•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
 Lamb Ribs with Kabardian Paste Recipe
This Kabardian pasta, which is prepared only from millet and water, and fragrant, melting on the tongue of lamb-amazingly combined and complement each other. Pasta, which is prepared without any seasonings and even without salt-the perfect companion of lamb, not interrupting the taste.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Azerbaijani
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Azerbaijani
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the products.
    Prepare all the products.
  2. Wash meat, pepper and spread in a heated pan with vegetable oil. Fry on both sides until Golden brown. Then pour in the pan a little hot (necessarily! add water, salt and simmer until tender.
    Wash meat, pepper and spread in a heated pan with vegetable oil. Fry on both sides until Golden brown. Then pour in the pan a little hot (necessarily! add water, salt and simmer until tender.
  3. Until is preparing meat, are posing on the fire cauldron with 6 glasses water for pasta. Pasta you can cook in any quantity, the main thing-to observe the proportion of 1: 3 (1 part of millet and 3 parts of water). While the water boils, sort out the millet, if required, and rinse thoroughly with warm water. Change the water 6-7 times until it becomes transparent. Pour the millet into the boiling water.
    Until is preparing meat, are posing on the fire cauldron with 6 glasses water for pasta. Pasta you can cook in any quantity, the main thing-to observe the proportion of 1: 3 (1 part of millet and 3 parts of water). While the water boils, sort out the millet, if required, and rinse thoroughly with warm water. Change the water 6-7 times until it becomes transparent. Pour the millet into the boiling water.
  4. Stirring occasionally, cook the millet under the lid, over medium heat, until the seeds are well steamed. During this time, the water should almost evaporate.
    Stirring occasionally, cook the millet under the lid, over medium heat, until the seeds are well steamed. During this time, the water should almost evaporate.
  5. Next, prepare the pasta without a lid. Now it is necessary to stir more often. It is desirable to do this with a wooden spatula. The more often we knead the paste, the more tender it will turn out in the end. We as though "fry" our millet weight, all the time kneading in a cauldron. In the process of cooking the walls of the cauldron will be covered with a crust of millet, let it not scare you, it should be. In this crust, as in a bowl, we bake our pasta until it begins to lag behind the walls. During this time we will have a dense mass.
    Next, prepare the pasta without a lid. Now it is necessary to stir more often. It is desirable to do this with a wooden spatula. The more often we knead the paste, the more tender it will turn out in the end. We as though "fry" our millet weight, all the time kneading in a cauldron. In the process of cooking the walls of the cauldron will be covered with a crust of millet, let it not scare you, it should be. In this crust, as in a bowl, we bake our pasta until it begins to lag behind the walls. During this time we will have a dense mass.
  6. Hot paste spread in a deep bowl, preferably glass or enamel, but not plastic. Periodically wetting the palms in cold water, very carefully, so as not to burn, tamp our paste. It can be eaten both hot and cold. Very tasty hot with salted cheese. And for our dish, we will cool it slightly, and then cut it into small slices.
    Hot paste spread in a deep bowl, preferably glass or enamel, but not plastic. Periodically wetting the palms in cold water, very carefully, so as not to burn, tamp our paste. It can be eaten both hot and cold. Very tasty hot with salted cheese. And for our dish, we will cool it slightly, and then cut it into small slices.
  7. While the paste cools, prepare the sauce for the lamb. To do this, pour boiling water over the tomatoes and remove the skin. Cut into narrow slices. Finely chop the cilantro, hot pepper, garlic.
    While the paste cools, prepare the sauce for the lamb. To do this, pour boiling water over the tomatoes and remove the skin. Cut into narrow slices. Finely chop the cilantro, hot pepper, garlic.
  8. From the pan, remove the finished meat. Spread in the same pan where the meat was cooked, tomatoes, cilantro, pepper, garlic, a little salt and, stirring, simmer until the vegetables are soft.
    From the pan, remove the finished meat. Spread in the same pan where the meat was cooked, tomatoes, cilantro, pepper, garlic, a little salt and, stirring, simmer until the vegetables are soft.
  9. Paste cut into thin slices, spread on a plate with the meat and sauce. In this dish, pasta acts as bread, and, according to nutritionists, even the fattest meat eaten with pasta is absorbed very quickly. Bon appetit, it's delicious!
    Paste cut into thin slices, spread on a plate with the meat and sauce. In this dish, pasta acts as bread, and, according to nutritionists, even the fattest meat eaten with pasta is absorbed very quickly. Bon appetit, it's delicious!

Related posts:

Tomato Gratin with Meat Recipe
Cutlets Stuffed with Cheese, Onions and Bacon Recipe
Potato Pie with Meat Recipe
Casserole with Zucchini and Chicken Recipe

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of