Materials for Defining Lamb Meat Şevket Bostan
- 750 grams of Şevketi bostan
- Lamb cubed 500 grams
- Onion 1 piece
- Lemon half
- Olive oil
Lamb Meat Şevketi Garden Definition Definition
Cooking is both more delicious and more practical when it is cooked by cooking from the first stage together with cooking Şevketi bostan and meat together, and then combine it from the first stage 🙂 We also benefit from the water of the bosket.
We roast lamb meat with a little olive oil in your pressure cooker where you will cook the dish. When the meats release the juice, we add our chopped onions to the dish before they dry well. After the onions are slightly pink, we wash them with plenty of water, and add the little ones that we chop very little (a root with a green part of the ground is actually in fact, so it is essential to wash it carefully because it can be soil at the bottom of the green parts of the root part that is sold in water). After mixing the mixture until it becomes homogeneous for a short period of time, we add enough boiling water to cover the dish and close the lid.
Compared to the setting of your pan, we cook as much as you cook lamb meat.
By opening the lid of the cooking respite, we add the finishing we prepared by whipping salt and a tablespoon of flour and half lemon juice to our meal. If you need it, boiling water can also be added to the dish.
After cooking for about five minutes on low heat, we cover the bottom.