Uzbek pilaf with lamb: recipe with photo: Labuda.blog

This treat is considered perhaps the most popular among the huge variety of Central Asian dishes. Uzbek pilaf with lamb (you can borrow the recipe according to your taste in the article) is a delicacy that has conquered the whole world thanks to its most delicate taste, appetizing aroma and ease of preparation. There are a great many options for creating this dish. Its recipe uses chicken, beef, lamb and even pork as a base; berries and fruits are added to the composition - both fresh and dry. But still, the main ingredient of classic pilaf is lamb. In our article you will learn how to cook real Uzbek pilaf with lamb.

Recipe: description of ingredients and technology features

The classic recipe calls for the use of lamb, rice (selected), carrots and onions in combination with a set of spices that give the dish an extraordinary aroma and characteristic taste. In accordance with the correct recipe for Uzbek lamb pilaf, all ingredients should be chopped coarsely. The taste of each of them should be felt separately. Another and, perhaps, the most important nuance in preparing Uzbek pilaf with lamb according to the traditional classic recipe is that the dish should be cooked in a cauldron (on a stove in a home kitchen) or in a large, capacious cauldron (over a fire in the country). If there is no cauldron, pilaf is cooked in a pan (thick-walled), which retains the temperature well.

Stewed lamb with vegetables in a cauldron

When prepared correctly, lamb stew will become an incredibly tasty dish that will delight the whole family. The recipe given here is classic, so in the end you can get a hearty and tender dish that is perfect even for a holiday table.

To prepare lamb stew in a cauldron on the stove, you will need:

1 kg of lamb (it’s best to use a shank or shoulder blade for stewing);
200 grams of cauliflower;
3 potatoes;
3 pieces of bell pepper;
carrot;
3 tomatoes;
3 onions;
chili pepper;
5 cloves of garlic;
spices for lamb and salt.

Cooking (step by step)

Let's start cooking. In accordance with the step-by-step recipe for preparing Uzbek lamb pilaf in the process of creating the dish (takes about two and a half hours), proceed as follows:

Brown rice is sorted, washed, filled with water (salted) and set aside.

The meat is cut into large pieces along with the bones.

The onion is chopped into half rings, the carrots - in the form of long thin bars, the fat tail - into small pieces.

Pour a little linseed oil into the cauldron.

Turn on the gas at full power. After the oil has warmed up, lay out the fat tail fat and render out the lard. The cracklings are taken out.

Then very carefully (along the wall of the cauldron) lay out the meat. As soon as it is fried and the water has evaporated, put the onion in the cauldron. Mix everything so that the onion is at the bottom and the meat is on top. The dish is salted, lightly peppered, and seasonings are added.

After about seven or eight minutes, as soon as the onions are browned, pour water (hot) into everything so that it covers all the meat. After it boils, turn down the heat and leave the meat to simmer for 30-40 minutes. Then the meat is mixed with onions again and carrots are laid out. Turn up the heat and bring the broth to a boil.

After the brew in the cauldron boils, turn down the heat and leave the carrots to simmer over low heat for 15-20 minutes. After adding carrots, it is not recommended to stir the contents of the cauldron.

After 20 minutes, add rice (it should be distributed over the entire surface of the dish), salt it, sprinkle it evenly with a special seasoning for pilaf, and pour boiling water over it. The water should rise above the surface of the rice. After the water boils, reduce the heat to low.

After all the water has boiled away, carefully pierce the pilaf using the handle of a wooden spoon and control the level of the remaining water. When its volume becomes insignificant, 2-3 heads of garlic (washed) are buried in the rice. After this, the cauldron is tightly covered with a lid, which is wrapped in three or four layers with a towel or gauze. This is necessary to eliminate the impact of condensation, under which ordinary porridge with meat can be cooked instead of pilaf.

Cooking this recipe for Uzbek pilaf with lamb will be completed after half an hour. The treat is laid out on a wide dish. Place meat (without bones) on top of the rice.

Lamb stew - 57 delicious homemade recipes

There are many myths and contradictions associated with this meat, which is why many people think that it is difficult for an untrained cook to cook it at home.

In fact, everything is simpler than it seems, and today you can see this when you read our tips on how and how long to stew lamb in a frying pan. Of course, meat has its own cooking characteristics, but who said that only Eastern people, for whom this meat is a familiar product, can master them.

