Hotchpotch of lamb offal

Description

This is actually not quite the original recipe, since I made some adjustments in the prologue recipe will explain why.

Ingredients

Heart

2 piece
Kidney

4 piece
Liver of lamb

300 g
Onion

3 piece
Tomato

6 piece
Potatoes

7 piece
Sweet pepper

4 piece
Pepper

3 piece
Greens

1 coup
Fat

200 g
Spices

2 tsp
Lentils

0.75 cup

Cooking

The original recipe suggests 600g 300g offal and meat, but I had 2 hearts and 4 kidneys, total weight, liver, 800-900 g, so the meat is not added. The number of hot peppers reduced in 2 times. Also, instead of the lentils should be rice, but... I was going to do jaú-bourek just could not cope with the stomach - the smell is not completely eliminated. That's why it turned out this recipe for hotchpotch. Offal should be cut into medium-sized pieces 2-3 cm, not more.

First Vitarium fat or lamb fat if you use oil - rascality it. Do not heat, and it will rascality. Traditionally pork rinds are a snack.

Then in the hot fat fry the offal, not for a long time - 5-7 min. Moisture that comes out, it is better to merge, I came up with 150 gr. Leave the liquid - handy. When frying, use 1/3 of the spices.

Onion crumble diced potatoes too. Carrot sticks.

The pepper in half lengthwise, cleaned up the seeds and cut into thin longitudinal strips. Bulgarian also strips along.

All this added to the meat and quite a bit fry.

Tomatoes cut into slices and in a large kettle, a pinch of salt - stir.

Pour the 150 gr. flushed fluid. Add the potatoes and simmer for 15-18 min.

It's time for lentils, she had previously been soaked in water.

Stir add water to the eyes (3-4 cups) so that all the ingredients are submerged. Add remaining spices, salt to taste. Bring to the boil, cover with a lid and tormented - 15-20 min.

The dish turns out medium consistency, not runny or dry. Chop the greens and on the table! Delicious! Do mildly-spicy!

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