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Braised lamb
Good braised lamb should be very soft, tender, but not digested. For this, it is important to choose the right meat, and our recipe will help to cook it.
lamb - 1 kg, carrots - 1 pc., onions - 1 pc., parsley root - 1 pc., melted fat - 1 tbsp. spoon, sour cream - 2 tbsp. spoons, flour - 1 tbsp. spoon, bay leaf - 1 pc., black peas - 12 peas, salt to taste, broth how much will go
Cut the washed, dried lamb belly or shoulder blade into pieces or leave a whole piece. Sprinkle with salt, pepper, flour and fry on all sides in fat. Fry peeled and chopped carrots, onions, parsley with meat or separately on a small amount of fat. Put the fried meat, fried vegetables in a stew dish or in a low saucepan, pour the fat on which they fried, pour up to half with broth, cover the pan with a lid and simmer until the lamb is tender. By the end of the extinguishing, salt and add sour cream. Remove the bones from the meat, cut the braised lamb into slices. Then carefully lay them on a dish one on top of the other and pour over the juice in which the meat was stewed. Put stewed beets, cabbage or boiled potatoes nearby. Before making lamb, it can be marinated and stuffed with lard (speck).
