Fried lamb with ginger

Submitted by enr on 08 Jan 2011
1 kg lamb shoulder or push
1 red pepper
1 green pepper
1 hot pepper, optional
15 green olives
3 onions
2 full tsp ginger, ground
2 full tsp paprika
1 level tsp pepper
1 level tsp turmeric
6 tbsp olive oil
6 tbsp white balsamic vinegar
3 tbsp parsley
Fried lamb with ginger
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Cut the meat into small pieces, smaller than for goulash. Put them all without parsley and spices rubbed into the meat well. Put them peppers and onions, cut into strips, olives quarters, olive oil and vinegar. All mix well and leave for at least 2 hours in refrigerator, maybe all day. The meat is divided into 4-5 parts and each part fry in very hot pan. The meat should be fried and not be stifled. Sprinkle with parsley and served with salad and crusty bread optional.
1 user
08 Jan 2011


It is very tasty to lick their fingers as they say, often do!

Last night we did it again. At the insistence of some of the family after marinating (about 12 hours), I played about 20 minutes to pry the meat from the vegetables. Izparzhih vegetables separately last to remain crisp, and again mingled them with meat. And so it was very tasty, but not worth otpredeleno Sisyphean labor. As it is a recipe is very tasty and no need for adjustments.