Meat with prunes in the multivarquet, a celebratory recipe with a photo

Pork with prunes in a multivark

To begin with, prepare juicy pork. We will need the following ingredients:

• 
  pork shoulder-blade - 600 gr.


• 
  some butter


• 
  flour - 1 tbsp. l.


• 
  bulb - 1 piece


• 
  pink or white table wine - 2 cups


• 
  strong chicken broth - 300 ml.


• 
  prunes (about 12 pieces) - 140 gr.


• 
  dill

Preparation:

1. 
   starting with the fact that we cut the meat into small pieces, they must be somewhere around 5 cm;


2. 
   then, pour olive oil into the pan of the multivark and turn on the "Baking" mode, warm it up a little;


3. 
   then, add pork and fry until golden brown for 10-15 minutes. Periodically, you can stir to make the roasting uniform;


4. 
   While the meat is being cooked, let's take care of the onions. Cut it into small cubes;


5. 
   get the fried pieces from the multivark, add a little butter and put the onion out until soft;


6. 
   add the flour, stir and return the pork to the pan. We pour her wine and broth so that the liquid completely covers the meat.


7. 
   set the "Quenching" mode, close the lid and cook for about 45 minutes;


8. 
   after the time has elapsed, we add prunes (do not mix) to the multi-bar and add the broth, if necessary. Extinguish another 45-60 minutes, until the meat is quite soft.

Before serving, pork with prunes should be sprinkled with finely chopped dill.

Lamb with prunes in a multivariate

Lamb with prunes, cooked in a multivariate can also become an excellent festive dish. As usual, we start with the preparation of ingredients. Take:

• 
  lamb's shoulder


• 
  garlic head


• 
  sprig of rosemary


• 
  salt and ground black pepper


• 
  olive oil - 2 tbsp. l.


• 
  bulb red - 2 pcs


• 
  bay leaf - 3 pieces


• 
  white wine - 3 glasses


• 
  prunes - 1 glass


• 
  potato Idaho, peeled and seasoned in salt water - 400 gr.


• 
  finely chopped parsnip - 200 gr.


• 
  green olives without pits - 1 glass


• 
  lemon, cut into 4 parts - 1 piece

Preparation:

1. 
   take meat, wash it and dry it well. Make small incisions and put in them finely chopped garlic and rosemary. Rub lamb with salt and pepper;


2. 
   warm up in a saucepan of multivarka olive oil, lay in it finely chopped onion and garlic. Lightly fry in the "Baking" mode;


3. 
   add the lamb shovel, fill it with 2.5 glasses of wine and cook in the "Quenching" mode for 5 hours. During the preparation, add broth;


4. 
   after five hours, take the potatoes, dry it and cut into slices. Add to the meat with parsnip, stew for another hour;


5. 
   Put the prunes and olives in a saucepan and cook for another 2 hours. By this time, the lamb should be soft enough and it is good to move away from the bone.


6. 
   After 8 hours, turn off the multivarker and take out the meat. It should "rest" 30 minutes. Vegetables at this time remain in the bowl.

Take out the vegetables and pour the gravy into the glass,Wait until the fat rises to the surface, then remove it with a spoon. Warm up the sauce. Before serving cut the mutton into pieces, put vegetables on it, add gravy. Decorate the festive dish with branches of rosemary and quarters of lemon.

Now you know how to cook pork and lamb with prunes in a multivariate. We hope, relatives and friends will be delighted and appreciate your efforts.