Easter crown

Submitted by enr on 05 Jul 2009
1 lamb shoulder (ribs)
200 g plums
200 g mushrooms
100 g raisins
1 cup Rice
100 g butter
1 cup Wine
50 g sunflower oil
in 1/2 tbsp salt, pepper and paprika, turmeric
1 bunch radishes
The washed shoulder is tied with thread, so that the ribs protrude in height. The ribs are coated with 50 g of the butter, the oil and the wine. Meat bake about 3 hours at 200 C. During this time, fry the sliced ​​mushrooms. Pour the rice, stir and fry until golden. Then pour 2 cups warm water, add half raisins and spices and left to stew. Shortly before the meat is removed from the oven, it shall be added to the second half raisins and prunes. Bake for 10 minutes. The rice is poured into a large bowl and cool turns in a large plate, to obtain a semi-sphere. On rice are arranged radishes naryaznai in the form of a rose and put it to the crown, surrounded by prunes and raisins.
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05 Jul 2009