Lamb cut into fairly large pieces - somewhere on the 5-6 cm side. Fold in to
- Lamb - 800 Grams
- Garlic - 5 Zubchikov
- Mint - 30 Grams
- White dry wine - 300 Milliliters
- Ground pepper - 1/2 Teaspoon
- Marjoram - 1/2 Teaspoon
- Oregano - 1/2 Teaspoon
- Cumin - 1 teaspoon
- Vegetable oil - 60 milliliters
- Rice - 300 Grams
- Salt - 1 teaspoon
Lamb cut into fairly large pieces - somewhere on the 5-6 cm side. Fold in a pan with garlic and mint. Fill mutton with wine and fall asleep with spices. Leave to marinate for an hour and a half. Carefully shift pieces of meat (without marinade) into a frying pan with vegetable oil. Fry until crusted. As soon as the meat is covered with a crust - we remove it from the fire. We take a baking mold, pour a little vegetable oil into it and cover the washed rice. Top spread the fried pieces of lamb. In a frying pan in which we fried lamb, boil the remaining lamb marinade. As soon as the marinade starts to boil, fill it with our baking dish. Bake for 50 minutes at 180 degrees on the middle shelf, before covering the baking sheet with foil. Serve hot.
Servings: 6-7