Description
A wonderful combination of sheep meat with vegetables. And amazing sweet and sour touch to give this dish a pomegranate and soft mint.
Ingredients
-
Lamb
1 kg
-
Eggplant
2 piece
-
Tomato
3 piece
-
Onion
1 piece
-
Garnet
1 piece
-
Pepper
2 piece
-
Carrots
2 piece
-
Vegetable oil
-
Mint
-
Spices
Cooking
The meat is cut into portion pieces (not finely). Salt, pepper and leave for 1-2 hours to promarinovatsya. The longer marinated, the softer the meat will be. I usually do it at night.
Meanwhile, peel pomegranate, parse grain.
Onion peel, cut into 8 pieces. Carrots clean, cut into large bars.
Kropeczkami cut the eggplant, bell pepper into large strips, tomatoes into 4 parts. I usually have all this "good" left in the freezer from the summer.
So, begin to prepare. Pour in the vegetable oil. Fry the meat on medium heat until Golden brown. If the meat You have "old, hard", then sweat it out a bit.
In the fried meat add all our vegetables, cover with a lid and put in the oven to stew for about 50-60 minutes t180-200 degrees. Water to add is not necessary. All vegetables will give your juice.
At the end of time get cauldron out of the oven. Add pomegranate seeds and mint leaves. And again, all put into the oven for 5-10 minutes to potamitissa.
Prepared meat put on one large platter. Top cover (decorate) fresh pomegranate and served to the table.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.