Narsharab - thickened sun juice pomegranate, usually wild or sour varieties. Used in Azerbaijani cuisine as a seasoning for national dishes - meat, vegetable, and fruit as basis for soft drinks and confectionery of European cuisine. I have used it only in salads, but I wanted to experiment with meat. So, the meat cut into portions, lightly beat off. Grind in a mortar the peppercorns, add the salt and thyme. Once again, all together grind, add chopped garlic, sauce "Narsharab" and olive oil. Resulting mixture to RUB the meat and let promarinovatsya 20-30 minutes, but better for about an hour.

Marinated meat is fried in the oven, turning 1 time. I was roasting in the microwave, setting a special function. It is certainly possible and in the pan, but I wanted to make a dietary option:)

While the meat is fried, you need to make the sauce. To do this, cut onion finely and fry with a small amount of vegetable oil. Add the peeled the skins and cut the tomatoes along with the juice that will stand out in the process of grinding. After the tomato is slightly browned with onion, add sauce "Narsharab" and wine. The idea is that here you need a dry red wine. But I was only semi-sweet red, and even with additives (cinnamon, cloves), a kind of factory mulled wine. I added. And no wonder, as the cloves with cinnamon added to the spice. Therefore, if you use dry wine, add a little sugar and spice. The sauce should keep on heat, stirring occasionally, bring to thickening. Shortly before the end of cooking, sauce pepper and salt to taste.

Serve the meat on top of watering the resulting sauce. Garnish of your choice. It is very tasty and flavorful! Bon appetit!