Description
This recipe is good for cooking in field conditions at the stake. This is one of our favorite family recipes. This time was cooking on the stove at home. The output is a very tasty meat with the sauce.
Ingredients
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Lamb
2.0 kg
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Onion
1.5 kg
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Fat
100 g
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Salt
3 tsp
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Zira
1 tsp
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Peppers red hot chilli
1 piece
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Coriander
1 tsp
Cooking
In a heated cauldron, standing on medium heat, drop cut into cubes or slices the rump. Golden skwarecki take out with a slotted spoon, spread on a plate, add salt pripisivaem. Sprinkle with onion half-rings. Spread on crusty bread and call everyone home.
Add the fire under the cauldron. The meat is chopped into pieces, drop it into the cauldron. The meat must lie in one layer, turning, turn to the other side. Meat out with a slotted spoon and place on a plate. Fry all the pieces. Not salt, not pepper.
Bow clean, cut into half-rings. Mix salt and spices. 1/3 of the spices and salt and mix up in a bow. Carefully, bow at the same pressure is not needed.
The remnants of the mixture of salt and pepper pour each piece of meat.
Diminish under the cauldron the flame to below the middle and put in the cauldron meat. Fatty pieces put fat down on the bottom. Followed by pieces's lean.
Put meat on onions. Top chili pepper. Close the lid and simmer for 40-50 minutes.
Open the lid. Remove the pepper and stir the contents of the cauldron, simmer for another 10-20 minutes, stirring occasionally. Forgot to take a picture after the last quenching. Will tell you what happens. It turns out the meat, melting in your mouth delicious and the sauce light brown. Bow it practically is not felt.
Served. A piece of meat put on a dish, pour the sauce, sprinkle with parsley. Sauce sure to SOP fresh bread, cake, toast.
Bon appetit!!!
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