Lamb kurban

Submitted by enr on 24 Nov 2008
Ingredients
600 g lamb from all parts
salt
pepper
Method
The meat is washed and pour cold water. Boil for about 2 hours on low heat. Foam generated was removed. One hour after boiling for added salt to taste and pepper is placed last. Well prepared kurban is clear sauce. Most often served with boiled rice.
Containers:
Difficulty
Very easy
Tested
0 users
24 Nov 2008
Author
0896881983

Comments

Classic. Super is. In our region is made exactly cleared (Bourgas)