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Lamb braised with potatoes and onions
1 serving
Cut the lamb into 25-30 g pieces along with the bones, salt, pepper and put in a hot pan with melted oil and fry on both sides until a ruddy crust forms. Cut the potatoes into large cubes and fry. Grind onions, fry. Add the mash tomato to it and continue to fry, then add the broth 1/2 cup and bring to a boil. Put the prepared meat in a saucepan, top the potatoes, pour over the sauce, cover and simmer everything until tender in the oven. Add spices at the end of the simmer. When serving, put the pickles and sprinkle with the greens.
Cut the lamb into 25-30 g pieces along with the bones, salt, pepper and put in a hot pan with melted oil and fry on both sides until a ruddy crust forms. Cut the potatoes into large cubes and fry. Grind onions, fry. Add the mash tomato to it and continue to fry, then add the broth 1/2 cup and bring to a boil. Put the prepared meat in a saucepan, top the potatoes, pour over the sauce, cover and simmer everything until tender in the oven. Add spices at the end of the simmer. When serving, put the pickles and sprinkle with the greens.
margarine - 1 tbsp. spoon, potatoes - 10 pcs., onions - 2 pcs., salt to taste, bay leaf to taste, salted cucumbers - 2 pcs., pepper to taste, lamb - 600 g, tomato puree - 1 tbsp. spoon, melted butter - 1 tbsp. spoon, broth to taste, greens to taste
