The author posted a question in Food, Cooking
Culinary question? and got a better answer
Response from Антон Владимирович[+++++]
I once did so: I sliced large chunks of lamb, salted it, sprinkled it with wine vinegar, mixed it with 2 tablespoons of Georgian adjika in 250g jars, dark, spicy, 2 cloves of garlic and a large grated tomato. Thoroughly mixed everything and left to marinate for half an hour. Then fried until crispy on each side over high heat in lots of oil, then turned down the heat, added onion in quarter rings, fried it a bit and added the marinade from the meat, stewed for another 15-20 minutes. It turned out very tasty: Spicy and rich:?
Response from 0[+++++]
I once did so: I sliced large chunks of lamb, salted it, sprinkled it with wine vinegar, mixed it with 2 tablespoons of Georgian adjika in 250g jars, dark, spicy, 2 chopped cloves of garlic and a large grated tomato. Thoroughly mixed everything and left to marinate for half an hour. Then fried until crusted on each side over high heat in plenty of oil, turn down the heat added onion quarter-string fried it a bit and added the marinade from the meat stewed for another 15-20 minutes. It turned out very tasty: Spicy and rich:
I once did so: I sliced large chunks of lamb, salted it, sprinkled it with wine vinegar, mixed it with 2 tablespoons of Georgian adjika in 250g jars, dark, spicy, 2 chopped cloves of garlic and a large grated tomato. Thoroughly mixed everything and left to marinate for half an hour. Then fried until crusted on each side over high heat in plenty of oil, turn down the heat added onion quarter-string fried it a bit and added the marinade from the meat stewed for another 15-20 minutes. It turned out very tasty: Spicy and rich:
Response from 0[+++++]
Mutton leg with Gorgonzola Cheese Mutton leg. 1 5-2 kg Gorgonzola cheese*.200-300 g White dry wine. 550 ml Garlic. 8 cloves Olive oil Salt. 0 5 Tbsp. Thyme. 0 5 Tbsp Rosemary. 0 5 Tbsp Potatoes Rub the garlic on the leg with salt and dry herbs and fry on all sides in olive oil. Put into the crock-pot and put into the oven. Cut the cheese into small slices and every 20-30 minutes put a little on the leg and pour the wine over it. Add peeled and sliced potatoes 30 minutes before it is ready and stew the leg for 2-3 hours depending on the age of lamb. When piercing the juice should not be pink * can be replaced with Roquefort or any cheese with green mold.
Mutton leg with Gorgonzola Cheese Mutton leg. 1 5-2 kg Gorgonzola cheese*.200-300 g White dry wine. 550 ml Garlic. 8 cloves Olive oil Salt. 0 5 Tbsp. Thyme. 0 5 Tbsp Rosemary. 0 5 Tbsp Potatoes Rub the garlic on the leg with salt and dry herbs and fry on all sides in olive oil. Put into the crock-pot and put into the oven. Cut the cheese into small slices and every 20-30 minutes put a little on the leg and pour the wine over it. Add peeled and sliced potatoes 30 minutes before it is ready and stew the leg for 2-3 hours depending on the age of lamb. When piercing the juice should not be pink * can be replaced with Roquefort or any cheese with green mold.
Response from 0[+++++]
<img src=https://otvet.imgsmail.ru/download/08384ee178cff8563cc5b97b2fda9c5a_i-1292.jpg>
<img src=https://otvet.imgsmail.ru/download/08384ee178cff8563cc5b97b2fda9c5a_i-1292.jpg>
Response from 0[+++++]
there are many dishes. for example: beshbarmak boiled meat butter dough salt meat butter onion and salt cooked. but not zogo. after boiling for five minutes you boil dough if thin after boiling for two minutes and ready the finished dough you put on a large plate and pour the broth meat you put and sprinkle with greens. like this.
there are many dishes. for example: beshbarmak boiled meat butter dough salt meat butter onion and salt cooked. but not zogo. after boiling for five minutes you boil dough if thin after boiling for two minutes and ready the finished dough you put on a large plate and pour the broth meat you put and sprinkle with greens. like this.