Instructions
- Cut the meat into walnut-sized pieces. Peeled onions cut into half rings.
- Fry the meat in a hot pan, greased with vegetable oil.
- Put in a frying pan onions, butter, lightly salt and fry until transparent.
- Crumble the crust and pour it with a glass of beer.
- In the cauldron, combine onions with meat. If we cook with cilantro, add the chopped cilantro to the cauldron. If cilantro is replaced with parsley and dill, then add them 10 minutes before the dish is ready. Turn the spatula over for 30-50 seconds and pour the remaining beer and salt. Beer may need more or less depending on the diameter of the vessel. Meat should be slightly covered with beer.
- Bring to boil, lower the heat to low and simmer under a lid for 30-40 minutes.
- Peel with beer and mash and add with cumin and hot pepper to the meat. Mix everything and send under the lid on a minimum fire for 15-20 minutes. The lid open, stir thoroughly, try salt, pepper, and again to send under cover for 5-10 minutes.
- Well, done. Fragrant, delicious and simple.
