- Lamb - 650 Grams
- Vegetable oil - 1 st. a spoon
- Bow - 2 pieces
- Carrots - 650 Grams
- Celery - 2 pieces
- Perl porridge - 100 Grams
- Lamb Broth - 600 Milliliters
- Cumin - 5 Grams
- Salt and Pepper - - To taste
1. Put the multivark on the maximum fire so that it warms up to the desired temperature. From mutton cut off all excess fat and cut the meat into pieces of 3 cm. 2. Heat the vegetable oil in a frying pan and fry the meat until golden brown. With the help of noise, get lamb from a frying pan and put it aside. 3. Cut the onions into cubes and put into a skillet, fry over low heat for five minutes or until the onion turns golden brown. 4. Add the onions and celery and cook for another three to four minutes or until the carrots and celery begin to acquire softness. Move the vegetables to the multivark. 5. Sprinkle with porridge porridge vegetables, from above to put pieces of lamb. Lightly season with salt, pepper and herbs. Pour the broth over the meat, making sure that all the meat is covered with broth. Cover the multivarquet with a lid and cook for 2 hours. Lift the cover and remove the noise. Cover back with a lid and cook for another 4-6 hours until the meat is tender. 6. Serve on a table with a garnish of potatoes in uniforms or vegetables to choose from.
Servings: 4