The Afghan cauldron is a kind of oriental analogue of an ordinary frying pan-pressure cooker. In it you can quickly cook almost any meat, vegetable or fish dish, even our favorite jellied meat. This is an ideal dish for soups, pilafs, side dishes. The recipes for cooking in an Afghan cauldron are quite simple and do not take much time. It is enough to add the necessary ingredients and put on the fire, while doing your own thing. So these recipes are ideal for those who are always busy, but love delicious and varied food.
Ingredients: tenderloin, large onions, Svan salt, black and red pepper, Bay leaf and garlic to taste and as desired
Cooking method:
Cut the meat into portions and roll in spices. Cut the onion into half rings. Whoever wants to add garlic can be chopped not very finely or just put cloves.
In a cauldron, melt the cooking fat and fry the pieces of meat cool, then leave the meat at the bottom, distribute the onion cut into half rings on top, garlic, a little black and red pepper, if you want. No liquid addition is required. The meat will simmer in its own juice.
We twist the lid and put on the fire at full power, as soon as the first steam comes from the valves, and this is about 3 - 5 minutes 3 from the moment the fire is turned on. We twist to a minimum and simmer for 1 hour 30 minutes.
The meat turns out to be very tender, juicy and, most importantly, very soft, freely disassembled into fibers.
All wonderful, New Year's mood ♥ ️