Description
A recipe of one of my Board books of Elder hankishieva. This fragrant and very unusual soup - "timeless classics of the East." It is cooked in ceramic pots. My pot was busy "Moonshine& amp;quot;. Therefore, cooked in a saucepan.
Ingredients
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Lamb
800 g
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Onion
400 g
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Melted butter
100 g
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Chestnut
250 g
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Quince
2 piece
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Chickpeas
150 g
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Cherry tomatoes
20 piece
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Plum
50 g
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Turmeric
1 tsp
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Zira
2 tsp
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Saffron
3 Tbsp
Cooking
8 hours before cooking wash and soak the chickpeas.
Fry meat in fat or sheep fat until Golden brown. If rump, not to forget about skwarecki.
In the same fat fry our onions. It should become Golden, add turmeric. At the beginning of the roasting onions put the kettle.
Put in a saucepan the meat, onion, chickpeas. Pour all the boiling water and leave it in the oven or on the stove for 6 hours. The piti is cooked all night. Everything should almost be boiling.
About 1 hour before serving we clean our cherry.
Here's what we got. In a saucepan. Carefully pull all pieces of meat, parse and send the sirloin in a pan.
For an hour before serving drop in our soup tomatoes, cherry plums, quince, chestnuts. Only now add salt, add the saffron infusion and spices. Everything is so fragrant that spice handfuls is not required. Bring to a boil and cook until it is cooked quince and chestnuts. The chestnuts put pre-soaked, for what I bought, and what prepares Stalik - I'm afraid cannot be compared.
Here brewed our beauty.
Bon appetit!!!
The photo in the bowl!
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