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Uzbek roast

Cooking recipes / Second-course recipes / Roast

Fry small pieces of lamb for 10-15 g in highly heated fat with chopped carrots and onions. Then add tomato, spices, pour water and bring to a boil. Add the potatoes, cut into large cubes, and simmer until tender. Sprinkle with greens when serving.

potatoes - 800 g, lamb - 300 g, onions - 100 g, carrots - 160 g, tomato puree - 60 g, fat - 60 g, greens to taste, peppers to taste, salt to taste