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Recipe for lamb baked with liver. Baked pies with lamb liver

Recipe for lamb baked with liver. Baked pies with lamb liver

Lamb is a specific meat. But most people know even less about the offal of this animal. Only a few know how to cook lamb lung and liver. But in fact, these are very tasty ingredients that can be served with a side dish of potatoes or vegetables. It is also worth noting the benefits of this product. Lamb lungs are a storehouse of protein. They contain the same amount of it as beef tenderloin, and the price is much lower. Due to this fact, it is the lungs that are recommended for use by children and the elderly; they are easier to digest and also do not contain cholesterol.

How to cook offal? List of ingredients

How to cook lamb lung and heart? Quite simple and tasty! Lamb offal traditionally includes these ingredients, as well as liver and kidneys. To prepare delicious goulash you need to take:

  • a kilogram of offal, can be used in any ratio;
  • 50 grams of olive oil;
  • the same amount of Calvados;
  • one onion;
  • 200 ml dry white wine;
  • spices to taste, but not more than 10 grams, so as not to interrupt the taste of the food.

This recipe tells you how to cook lamb lungs and all other parts so that your family will be delighted.

Cooking giblets

All giblets are thoroughly washed. The fat needs to be cut off and thrown away; it will not be useful. The lung is cut into pieces of approximately three centimeters. Oil is poured into a frying pan and pieces of lung are sent to simmer. This will take about twenty minutes.

All other ingredients, except the liver, are placed in a pan of boiling water and boiled. After twenty minutes, the boiled ingredients are also cut into pieces and added to the lung. Finely chop the onion and simmer separately until soft. Add it to the rest of the ingredients, add salt and spices.

The liver is cut into pieces and added to the giblets. Simmer for another five minutes. Pour in alcohol and leave for another five minutes so that half of the wine evaporates.

Stewed or boiled potatoes can be an excellent side dish. Giblets are placed with it and the resulting sauce made from meat broth and wine is poured over it.

How to properly boil lung?

How to cook lamb lungs? The easiest option is to boil it. However, this must be done correctly. First of all, when cutting this offal, the trachea is cut out, and then each lung is divided into three or four pieces. Then the lung is thoroughly washed with water, placed in a saucepan, pressed on top with a press, and then filled with water. This way the lung is soaked.

How to cook lamb lungs? They cook for quite a long time, from one and a half hours. In this case, the first water after boiling must be drained. When the product boils, foam may form on the surface, which is best skimmed off.

Delicious goulash with tomatoes

What can you cook from lamb lungs? The simplest option is goulash. For it you need to take:

  • 500 grams of lungs;
  • large onion;
  • a couple of ripe tomatoes;
  • a couple of tablespoons of flour;
  • any spices;
  • vegetable oil for frying.

To begin with, the lungs are boiled for two hours. A couple of tablespoons of broth are left for further cooking.

The finished lung is cut into small cubes. Pour vegetable oil into the frying pan, preferably odorless. Chop the onion finely, add it to the lung, sprinkle with flour and spices, mix thoroughly. Fry for a few minutes.

Peel the tomatoes by pouring boiling water over them. Finely chop or pass through a meat grinder to make a puree. Transfer the lungs to a saucepan, pour in a couple of tablespoons of broth and add tomato puree. Cook for another fifteen minutes. Served with side dishes of cereals or mashed potatoes.

Delicious dish in a slow cooker

How to cook lamb lungs in a slow cooker? To do this you need to take:

  • 300 grams of lungs;
  • the same amount of heart;
  • 300 grams of liver;
  • a couple of onions;
  • one large carrot;
  • four tomatoes;
  • spices to taste, for example, ground black pepper and sweet paprika.

The entire set of offal is washed, the fat is trimmed and cut into small pieces. Place into the multicooker bowl.

