Hotchpotch of lamb offal
1.3k 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
Шаг 1
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.
Шаг 2
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.
Шаг 3
Onion crumble diced potatoes too. Carrot sticks.
Шаг 4
The pepper in half lengthwise, cleaned up the seeds and cut into thin longitudinal strips. Bulgarian also strips along.
Шаг 5
All this added to the meat and quite a bit fry.
Шаг 6
Tomatoes cut into slices and in a large kettle, a pinch of salt - stir.
Шаг 7
Pour the 150 gr. flushed fluid. Add the potatoes and simmer for 15-18 min.
Шаг 8
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.
Шаг 9
The dish turns out medium consistency, not runny or dry.
Chop the greens and on the table!
Delicious! Do mildly-spicy!