Chashushuli with Mutton on Beer Recipe

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Chashushuli is a spicy and aromatic dish of Georgian cuisine. It is prepared with pepper, aromatic herbs and spices. Usually this dish is served without a side dish, with pita bread or tortillas, which are usually dipped in a rich chashushuli sauce. I suggest cooking this delicious meat dish with a little improvisation – with the addition of beer, which gives this dish a unique taste, soft and sharp at the same time.

Quince with Roast Lamb Recipe

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Autumn is not only a time of harvesting and harvesting for storage. Now there is a mass slaughter of livestock, there is an opportunity to buy young lamb and cook something delicious. Excellent tandem with lamb quince, perhaps the most autumn fruit. Recommend.

Lamb Neck with Salsa Sauce Recipe

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Juicy marinated lamb, delicious, flavorful dish. Lamb is an original, healthy meat that is well absorbed by the human body, but the meat should be from a young lamb, up to one and a half years old. I agree that not everyone likes mutton, but for fans-there is no meat tastier. Of course, it would be great to bake it on the coals, but in the oven it will be incomparably delicious. The meat is perfectly served with a side dish of rice, pickled onions, mustard, various sauces. I want to offer a hot salsa sauce, it perfectly emphasizes the meat and gives a decent taste.

Lamb in Puff Pastry “Dinosaur Egg” Recipe

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When cooking in an earthenware dish, all the useful qualities of the product are preserved as much as possible. In addition, the meat is incredibly tasty and soft. Replace the tagine or clay pot with salted dough. The meat will languish in it for 2-2. 5 hours. Salted dough after baking will become dense and hard and of course is not suitable for use, but it is perfect as a decor when serving a dish.