Lamb hash

Wash the lamb well under running water, then pierce the meat in several places on each piece and put everything in a large saucepan. Fill the lamb with water so that the meat is completely covered with it. We put the pan on a high heat, waiting for its contents to begin to boil. After boiling, cook the meat for a couple more minutes, after which we extract the lamb, and pour the liquid into the sink.

Return the meat to a clean saucepan, pour four liters of clean water and send it back to a high heat until boiling. Remove the foam in using a slotted spoon. When the water boils, the heating is reduced to a minimum. Do not salt the broth. Traditionally, salt is added to the hash after cooking - directly into serving plates.

The parsley root is washed and cleaned, we leave it whole or, if it is large, cut into several pieces. In a piece of gauze, we put peppers, bay leaves, peeled parsley root. We tie the gauze with a thread to make a bag, which we lower into the pan. Cook everything together for 4 hours. The older the animal was, the longer it took to cook hash. You can leave it on a minimum heat for the whole night.

When the specified time has passed, remove the lamb from the broth. Meat at this stage should easily move away from the bones. Remove the gauze bag from the broth. We clean the garlic cloves, put them in a bowl, pour salt into the same place. With the help of a pestle, we grind everything.

We put the meat on plates, having previously cut it into large pieces. We also put a mixture of garlic and salt on plates. Pour hot broth into a plate and serve it on the table. Do not forget to supplement the finished dish with pita bread, which it is desirable to dry in the oven in advance.

Bon appetit!