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Lamb with cabbage and pepper
1 serving
Lamb is cut into medium pieces, fried in a saucepan, a little water is added, salted and stewed until tender. Then the meat is taken out, and in the sauce left over from the roast, the rather roughly chopped cabbage is stewed. When it is ready, it is placed with the meat in a glass refractory dish. The liquid left over from the roast is mixed with flour, salt, crushed pepper is added, some water is poured in and boiled to make a fairly thick sauce. Boiled potatoes with cumin are served to lamb. Cabbage is poured with sauce.
Lamb is cut into medium pieces, fried in a saucepan, a little water is added, salted and stewed until tender. Then the meat is taken out, and in the sauce left over from the roast, the rather roughly chopped cabbage is stewed. When it is ready, it is placed with the meat in a glass refractory dish. The liquid left over from the roast is mixed with flour, salt, crushed pepper is added, some water is poured in and boiled to make a fairly thick sauce. Boiled potatoes with cumin are served to lamb. Cabbage is poured with sauce.
margarine - 30-60 g, white cabbage - 0.5 heads, salt to taste, pepper - 1 teaspoon, flour - 2 tbsp. spoons, lamb - 500 g, fat - 30-60 g
