القائمة الرئيسية


 Ways to prepare lamb thighs

Ways to prepare lamb thighs


    * Meat is one of the most important foods we eat during the day, as it is one of the most important sources of protein that works to nourish the body in a way that provides its full benefits and provides the body with the necessary nutrients. If we talk about Arab foods that you prefer, I will see that the dishes are the most interested in red and white meat, and with  That, many people consider meat a luxury in life, considering on the one hand its high price, and on the other hand, the relevant health conditions and perhaps the most important recently published about the importance of meat in promoting growth to achieve the healthy integration you need in a way  or another,

    * Many of us love meat, so it can be eaten boiled, boiled or even grilled, and in any case the wonderful taste is a mixture of pleasure and satiety at the same time, and meat as we know it before was able to stand out in the most luxurious restaurants and be the main dish, especially in the atmosphere of Friday after prayer  Friday is when the family gathers around the table so that the meat becomes its master and the feast is tastier than anything else.  How to cook lamb thighs: Red meat is one of the most famous types of meat that is very popular in our field of life, the most important of which are lamb, beef, veal and others.

    * Each of these types provides a unique orgasm, so for example, you will enjoy lamb, as its aroma distinguishes it from the rest of the meat.  Beef is tender meat that can be easily cooked even without the use of a pressure cooker.  For example, each of these types stands out in one way or another by its position on our Arabic tables.  Cooking lamb thigh is different from cooking any other part of lamb, and the reason for this is that each region of this animal differs in terms of meat quality from the other.

    * And if you look at the breast meat, for example, you will find that setting the fire takes two hours or more, while for example, the thigh needs only an hour, if you do not need less, if there are many cooking methods, some prefer to cook the thigh and then grill, which reaches  maturity stage and reduces its fat content, as well as keeps it soft in case you want to eat it again.

    Our topic is about the method of cooking lamb thighs, which we will talk about in detail:

    Cooking lamb thighs:

    * The cooking method helps to achieve great taste even though it takes effort, time, etc., and also helps you get juice that can be used for cooking rice for example or used in other recipes instead of meat if you don't take your time.  Ingredients: minced lamb legs.  large onion;  Paprika, a spice for cooking.  Meat seasoning.  Black pepper salt.  Dill parsley unsweetened lemon juice.  Tomato beans.

    How to prepare:

    * Make sure there is not a lot of fat in the thigh, if any, try to get rid of as much fat as possible, and after eating it, try to treat it in such a way that it reaches the recipe exactly as required.  Season the thigh with black pepper, cumin, salt, spices, meat seasoning, roasted garlic and a little lemon juice and set aside for at least two hours.  Prepare the vegetables that you need for cooking, cut the onion into long strips, pour the oil into the pan and let it warm up a little.

    Then add the onions and let it stand for some time until it turns a nice golden color.  We add a thigh to it and let it move with the oil and onions, and in the meantime notice that the smell of spices has begun to mix with the onions and this is required.  Fry well, and when it turns brown, add the turkey, parsley, dill and green pepper to the tomatoes and leave on the fire until the water evaporates.  Add the water until it is covered well, then leave it on the fire for at least an hour or an hour and a half, and when you are ready, add some tahini if ​​you wish to give it a wonderful flavor and uniformity of flavor.

    Cooking in the oven:

    * It is a method used in many restaurants and helps to add the spirit of grilling to the thighs.  If you like, you can use an oven or a charcoal heater, whichever you like, and let's get started.  Ingredients: Whole lamb leg.  Potatoes cut into slices.  Black pepper salt.  Barbecue spices.  Lemon onion.  Tomatoes.  Fennel, pistachio and parsley.

    How to prepare:

    * Season the thigh and cut all the vegetables mentioned above and try to leave them in the hot water until they become a little soft.  Bring plastic food bags for cooking in the oven.  Start by placing the lamb leg inside and add the spices and chopped vegetables.  After you have put in all the ingredients you have, mix them a few times until the ingredients are combined, at this point I turn on the oven and leave it for five minutes to heat up.  We put the bag in the oven and leave it at a temperature of two hundred to two hundred and twenty for at least two hours and after preparation.

    Put the knife on all sides of the thigh so that the juices mix in it, so you get a delicious taste, great taste and tender meat at the same time.  Mandi with lamb thighs This method is one of the longest ways, it can spend three hours on the fire and requires seasoning the meat well, preferably fixing the thigh in advance, and after the fire it becomes hot and ready, we put the meat in the mandi oven, we put under it a tray with uncooked rice, we leave it on the fire  For more than three hours, then we remove it from the heat and chop it, you will notice that this meat began to pour over the oven.  soup inside من

    * This makes this method one of the best ways to preserve the fat content of the lamb thigh, and when it is ready you can add nuts or melted cheese and eat it with bread or rice.  In conclusion, each side has its own way of serving such a dish, and therefore it should be borne in mind that the thigh should be sufficiently burnt, because if it rushes in the cooking process, it will not be fully cooked as you wish.  And you have to light it more than once, and keep in mind that meat needs to be seasoned before starting the cooking process, regardless of the method, to get the flavor you want, and the quality you want your dish to look like when cooked, the cover of pleasure and healing follows these delicious recipes.

