Hotchpotch of lamb offal
108 60 минут 10 порции
This is actually not quite the original recipe, since I made some adjustments in the prologue recipe will explain why.
Ingredients for Hotchpotch of lamb offal
- Heart - 2 PCs
- Kidney - 4 PCs
- Liver of lamb - 300 g
- Onion - 3 PCs
- Tomato - 5-6 PCs
- Potatoes - 7 PCs
- Sweet pepper - 4 PCs
- Pepper - 3 PCs
- Greens - 1 Puig.
- Fat - 200 g
- Spices - 2 tsp.
- Lentils - 3/4 stack.
Step by step instruction of cooking Hotchpotch of lamb offal
First Vitarium fat or lamb fat if you use oil - rascality it. Do not heat, and it will rascality.
Traditionally pork rinds are a snack.
Then in the hot fat fry the offal, not for a long time - 5-7 min.
The moisture that comes out, it is better to merge, I came up with 150 gr. Leave the liquid - handy. When frying, use 1/3 of the spices.
Onion crumble diced potatoes too. Carrot sticks.
The pepper in half lengthwise, cleaned up the seeds and cut into thin longitudinal strips. Bulgarian also strips along.
All this added to the meat and quite a bit fry.
Tomatoes cut into slices and in a large kettle, a pinch of salt - stir.
Pour the 150 gr. flushed fluid. Add the potatoes and simmer for 15-18 min.
Stir add water to the eyes (3-4 cups) so that all the ingredients are submerged. Add remaining spices, salt to taste. Bring to the boil, cover with a lid and tormented - 15-20 min.
The dish turns out medium consistency, not runny or dry.
Chop the greens and on the table!
Delicious! Do mildly-spicy!