1 . Stage
Cut the lamb into medium slices.
2 . Stage
Onion 1 pc. cut into half rings and put to the meat. Cut the lemon into circles and put it to the lamb.
3 . Stage
Add 2 tbsp to the meat. l vinegar, mash well with your hands and refrigerate for 30 minutes.
4 . Stage
Melt fat in a casserole. Put the meat in boiling fat, remove all onion and lemon from it. Sauté the lamb until golden brown over low heat, then cover and cook for another 15 minutes.
5 . Stage
Cut the rest of the onion in half rings, add chopped herbs, vinegar, a pinch of sugar and salt, mix well.
6 . Stage
Remove the meat from the cauldron. Peel the potatoes and cut them into cubes or slices. Fry the potatoes in fat over medium heat until tender, about 15 minutes.
7 . Stage
Drain the fat, and mix the potatoes with meat and season to taste with salt and spices, mix.
8 . Stage
Serve the meat with potatoes and pickled onions with herbs.
9 . Stage