Composition / ingredients
Cooking method
Here's what you need to do to make the dish delicious and fragrant:
1. Cut the meat into medium pieces.
2. Peel and chop the onion coarsely. Eggplant and tomatoes - in circles.
3. Peel the potatoes and cut them into quarters (or more finely, depending on the size of the potatoes). Cut the peeled carrots into large pieces.
4. Garlic and cilantro should be finely chopped.
5. Put in pots in layers: first meat, then potatoes and carrots, then eggplants. The next layer is onion and garlic. Then spices and tomatoes. Sprinkle everything with coriander and salt on top.
6. Pour water so that it covers the tomatoes. Close the pots with a lid.
7. Put the vats to cook in a preheated 180 degree oven for 50 minutes.
Serve the dish to the table hot! It can be pre-laid out in plates or served directly in pots.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
