Multi cooker recipes: Lamb, Eggplant And Potato
1.5 kg of boneless lamb
3 small eggplants
4 large potatoes
2 celery stalks
3 cloves garlic
50g Abkhaz adzhika
50 ml dry red wine
3 tablespoons vegetable oil
First the lamb should be washed and cut into cubes about the size of 5×5 cm. Then, clean and chop the garlic, celery, wash and finely chop. Mix in a large bowl adjika, 1 tbsp vegetable oil, wine, garlic and celery. Put the lamb pieces, stir, cover and let stand for 2 hours.
Eggplant and potato peel and cut into medium-sized pieces. Enable «Multipovar» mode, set the temperature of 160 degrees, put the lamb in a bowl with the marinade and fry, stirring occasionally, 10 minutes. Transfer to a bowl with a slotted spoon to misku.V add the remaining butter, put the potatoes, cook for 10 minutes.
Add the eggplant and cook for another 5 minutes. Return the lamb in a bowl with the sauce and season with salt and stir. Pour 0.5 cups of water and simmer for 25 minutes. Optionally, you can add the cilantro.