The onions are peeled and finely chopped, the carrots are grated on a coarse grater, the tomatoes are peeled and cut into cubes. Add salt and necessary spices and mix thoroughly. Everything is cooked on the “Stewing” program for one and a half hours. Stir the mixture several times during the cooking process. The advantage of this dish is that all ingredients are stewed in juice, which gives them their own taste and aroma. When serving, be sure to use the resulting sauce.

Delicious meals at home are easy. So, you can prepare a tasty and nutritious dinner from offal, for example, from lamb lung or liver. All types of offal also go well with tomatoes and onions. These vegetables give the meat juiciness and tenderness. It is also worth noting the benefits of the lungs. This product is low in calories, but it contains a huge amount of protein, which makes this ingredient indispensable for those who are trying to get rid of extra pounds. Stewing offal with vegetables often produces a lot of juice, which turns into a smooth sauce for garnish.

Lamb is one of the popular varieties of meat. Many dishes are prepared from this product, including famous soups based on lamb broth: shurpa, kharcho, and so on; not many products can boast such a rich taste. The meat has excellent taste and is a very healthy product. Unfortunately, not all housewives know how to cook lamb correctly and for how long to get a juicy, delicious dish. But, in addition to the meat itself, properly prepared offal, such as lamb heart and lung, will be very healthy and tasty.

Meat

Lamb meat is healthy and nutritious; due to its composition and content of useful substances and microelements, it is used as dishes for a special diet for certain diseases.

Before cooking lamb, it should be properly prepared. To do this, you first need to soak the meat in water for 1.5-2 hours. Soaking will better remove product contaminants and harmful substances. After the lamb is soaked, it should be freed from fat deposits and tendons.

For each purpose, you should choose a specific type of meat. For example, if you need lamb for broth and you plan to cook the first course, then you should choose a product with the bone. Ribs or the kidney part of the spine, as well as tubular brain bones, which must first be cut, are perfect for such purposes. This meat should be cooked for 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook lamb over low heat. The meat for the broth should be immersed in cold water, waiting until it boils, you should not miss a moment and remove all the foam that will form. During the cooking process, you need to check the readiness of the meat by piercing it with a knife so as not to overcook the product, otherwise it will turn out tough.

If you need to cook tenderloin, then the cooking process should be organized differently. The meat should be cut into small pieces and placed in boiling water. This way the pieces will turn out more juicy and will not transfer their benefits and taste into the broth. You need a little water so that it hides the product by a centimeter. Cook over low heat, avoiding active boiling. The meat will cook for 1 to 2 hours, also depending on the age of the ram. As in the first case, it is necessary to remove the scale in time.

Lung

Lamb lung is a dietary by-product equal in protein content to animal meat. By cooking the lung, you can prepare many tasty and healthy dishes. It can be cut into salads or eaten as a separate independent dish.

Advice! Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, by adding it to a salad with ingredients that tend to release liquid, you can avoid unnecessary wateriness of the dish.

Before cooking the offal, it must be prepared; first you need to soak the lungs. Experienced housewives advise to first put the offal in a container, press it down with a press and only then fill it with water, so the lung will not be able to float and will release all the bad substances into the water.

The lung should be cooked for 1.5-2 hours in two stages. First, you need to fill the lung with water, and wait until it boils, boil for 5-10 minutes, after which the water should be replaced. The next portion of liquid can be salted and seasonings added to taste. During the cooking process, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also, in a saucepan, you can press down pieces of the product with a lid of a smaller diameter, this will prevent them from floating up and will make the cooking process easier.

Heart

Lamb heart is another offal that is actively consumed not only by gourmets. As a rule, it is boiled, then cut into pieces and fried - this is the simplest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but is not inferior to it in terms of the amount of nutrients and vitamins.

Advice! To rid the lamb heart of its specific smell, it can be soaked in water acidified with vinegar before cooking.

