LITMIR.BIZ

      Finely chop the lamb fat and remove the jizz. Just like you cut meat into kebabs, you cut it to the size of the first joint of your thumb, chop the bones, and fry it in the stained oil. To this add the ring-ring chopped onion, tomato and fry until the tomato is crushed, then put the carrot in the shape of a parrak-parrak or cube – and fry until soft. Before pouring water into the pot, put the diced potatoes in a large cube or parchment method and bring to a boil with water. Adjust the salt and add the pepper as well. When completely cooked, distribute in bowls, sprinkle with chopped greens on the face and place on the guest table. Ingredients: 500 g of lean meat, 100 g of lard, 500 g of potatoes, 2 carrots, 3 – 4 tomatoes (2 tablespoons of tomato paste), 3 – 4 heads, onion, 1 pepper, salt, spices and herbs sprinkled on the face.