Kebab cooked in a boiler

4 servings


Cut fatty lamb or beef into small pieces, salt. Shred the onion with rings, add a little dill or cilantro. First, put one layer of meat in the cauldron, a layer of onions on top, then a second layer of meat and onions, etc. Then close the boiler tightly with a lid, put on a very low heat, extinguish for two hours. To improve the taste of the kebab, put a pod of red pepper divided in half. Put the finished dish on a plate. To the kebab, serve finely chopped onions with black pepper or pickled wild onions, or fresh tomatoes, cut into wedges.