Description
We love lamb! Especially well cooked. Yesterday was my another experiment with a "dressing" for this fine meat: traditional set of spices for lamb added an Asian touch and dark beer. It turned out great! Feel free to recommend!
Ingredients
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Lamb
2 kg
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Garlic
2 piece
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Dark beer
0.5 l
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Soy sauce
70 ml
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Ginger
10 g
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Zira
0.5 tsp
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Thyme
0.5 tsp
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Rosemary
0.5 tsp
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Mint
-
Greens
-
Olive oil
Cooking
Razrezami the meat into pieces (medium size) and fry in butter.
Mix in a mortar spices: rosemary, cumin and thyme. Slightly mash.
Add finely chopped ginger and mint.
Pour soy sauce and let stand for about 10 minutes - so the flavors of "friends".
In obzharivaete meat to pour dark beer (about 0.4-0.5 l) - see on your skillet, the meat should stew, not the stew.
Now the blend of spices in soy sauce.
And garlic. I just split it up into slices and removed the top of the husk. But just from the "armor" did not reach. After the joint stewing meat it is sooooo delicious!
The pan was covered with parchment and lid. Parchment "enhances" fit cap... Set on a very slow fire for 1-30 or 1-40. And forgot about it. Do not stir or add salt (there is soy sauce), or to check the readiness is not necessary. A very convenient option for those who simultaneously have to do other things!
This is the result. Spread on a plate, sprinkle with chopped herbs (cilantro, parsley, mint). Sorry that my plate isn't very "posed"... Everyone wanted to eat "is" hot!
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