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Lamb stew
1 serving
brisket and neck part are cut into pieces weighing 20 - 30 g, fried, poured with hot broth or water so that meat is coated, tomato puree is added and stewed for 30 - 40 minutes. red sauce is prepared on broth after meat stewing, meat is poured with it, fried potatoes, carrots, turnips, parsley, onions are added and stewed for another 15 - 20 minutes. in addition to the vegetables specified in the recipe, zucchini, eggplant, sweet pepper, tomatoes, beans can be added to the stew, accordingly reducing the norm of potatoes, carrots, turnips. stew is served in a deep portion dish, sprinkled with greens. when making stew, the side dish can be prepared separately.
brisket and neck part are cut into pieces weighing 20 - 30 g, fried, poured with hot broth or water so that meat is coated, tomato puree is added and stewed for 30 - 40 minutes. red sauce is prepared on broth after meat stewing, meat is poured with it, fried potatoes, carrots, turnips, parsley, onions are added and stewed for another 15 - 20 minutes. in addition to the vegetables specified in the recipe, zucchini, eggplant, sweet pepper, tomatoes, beans can be added to the stew, accordingly reducing the norm of potatoes, carrots, turnips. stew is served in a deep portion dish, sprinkled with greens. when making stew, the side dish can be prepared separately.
lamb - 129 g, lard - 12 g, potatoes - 145 g, carrots - 20 g, turnips - 20 g, parsley greens - 10 g, onions - 25 g, tomato puree - 15 g, wheat flour - 3 g
