centimeter.
Set the program "Pilaf" and cook until it ends.
Gently mix with a spatula and leave on heating for half an hour.
Pilaf with lamb and barberry is ready!

Pilaf with lamb and dried apricots in a slow cooker

Ingredients:

lamb - 700 g;
rice - 3 tbsp.;
large carrots - 2 pcs.;
large onion - 1 pc.;
water;
melted butter - 100 g;
dried apricots - 100 g;
spices - to taste;
salt - to taste.

Cooking method

Wash the rice and soak for an hour. Throw on a sieve.
Cut the lamb into pieces of 15 g.
Cut the carrots and onions into strips.
Put the oil in the multicooker bowl, turn on the “Baking” mode. When the butter is melted, put the meat and fry with the lid open until golden brown.
Add onions and carrots, saute until soft.
Pour in the rice and smooth out.
Put the washed dried apricots, pepper, salt.
Pour in enough water to cover the contents of the pot by one centimeter.
Close the multicooker, set the “Pilaf” mode and cook until it turns off.
Stir gently and leave for another half an hour on heating.
Pilaf with lamb and dried apricots is ready!

Pilaf with lamb and peas in a slow cooker

Ingredients;

lamb - 500 g;
rice - 4 tbsp.;
peas - 100 g;
large onion - 1 pc.;
carrots - 2 pcs.;
water;
vegetable oil - 100 g;
salt - to taste;
spices for pilaf - 1 tsp.

Cooking method

Rinse the peas and soak for 10 hours in cold water.
Rinse the rice an hour before cooking pilaf and cover with cool water. Throw on a sieve.
Cut the onion into thin rings.
Cut the carrot into cubes.
Cut lamb into 15 g pieces.
Pour the oil into the multicooker pan. Turn on the "Baking" program. When the oil is hot, put the meat and fry it with the lid open until golden brown.
Put onions and carrots. Stir and saute until the onion is soft.
Pour in a liter of hot water. Put in the peas. Change the program to Stew/Soup. Boil for 30-40 minutes. Disable this mode.
Pour in rice, smooth over the entire surface. Add spices.
Pour in enough hot water to cover the rice by one centimeter.
Set the "Pilaf" mode and cook until the beep.
Gently mix the pilaf and leave on heating for 30 minutes.
Pilaf with lamb and peas is ready!

Note to the owner

If there is no “Baking” program in the multicooker, vegetables and meat can be fried in the “Frying” mode. You can also fry the ingredients in a pan, then transfer them to a slow cooker and continue to cook according to the recipe.
During cooking, only hot water is poured. If the meat is poured cold water, then it will remain hard for a long time, and its taste will be worse.

If the rice is not steamed, but long-grain or medium-grain, then fill it with warm water and set aside. We turn on the slow cooker, set the “Frying” mode, pour in the oil. By the way, the oil must be necessarily refined, since pilaf is cooked at high temperatures and unrefined oil will simply burn and smoke. Cut lamb into medium pieces.

As soon as the fat is as hot as possible, lay out the meat. If there are bones, then we also send them to the bowl. We will not eat bones, but zirvak on the bones will turn out to be more rich and tasty.

Fry lamb until nice golden brown. Do not be afraid - the meat will not dry out, because when it is placed in hot fat, a crust immediately forms on it, the “sealing” process takes place.

We clean the onions, cut them into half rings, pour them into the meat and fry for another 4-5 minutes - the onion should also become golden.

At this time, we will deal with carrots. We clean and chop with sticks, as in the photo. In no case do not three on a grater! This is a very important point for pilaf - grated carrots will turn into “porridge”, but chopped ones will retain their shape. We send the carrots to the onions and lamb, fry until all the components turn brownish, and the liquid does not evaporate at all.

Now add rice. If it is steamed, then just pour it in, and if not, then wash it well until clear water, let the liquid drain and send it to the meat with vegetables. Fry, stirring occasionally. 2-3 minutes is enough - the rice will change its color, it will become, as it were, slightly transparent.

Pour in water so that it covers the rice by 1-1.5 cm. The water should only boil! In no case do not pour cold - this is not good for pilaf, and for the multicooker bowl too.

Salt, add spices. Mix thoroughly - we will not do this again!

Wash the head of garlic, remove the roots, the top layer of the husk and insert it in the unpeeled form into the center of the bowl. Add broken bay leaf if desired. Close the lid of the multicooker and turn on the “pilaf” mode.

Ready for the end of the program. After the beep, do not open the lid for another 5-10 minutes. We spread our fragrant crumbly real Uzbek pilaf on a dish, throwing out the bones that are no longer needed, and call everyone to the table!

