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Lamb percept
1 serving
fry the lamb processed and cut into small cubes in fat until crust forms, fold it into a sauté pan and pour with water. then put the browned onions with the tomato, sprinkle with paprika, salt and simmer until tender. at the end of the simmer, put the chopped sweet pepper. serve with boiled tarchonea or dumplings. in the same way, you can prepare perkelts from pork, veal, bird, hare. this dish resembles a meat dish of Georgian cuisine - chahohbili.
fry the lamb processed and cut into small cubes in fat until crust forms, fold it into a sauté pan and pour with water. then put the browned onions with the tomato, sprinkle with paprika, salt and simmer until tender. at the end of the simmer, put the chopped sweet pepper. serve with boiled tarchonea or dumplings. in the same way, you can prepare perkelts from pork, veal, bird, hare. this dish resembles a meat dish of Georgian cuisine - chahohbili.
lamb - 199 g, fat - 20 g, onions - 95 g, paprika - 5 g, tomato puree - 15-11 g, or tomatoes - 25 g, sweet pepper - 30 g, flour - 35 g, eggs - 0.16 pcs., salt - 3 g
