Ingredients:
1 piece for a serving of mutton (boneless and fatty)
Potatoes 1-2 large potatoes
Pea 1 onion
Tomato paste
Cherry
Yellow ginger
Salt,
Preparation:
Pre-soak the peas in cold water and cook incompletely after a few hours. Wash the meat, put it in a pot and pour water. The water should be up to the meat. Put a head of peeled onion in a pot and cook at medium temperature. Gather the meat, the broth is a transparent omelet.
Cook the lamb for about an hour and add salt. Check the cooking of the meat with a fork, remove the onion after cooking. Onions are thrown in order to attract the smell of mutton. Peel a squash, grate it and squeeze the juice. Add some carrots, peas and cherries.
When cooking potatoes, pour half a tablespoon of tomato paste or finely chopped tomatoes. Cook for 5-10 minutes. When serving ready-made piti, lavash or bread, thinly sliced onions, greens or pickles are also served.
Bon Appetit!