20.05.2020
4
Recipe information
Cooking:
1 hour
Servings per container:
4
Complexity:
Easy
Calorie content:
1237.62
Carbohydrates:
79.49
Fats:
100.35
Squirrels:
8.63
Water:
307.99
Ingredients
Title Value
1. Mutton 1 Kg
2. Bulb onions 3 PC.
3. Vinegar 9% 3 art. l
4. Lemon 1/2 PC.
5. Potatoes 400 Column
6. Basil 20 Column
7. Cilantro 20 Column
8. Melted fat 100 Column
9. Spice taste
10. Salt taste
Cooking

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

Bon Appetit!!!