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- 1 leg of lamb, shredded as boiling (or 5-6 shank)
- 2 tablespoons olive oil
- 3-4 pieces of whole onions
- 2-3 carrots
- 3 potatoes
- If desired, 1-2 cloves garlic
- Wash the meat with cold water.
- Cut excess fat.
- By adding 2 tablespoons of olive oil took the pot of gold to fry turning slightly higher.
- All onions, garlic, add.
- Put cold water to cover it and leave to simmer over low heat.
- The shell of the meat is almost cooked, peeled potatoes and carrots are great big chop meat whether it also added and continue cooking until completely tender.
- Prepare the latest salt and pepper, add 5-10 pieces many services.
- Before serving, remove all the bulbs a piece of meat, serve with a little broth with a few pieces of carrot and potato.
- Serve with lemon juice to taste.