Lamb: myths and reality

Before we start preparing and stewing lamb meat, let's dot the i's. Clarity on this issue is very important, because many of our housewives refuse to cook this product at home, believing that lamb is fatty, high in calories and smells very unpleasant. But is this really so?

As for the specific taste and smell, this is indeed true. However, such a small flaw can be easily corrected by simply soaking the meat in the marinade beforehand, and then seasoning it with spicy spices.

Few people know that lamb meat has 2-3 times less fat than pork. It also contains several times less cholesterol than beef (2.5 times) and pork (4 times).

In addition, lamb is very healthy. It is rich in vitamins and minerals, especially iron, phosphorus, potassium, calcium and magnesium.

How to choose the right lamb for stewing

The most suitable meat for stewing and frying is the meat of young sheep, aged from several days to 3 years. The meat of older lambs is also eaten, but it is tougher, fattier and has many veins.

The meat of young (up to 18 months) sheep, unsuitable for breeding, and castrated rams is considered valuable and nutritious.

It is very easy to distinguish a young ram from an old one. Young meat has a pleasant light red color and whitish elastic fat.

Old lamb has a dark red, almost brown, tint of meat, thick yellow fat, a large number of veins and an unpleasant specific odor. This meat is best eaten as minced meat.

How to stew lamb with potatoes in a frying pan

We advise everyone who loves tasty and satisfying food to stew young lamb with potatoes. Preparing such a dish will take you no more time than usual; on the contrary, you will save time, because you will not have to prepare the side dish separately.

Ingredients

Young lamb with fat – 200 g;
Spices (any) - to taste;
Onions – 1 pc.;
Salt - to taste;
Potatoes – 200 g;
Greens (fresh) - to taste.

How to properly stew lamb with potatoes in a frying pan

Cut the pre-marinated meat into pieces (each should weigh no more than 50 g) and place them evenly on the bottom of a hot frying pan.
Simmer the lamb over low heat on both sides in its own juice until half cooked.
Turn the meat periodically during stewing.
Peel the onion and chop it coarsely. We also cut the peeled potatoes coarsely (into wedges).
We put the slices into the frying pan with the meat, salt the products, season with spices, and then carefully mix everything with a wooden spatula.
Cover the pan with a lid and simmer the dish until done.
At the end of cooking, sprinkle the meat and potatoes with chopped fresh herbs, cover again and let the dish sit on the switched off burner for 10 minutes.

Secrets of delicious lamb

Above we looked at 2 step-by-step recipes for cooking lamb meat in a frying pan. However, knowing the recipes themselves is not enough to properly stew meat pieces.

In fact, you will need practical advice on preparing lamb for stewing, marinating it and specific cooking times. We present these secrets step by step below.

Tip #1: Which part is best for stewing?

If you decide to stew the minced meat, then take trimmings, peritoneum or a shoulder blade for processing. To braise/fry lamb whole or in pieces, use ribs, belly, loin, drumstick, neck, shoulder, thigh, brisket or tenderloin.

Tip #2: Marinate meat to eliminate unpleasant odor

There are quite a few ways to marinate lamb. You are free to choose the one that you like best.

Marinade No. 1: Spicy vegetable oil

As a marinade, you can use a mixture of vegetable oil (70 ml) with grated ginger (1 tsp), lemon juice (2 tbsp), chopped garlic (2 cloves), thyme and rosemary (spices to taste).

Marinade No. 2: Soy sauce with mustard and garlic

To prepare a spicy marinade you will need:

Finely chop a bunch of cilantro and 2 cloves of garlic.
Add your favorite spices to the bowl, 2 tbsp each. soy sauce (you can replace it with any vinegar, such as balsamic), mustard, vegetable oil.
Squeeze the juice from ½ lemon, mix everything and marinate the chopped pieces of lamb in the resulting mixture.

Tip #3: Use spices

We need spices to soften the unpleasant meat smell, as well as to give lamb a special piquant taste. As a rule, several types of spices are used at once.

You can use any fragrant dressings, but the best ones are: marjoram, garlic, onions, cumin, oregano, a mixture of peppers, herbs de Provence, and spicy sauces.

Tip #4: How long to simmer lamb in a frying pan

It is quite difficult to answer this question accurately. It all depends on the size of the pieces you are going to simmer, and on the dishes in which you will do it. Pickled pieces always cook faster, this also needs to be taken into account. On average, stewing lamb in a frying pan takes 1 hour.

