Lamb Shoulder

Products. Mutton wash, remove the film if there is, I caught a young lamb. Blot with a paper towel. RUB with salt, paprika, freshly ground black pepper and seasoning for lamb and drizzle with the juice of a squeezed lemon to Fold into shape, leave for 1 hour to soak at room temperature (we have 24*, beauty after the heat, imagine, leave for an hour, when we had +40* in the shade))) put into the refrigerator until the next day.

The large chunks of lamb (not like the small) fry until Golden brown on high heat

So

Put into a saucepan, pour the beer

Tomatoes should be meaty, squeeze the juice in a juicer or grate to make a thick tomato juice, if watery, then drain the liquid. Season with salt and pepper.

Pour tomato juice so that only the coated pieces of meat. Do not add water!!! Add the onions, peppercorns, chili peppers. Bring to boil, remove the foam.

And then I remembered why I have 2.5 hours to braise lamb, I have a pressure Cooker. Soooo, the "music play back" Shifted the whole thing into the pressure cooker. Bring to boil, until the hiss is the valve. Reduce the heat to the minimum and simmer for 55 minutes, cool the pressure cooker (required). Open the lid and add the garlic and herbs, bring to boil. All our lamb is ready