- lamb - 2 Kilogram
- garlic - 1 piece
- potatoes - 1 Kilogram
- hot water - 500 milliliters
- lemon - 1 Piece (juice)
- olive oil - 3 st. spoons
- salted sage - 1/2 teaspoonfuls
- cumin seeds - 1/2 teaspoons
- dried dill - 1/2 teaspoons
- pepper black ground and salt - - To taste
Garlic is carefully disassembled into individual teeth and cleaned. Several of them are cut into pieces, which are embedded in meat. It is necessary to make several cuts along the fibers of beef. Potatoes are cleaned, then cut along into 4 parts. The ham is put in a brazier and poured with lemon juice with olive oil, salt with pepper is added. Frying 20-30 minutes at 220 C and periodically sprinkled with juice, which is formed. After that, cut potatoes, greens, garlic, cumin, water are added. The temperature drops to 190 C and the meat and potatoes are stewed until ready, occasionally being poured with the allocated sauce. Cut the prepared ham into portions and put on a dish, adding a side dish.
Servings: 4