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Amateur meat
4 servings
Cut lamb or veal from pashina and debarking part 1 cm thick and palm size, sprinkle with fine salt and set aside. Chop fresh red tomatoes, sprinkle with salt and squeeze. Put chopped onions, black ground peppers, zira in the resulting juice. With this, pour the meat and let it rest 2 - 3 hours. Heat a cast-iron cauldron with a rounded bottom without fat, spread out pieces of meat, put pieces of cakes on top, pour in the remaining tomato juice, close the dishes tightly with a lid and fry on a very low heat for 40 - 45 minutes without opening the lid. Serve the finished meat to the table with a vegetable salad.
Cut lamb or veal from pashina and debarking part 1 cm thick and palm size, sprinkle with fine salt and set aside. Chop fresh red tomatoes, sprinkle with salt and squeeze. Put chopped onions, black ground peppers, zira in the resulting juice. With this, pour the meat and let it rest 2 - 3 hours. Heat a cast-iron cauldron with a rounded bottom without fat, spread out pieces of meat, put pieces of cakes on top, pour in the remaining tomato juice, close the dishes tightly with a lid and fry on a very low heat for 40 - 45 minutes without opening the lid. Serve the finished meat to the table with a vegetable salad.
lamb - 1 kg, or veal (pashina or ham) 1 kg, tomatoes - 3-4 pcs., onions - 2-3 pcs., salt to taste, pepper to taste, zira to taste, cake (200 g each) 4 pcs.
