Well, let's get started. Dissolve in the stove strong fire, put the cauldron, let him throw proselytise and cut into small pieces fat-tail. To mytopics all the fat will remain wonderful, crispy skwarecki that can be laid out on a plate, sprinkle with salt and serve as an appetizer to a cold, frosty vodka or foamy beer. And we meanwhile, cut potatoes: a large tuber into four parts, the middle two small leave unharmed and send our "ground apples" in the cauldron. Let them fry until a beautiful Golden brown, which will save all nourishing and useful substances.

It was the turn of cutting of fresh meat, which has absorbed the aromas of herbs and fresh milk. Get bought on the market back lamb, or rather its upper part, remove excess fat and film, cut out the bones and we shall cut large, cm five pieces. You ask what to do with great bones, which still have enough meat? Quite simply, we'll cut and use. Everyone knows what the rich broth is derived from bones, though our dish is tasty and nourishing.

Now you can get our ruddy potato. Look, what a beauty! Already want to take a fork, break outgoing the fragrant steam potatoes, add a knob of butter, finely chopped green and to eat...

But we will be patient and throw in the cauldron meat and bones. Season with a little salt, take a handful of cumin and rubbing it between your hands, add to the meat. Lamb and cumin amazingly fit! You can add a bit of black and red peppers and that would be enough, but there is one but... When I went to the market for lamb and stopped at the tray of condiments in serious thought, what would have to take, in addition to cumin with pepper, I came to the aid of the seller of spices - What to cook budesh, tell, help – Kabob'm going to do, Zira is here taken, as without it – Oh, Daragoy, I'm gonna run for kabobs, the most delicious kabob will be. And he, quietly saying about something else, deftly thrown in a bag of different spices, so quickly that I didn't even get to see what it is. – Here, will be very tasty. And I, in anticipation of a future result, and went home. Sorry for the involuntary retreat, but I had to tell the origin of this condiment. Will add it to the meat. Oh my God, what flavor! Just want to get out of the cauldron piece is a little podrumyanivaya, outbound transparent juice, redolent with the spices of the meat, and with a menacing growl to glare at him with their teeth. And not need to continue to cook.

We shall cut half-rings several onions, finely chopped small bunch of cilantro and lay out evenly on the meat. Then the onion bedspread will give juice and will not allow excess moisture to evaporate, and cilantro will give your unsurpassed aroma.

And now the final ingredient, a ruddy potato. Carefully put the onion on her pillow, she let the rich meat prepared on pair, is impregnated with smells of spices, but at the same time preserves its unique taste. The time it needs more salt, cover and move away from the cauldron for an hour. No, there is no need to add any water, it is sufficient in meat and onions. Well, maybe polstakanchika if you have enough meat. Our dish will be fried on high heat, and will languish on the coals. We occasionally will add a small piece of Poleshko to replenish the stock of coal.

Sit on a bench, pour a glass of beer and watch hot, covered with whitish ashes, embers, listening to the chirping scurrying between the trees the birds and chatter of invisible in the grass grasshoppers. Breathe a full breath clean, filled with aromas of grass country air and have a leisurely conversation about what happened, everyone will be able to remember the happy moments of your life. And talking to nice people fast fly the hours of waiting of readiness of our dishes.

Finally the time came to open the cauldron, add a little powdered cumin and magic seasoning from a helpful seller of spices. Not in a hurry, cover the cauldron with a lid for another minute to let the spices give a unique flavor. Now, put the Kebab in a large dish, sprinkle with finely chopped greens and get everybody to the table. Bon appetit! And only in response to promiscuous thanks and silence is the best compliment for preparing! Then say, it was delicious, but it is not the time, all eat!