Who said that it is difficult to cook lamb, and it takes a lot of time?
So, guys, down with stereotypes, roll up our sleeves - I'll show you how I make this meat. In a hurry, yes, but so that the drooling flows and the expression "chewing with your lips" ceases to be just an expression - it is translated, so to speak, into reality!
I will not tease for a long time with the introduction, I will immediately get down to business. I guarantee that after such a dish, you won't want to cook lamb differently for a long time. Because the time that you spend in the kitchen is at a minimum (you can prepare everything in ten minutes), and the result is so awesome that drools only when you remember it.
We take:
- Of course, the lamb itself - I had a loin;
- Tomatoes - three things, preferably not supermarket;
- A couple of peppers - red and green (you can have the same, but multi-colored look appetizing);
- Red onion - one, you can also two, here as anyone loves;
- Several tablespoons of tomato paste) depends on the volume of the prepared dish);
- A couple of cloves of garlic;
- From spices - you can have a set of spices for lamb, or you can - utskho suneli.
How we cook:
Cut the lamb into portions, onions, peppers and tomatoes - into rings. Pass the garlic through a press.
We begin to put all this in a brazier or cauldron or even a frying pan - in short, we take what we have at hand.
The first layer is tomatoes, then onions, then pepper, then garlic.
Stir the tomato paste with water, pour in. Put the meat on top and cover with foil. But not with one plaintive layer, but we add at least five layers.
Preheat the oven to 200 degrees and send the meat there for an hour.
Then we remove the foil, reduce the heating to 180 and keep it for about 15 minutes.
Sprinkle with cilantro before serving. And we eat, dipping hot flatbread, ciabatta or pita bread in the sauce.