    Lamb thigh stuffed with rice and meat:

    * Preparation time is sixty minutes, and cooking time is one hundred and twenty minutes, enough for eight people. Ingredients: Boneless lamb thigh.  A quarter cup of olive oil.  Two tablespoons of grape vinegar or apple cider vinegar.  One teaspoon of garlic powder.  teaspoon black pepper.  Two teaspoons of mixed spices.  A tablespoon of dried green thyme.  Half a teaspoon of cinnamon powder.  Pinch of salt - to taste.  A tablespoon of crushed gravel.  Filling: two cups of rice.  Five hundred grams of minced lamb or beef - without fat.  A medium-sized head of onion.  spoons of butter.  Pinch of salt - to taste.  A teaspoon of the spice mixture.  Slice with toasted nuts for garnish.  teaspoon black pepper.  A teaspoon of nutmeg.  Half a teaspoon of ground cinnamon.  Four cups of meat or poultry broth.

    Sauce: two tablespoons of butter.  Half a tablespoon of flour.  Water as needed.  Bake the thigh and cook: a pinch of black pepper - to taste.  Two tablespoons of vegetable oil.  Some water - as needed.  Five cloves of garlic.  Two sheets of bay leaf.  A large onion head.  Cinnamon sticks.  Pinch of salt - to taste.

    How to prepare:

    Season the lamb thighs with olive oil, vinegar, garlic powder, black pepper, allspice, dried thyme, cinnamon and milk stones.  We put the thigh in the refrigerator for a couple of hours and salt it only while stuffing.  In a frying pan, fry the onions in ghee, cut into small cubes, sprinkle with salt and black pepper and leave to dry over low heat.  Add the minced meat and while stirring, raise the heat until the meat turns brown, then add the salt and spices, cover the pot and leave it on medium heat until the meat is cooked.  Rice is placed in a bowl, washed several times with warm water, then soaked for half an hour and drained.  Put the soup in a saucepan and let it come to a boil.

    * Add the rice to the soup pot and leave the pot over a high heat until the rice and soup are done.  Put the fried minced meat in the rice cooker, mix the ingredients, cover the pot and leave it on a low heat for a quarter of an hour until it is done.  Add an amount of salt to the thighs and grease them from the inside and outside, and put the right amount of rice filling inside the thighs.

    * Wrap the thigh around the filling.  Tie the thigh around the filling with kitchen wire and wrap it well, then put it in a large saucepan and rub both sides until golden brown.  Finely chop the garlic cloves and chop the onion into slices.  Add the onion and garlic around the thigh and sew with a pinch of salt, black pepper, cinnamon sticks and bay leaf.  Put the thigh in hot water in the middle of the thigh, cover the pot and leave it for two hours over medium heat until it softens, then remove it from the broth.  Consider moving your thigh constantly and adding water every quarter of an hour.

    * Bake the flour with butter in a large frying pan until slightly golden.  Drain the liquid water and add to the flour mixture, stirring well and shaking until a thick broth forms, adjusting salt as needed.  Serve the thigh with meat sauce and flour and garnish with nuts.  Stuffed lamb thighs, cooking time one hundred and twenty minutes, enough for four people Ingredients: 1 tablespoon each: salt.  Soft coriander.  Spices problem.  - A teaspoon of cinnamon.  Half a teaspoon of black pepper.  A piece of lamb leg.  1 teaspoon turmeric.  Filling: a cup of chopped parsley.

    * Twenty chopped mushrooms.  Two green bell peppers, chopped.  Six cloves of garlic slices.  Sliced ​​medium onion.  Quarter cup of driving.  Outer clothing: a quarter of a cup of pomegranate molasses.  Two tablespoons of olive oil.  How to prepare Put coriander, cinnamon, cumin, salt, pepper, spices and turmeric in a deep dish and mix.  Spread half of the marinade on the thighs, rub the meat and rub with the spices until the flavor of the spices is absorbed.  Put the onions, garlic, mushrooms, parsley, pepper and breadcrumbs in a bowl, mix well and add the remaining spices.

    * Distribute the filling mixture over where the bone was removed, wrap the meat for the filling, then wrap the floss around the thigh until it is wrapped.  Place the stuffed thigh on a piece of tin large enough to cover the thigh.  Grease the slice with pomegranate molasses and olive oil, then wrap in aluminum and place on a wide baking tray.  Put the tray in the oven for two hours at one hundred and eighty degrees Celsius, until the meat is fully cooked.  Remove the tin from the side of the thigh and pencil some broth around the thigh and dip the meat in it, then put it in the oven to keep the top red.

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