One of our most favorite, most delicious preparation of lamb and potatoes!!! Lamb and potatoes cooked on sheep's tail fat, then everything is fried in it. Very, very tasty!!!!!!!! This is a very tasty dish of Uzbek cuisine!
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Meat cut into "solid" pieces,sprinkle with cumin and salt.
A little tip:meat for softness,you can soak in the tea, source for a while.If you have a very young lamb,this is not worth it.
Continue to impose cauldron rump,moving up
Razrezom potatoes in half,sprinkle with salt.
Begin to lay as well as the rump,Lodge potatoes at him
Lay the meat starting from the middle and the cauldron
We put the meat slide
Put on the heat and cover for about 1-1.5 hours.To cook the dish throughout the cooking at very high heat!
Water is NOT NECESSARY!To disturb during cooking is NOT NECESSARY!
Let simmer in the bacon fat.
Once the potatoes and meat will become soft enough to get all the meat on a dish.
Spread prepared potatoes on a dish
The same will do with the remaining potatoes
Now take the meat.
Put meat into the cauldron and stirred together with vizirkami and give him very well browned
Here is our dish and ready.
Lay it on a large tray ,you can sprinkle the onions,cut into large rings.Be sure to put all vagerke-they are DELICIOUS!