594
As I pilaf gash
Chopped onion half-rings.
Carrots cut into strips.
Mutton - slices of 2.5 to 2.5 cm.
Red-hot cauldron to light haze, sleep cut into pieces 1.5 by 1.5 centimeters rump. Once heated with fat and cracklings became brown and gold, took them out with a slotted spoon.
That's how they look with salt. Delicious! ))
Then in the hot fat lamb down. Shkvarchit much! )))
Meat fry until golden brown. Once he pulled out with a slotted spoon and put into a separate bowl.
That's about.
Poured into the cauldron chopped onions, lightly fry - up a light golden color.
Added to the onions carrots.
I stir fry well. Rubbed in the hands of Kazan black cumin is not light-Iranian, namely black and sold it on the market in spices. It needs a little bit.
He added to the meat, salt, spices.
Filled with water, cover and leave for half an hour over medium heat. This is our zirvak.
After a well-washed rice (Dev-Zira - the most delicious rice pilaf, I only use it), falling asleep on top of the finished zirvak, I stuck three heads of garlic, a little dosolit, add a little cumin, carefully filled with water, cover and cook about another hours on low heat. Bon Appetit! )))
Oh, I almost forgot - my oven proved. All good!
Carrots cut into strips.
Mutton - slices of 2.5 to 2.5 cm.
Red-hot cauldron to light haze, sleep cut into pieces 1.5 by 1.5 centimeters rump. Once heated with fat and cracklings became brown and gold, took them out with a slotted spoon.
That's how they look with salt. Delicious! ))
Then in the hot fat lamb down. Shkvarchit much! )))
Meat fry until golden brown. Once he pulled out with a slotted spoon and put into a separate bowl.
That's about.
Poured into the cauldron chopped onions, lightly fry - up a light golden color.
Added to the onions carrots.
I stir fry well. Rubbed in the hands of Kazan black cumin is not light-Iranian, namely black and sold it on the market in spices. It needs a little bit.
He added to the meat, salt, spices.
Filled with water, cover and leave for half an hour over medium heat. This is our zirvak.
After a well-washed rice (Dev-Zira - the most delicious rice pilaf, I only use it), falling asleep on top of the finished zirvak, I stuck three heads of garlic, a little dosolit, add a little cumin, carefully filled with water, cover and cook about another hours on low heat. Bon Appetit! )))
Oh, I almost forgot - my oven proved. All good!
