Equipment for Lamb Stew Definition
- 1 kg boneless lamb meat
- 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.