Cook Time | 180 minutes |
Servings |
Ingredients
- 4 pieces Corn (or canned)
- 250 gram Lamb
- Onion
- Tomato
- Potato
- Vegetable oil
- Bay leaf
- Cumin
- Black pepper
- Salt
Ingredients
|
Instructions
- In vegetable oil, fry the onion with garlic and when they become transparent, add the chopped lamb coarsely. Fry all for another 5 minutes. In the original recipe, of course, used mutton fat... I'm still on such a feat can not... I save my waist, but if everything is fine-of course it is best to drown fat.
- Add our corn. According to the recipe, the cob is simply cut into several parts and boiled just like that. But I like to take some of the grain off the cob. I usually shoot with 2, and 2 just cut. Add it to the meat with onions and pour 2 liters of water. Cook after boiling over low heat under a closed lid for 1.5 hours. If the corn is no longer milk ripeness, then it will have to cook longer, so I recommend to do it in advance - in a pressure cooker.
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