Composition / ingredients
Cooking method
1. Pour the prunes with boiling water and leave for 20 minutes.
2. My meat, lightly wet with a paper towel, then cut into large pieces. We put the meat in a deep container.
3. Clean the kiwi, then finely add it to the meat.
4. We also put prunes to the meat.
5. Fill the meat with brandy, add pomegranate sauce "Narsharab". Mix everything well and leave for 3 hours.
6. Wash the potatoes, clean them, put them in a greased form and put them in a preheated oven to 200 degrees. Bake until fully cooked.
7. Preheat the pan, spread the meat together with the marinade, salt, put ground black pepper and allspice.
8. Simmer the meat on medium heat under the lid until it is almost completely ready.
9. Add the baked potatoes (whole) to the pan, cook for another 10 minutes.
10. We serve the finished dish on the table, garnished with rosemary.
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
- Ground black pepper - 255 kcal/100g
- Kiwi - 48 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Allspice - 263 kcal/100g
- Boar meat - 122 kcal/100g
