We do not undertake to call such a method of preparation traditional for the Abkhazian people, but rather it is a Russian variation on the theme of oriental cuisine. The name "lamb in Abkhazian" combines a whole class of completely different dishes from each other. Here you and sausages of lamb, and whole pieces of flesh, fried with fatty fat, or even meat, languid with vegetables.
Lamb in Abkhazian style in sausages
Ingredients:
- lamb - 500 g;
- sheep lamb - 100 g;
- onions - 1 pc .;
- vegetable oil;
- fresh barberry - 10 g;
- parsley greens, or coriander - to taste;
- salt, pepper - to taste.
Preparation
A fat piece of lamb is cleaned of films and veins, the fat is not cut off. We cut meat and liver in large pieces and let it through the meat grinder. Finished minced meat seasoned with salt and pepper to taste, mixed with slightly crushed barberry and crushed onions. We carefully beat off the stuffing and leave to rest and cool in the refrigerator for 3-4 hours.
Now it is possible to form sausages from plastic ram's stuffing. To do this, with damp hands, we collect a portion of minced meat, roll it into sausage and fry it in vegetable oil until it is ready. We serve the dish to the table, sprinkled with parsley, or coriander to taste.
Fried lamb in Abkhazian
Quite fast and very simple in cooking dish, which is the most able to bring you closer to the Caucasian cuisine for such a short cooking time.
Ingredients:
- lamb - 500 g;
- fatty fat - 50 g;
- adzhika - 1 tbsp. a spoon;
- onions - 1-2 pcs .;
- tomato - 1 piece;
- greens of parsley, coriander, or basil - to taste;
- garlic - 2 cloves;
- salt pepper.
Preparation
Cuttle fat and lamb pulp cut into small cubes. Fat melt in the brazier, or cauldron, and fry the meat on it until ready, without forgetting salt and pepper to taste.
Finished meat is transferred to a plate, and on the remaining fat in the caviar fry finely chopped onions and tomatoes. In the received passekvorkoy we lay pieces of mutton, we add a little home adjika and a pair of cloves of garlic. Tomat meat in hot sauce for 10-15 minutes, and then served to the table, decorated with chopped greens.
Lamb in Abkhazian with vegetables
Those who prefer healthy dishes, we advise cooking lamb in Abkhazian with vegetables. In a dish with lean meat, you can add vegetables to taste, and thus diversify the recipe when cooking each time.
Ingredients:
- lamb brisket - 500 g;
- red wine - half a century;
- adzhika - 1 tbsp. a spoon;
- potatoes - 2 pieces;
- eggplant - 1 piece;
- garlic - 1/2 head;
- Bulgarian pepper - 1 pc .;
- onions - 1 pc .;
- hot pepper - to taste;
- sumac - pinch;
- salt, pepper - to taste;
- tomato paste - 2 tbsp. spoons;
- greens - to taste.
Preparation
We wash the mutton brisket and cut it into large pieces. We load the meat into a marinade, consisting of red wine, garlic, sumac and adjika. Do not forget to add salt and pepper. The brisket should stand in marinade at least 6-8 hours, and better - a day. Now
We proceed to cutting vegetables: potatoes - cubes, onions and eggplants - in circles, Bulgarian and hot peppers are crushed. Cut the eggplant frying and stuffing with a mixture of peppers with garlic and greens.
At the bottom of the brazier we put potato cubes, onion, meat, and on top - eggplants. Fill the meat of tomato paste dissolved in water with adjika. We simmer the meat for about an hour on medium heat. Ready dish can be decorated with greenery.
For convenience of use, the dish can be divided into portions, spread out on pots.