Before you start cooking, the lamb heart should be cut and thoroughly washed to remove any remaining blood. Place in a saucepan and fill with cold water. After boiling, you need to remove the foam, reduce the heat and cook for 1.5 hours. You can check if the product is ready by piercing it with a sharp object; if this happens without hindrance, then the dish is ready.

After the offal is cooked, it can be served by cutting it into pieces and offering it as a side dish or sauce. You can also continue cooking. The heart makes a delicious goulash, roast, or you can simply fry the product with onions and spices. In addition, there are many salads that contain heart. An inventive housewife will always be able to independently come up with a dish using such a tasty and healthy offal.

Lamb allows you to prepare many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes. Following the cooking tips, any housewife will be able to cook meat correctly and surprise her household.

Lamb lung– a very useful by-product obtained from cutting lamb.

By-products are the internal organs of an animal and are generally of low cost.

Lamb lung can be classified as a dietary product, since it contains only 83 kilocalories. Therefore, lamb lung dishes are recommended for people who adhere to a dietary diet.

This product is considered very healthy; it contains quite a lot of protein, but practically no fat. Thus, proteins are necessary for the body to fully develop, especially this product will be useful for children and the elderly. Lung contains iron, magnesium, copper, it is recommended to use it for anemia. The low fat content makes this product indispensable during a diet; it helps to fill you up without overloading your stomach.

Lamb lung contains the same amount of vitamins and minerals as beef tenderloin, but the cost of the lung is much lower.

Doctors consider lamb lung one of the most valuable sources of protein: it can be consumed 2-3 times a week. And the lungs do not contain harmful cholesterol, but are rich in easily digestible iron.

How to cook lamb lung?

Lamb lung is not difficult to prepare; it is important to pay attention to some features. Offal is not always cooked the same way as meat. In order not to spoil the impression of the finished dish, you must adhere to some rules.

When cutting a lung, it is enough to cut off the trachea and cut each lung into 3-4 pieces. Some housewives mistakenly simply soak this product in water, not knowing that this must be done in a strictly defined way. The lung should be properly prepared as follows: the offal is thoroughly washed under running water, placed in a pan, pressed down on top with something heavy and only then filled with water. This way the lungs do not float to the surface and are soaked much better.

Many housewives ask the question: how long does it take to cook lamb lung? It cooks for a very long time - 1.5-2 hours, and the first water must be drained. During boiling, foam will periodically form on the surface; it is better to remove it with a spoon.

Since the lung is initially soft, it is very difficult to determine its readiness, but, as a rule, two hours of cooking is enough.

One of the most popular recipes for preparing lamb lung is goulash. To prepare goulash you will need 500 g of lungs, onion, tomato, flour, spices. The lungs are thoroughly washed and boiled for 2 hours. Next, the lungs are cut into cubes, fried in a frying pan in vegetable oil, flour and onion are added, and fried for several minutes. Place the lungs in a saucepan, add a few tablespoons of broth and tomato puree, and leave to cook for 15 minutes. Goulash is served with potatoes.

You can also cook the lungs in sauce. For this recipe you will need 800 g of heart, lungs, kidneys, as well as an arbitrary amount of vegetables and spices. The cleaned lungs and heart are boiled and then fried. The kidneys are cut raw and then fried. Tomato sauce is added to the liver and vegetables and simmered until tender. Serve with a side dish.

It is not difficult to prepare the national dish of Caucasian cuisine called “kaurdak” - this is a very tasty and satisfying lamb dish. Often, kaurdak is prepared not only from meat, but also from the following offal: lungs, heart, liver, and vegetables are also included in the dish. So, the meat is chopped into pieces and fried in a frying pan. Chopped liver and lungs are also fried. Tomatoes, potatoes, onions are added to the meat components and the dish is stewed in broth. Kaurdak is served sprinkled with herbs.

Lamb stewed in milk is considered an unusually tasty dish. To do this, you need to cut the lungs into small pieces, add milk, add a little flour and butter. Bring the lungs to a boil and simmer until fully cooked. The finished dish must be sprinkled with herbs.