Pilaf in the Redmond multicooker turns out fragrant, satisfying and very tasty. It is worth noting that such a dish is most often made for everyday meals. However, if desired, it can be submitted to festive table.

Pilaf in the Redmond multicooker: the necessary ingredients

Pilaf in the Redmond multicooker: meat processing

To submit such tasty dish to the festive table, it is desirable to cook it from low-fat lamb. Thus, the pulp should be cleaned of coarse films, veins and other elements, and then rinsed in cool water and chopped into small pieces.

Pilaf in a slow cooker "Redmond": processing vegetables and cereals

Two small onions and the same number of large carrots need to be washed and peeled, and then chopped into thin rings and grated. It is also necessary to rinse in warm water three whole unpeeled heads of garlic and any fresh herbs, which should then be finely chopped. After that, you need to take two full large glasses of steamed long-grain rice, carefully sort it out and rinse it, putting it in a sieve.

How to make pilaf in a slow cooker: sauteing vegetables and frying meat

It is recommended to separately fry vegetables and meat before putting rice into the cooking device. Thus, onions, chopped lamb and freshly grated carrots should be poured into the bowl. All products must be mixed by adding table salt, black pepper and sunflower oil. After that, the multicooker must be put into baking mode for a quarter of an hour. After the time has passed, the laid out ingredients should be covered with an appetizing reddish crust.

Pilaf with meat in a slow cooker: the final stage in cooking

After the lamb with vegetables is fried, it is necessary to add peeled long grain rice, which is desirable to flavor with salt, fresh chopped herbs and pepper. All ingredients should be mixed, and then add to them three large heads of unpeeled garlic, a few tablespoons tomato paste and drinking water. It is worth noting that the broth should cover the steamed cereal by no more than two centimeters. After all, the only way you get a crumbly dish of lamb and rice. Next, the kitchen device must be put into pilaf mode for forty or fifty minutes.

Proper serving for dinner

When the multicooker emits a final signal, the dish will be completely ready for consumption. It needs to be laid out on plates and served to guests along with wheat bread and fresh vegetables.

Lamb in a slow cooker is always delicious, and most importantly, without much hassle. For those who do not like the aroma and specific taste of such dishes, we advise you to buy young lamb meat. It has no unpleasant smell, and always comes out unusually tender. So, for all admirers of bright tastes, we offer several recipes for lamb dishes that are easy to make using a slow cooker.

Real Uzbek pilaf is made from lamb. So we will use such meat for cooking, however, not in a cauldron, but in a bowl of "smart" technology.

120 g of rice grains;
two carrots;
two onion heads;
a head of garlic.

Action algorithm:

Pour oil into the bowl, if there is, then cottonseed. We spread the pieces of lamb, turn on the "Frying" mode and overcook the meat until golden.
Then lay out the carrot strips, onion cubes, sprinkle with seasonings for pilaf and fry the ingredients in the same mode until the vegetables are half cooked.
After, pour the rice, pour in water in a ratio of 1: 2, stick in the peeled head of garlic, do not stir the ingredients.
We turn on the “Pilaf” mode for an hour.

Recently, people have been trying to eat right, so many people have a slow cooker in the kitchen, thanks to which you can cook not only delicious, but also healthy meals. Since the components of the dish in the bowl are languishing in own juice, the lamb stew comes out deliciously tender to taste.

For a pound of lamb, prepare in advance:

two multi-colored pods of sweet pepper;
onion head and carrots;
two tomatoes;
two garlic cloves;
0.5 tsp coriander;
a little hops-suneli.

Action algorithm:

We cut the lamb arbitrarily, but not too large, put it together with refined oil, garlic and onion cloves in a bowl. Select the "Frying" option and overcook the ingredients until the meat turns golden.
Then we put carrots and peppers, chopped into strips, as well as chopped tomato pulp (without skin), into a bowl. fresh tomatoes can be replaced with tomatoes in their own juice or tomato paste.
Sprinkle meat with vegetables with coriander, salt, pepper, add suneli hops, pour half a glass of boiling water.
We go to the "Stew" option and cook the dish for an hour.
As soon as the signal sounds, put chopped greens, for example, cilantro or parsley, leave the dish in the “Heating” mode for seven minutes.

Lamb with potatoes is always nutritious and generally "you will lick your fingers." The meat of a young lamb does not have a specific smell, but on the contrary, it attracts with its unique aroma. Potatoes are soaked in meat juice, which makes the vegetable incredibly tasty.

