Lamb patties with tarkhon

1 serving


fry a semi-finished product of natural cutlets from lamb on heated fat and remove. fry chopped onions on the same fat, adding paprika, finely chopped tomatoes. lay the fried cutlets, pour a little water and, salt, simmer until tender. remove the cutlets, wipe the sauce and let boil. When serving the table on a plate with a slide, lay the tarchon with potatoes, top the cutlets and pour the sauce. the garnish is prepared as follows: fry the tarchon (pasta grits) lightly in oil with onions and parsley and cook until cooked. then add the diced potatoes, salt and cook until cooked.