Festive lamb
Lamb cleaned and rub with salt, pepper and sunflower oil from the inside and from the outside. Giblets are cooked in salted water and finely chopped. Stew green onions and mushrooms, chopped, along
Lamb cleaned and rub with salt, pepper and sunflower oil from the inside and from the outside. Giblets are cooked in salted water and finely chopped. Stew green onions and mushrooms, chopped, along
Beans are boiled until soft and add salt. In fat stew chopped onion, then add the red Pierre, pepper, cooked and cut into small pieces of lamb offal, beans, parsley and salt to taste. The mixture
Lamb is cleaned and washed, add salt and outside inside coated with the butter and paprika and bake in a moderately hot oven, as occasionally watered with compartments in the pan sauce. When tender
Boil in salted water plucks are cut into small pieces. As part of the oil sauté chopped onion and add it to the red pepper, giblets, raisins, chopped parsley, dill and mint, pre-cooked until soft rice
Lamb wash and salt it inside and out. Entrails of lamb thoroughly wash, The boiling in salted water and finely chopped, then sauté in the oil with chopped parsley and mint, pour a little hot water and
Lamb wash and salt it inside and out. Giblets are washed and boiled in salted water. In fat zadushva chopped onion and mix with paprika, then add chopped mint and trifles, the bulgur, pre-washed and
Finely chopped onion stew in the oil until soft. Add cleaned and washed rice, cooked and chopped giblets, chopped parsley and mint. Mixture pour 3 cups giblets broth, add salt and boil until the rice