In order for the dish to turn out to be tender and tasty, it is necessary to carefully and approach the choice of lamb meat, then also competently process it. Your household will definitely appreciate it.
Ingredients:
- hind leg of a young lamb - 2 kg;
- freshly ground allspice - to taste;
- suluguni - 320 g;
- salt;
- basil;
- olives and olives - 10 pcs;
- vegetable oil;
- onions - 4 pcs;
- sour cream 15% - ½ cup;
- garlic - 3 cloves;
- dry white wine - 1 full glass;
- meat broth - 250 ml.
Preparation:
- Carefully cut the bone from the prepared leg of the lamb, lay out the pulp with a cut upwards, sprinkle with grated suluguni and chopped basil, then sew or join the incision. Tie the meat with a special culinary string or an ordinary thick thread, season at your discretion with a mixture of salt and ground pepper.
- Pour oil into a well-heated cauldron and put stuffed meat in it.
- Peeled cloves of garlic and onions must be cut in half across, then fry from the cut side in a separate pan and put on top of the lamb.
- Then add olives and olives, close the cauldron very tightly with a lid. Simmer the dish, occasionally adding wine and strong broth.
- Place the stuffed leg on a large serving platter, and carefully place the stewed olives, garlic, olives and onions nearby.
- Add the required amount of pepper, salt and sour cream to the juice that was released during the stewing process, bring this mixture to a boil over low heat, boil a little, then serve separately.
- Those who like garlic can grate more cloves, mix them with grated suluguni and only then stuff the leg of lamb with the mixture. In this case, the cooked meat dish will acquire a more fragrant aroma and piquant taste.
