Rummy Roast

Method

1. 01

   Lamb, prepared in this way turns out to be very tasty, juicy and boilable. To make any meat taste good, you need to put it out for a long time and do not rush to turn off the fire, then the meat will be tasty, aromatic, soft.

2. 02

   Prepare the lamb. Any part will do.

3. 03

   Pour vegetable oil into the pan, hot it and put pieces of lamb in hot oil.

4. 04

   Roast the meat to roast on both sides.

5. 05

   Put the roasted meat in the Cossacks.

6. 06

   To lamb add finely chopped onions and spices, well salted, as the meat is still poured with water. From spices, I used bay leaf, scented pepper, garlic, dried hot pepper and a market spice set for lamb. The laurel leaf and hot peppers are then thrown out.

7. 07

   Add hot water to the cossack so that the meat is completely covered with water.

8. 08

   After 30 minutes, you can add a little tomato puree.

9. 09

   Extinguish on a small light, covering the lid for at least 1 hour. Then turn off the fire and lay the lamb on the dish.

10. 10

    As one of the side dishes, fresh cucumbers are cut into thin slices, add balsamic vinegar, salt, spices, vegetable oil.

11. 11

    You can lay out on plates and immediately start eating.