The meat turns tender and soft, softness meat can be compared with stewed meat, to understand how it is delicious and it is necessary to prepare a try. Recipe is simple, just easier not to think of boned meat in spices and stewed in milk until tender.
-700gr meat.
Coriander whole -1ch.l.
Black pepper powder -1 / 4ch.l.
Turmeric - 1 / 2ch.l.
Oregano -1st.l.
Sol -1 / 2ch.l.
garlic -3zub
Vegetable oil -2st.l.
Butter -40gr.
Milk -500ml.
Let us first seasonings. In a bowl put 1 tsp whole coriander, it imparts a special taste meat, add black pepper 1 / 4ch.l., half tsp turmeric, 1 tablespoon oregano, half tsp salt.
Take the meat I had pork weighing 700 grams, spices rolled in from all sides.
3 cut the garlic cloves to the plate. In saucepan nalem 500 ml. milk and brought to boil. Pour the pan 2 tablespoons vegetable oil, 40 grams of butter. And put the garlic, then garlic over low heat for 2 minutes, so that he gave all the flavor of the oil.
Put the meat in the pan and pour the boiling milk.
Close the lid, making a slow fire and simmer the meat for 2 hours. After 1 hour quenching meat overturn. In the process of extinguishing can pour more milk if necessary. 2 went chasa meat is ready, can be immediately cut into portioned pieces and fed with garnish.
Due to milk the meat becomes softer and it turns out tender and not dry.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!