Lamb lung in a slow cooker

Many housewives cook lamb lung in a slow cooker. This kitchen appliance is becoming increasingly popular. Using such an automatic pan allows you to save time and at the same time prepare a delicious dish. Cooking lungs in a slow cooker does not require any special skills; even a novice housewife can handle it.

The advantage of using a multicooker is that there is no need to add water, thus the offal is cooked in its own juice, which has a positive effect on its taste and the usefulness of the dish.

For one of the simplest recipes for cooking lamb lung in an automatic saucepan, you will need 300 g each of heart, lungs, lamb liver, several onions, carrots, 4 tomatoes, spices. The liver is cut into small pieces and sent to the slow cooker; you can also add some fresh meat. Onions, carrots and tomatoes are cut into cubes and added to the offal. All ingredients are salted, a little pepper and bay leaf are added and mixed. The bowl of liver is placed in a slow cooker and cooked in the “stew” mode for 1 hour 30 minutes. After this time, the bowl is removed from the appliance, the ingredients are thoroughly mixed, because during cooking the liver releases a lot of juice. Next, the finished offal is transferred to portioned plates, pouring the resulting broth.

The resulting liver can also be used to make a filling for pies.

Use in cooking

In cooking, lamb lung is used to prepare pates, canned meat, liver sausage, jellies, and aspic. Dishes made from this healthy offal taste no worse than meat dishes, but contain fewer calories and are cheaper. Lamb lung and heart are suitable for making minced meat for pies.

Properly cooked lamb lung is in no way inferior in taste to meat dishes.

For example, you can make a very tasty salad from it. For the salad you will need 0.5 kg of lamb lungs, several eggs, canned green peas or corn, onion, mayonnaise. The lungs are boiled, after they have cooled, they are finely chopped. Boiled eggs and onions are also finely chopped, and the onions are additionally fried in a frying pan. All ingredients are placed on a plate, corn or peas are added, seasoned with mayonnaise, and the salad is topped with finely chopped herbs.

Lamb lung is one of the most popular offal. Due to its low calorie content and high nutritional value, this product is recommended for people who watch their figure.

Lamb meat is highly valued among many consumers in our country. It has a large number of components useful for the human body (vitamins, minerals and microelements), and is also valuable in nutritional and energy terms. However, it is customary to eat not only sheep meat, but also offal obtained from the carcass of this animal. What can you cook from lamb offal? How to use lamb innards? In this article you will find a recipe for preparing a delicious and unusual dish.

general information

Despite the fact that eating lamb offal may seem strange or unacceptable to some people, in the cuisines of several nations of the world there are special dishes, the main component of which is just such an ingredient. This list also includes the national dish of the Kazakhs, which is called “kuyrdak”. It should be noted that this dish is traditionally prepared from fresh offal of a freshly slaughtered animal. The following parts of the animal carcass are usually classified as lamb offal:

  • liver;
  • heart;
  • lung;
  • kidneys;
  • language.


Recipe

To prepare an unusual Kazakh dish, in addition to the above-mentioned lamb giblets you will need the following products:

  • potato;
  • onion;
  • garlic;
  • Bay leaf;
  • salt;
  • black allspice and red hot pepper.

It is important to note that the amount of ingredients depends on the amount of offal you have, as well as your personal taste preferences. Estimated cooking time is 1.5 hours. First you need to prepare the giblets. To do this, they need to be washed well, and the kidneys should be soaked in water for several hours. After this, we cut the offal into small pieces.



When starting to fry giblets, it is worth remembering the mandatory order of their preparation: first the lungs, then the heart, later the kidneys and lastly the liver. By-products should be fried in a cauldron or any other container with thick walls in hot oil with the addition of spices. When the products are fried, you also need to add garlic crushed using a garlic press and onion cut into half rings. Simmer the contents over low heat under the lid for 35-45 minutes. After cooking, place the fried giblets on a clean plate.