For a kilo of lamb, prepare in advance:

a kilo of lamb;
six potato tubers;
two onions and carrots;
one fruit of Bulgarian pepper;
half a glass of tomato juice;
zira, allspice.

Cooking method:

Let's start preparing the dish by frying the lamb pieces in oil, turning on the appliance to the "Frying" mode.
As soon as the meat is browned, put onion half rings and carrot straws, add allspice and black pepper, salt and cumin, pour in water and cook for 1.5 hours in the “Stew” mode.
As soon as the multicooker gives a signal, add potato cubes to the meat and vegetables, pour tomato juice and continue to simmer for another half hour.

Traditional lamb shurpa

All lovers of oriental cuisine will definitely appreciate such a dish as shurpa.

Shurpa is made from lamb - meat that is difficult for our digestion. Therefore, we recommend before you taste ready meal drinking a cup of green tea.

Ingredients:

lamb on the bone, weighing 450 g;
five potato tubers (medium);
two tomatoes;
juicy fruit of bell pepper;
one onion and carrots;
two garlic cloves;
cilantro, zira.

Cooking method:

We put the meat in the bowl, pour in 1.5 liters of water, program the slow cooker for "Stew" and cook for about an hour.
We filter the finished meat broth, remove the meat from the bone and cut into small sticks.
In the bowl we put thick strips of pepper, large slices of potatoes and tomatoes, onion and carrot cubes, as well as slices of garlic.
We spread the pieces of lamb to the vegetables, pour everything with broth, salt, pepper, throw a pinch of cumin and cook for an hour in the “Soup” mode.
Serve shurpa with chopped cilantro. If you do not like such a spicy herb, then replace it with parsley or dill.

Cooking lagman

Lagman is another oriental dish made from lamb. Rich broth, tender meat and spices seem to immerse us in the world of the East. Let's see how you can cook such a dish in a slow cooker.

Ingredients:

lamb on the bone weighing half a kilo;
one bell pepper;
a spoonful of tomato paste;
three garlic cloves;
large onion and carrot;
220 g noodles (not spaghetti);
radish (half).

Cooking method:

Properly chopped vegetables are the key to a delicious dish.. So, cut the onion into half rings, not too thin, but not thick (2 - 3 mm). In no case do not grate the carrots, but cut into cubes half a centimeter thick. We cut the pepper into half rings of the same thickness as the carrots. Just chop the garlic, and cut the potatoes into small cubes. But the radish can be rubbed on a grater.
Now meat. We cut it off the bone and cut it into pieces.
We turn on the slow cooker, select the “Frying” option, pour in a little oil and fry the meat pieces until golden brown.
Then we put the onion, carrot, radish and tomato puree, after five minutes we put the pepper, and after 15 we add seasonings. Here you can use zira, coriander, a mixture of oriental spices, and, of course, do not forget about salt. Pour in water, change the “Frying” to the “Extinguishing” mode and cook for two hours.
Half an hour before cooking, lay out the potatoes.
Separately, boil the noodles, but do not cook them for too long - they should retain their elasticity. We wash the finished noodles and transfer to any container.
Serve lagman like this: put noodles on a plate, fill it with meat and vegetables and sprinkle with fresh herbs.

Recipe with beans

Such a dish can be attributed to hot soups and stews or used as a gravy. It all depends on the amount of water used in the preparation.

Ingredients:

550 g lamb;
650 g potatoes;
two medium carrots;
two bulbs;
220 g beans.

Cooking method:

We cut the lamb into pieces and fry in oil until golden brown in the “Frying” mode.
Grind onions, carrots and potatoes and spread to the meat. We also pour out the beans, which must first be soaked in water.
Add salt and other spices of your choice, pour in water. The amount of the latter depends on the desired density of the dish.
We cook meat with beans in the "Stew" mode for 1.5 hours. Serve with fresh herbs.

Lamb kharcho in a slow cooker

Kharcho - a delicious dish Georgian cuisine. You can cook it as tasty as at home, and most importantly, quickly, in a slow cooker.

Ingredients:

620 g lamb;
three onions (one for the broth);
half a glass of rice grains;
three cloves of garlic;
two tablespoons of tomato puree;
two tsp hops-suneli.

Cooking method:

We put pieces of lamb and an onion in the bowl, pour two liters of water and set the “Extinguishing” mode for two hours.
For this dish, you still have to use a frying pan in which we fry chopped onion in oil along with tomato paste.
As soon as the meat is ready, lay out the roast, pour out the rice grains, add salt and suneli hops. We do not change the mode, but only set the time for another hour.
After the signal, put the chopped garlic and leave the soup in the “Heating” mode for half an hour.