To avoid overcooking the meat (cooking it too long makes it dry), follow the recipe strictly and do not cook the lamb longer than indicated.

That's all, now you know how and how long to stew lamb in a frying pan in pieces. Follow simple tips and step-by-step recipes - and let your meat snack always be a success.

Bon appetit!

Stewed lamb with vegetables on the stove

The main component of the dish is lamb shoulder. The set of vegetables is standard, supplemented with young zucchini and green beans.

Ingredients for 5 servings:

600 g lamb;
225 g onions;
1000 g zucchini;
200 g green beans;
150 g carrots;
400 g of juicy tomatoes;
400 g potatoes;
290 g sweet pepper;
32 g garlic;
20 g fresh basil;
20 g cilantro;
1 tsp. cumin;
1 tsp. ground coriander;
spices;
tastes like salt and black pepper.

Total cooking time is 3 hours. Nutritional value 100 g: proteins – 3.83; fats – 4.73; carbohydrates – 5.62. Calorie content – 79.60 kcal.

Recipe:

The meat is washed and removed from films and excess fat. Cut into large cubes.
Vegetables are washed. Peeled potatoes, onions, carrots, zucchini (with skin), tomatoes are cut into circles. The seed capsule is removed from the sweet pepper and cut into slices. The garlic cloves are divided into 4 pieces, the bean pods are cut into 3 parts.
All ingredients, except garlic, are placed in a pan in layers: onion - meat - potatoes - other vegetables in random order. Each layer is salted, sprinkled with spices and pepper. The alternation is repeated twice.
Place cloves of garlic on top. The greens are washed, coarsely chopped, and added to the rest of the ingredients.
Cover the pan with a lid and place it on the stove. Cook the dish on medium, and after boiling on the lowest heat for 90 minutes. Don't mix. No water is added. When stewing slowly, enough liquid is released from the food, so that the dish turns out to be stewed in its own juice.

The finished food is turned over onto a wide dish in a heap. Decorate with fresh herbs and hot pepper rings. Served hot.

Lamb stewed in apple juice with eggplant: recipe for the oven

An incredibly tasty, satisfying, easy-to-prepare dish. Young lamb meat cooked in the oven with vegetables amazes with its variety of flavors, beautiful appearance and delicious aroma.

Ingredients for 5 servings:

600 g of young lamb pulp;
eggplant, carrots, onions, parsley root, sweet red pepper - 1 each;
2 cloves of garlic;
a glass of apple juice;
50 ml vegetable oil;
greens of your choice (cilantro, parsley, basil);
salt;
spices.

Total cooking time is 2 hours 30 minutes. Nutritional value 100 g: proteins –7.25; fats – 10.81; carbohydrates – 4.81. Calorie content – 143.24 kcal.

Recipe:

The meat is washed and blotted from excess moisture with paper towels. Cut into medium sized pieces.
The meat is salted and seasoned with spices. Fry in oil in a frying pan. When the meat is browned on all sides, transfer it to a cauldron.
Peeled carrots, onions, parsley root are cut into medium cubes.
Wash the eggplant without removing the skin and cut into slices.
The seed capsule is removed from the washed sweet pepper, and the pulp is cut into wide strips.
Vegetables are salted, some spices are added, and mixed. Saute for 8 minutes in a frying pan in the same oil in which the meat was fried. Stir occasionally.
Transfer the softened vegetables into a cauldron on top of the meat. Sprinkle with chopped herbs.
Products prepared for stewing are poured with apple juice. The cauldron is covered with a lid. The dish is simmered in an oven heated to 180 degrees for 2 hours.

Ready lamb stewed in apple juice with eggplants is served in portions in deep plates. If desired, sprinkle with fresh herbs and ground black pepper.

Fragrant vegetable stew with lamb and pumpkin

The original sweetish taste of the meat is given by a composition of spices and vegetables that is not quite familiar to us. However, this dish is worth trying. In this version, the treat will certainly make a positive impression on everyone.

Ingredients for 6 servings:

600 g lamb steak;
300 g pumpkin;
2 carrots;
200 g celery root;
2 onions;
head of garlic;
1 tbsp. l. tomato paste;
250 ml water;
30 ml vegetable oil;
2 stalks fresh thyme (thyme);
2 stalks fresh mint;
1 tsp. Sahara;
2 bay leaves;
black pepper, salt.

