Meat (if with specific odor) soak in cold water for several hours. I have a goat, I specifically do not buy, but from time to time, father-in-law throw, then sister-in-law... Here, the goat is considered a special sign of attention and mandatory festive dish for ceremonies, be it the bride, the wedding, etc. Son cut the ribs in half and faded, so I dorezal ribs as he could, rubbed the corn, spat and left the other piece whole. Meat dry, RUB a mixture of salt and your favorite spices for meat. I took ground anise and fennel. I try to buy spices in grains or dried and cook a mixture of various spices, crushing in a blender for dry products in powder. So, believe me, is much more aromatic of the purchase, moreover, always choose the combination to your taste.

To prepare the marinade. The amount of marinade for 1 kg of meat without bones or, as in my case, 2 kg with bones. Ginger RUB on a small grater (I pound), finely chop the garlic or squeeze through chesnokodavku. To add to the yogurt.

Finely chop fresh herbs to taste, I have a billet from a mixture of Basil, cilantro and celery. Add the marinade of mustard, chopped herbs, vinegar, salt and freshly ground black pepper to taste.

Mix well, marinade for meat is ready.

Pour meat marinade, mix well and leave in the cold for days (this applies to meat and odor, beef or pork is enough to marinate 12 hours).

Further, the meat can be baked in the oven, prepare the barbecue or just fry in the pan. Today I prepared tomato sauce. So the meat is first boiled until cooked, Bay with cold water and adding some salt.

Then the meat added in my tomato sauce (not all, left in meat stews with vegetables for tomorrow).