Meat baked with herbs and garlic

Provencal herbs give any dish a special flavor. And, of course, garlic, which has its own spicy taste, also plays an important role in the overall composition. And now we will tell you how to cook lamb in a slow cooker with garlic and herbs.

Ingredients:

1.5 kg lamb;
six cloves of garlic;
tsp provencal herbs;
three tablespoons of olive oil;
a sprig of rosemary;
pepper mixture, salt.

Cooking method:

In a mortar, grind a mixture of peppers, add garlic passed through a press, herbs, rosemary leaves, salt and olive oil.
With the resulting mixture, carefully rub the lamb, wrap it in foil and leave to marinate for an hour.
Then we put the workpiece in the bowl and bake for 1.5 hours in the "Baking" mode.

After eating lamb, a specific aftertaste remains. To muffle it, cook meat with any sour fruits, vegetables or sauces, for example, with tomatoes, quince, cherry plum, lemon juice or wine vinegar.

Pilaf can be cooked in completely different ways, and a huge number of recipes have been invented for this. There are pilafs with mushrooms, vegetables, seafood, fruits, various vegetarian, sweet or some other original dishes. But still one of the most popular remains classic recipe, where the two main ingredients are lamb and rice. How to cook lamb pilaf in a slow cooker, we will tell you in this article.

It's no secret that spices in pilaf play an important role. By changing one or another seasoning in the recipe, you can get completely different tastes. In our opinion, the combination of rice and lamb meat with tender saffron, sour barberry and hot pepper is very successful, which we will try to prove to you with this recipe. And we need this:

lamb pulp - 0.5 kg;
long grain rice - 0.5 kg;
garlic - 1 small head;
saffron - a small pinch;
dried barberry - 1 tbsp;
zira - 1/3 tsp;
onions - 2 heads;
sunflower oil - 50 ml;
hot red pepper - a pinch;
carrot - 1 pc.;
salt.

How we cook lamb pilaf in a slow cooker, we will tell further:

Vegetables in pilaf must be cut by hand, that is, we do not need to grate the carrots, but chop them into thin strips. Onions can be cut into cubes or quarters of rings. We chop the lamb into small pieces, and leave the garlic as it is, just remove the top dirty husk from the head.
Rice before cooking pilaf is washed thoroughly and many times until clear water is obtained. Then you can soak it for 30-40 minutes so that it cooks faster in the dish.
When we cut the meat and vegetables, we heat vegetable oil in a slow cooker and throw lamb into it. It will take about 20 minutes to fry it in the “Frying” program, all this time the pieces must be mixed with a spatula.
After 20 minutes, we send carrots and onions to the lamb. They will immediately start up the juice, so that the device can be transferred to the “Extinguishing” program and cook the ingredients for another 15 minutes.
Boil the kettle, pour hot water over the ingredients in the bowl. It is necessary that boiling water covers the meat by 2 cm. At this stage, the dish can be salted and hot peppers added.
We put a cleanly washed garlic head into the bowl and pour in all the other seasonings, including barberry. Close the boiling container and simmer the meat for 40 minutes.
Drain the water from the rice and send the cereal to the bowl. Pour more water so that it covers the rice by 2 cm. Leave the program "Extinguishing" or turn on the option "Pilaf" or "Rice". We cook lamb pilaf in a slow cooker for another 40-45 minutes. The process can be considered complete when the liquid disappears from the cereal.

Lamb pilaf with herbs and almonds in a slow cooker

In this recipe for lamb pilaf in a slow cooker, we use a completely different set of spices: cloves, curry and bay leaf. Almond nuts and fresh parsley and dill will also add their fragrant note. Here is a list of the products we need:

lamb - 0.5 kg;
onions - 2 pcs.;
rice - 400 g;
bay leaf - 1 pc.;
cloves - 3 buds;
hot pepper - 1 pod;
almonds - 80 g;
curry - a pinch;
black pepper - a pinch;
sunflower oil - 4 tablespoons;
fresh parsley and dill - 1 bunch;
salt - to taste.

