There are a huge number of recipes for cooking lamb. One of the easiest ways is to stew meat with wine vinegar.
Ingredients:
- Lamb (a leg of a young lamb is best);
- Cherry plum green - 0.5 kg;
- Green beans - 400-450 g;
- 1/2 tsp adjika;
- 1 pod of green pepper;
- 0.5 glasses of white wine (by no means red);
- Greens - cilantro and dill;
- 3 cloves of garlic;
- Salt.
Preparation:
- Prepare the meat. It should be removed from the bones. At the same time, you should not throw out the bones, because they will make just an amazing broth for soup. All fat must be removed from the cut meat.
- Then you should prepare a container in which the dish will be prepared. To do this, you can use a cauldron, gosyatnitsa, tagine, cataplan and even a cast iron pan. The main thing is to take into account the fact that the container should be very tightly closed with a lid.
- Next, you need to do the preparation of the beans. To do this, the stalk must be removed from the pods. Then they need to be rinsed in clean water (best of all running) and put in a colander so that the liquid is completely glass.
- Preparing greens will not take much of your time. It needs to be thoroughly washed and broken by hand into rather large parts.
- After that, the green beans must be laid out on the bottom of the container of your choice. Prepared greens are laid on top of it and everything is salted. Then the next layer is pepper and cherry plum, which must also be rinsed first. Pieces of lamb must be rubbed with salt.
- Let's start making hot wine sauce. To do this, the required amount of chili must be mixed with wine. The resulting mixture is poured over the meat. After that, the container is closed very tightly and put on fire (it should be medium). Please note that no water, oil or fat is added to the dish. It turns out that the meat is cooked in its own juice, which is why it acquires a truly divine taste. Pieces of lamb just melt in your mouth.
- After 60 minutes, the dish can be removed from the heat. After removing the lid, we recommend pouring a little white wine over the meat.
