- Pork (pulp) - 1 Kilogram
- Lamb (pulp) - 1 Kilogram
- Carrot - 1 piece
- Bow - 2 pieces
- Lemon - 0.5 pieces
- Tomatoes - 3 Pieces
- Greenery - 1 To taste
- Pepper and salt - 1 To taste
1. First of all, we wash the meat. Then the pulp of lamb and pork is cut into medium pieces. In the meat squeeze out the juice of half a lemon, add the ground red pepper and a little salt. For about fifteen or twenty minutes we let him stand. 2. In a deep, preheated frying pan and a small amount of vegetable oil, lay out the meat. About forty minutes toast. 3. When all the meat juice is evaporated, add vegetables (pre-peeled and chopped onions and carrots) to the speed. Stew until done with the lid on. Minutes for 15-20 before full readiness for vegetables and meat we will add a tomato sauce. 4. Finely chop the onions and greens, add them when the sauce thickens. Minutes 5-7 stewed (under the lid, the fire should be small), you can add a little water. 5. You can serve with cut rings of fresh carrots and onions. The dish is ready.
Servings: 6