Composition / ingredients
Cooking method
Wash the lamb under running water, cut off the fat from the sides and layers (you don't need much, 40-50 grams will be enough).
We put the cut lard in the cauldron, fry it until it forms flakes, then spread the pieces of lamb and fry them for 10 minutes. During this time, the lamb will be properly browned. Season the meat with salt and a mixture of peppers.
Peel the onion, cut into strips. Carrots are also cleaned, cut into large pieces. Add onions to the meat, fry for a minute, then add carrots.
Fill the contents with water so that it covers everything by 1-2 cm, no more. Cook on low heat under a closed lid for three hours.
Peel the potatoes, cut into large cubes, send them to the cauldron half an hour before the shulyum is ready.
We wash the parsley, cut it as small as possible, send it to the shulyum and remove the cauldron from the fire.
When serving, season the dish with garlic squeezed through a press.
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
- 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
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
