- Ribs of lamb - 1 Kilogram
- Canned Tomatoes - 6 Pieces
- Bulgarian pepper - 2 pieces
- Potatoes - 3 pieces
- Lamb fat - 1 To taste
- Sugar and salt - 1 To taste
- Pepper burning - 1 To taste
- Dry red wine - 200 milliliters
- Ginger, cm - 5 pieces
- Greenery - 1 To taste
1. Put the fat in the preheated olive oil and drown it. Crisps can be thrown away (they are not tasty). We put the meat in the pan and fry it on the highest heat, stir it. Then we'll remove the meat, let it stay a little longer. 2. We cut tomatoes into large pieces and put them in a frying pan, fry them. If the tomatoes are preserved, then let them just boil. Add the chopped peppers. 3. We return the meat to the frying pan, pour the wine. Add sugar, pepper and salt. Add the burning pepper. We give a boil. We add greenery here. Approximately minutes 35 stew on a small fire. 4. Clean potatoes and squeeze them on a small grater. Let's add ginger. Pour the wine (50 ml). 5. The meat is almost ready. Potatoes are added to the meat, everything is mixed. We cook another fifteen minutes. 6. The dish is ready. We shift to plates and can be served to the table.
Servings: 6