Total cooking time is 3 hours. Nutritional value 100 g: proteins – 6.25; fats – 1.98; carbohydrates – 5.62. Calorie content – 63.27 kcal.

Recipe:

The meat is washed and dipped in paper towels. Films and excess fat are cut off.
Steaks are fried on both sides in oil in a well-heated frying pan. Transfer to a plate.
Vegetables are washed, peeled, and coarsely cut into cubes, circles, and rings. Over medium heat, simmer until soft in the same oil in which the meat was fried (5 minutes). Transfer to a saucepan.
Add thyme, bay leaf, mint sprigs. Pour water into the pan. Stew vegetables for 5 minutes.
Tomato paste is added to the vegetable sauce. Wait for the broth to boil again.
Pieces of lamb are placed on top of the vegetables. Cover the pan with a lid. Simmer the dish for 90 minutes on the lowest heat.
After the specified period, add sugar, salt, pepper, spices (optional). Mix carefully. Cover with a lid and keep on the stove for another half hour.

The dish is served hot in deep portioned plates, with plenty of gravy.

Hearty lamb with potatoes, stewed in a slow cooker

Cooking meat dishes in a slow cooker simplifies and speeds up the entire process. The lamb is well cooked, the vegetables are saturated with the aroma of the meat. The dish is easy to prepare, turns out tasty and very filling.

Ingredients for 8 servings:

700 g lamb pulp;
8 potatoes;
2 onions;
1 carrot;
1 bell pepper;
3 tomatoes;
5 cloves of garlic;
50 g melted butter;
3 bay leaves;
a third of a teaspoon caraway;
salt, black pepper.

Total cooking time is 100 minutes. Nutritional value 100 g : proteins –4.82; fats – 3.69; carbohydrates – 7.90. Calorie content – 84.10 kcal.

Recipe:

The washed lamb, stripped of fat and films, is cut into cubes. The multicooker is turned on to the “Frying” mode. Melt the butter and brown the pieces of meat on all sides in it without closing the lid.
Vegetables are peeled and washed. Onions are cut into rings, carrots into strips, potatoes into slices. Carrots and onions are sent to the lamb. Stir and fry for 5 minutes.
The potatoes are poured into the multicooker bowl with the rest of the ingredients. Stir. Simmer for 7 minutes.
Garlic is chopped with a knife. Bell peppers are cut into strips. Tomatoes are cut into cubes straight with the skin. Place vegetables in a slow cooker. The dish is salted, peppered, cumin and bay leaf are added. Stir.

The multicooker is switched to the “Quenching” mode, setting the timer for 60 minutes. The lid is closed.

While the lamb with potatoes and vegetables is simmering at a gentle simmer, there is no need to stir anything. After the signal that the cooking process is complete, the dish is allowed to brew for 15 minutes. Serve hot, sprinkled with fresh herbs.

If the multicooker does not have a “Frying” mode, the “Baking” or “Express” program is used. The “Stewing” mode changes to “Broth”.

recipe

You can watch the recipe for stewed lamb in the following video recipe:

Lamb stew - 57 delicious homemade recipes

Source: https://superfb.site/eda/retsepty/baranina-tushenaya-57-domashnih-vkusnyh-retseptov-prigotovleniya.html

Description of preparation

Let's start cooking. Preparation in accordance with the step-by-step recipe for Uzbek lamb pilaf is as follows:

The lamb is cut into pieces (large), the vegetables are peeled.

Oil is poured into the cauldron and heated well. This is necessary in order to prevent juice from leaking out of the meat. The meat is sealed, a kind of crust is formed, thanks to which the juice in the meat is completely preserved. After the oil is hot, place the meat in it. Fry over high heat until golden brown.

Meanwhile, chop the onion (not necessarily finely, since after the vegetable is fried, it will not be noticeable in the finished dish). As soon as the meat is fried, add the onion and fry it over high heat.

The carrots are chopped into strips and added to the meat and onions. Then wash the rice.

The zira is lightly kneaded in a mortar (its aroma should be revealed). A little boiling water is added to the dish and the base for pilaf is prepared - zirvak. Salt, add heads of garlic and cumin (half of all available). Boil the carrots (they should become semi-soft).

Garlic is removed from the finished zirvak (later it will be added to the rice).

Place rice on the meat, pour water (hot) on it, which should cover the rice by about one and a half to two centimeters. Reduce the heat slightly and cook the rice with the lid open. The water from it should boil away completely. The rice grains should remain hard in the middle and soft on the outside.

