The most kitchens of the world are in the most part of the world, because in fact it is just stew with vegetables. What could be simpler and more universal? I really love Georgian stew, because it turns out to be brighter, spicy and piquant. I tell you!
Baranina is the main ingredient in oriental cuisine, and she was appreciated even during the nomadicism. Asian tribes bred sheep one of the first. In addition, lamb dishes were appreciated in ancient Rome. This meat is very satisfying and nutritious, but at the same time quite heavy and with a specific taste. Therefore, it is especially important to prepare it correctly.
First of all, lamb is washed and pickled in salt, onions, spices, wine or other sauce. So the specific smell and stiffness go away. And after that you can cook any lamb dishes. Ideal spices - thyme, Oregano and Mayran. Baranina is amazingly combined with red wine or kefir and yogurt -based sauces. Of the side dish, we advise you to pay attention to rice, fresh vegetables and grilled vegetables, lavash, potatoes and legumes.
Plum, cherry plum and apricots helps to smooth the severity of meat. Fans of original combinations will delight lamb with berry sauce. Classic lamb dishes - pilaf, manti, shurpa, lagman, Beshbarmak and, of course, barbecue and kebab. But keep in mind that this meat cannot be frying for too long, because it becomes tough and bitter!
