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Lamb with kuraga
1 serving
Wash the lamb, cut into small pieces, put in a saucepan, pour hot water and cook on a low heat until half cooked, periodically removing the foam. Strain the resulting broth. Fry pieces of meat in oil, add fried onions, tomato puree, salt, pepper, pre-soaked dried apricots, pour in a little broth and simmer everything until tender.
Wash the lamb, cut into small pieces, put in a saucepan, pour hot water and cook on a low heat until half cooked, periodically removing the foam. Strain the resulting broth. Fry pieces of meat in oil, add fried onions, tomato puree, salt, pepper, pre-soaked dried apricots, pour in a little broth and simmer everything until tender.
lamb - 600 g, onions - 200 g, dried apricots - 200 g, vegetable oil - 50 g, tomato puree - 30 g
