Continuing to share recipes tested own taste buds, will go to the soup. It so happened that I was sick, not that much, but runny nose, sore throat and other symptoms not combine with my desire to cook roast venison, you want bold, hot soup, and in this case can be better than soup? Personally I think nothing. Especially in the freezer just lying around with a pound of leg of mutton. Speaking of soup, many immediately imagine the huge cauldrons where it boiled hard-hitting part of the skewers, bones, hooves, fins, and next is Uzbek or Kazakh stroking svezheokrashennoj sheep's head. It should say that in reality, such scenes can be quite a meet, but we go in a civilized way and we will improve this dish for the European user. Recipes this soup very much, everyone tries to add something or subtract, it is important to know that the soup always turns out the soup, mix it with the other soup is impossible (even if you do it in the campaign and just change the boiler of lamb bones, carrots, potatoes and tomatoes, are filled with water and sprinkled with spices).

We need to prepare? First, the lamb. - All that is not lamb could be anything, but not a soup. If you really want to, you can replace the beef, but it is not the same. Vegetables in the face of the bow and the fun of: potatoes, hot pepper, garlic, tomato and carrots. Fresh herbs (preferably with cilantro, but I don't like cilantro, I always feel like I chewed up a bug... So I have a simple set of parsley, dill and green onions). Cumin, ginger or turmeric, curry. Any sour wine (you can substitute diluted vinegar, but for aesthetes - lemon). That's all you need for cooking.

Let's start to cook. Shurpa likes large pieces, therefore, it is preferable to take for cooking lamb ribs, but it is not always possible, and not everyone likes large pieces, I have this is a complicated family story (Masha loves big pieces of meat in the soup)... And then, all at your discretion, I like to make ham; especially delicious when I can find straight leg of lamb with bone. The meat for the soup chopped 2-3 times larger than I pictured, but if you don't like large pieces, I can assure you that the taste is not affected, but rather a tribute to tradition.

Porubov meat cooking cauldron (if you have not, do not worry, I have it either, cope with deep pans, even rice in it, but more about that some other time). To do this, put it on full heat and throw him a piece of tail, rolling it evenly on the surface of the pot/pan, wait until it will drain all the fat and bacon you can just eat, if someone does not like, give to cat,, let them rejoice! Again, at the moment I have a sheep fat was not, and since I'm sick and scary, to go to the store did not dare, and not the fact that I would have found, a rare thing in our area, I had replaced fat with corn oil, it is also possible to replace it Natapov creamy, the flavors get very interesting.

In melted fat/oil, throw in half (I eye) teaspoons of cumin, ginger/turmeric and curry, gently stirring bring the mixture to poluchyeniya (when the bubbles have gone, but the burning has not started), after that, throw the meat and mix well, just so that each slice turned yellow.

After about 2-3 minutes, the capacity filled with juice and we'll add a mixture of onion and carrots.

Please note that I have only chopped one onion, second we will remove and save for later.

The onion as usual we cut small cubes (although, fans of cooked onions can go ahead and cut larger, it is even more authentic), thoroughly mix one-third low down the fire and leave it to stew not forgetting to stir.

We are back to the old friends of garlic and spicy peppers.

Garlic need a lot of, in my case was enough for half a head (about 6 large cloves), chop them in strips, for those who want to keep the spice, but doesn't really like the smell of garlic in the finished dish, I advise you to remove the core from it most of the smell.

Hot peppers do not regret, especially if you like spicy, half of the large Chile needs precisely. We chop it in rings and mix with the garlic, then fall asleep all together in the pan with the rest of the roast.

Until the mixture takes on a sharp tone and absorbs meat juices, we can have potatoes. To find new potatoes in today's market, it is not difficult, so I advise you to take it up. And so, we the potatoes carefully and cut straight into "uniform" pieces 5-6 medium potatoes should do it.

When finished with the potatoes, let us return to our sheep, or rather to the roasters. And I already mentioned that the soup translates as "sour water"? Well, we want her zamisliti.

To do this in our makeshift cauldron it is necessary to pour a glass of dry wine, which, depending on your taste, can be white, can be red, you can replace the wine vinegar with water. But I prefer red as it is accepted so that the meat is better matched red. Pour, stir, turn on medium heat and simmer under a lid for 5-10 minutes.

Fascinated by the rest of the cooking, I probaply the time when he should have been put to boil water, but it does not matter, I got nothing but time. Saucepan 2.5-3 liters, more to say, measure once reluctant.

If the water is ready, while quenched our roasting, you can fall asleep in the pan the potatoes, throw a whole onion (if you remember, we reserved in the beginning of cooking) and leave to stew waiting for the meat.

But before you add the finished roast we put in the pan (pam-pam-pam) tomatoes, if you like, I prefer the cherry, the 10 pieces will be enough if you use regular, then 3-4 quartered.

Well, that's all there is left to add a Bay leaf, put on a small fire for half an hour and you can bring to the table.

Best served with tandemnyj cakes, but bezrybe and a loaf will do.

Bon appetit!