Now let's cook lamb pilaf in a slow cooker:

We clean and chop the onions in half rings, cut the meat into pieces, wash the rice.
We heat the vegetable oil, and for this we activate the “Frying” program. Fry lamb in oil for 20 minutes, then throw onion and simmer it with meat for another 15 minutes.
For now, you can dry the almonds in a dry frying pan, and also chop a bunch of greens.
Lamb is stewed for a long time, so at first we will cook it without rice. Pour boiling water over the meat and set the "Extinguishing" mode. Add salt and all seasonings, except for the pod of hot pepper. Cook lamb for 30 minutes.
After half an hour, we send the cereal to the meat, put the peppercorns and again pour boiling water into the dish. When preparing pilaf, it is supposed that the water covers the rice by 2 cm. Pour the right amount of boiling water and simmer the lamb pilaf in a slow cooker until the rice is ready.
Then add almonds and herbs, mix and let it go for another 10 minutes.

Pilaf with lamb, pepper and oregano in a slow cooker

In that tasty pilaf from lamb, stewed in a slow cooker, also has a few highlights. Here we put components such as Bell pepper, almonds and fresh oregano leaves. Here is a detailed list of products used:

long grain rice - 1.5 cups;
lamb - 0.5 kg;
onions - 2 pcs.;
sweet pepper - 1 pod;
hot pepper - a pinch;
garlic - 3 cloves;
almonds - ¼ cup;
fresh oregano leaves - 1 tbsp;
chopped parsley - 2 tablespoons;
vegetable oil - 3 tablespoons;
salt.

Stew pilaf according to the following technology:

Let's cook the lamb first, because it takes much more time to heat it than it takes to cook rice. We cut the meat into pieces and put it in the bowl of the appliance, pouring vegetable oil. Salt, install the program "Frying" and we will cook lamb for about 20 minutes.
Then add chopped onion to it, close the lid. First, we stew the meat with the juice released from the onion, then add 2 cups of water and continue to simmer for another 30 minutes, choosing the “Stewing” program for this.
In our free time, we can wash the rice and soak it in cool water. At the same time, chop the pepper and chop all the greens, and chop the almonds and dry them in a pan.
Add bell peppers and garlic cloves to the stewed lamb, pour out the almonds and hot peppers, cover it all with a layer of rice on top, salt and pour water. Water should rise above the grain by 2 cm.
In the “Pilaf” or “Stew” mode, cook pilaf with lamb in a slow cooker for about 40-50 minutes. At the final stage, we throw chopped greens, after which the multicooker can be turned off.

Pilaf with lamb and celery in a slow cooker

This pilaf can be called minimalistic, there are almost no vegetables in it - they were replaced by greens. Together with fresh green onions and celery, dried herbs are added here, while the basis is long rice, which, if necessary, can be replaced with steamed. For this pilaf with lamb in a slow cooker you need:

lamb - 0.5 kg;
long or steamed rice - 250 g;
chopped stalk of celery - 0.5 cups;
crushed green onion- 0.5 cups;
seasoning "Provencal herbs" - 1 tsp;
salt, black pepper - to taste;
spicy ground pepper- taste;
vegetable oil - 2 tbsp.

Now let's cook pilaf with lamb and celery in a slow cooker:

Lamb tenderloin, cut into small pieces, fried in vegetable oil. For cooking, select the “Frying” program, stir the meat cubes during the cooking process. Spicy pepper, salt and black pepper can be added immediately.
Pour the lamb with 2 cups of boiling water and simmer for another 40 minutes in the “Extinguishing” mode.
We cook rice the way it is done for pilaf, that is, wash until clear water is obtained and soak for half an hour.
We spread the grits to the stewed lamb, add celery and green onions, add salt, pour dried herbs. In the same mode, stew pilaf with lamb in a slow cooker until tender.

Pilaf with lamb and cherry plum in a slow cooker

Sour fruits and berries are often used in pilaf. It is a slight sourness that wonderfully emphasizes the taste of meat and adds some freshness to it. In our recipe for pilaf with lamb in a slow cooker, pomegranate and cherry plum seeds are used, but here is the entire list of necessary products:

Let's write out step by step how pilaf with lamb and cherry plum is made in a slow cooker:

At the very beginning, we need to stew the lamb meat, because it is quite tough and will not have time to cook with rice. First of all, we will cut it and fry it in melted butter, immediately salt and sprinkle with black pepper.
Then add the chopped onions and stew the lamb in the onion juice. When it boils away, pour about 300 ml of water and continue to simmer for another half hour.
Pour the washed raisins and pitted cherry plums, cover with a layer of rice. Add more water and adjust if necessary. Water can be poured immediately hot, so that the multicooker does not warm it up for a long time.
Stew pilaf with lamb in a slow cooker until the rice is ready. When the cereal absorbs boiling water, you can turn off the slow cooker. At the end, you need to add pomegranate seeds and mix them with rice and meat.