Collect the rice in a heap, sprinkle the remaining cumin and add garlic. Make a hole in the middle of the rice all the way to the bottom to allow steam to escape, reduce the heat and cover with a lid. You need to cook for about forty minutes.

Then the rice is tested for doneness and the heat is turned off. After this, the pilaf should be infused for about 10 minutes.

The finished dish is mixed. Place on a plate and place meat on top.

About the cooking method

Let's start cooking. In accordance with this recipe for Uzbek pilaf with lamb, proceed as follows:

Coarsely chop the lamb into cubes measuring 5 x 5 cm.
Heat a cauldron and pour in oil (half a glass). The classic version involves adding fat tail fat and lamb bones to enhance the flavor and increase the fat content. But if you don’t have them, you shouldn’t be upset; the pilaf should still turn out delicious. When using fat tail fat, less oil is consumed.
The fried lard is taken out. The lamb is laid out after the oil begins to boil. The composition is periodically stirred so that the pieces of meat are well fried on all sides, but it is necessary not to overdry them and avoid burning. Fry the lamb over high heat for three minutes. The juice should be sealed in the middle of the pieces of meat, which will become especially tender as a result of subsequent long stewing.
Cut the carrots into strips (large), which together with turmeric will give the dish an appetizing aroma and a beautiful golden hue.
The onion is peeled and also chopped (coarsely).
Place vegetables and spices in a cauldron. Tomato, cumin, and coriander are also added to pilaf. But the main spices that give the dish a specific spicy aroma are barberry, cumin and turmeric. Mix everything well.
Peel the head of garlic from the top layer. At the same time, the integrity of the shape of the garlic head and cloves should be preserved. Place it in the center of the cauldron. Chili peppers are placed nearby. The combination of garlic and chili pepper will give the dish a truly magical aroma. At this stage, the treat is salted.
Add boiled water (1 cup) to the cauldron. Cover with a lid and leave on high heat for another 5 minutes. Then the garlic and chili pepper are removed.
The rice is washed several times (the water should become completely clear). Pour the rice (washed) into the cauldron and carefully level its surface. It is not recommended to mix rice with vegetables and meat; all ingredients should be stewed in layers.
A depression is made in the center of the pilaf, into which chili peppers and a head of garlic are again placed. Add more spices, pour water (hot) into the cauldron, which should cover the rice by one centimeter.
Continue cooking over high heat under the lid (the rice should absorb a significant part of the liquid) for about 10 minutes. Then reduce the heat to low, cover the cauldron with a lid and leave the pilaf to steam for another 20 minutes.

After this, the pilaf is removed from the heat and stirred. Leave covered for about 15 minutes.

Stewed lamb – 70 step-by-step cooking recipes – 1000.menu

There are many myths and contradictions associated with this meat, which is why many people think that it is difficult for an untrained cook to cook it at home.

How to bake lamb in the oven

What you need for baking lamb Lamb - 1 kilogram of ham or leg Ground black pepper - teaspoon Garlic - 3 cloves Thyme - 1 teaspoon Marjoram - 1 tablespoon Vegetable oil - 3 tablespoons Carrots - 1 piece Salt - 1 tablespoon How to bake lamb 1. Peel and cut the carrots. 2. Stuff the lamb with carrots. 3. Peel the garlic and chop finely. 4. Mix garlic with spices, salt and oil. 5. Rub the lamb with the resulting mixture. 6. Wrap the lamb in foil for baking. 7. Preheat the oven to 190 degrees. 8. Place the foil-wrapped lamb on a baking sheet on the middle rack of the oven. 9. Bake the lamb for 2 hours. 10. Remove the baked lamb from the oven, remove the foil and return to the oven. 11. Bake the lamb for 10 minutes until a crust forms.

In a slow cooker

Depending on the recipe, stewing lamb in a slow cooker can take from one and a half to three hours.

1 kg lamb;
1 medium eggplant;
1 carrot;
1 bell pepper;
2 medium-sized onions;
salt and pepper - to taste;
2 tbsp. spoons of vegetable oil;
1/2 lemon;
a couple of rosemary sprigs;
1 head of garlic (preferably young).

