Here is our corn - I prepared it in advance. You can use canned corn - but it's the season now and it's a sin not to use it!
Let's prepare our vegetables.
Usually I pre-cut everything into rather large pieces.
Fry the onion and garlic in vegetable oil and, when they become transparent, add the coarsely chopped lamb. Fry for another 5 minutes. The original recipe, of course, used mutton fat... I'm not capable of such a feat anyway... I keep my waistline, but if everything is in order, of course, it's best to drown fat.
Now tomatoes-put out a little more.
We add our corn. According to the recipe, the cobs are simply cut into several parts and boiled just like that. But I like to take a little grain off the cob. Usually I shoot with 2, and just cut 2. 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 milky ripe, then it will have to be cooked longer, so I recommend doing it in advance - in a pressure cooker.
Here is our soup in half an hour - rich and thick!
