The national Georgian dish "Ojakhuri" will conquer meat lovers, especially if it is prepared according to the Caucasian recipe. It will brighten up your everyday dinner and lunch. And the unusual combination of meat and quince will add spice, tenderness and fragrance to the dish.
It is necessary
- - 150 g of veal meat (pulp);
- - 100 g of onions;
- - 180 g of quince;
- - 4 tablespoons vegetable oil;
- - salt;
- - spices to taste.
Instructions
Step 1
First of all, you need to prepare the food. Wash the quince, carefully cut the core, and cut the fruit itself into small slices. Rinse the meat well with cold water and then chop into small pieces of equal size.
Step 2
Then heat the pan properly, not forgetting to pour in 4 tablespoons of vegetable oil. Put pieces of chopped veal pulp in a well-heated frying pan. Fry the meat for a while, and then add the quince slices, continuing to fry the veal over medium heat, while not forgetting to stir occasionally.
Step 3
After 20 minutes, add the onion, previously chopped in half rings. Then add salt and season with spices at the end of cooking. Stir and cook until tender. Finally, put the cooked meat on a dish.