Rinse the meat under running water and dry with paper towels. If necessary, cut into portions.
Add 1 onion, cut into half rings, salt, pepper to the lamb, squeeze the juice from half a lemon and pour in vegetable oil.
Mix everything well so that the meat is coated with spices. Leave to marinate for at least 2 hours.
Peel the lamb from the onions in which it was marinated and fry in a multicooker bowl on different sides until golden brown.
Cut the second onion into half rings. Cut carrots, eggplant and bell pepper into approximately equal pieces. Cut the head of garlic lengthwise into two halves.
Transfer vegetables to meat. Add rosemary, salt and pepper to taste, pour in 1 glass of water.
Set the multicooker to stewing mode and set the timer for 1 hour 30 minutes.

Additives for roasting lamb

1. Mint, cilantro and garlic (grind).

2. Sweet peppers, carrots and apples (make cuts in the lamb and stuff them in).

3. Green onions, peppers, parsley, oregano, lemon juice, tomatoes (grate with spices and lemon juice, cover with tomatoes when baking).

4. Mustard, pomegranate juice, cognac, ground black pepper, garlic, sage, green onions (grate with herbs, spices and mustard; bake in cognac and pomegranate juice).

5. Zira, cilantro, parsley, cumin and suneli hops will help add piquancy to the marinade, as well as get rid of the natural aroma of lamb.

Fkusnofacts

Traditionally, lamb is lightly marinated and fried in a frying pan or coals, but if you want to cook delicious meat and spend a minimum of time in the kitchen, you can break away from tradition and simply bake it in the oven.

There are quite a few options for how to bake lamb: you can fry it on a grill in large cubes (like for a barbecue) or steaks without covering.

You can wrap the whole piece in foil - or bake in a bag, then 5 minutes before the end of baking, open the lamb, turn on the grill and brown the lamb for a few minutes - then the piece will be covered with a crispy golden brown crust.

It is best to choose lamb meat or a young animal, up to 1.5 years old, as it will not have a pronounced specific smell.

Another way to get rid of the “aroma” is to boil the meat before cooking. However, it is only suitable if, according to the recipe, it is cut into pieces.

If you intend to serve a whole piece (for example, a leg of lamb or tenderloin), remove all fat from the meat before cooking.

The ideal readiness of the dish is determined by the release of pinkish juice. If it is not there, the meat is overdried, which means the main ingredient of the dish will be tough and tasteless.

How to get rid of the specific smell of meat

To keep the lamb odorless, I advise you to soak it in vodka. Pour over the prepared meat and leave for several hours.

Alternatively, the aroma of the product can be softened if the meat is marinated. I advise you to keep the young lamb in the marinade for 10 to 12 hours. However, the older the animal, the longer the meat must be aged. By the way, an additional advantage of the pickled product is that it cooks much faster.

There are many options for marinades. I will tell you just about a few of them:

Based on vegetable oil. Per kilo of meat: 70 ml butter, spices rosemary + thyme, 1 tsp. finely grated ginger, 2 tbsp. l lemon juice and 2 cloves of garlic. Also take a small bunch of greens that you like.

Add fresh or dried rosemary and thyme spices to hot oil. Cool the mixture and enrich with lemon juice, grated ginger and chopped garlic. Add coarsely chopped herbs. Mix the ingredients.

If you fry in a grill pan, then remove the greens from the meat.

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Yoghurt . You will need: a glass of unsweetened yogurt, a large onion, 1 tsp. mustard, 2 tbsp. lime juice (or lemon) + a little curry. Add mustard, chopped onion and citrus juice to a natural fermented milk product. Then enrich the composition with curry. Mix the ingredients thoroughly. This spicy mixture is enough to marinate 1 kilo of lamb.

Marinades for roasting lamb

For 1 kilogram of lamb

Tomato marinade : 3 tablespoons each of tomato paste, soy sauce and mustard, a bunch of rosemary, 3 cloves of garlic, juice from half a lemon. Preparation: mix the ingredients, add pieces of lamb to the mixture, marinate for 5 hours. Then bake the marinated lamb for 45 minutes at 180 degrees.

Juniper marinade : juniper berries (100 grams), wine vinegar (5 tablespoons), 1 tablespoon rosemary, 1 teaspoon ground black pepper, 3 tablespoons olive oil, 3 cloves garlic, salt (1 teaspoon). Preparation: Mash the juniper berries, peel and chop the garlic. Mix berries and garlic with wine vinegar, oil, spices and salt.

Source: https://lavka-v.ru/na-vtoroe/baranina-tushenaya-s-lukom.html