20.05.2020
41
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
637.99
Carbohydrates:
0.36
Fats:
48
Squirrels:
48.09
Water:
202.56

Ingredients

Title Value
1. Mutton 300 Column
2. Vegetable oil 3 art. l
3. Dry red wine 0.5 Art.
4. Soy sauce 0.5 Art.
5. Bulb onions 1 PC.
6. Garlic 1 head
7. Nutmeg 1/3 Tsp
8. Salt taste
9. Black pepper taste

Cooking

1. Stage

Cut the lamb into large pieces and fry in vegetable oil over high heat until golden brown. Be sure the fire must be strong so that the meat quickly brownes and does not lose its juiciness.

1. Stage. Cut the lamb into large pieces and fry in vegetable oil over high heat until golden brown. Be sure the fire must be strong so that the meat quickly brownes and does not lose its juiciness.

2. Stage

In a pan where the meat was fried, fry the onion and chopped garlic, chopped in half rings.

1. Stage. In a pan where the meat was fried, fry the onion and chopped garlic, chopped in half rings.

3. Stage

When the onion becomes soft, return the meat to the pan, pour the wine and soy sauce, add nutmeg, pepper and, if necessary, salt. Cover and simmer over low heat until the meat is ready, the time will depend on the quality of the meat and the size of the slices.

1. Stage. When the onion becomes soft, return the meat to the pan, pour the wine and soy sauce, add nutmeg, pepper and, if necessary, salt. Cover and simmer over low heat until the meat is ready, the time will depend on the quality of the meat and the size of the slices.

4. Stage

Serve with any side dish or just with pita bread.

1. Stage. Serve with any side dish or just with pita bread.

5. Stage

Bon Appetit!!!

6. Stage

Mongolian mutton with red wine is very tender, juicy and aromatic. Cooking such mutton is quite simple and quick, the main thing is to take the meat of a young lamb, then the cooking time will be reduced and the dish will be more tender. The meat is perfect for any side dish, salads, as well as just with bread or pita bread. You can add spices to your taste, be sure to try the salt because soy sauce is quite salty and you can salt the dish.