Lamb parsley

750 g lamb
150 g butter
1 bunch fresh onions
2 (100 g) carrots
1 tbsp (20 g) tomato puree or 3-4 (200 g) red tomatoes
5 bunches of parsley
1/2 lemon
1 egg
1 cup (200 g) yogurt
The meat is cut into pieces, place in heated oil and stew until tender together with the finely chopped onion and grated carrots. Then add the tomato puree or chopped tomatoes and pepper. Pour over a little warm water, add salt and boil on low heat about 10 minutes. Before removing it from the fire add the parsley, finely chopped, lemon, cut into thin pieces, and egg broken with yogurt. The meat is cut into pieces, bay with water and allowed to boil a few minutes, then cleared of small bones. Sliced ​​onion is put together with the butter over the meat. Pour over the strained water, which is boiled meat, add salt and boil on low heat. When uvri meat, parsley was added. After 5-6 minutes the dish is removed from the fire and seasoned with egg and lemon.
Very difficult
0 users
01 Dec 2002


Two variants of the preparation you have been explained or I do not understand something?