Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Lamb stack
1 serving
Prepared meat, peeled from films and fat, cut across the fibers into 4 pieces, each we beat off on both sides to make oval-shaped "cakes" about 1 cm thick. (By the way, beating off any meat, it is better to put it in a plastic bag before that: this does not affect the quality, but small pieces of meat do not fly around! ) We rub each "cake" with garlic ground with salt and sprinkle with flour. Fry in highly heated fat on both sides to form a ruddy crust. Inside, the meat should be pinkish, juicy. Put on an oblong dish. Serve with a side dish of pickled fruit.
Prepared meat, peeled from films and fat, cut across the fibers into 4 pieces, each we beat off on both sides to make oval-shaped "cakes" about 1 cm thick. (By the way, beating off any meat, it is better to put it in a plastic bag before that: this does not affect the quality, but small pieces of meat do not fly around! ) We rub each "cake" with garlic ground with salt and sprinkle with flour. Fry in highly heated fat on both sides to form a ruddy crust. Inside, the meat should be pinkish, juicy. Put on an oblong dish. Serve with a side dish of pickled fruit.
garlic - 1-2 wedges, salt to taste, flour - 1 tbsp. spoon, lamb - 800 g, fat - 50 g
