Log in
Register

Login as a Talerka club member

Login with a social account

Please choose social network for login

Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
 

4

8 Lamb shanks on the bone; 100 g lamb fat or kurdiok; 5-6 onions; 1 tsp cumin; salt, black pepper

Qozon Kabob

Option 1: Dice the lamb fat roughly and melt it in a kettle pan. Once the skin is crisp remove it from the pan and seal the lamb shanks on a high heat until they are golden. Add the finely chopped onion, stir and fry for 10 minutes with a tightly closed lid. Cook on a gentle heat for 2 hours. Season well and add the coarsely ground cumin. Cook for a further 30 minutes. Serve with fresh herbs, flat lavash bread and hot tea. Option 2: Place the ribs fatty side down in a heated kettle pan. Place the finely sliced onion on top and cover with a lid. Cook for 15 minutes on a medium heat. Season with salt and stir. Add a whole chilli pepper and cover with a lid. Cook for 1.5 - 2 hours. Remove the pepper, season well and mix the lamb with the onion juice. Serve with plain rice, herbs and flat bread.

Казан кебаб (Қозон кабоб, Qozon kabob)

Чтобы добавить комментарий вам надо:
зарегистрироваться на сайте и войти под своим именем
– войти через ваш аккаунт одной из социальных сетей
Заранее приношу свои извинения за неудобства, но так мы пытаемся бороться со спамом.

Андрей (talerka).

Comments