If you like easy to prepare dishes, then you certainly here. This recipe took root in our family a long time ago, so long ago that I can not remember... The main thing is that there have never been any punctures with meat, it always turns out soft, juicy, fragrant and no matter what meat to cook it, it turns out great with beef, amazing with lamb, tender tender with pork.
The main condition for the successful preparation of this dish is that it is prepared from large pieces of meat, and it is best when the meat is on the bone or with ribs. The marinade will bring its own flavor.
My meat, dry with a paper towel.
Prepare the marinade. There are no unnecessary movements, everything is simple, in a Cup mix olive oil, squeeze the juice of 1/2 lemon, add mustard, pepper to taste, salt 1-1. 5 tsp, coriander and favorite herbs, whether Caucasian, Italian or bouquet Garni. Mix everything.
Meat pour the marinade, handles pozhamkali pieces in the marinade, covered with cling film, remove it in the refrigerator to marinate for up to an hour x, ideally for a day, well, at least 2-3 hours.
Heat the pan well with vegetable oil and fry the meat on medium heat until Golden brown.
Then turn the pieces of meat, fry for a couple of minutes, close the lid and simmer on low heat for 1.5-2 hours, depending on the size of the piece.
During cooking, look into the pan, if necessary, add hot water or broth.
To ready meat set a favorite side dish: potatoes, rice, buckwheat - everything will go with a Bang.All the meat is ready!