- Lamb - 900 Grams
- Aiva - 3 Pieces
- Bulb - 2 pieces
- Bulgarian pepper - 2 pieces
- White dry wine - 200 Milliliters
- Sugar - 1 teaspoon
- Salt, pepper black ground - - To taste
- Zira - 2/3 Art. spoons
- Ground coriander - 1 teaspoon
- Raykhon - 1 Pinch
- Vegetable oil - 50 milliliters
- Cilantro fresh - - To taste
Quince, if anyone does not know, these are such beautiful fruit, something resembling an apple. Mine our quince, let's dry. We cut each quince by about 8 lobules. Mutton, remove the film and stones, cut the meat into small pieces of medium size. We take a thick-walled frying pan or a goose fry, we heat oil in it. In the oil, fry the quince lobes to a golden crust. Fry the quince slightly sprinkled with sugar and shift from a pan to a plate. In the same frying pan with quenched butter, we throw mutton. Fry on high heat until rudeness. When the meat is browned, add the chopped onion and bell pepper into the frying pan. Following the pepper, add all our spices to the frying pan. Remove When the vegetables are softened a bit - pour all the contents of the frying pan with wine, cover the frying pan with a lid, and simmer on a slow fire for 45 minutes. Then we return to the frying pan quince and tushim for about 15 minutes on the smallest fire. Served without garnish - this function is perfectly performed by quince. Bon Appetit!
Servings: 4