Khazani
Composition / ingredients
6
servings:
Cooking method
1. Wash the lamb, dry it, cut it into pieces, as usual for shish kebab.
2. In a cauldron, heat the vegetable oil, put the lamb in the hot oil, fry until golden brown, then add a little water and simmer for 20 minutes.
3. Peel the onion, cut into half rings, spread it to the meat, fry until the onion turns golden.
4. Then pour pomegranate juice into the cauldron, salt, pepper, add spices for meat, cover with a lid and simmer for about 10-15 minutes, then remove from the heat and let the dish brew.
We serve khazani on the table with sauce, salad of fresh vegetables or potatoes.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Pomegranate juice - 64 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
