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Equipment for Lamb Stew Definition

  • 1 kg boneless lamb meat
  • Shallots
  • Shallots
  • 1 onion
  • 1 tea glass of milk
  • Terem oil or butter-oil
  • Thyme, black pepper, salt

Lamb Stew Definition Definition

Spice, milk, grated onion and meat are seasoned and removed in the closet 1 night before. When the day of cooking comes, the liquid accumulated at the bottom of the meat is poured, oil-butter is heated in a deep pot and the meat is sealed. After the meats begin to release the broth, add 1 cup of hot water and let it cook over medium heat with a covered mouth, add a little hot water until the meat is cooked, my meat is cooked after 2 cups of water, depending on the type, structure and area of ​​the meat. Potatoes and onions are added to the cooked meat (water, if necessary) and left to cook again on a low-fire, covered with fire. Potatoes and onions are ready to serve after cooking.