Description
A delicious and hearty dish for a cold winter, moderately spicy and fragrant, come in!
Ingredients
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Mash
1 cup
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Lamb
1 kg
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Onion
2 piece
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Ginger
1 piece
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Garlic
1 piece
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Tomato
2 piece
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Tomato juice
200 ml
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Spices
2 tsp
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Vegetable oil
4 Tbsp
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Sugar
0.5 Tbsp
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Salt
-
Black pepper
Cooking
Here is a set of products for cooking this dish.
Mash it is better to soak in water for several hours before cooking.
Meat wash, dry paper towel, sprinkle with ground coriander and pour 2 tbsp. of Rast. oil, set aside. On high heat fry the meat until Golden brown on all sides.
Chop the onion half rings, chop the garlic, ginger cut into small dice.
In a heated skillet pour 2 tbsp olive oil, onion, garlic, ginger and fry. When the onions become soft, sprinkle it with pepper and sugar. Fry until light Golden color.
Tomatoes: make an incision crosswise the peel, put on for 2-3 minutes in boiling water, then into ice water. To remove the tomato skins. Tomatoes without skin cut into small pieces. As greenhouse tomatoes, I added 1 Cup of tomato juice, a few pieces of dried tomato. Sprinkle part of the seasoning.
Next, I used the slow cooker but you can cook in a skillet. Put the meat on the bottom of the bowl.
Put prepared onion, garlic and ginger.
Spread mash.
Pour tomato juice, blanched chopped tomatoes. Sprinkle with cumin, thyme, pepper, barberry, salt. If the tomatoes and juice are sour, you can add sugar to taste or a little honey to balance the taste.
Pour boiling water 250 ml (approximate amount) the content to be covered with water by about 1 cm, add the Basil. Simmer for about 1.5 hours in a slow cooker, in a pot for about two hours at a very gentle boil. Serve hot!
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