Features of serving the dish

The side dish for the dish will be potatoes – we will boil them. To serve the dish, place boiled potatoes on a plate and put kuyrdak on top of it. Sprinkle everything with fresh herbs. Can also be served with various sauces to suit your taste. If you want to add more flavor to the lamb by-products, you can use tomato sauce or sour cream. In this case, the dish should be served with gravy.

Thus, thanks to the use of a few simple ingredients and following simple recipe instructions, you can prepare the national Kazakh dish in your kitchen, which will undoubtedly surprise your household and guests.


See the following video for the recipe for fried lamb offal.


9 out of 10 points. Very tasty, but quite labor-intensive pies.

Cooking time: 4 hours
20 pies

Ingredients:
For filling:
1 lamb liver (about 400 g)
2 lamb lungs (about 500 g)
1 lamb heart (about 250 g)
70 g butter
4 medium onions
8-9 black peppercorns
3 bay leaves
vegetable oil, for frying
4 tbsp. dried celery roots
1/2 cup milk
For the test:
330 ml milk
2 eggs
5 tbsp. granulated sugar
3 tbsp. vegetable oil
1 tsp salt
15 g fresh live yeast
450-600 g of wheat flour (depending on the flour, it may take more)

Preparation:

1. Rinse by-products thoroughly. Place the whole heart into the pan. Add peeled onion, 3 black peppercorns, 2 tbsp. dried celery roots. Pour in cold water, bring to a boil and cook for about 2 hours until soft (the heart should be easily pierced with a knife). Towards the end of cooking, add 1 bay leaf. At the end of cooking, drain the broth, leaving a little for the filling (approximately 50-70 ml).

2. Place the lungs, cut into large pieces, into a large (!) pan and fill with cold water. Bring to a boil and drain the water. Fill with cold water again, add the peeled onion, 6 black peppercorns, 2 tbsp. dried celery roots. As with the heart, bring to a boil and cook for about 2 hours until soft, adding 2 bay leaves towards the end of cooking. You need to be prepared for the fact that the lungs will float during cooking, increase in size, and then shrink again - therefore, it is best to cover the pan with a heavy lid when cooking.

3. Clean the liver from film and bile ducts, soak in milk for 30 minutes. Then drain the milk. Heat the vegetable oil in a frying pan and add the onion cut into rings. Place the liver on top, cut into pieces about 1.5 cm thick. Salt, pepper and simmer over low heat until the liver stops bleeding, about 10 minutes. It is important not to overdo it, otherwise the liver will become tough.

4. Place the fried liver in a bowl along with other boiled offal; you can throw out the onion, because... no further need.

4. Separately, fry the finely chopped onion in vegetable oil. Grind all products (heart, liver, lung, onion) with a blender or pass through a meat grinder twice. Add the remaining broth from cooking the heart to the resulting minced meat - it should turn out neither liquid nor dry. Taste the filling and add salt if necessary.

5. Prepare the dough: dilute the yeast in a small amount of warm milk. Separate the whites from the yolks of the eggs, then beat 2 whites and a yolk with granulated sugar, add diluted yeast, vegetable oil, salt and the remaining warm milk. Sift the flour and, gradually adding it to the rest of the ingredients, knead the dough to such a consistency that it comes away from the walls. Cover with a towel and place in a warm place to rise for about 1 hour, avoiding drafts. Then knead the dough and let it rise a second time.

6. Knead the dough and form it into pies, adding a small piece of butter along with the filling. Dissolve the remaining yolk in 2 tbsp. boiled water and lubricate the surface with it.

7. Let the pies rest for 10-15 minutes, then put them in the oven, preheated to 200 degrees. Bake for 15 minutes, then remove the pies from the oven, brush with butter, cover with a towel or napkin, let stand for another 15 minutes and only then remove from the baking sheet.

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