Many people do not like lamb because of its hardness and specific smell, but the meat baked according to this recipe turns out to be soft and melting in the mouth, and the wine neutralizes the unpleasant reserve.
It is necessary
- For 2 pots:
- • fat tail fat - 100 g;
- • Lamb (pulp) - 600 g;
- • Onions - 120 g;
- • Dried prunes (boneless) - 120 g;
- • Fresh tomatoes - 150 g;
- • White dry wine - 400 g;
- • Salt, pepper, dried chopped herbs.
Instructions
Step 1
Wash the bacon and cut into very small cubes. Divide into equal parts and spread over the bottom of the pots.
Step 2
Wash the lamb pulp and cut into medium-sized cubes. Divide in half and put in pots of lamb fat.
Step 3
Wash the tomatoes. After scalding with boiling water, remove the skin from them and cut them, like the pulp of the ram, into medium pieces. Spread the tomatoes over the meat in the pots.
Step 4
Peel off the husk from the onion and wash it. Chop and place on top of the tomatoes.
Step 5
Soak prunes in boiling water for 10 minutes. Rinse and chop finely. Spread over the tomatoes.
Step 6
Put the pots filled with food to simmer for half an hour in an oven preheated to 190 degrees. Do not cover the pots with a lid.
Step 7
Remove the pots from the oven. Do not turn off the oven. Mix the contents of the pots and add all the seasonings, including salt and pepper. Pour wine into them, mix the products again and put them in the oven to simmer for another half an hour, also without covering them with lids.
Step 8
Stir the contents of the clay food pots again and return them to simmer for half an hour. Repeat this procedure one more time.
Step 9
Cover the pots with lids and turn off the oven. Leave the pots with the finished dish in the oven to "reach".
You can serve boiled pasta, rice or potatoes prepared in any way on a side dish for lamb cooked according to the above recipe. For those who are not spicy enough, you should add a spoonful of adjiku sauce or horseradish with beets.
