Braised lamb i

1 serving


Meat is peeled from films, excess fat is cut off, beaten off, grated with salt and garlic. Roast on highly heated fat and transfer to a saucepan. On the remaining fat, onion cut into circles is sautéed, added to the meat and stewed over a medium heat (as the sauce evaporates, add water). By the end of the stew, the meat is sprinkled with flour and seasonings are added (the sauce should be thick). The finished meat is cut across the fibers, slightly obliquely, with medium-thick slices, placed on a dish and poured with sauce. Served with potatoes in any form, with beetroot, green beans or green salad.