Description
This dish a couple of years ago, it was seen by me in the program "Eat at home". According to Yulia Vysotskaya it (the recipe) was she found in one of the French provinces, this recipe is over 100 years old, they cook so the lamb continually and nothing else don't want, etc. I don't know how all of the above is true, but after trying to do lamb for this recipe, I use it for the second year! Frankly, all my friends that mutton "nedolyubili Ali", now permanently on holidays order to prepare this dish.
Ingredients
-
Spices
2 tsp
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Garlic
5 piece
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Cognac
150 ml
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Lamb
3 kg
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Olive oil
Cooking
Exempt from the garlic skins and all the cloves fry in olive oil until a light changes color, remove the garlic from the pan and put it away for a while. Lamb cuts into pieces (not small, each approx. 100 - 150 g). On strongly heated pan (on the same oil where you fried the garlic) fry each prepared pieces from both sides until Golden brown (couple minutes on each side). Meat should be "sealed".
Fried meat put in a baking dish or cauldron, set on fire and poured brandy.
Ignite the cognac.
As soon as the brandy burned (burns out the alcohol contained in brandy, and a wonderful grape aroma stays!), add spices for lamb (in the original recipe of spices for lamb was not, but it seemed to me that they are not extra, so prepare that way.)
Mix spices and pour on mutton-prepared garlic. Never mix!
Then cover the cauldron with parchment paper, then a tight-fitting lid and put in oven for 2 hours on medium heat (160 degrees, approximately).
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