You will need
    • 1 kg. mutton
    • 5 medium onions
    • 1.5 heads of garlic
    • 1 carrot
    • 3 potatoes
    • 3 tomatoes
    • ground black pepper
    • coriander
    • Khmeli-suneli
    • salt
    • vegetable oil for frying
Instruction
1
Lamb rinse and have to pieces. Arrange the meat in the cauldron.
2
Onions and garlic peel. Half of the onion set aside and slice into half rings.
3
Meat salt, pepper, add to taste hops-suneli, coriander.
4
Stir and add the whole onion and cloves of garlic.
5
Close the lid and put on the minimum fire.
Simmer for 1.5 hours.
6
Potatoes peel and cut into cubes, about the size of pieces of meat.
7
With tomatoes remove the skin. For this release the fruit in boiling water for 1 second and then in cold water - the skins easily removable. Tomato cut into slices.
8
Saute the chopped onion until transparent. Add the tomatoes to the onions and sauté 5 minutes.
9
After 1.5 hours, you try the sauce, resulting in a stewing meat, if necessary - dosolit, then add to the meat a potatoes. If necessary, you can add water.
Simmer for another 15-20 minutes.
10
Then add the onion to the dish with the tomatoes.
To bring to readiness for 5-7 minutes.
11
The finished dish arrange a La carte and sprinkle with herbs.
Bon appetit!