Composition / ingredients
Cooking method
Wash the lamb, dry it, cut it into medium pieces (about 3 cm). Fold into a bowl of a suitable size, add salt, freshly ground black and red pepper, broken bay leaves. Pour the oil and mix everything well
Put the meat with spices to marinate for a day (or at least overnight) in the refrigerator. An hour before the end of marinating, add the peeled garlic cloves to the meat.
Now the pickled meat needs to be spread out in small jars (0.5 liters). Pour the marinade over it. Place the cans in a baking dish with high sides, pour cool water into it - its level should be somewhere up to the middle of the cans. Close each jar with a foil lid.
Put the mold with the cans in the oven, turn it on to warm up to 120 degrees Celsius. Keep the jars with the future stew in the oven for 4 hours. Do not forget to add water to the mold as needed - so that it is always at the same level.
Close the finished stew right hot with sterile lids. It can be stored for a long time or eaten immediately after cooking.
Bon appetit! It's very tasty!
Caloric 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
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sea salt - 0 kcal/100g
