Description
Often we pass by the nondescript meat, or rather parts of the carcass. So I was before, but after meeting with the cuisine Stalik hankishiev ( I have three of his books), I look, for example, shanks of lamb. It's tasty, actually very tasty. I advise You to try.
Ingredients
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Leg of lamb
3 piece
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Pearl barley
100 g
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Sauerkraut
200 g
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Potatoes
1 piece
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Onion
1 piece
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Tomato paste
1 Tbsp
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Vegetable oil
2 Tbsp
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Parsley
1 coup
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Salt
-
Sugar
1 tsp
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Bay leaf
2 piece
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Peppers red hot chilli
Cooking
Lamb shanks cut in half, wash thoroughly, to remove the film. Dry on a paper towel ( it is convenient to do and a towel ).
In a pot heat up 1 tbsp oil and fry the shanks on a high heat, until it will turn brown, 5 to 7 minutes.
Pour boiling water and cook for 1.5 hours, with very little boiling.
For the formation of a light, clear broth, periodically remove the foam.
Measure pearl barley and cover with boiling water, set aside. Pearl barley from TM Mistral - clean, large, grain upon grain.
After 1.5 hours, add to the meat washed pearl barley. While not salt.
Potatoes peel and cut into cubes. Cover with cold water.
20 minutes after immersion of pearl barley, add the potatoes. Boil 5 minutes and season with salt. But keep in mind, more will be added sauerkraut, then it better not it needs more salt. At this point you can get from the broth of the shank. Put aside.
In the 1st. L. pre-heated oil to fry chopped onion feathers, lay wrung sauerkraut. In the event that much sauerkraut, rinse it in running water.
Sauté 5 minutes over medium heat, stirring occasionally. Add the tomato paste and sugar, cook for another 2 - 3 minutes. Then pour the broth from the cauldron, plunging the cabbage, and simmer 10 to 15 minutes.
When cooked and the potatoes and grits, add the cabbage.
Boil for another 3 minutes, add Bay leaves, big bunch of chopped parsley and a few rings of chili pepper. Bring to boil and remove from heat. Cover and give 10 minutes to combine flavors.
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