Description
A delicious, hearty lamb dish. Virtually no party at my goes by without this dish (unless you cook pilaf). I'm sure you and your friends will appreciate and is not limited to one portion :)
Ingredients
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Lamb
-
Potatoes
1.5 kg
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Onion
1 kg
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Carrots
1 kg
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Spices
-
Garlic
Cooking
Lamb cut into fairly large cubes.
The tail is also cut into cubes about 1v1 see
Chop the onion, carrots.
Heat the cauldron and put the rump, to melt.
Melt before the formation of pork rinds (delicious!).
Extracted cracklings with a slotted spoon, pour in the melted fat onion and fry.
When the onion becomes soft and starts to get Golden color, add the lamb and fry for some time along with onions.
Add carrots.
Fry for a while until the carrots are soft. Add spices. Of course, each chef will use a different set of spices. I add cumin (rubbing it in hands for more flavor), a pinch Jambul, 1-2 teaspoons of harissa, 1 teaspoon paprika, a few pods of dried hot pepper and ground black pepper.
Fry a while and add hot water. Cover the cauldron with a lid, reduce the heat and leave to stew for 1.5-2 hours.
As soon as the lamb was potosinas enough, add the diced potatoes and hot water. Also add more cumin and dried Basil. Salt.
Bring to the state STU - the potatoes should be very soft after boiling and the water is almost evaporate :)
Spread on a plate and entertained friends!
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