- Lamb leg - 1.5 Kilogram (without bone, bandaged)
- Garlic - 3-5 teeth
- Salt, pepper - - To taste
- Oil - - To taste (not creamy)
- Tomato puree - 1 glass
- Yogurt - 1 Liter
- Egg white - 1 piece
- Cornstarch - 1 st. a spoon
- Sweet pepper - 5 pieces
Pour the yogurt into a saucepan. Add cornstarch and egg white. Whisk thoroughly with a whisk. Cook over low heat for 5 minutes. Allow to cool and store in the refrigerator on demand. Knife, make holes in the meat. In them, push the cleaned cloves of garlic. Heat the olive oil in a large frying pan and put the meat. Season with pepper and salt. Fry from all sides until the meat changes in color. Add to the meat, tomato paste. Pour in the yogurt. Razdrobit sweet pepper. And add to the meat. Roll the meat well in the sauce. Wrap the edges of the frying pan with foil or a batter from water and flour. Bring to the boil at the lowest temperature or in the oven at 100 ° C and cook for 2 hours. Do not exceed the temperature of 100 ° C, this will allow the mutton to remain pink irrespective of the cooking time. Bon Appetit.
Servings: 4-6