Meat - Poultry - Sac Kavurmasi


* Lamb leg (medium fat) 1 kg
* Thyme 1 teaspoon
* Onion 5 medium size
* Tomato 3 small size
* Green pepper 5 medium size
* Dill ½ bunch
* Salt 2 teaspoons
* Black pepper ½ teaspoon
* Cummins ½ teaspoon


Cut meat into one centimeter cubes, place on an iron plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop the tomatoes into 1 centimeter cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

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