What is required for cooking:
Lamb – 600 grams
One carrot
Two on onions
Four potatoes
Four tomatoes
Rice – half a glass
One bundle of cilantro
Dill – half a bunch
Yogurt – four tablespoons
One bay leaf
Black pepper – six peas
Fragrant pepper – four peas
Ground zira – one teaspoon
Vegetable oil – two tablespoons
Salt
How to cook:
Rinse the meat, cut into slices of medium size (approximately 3 × 3 cm). Clean potatoes, onions, carrots. Then cut the potatoes with cubes, onions – half rings, and carrots – strips. Rinse and cut tomatoes with slices,
In a thick -walled pan, heat the vegetable oil and fry in it for eight minutes the meat until golden crust, then transfer it to the dish to the dish.
We put carrots, onions in a pan and cook for six minutes, stirring from time to time.
Then we return the meat back to the pan, add zira, tomatoes, put medium fire and cook ten minutes.
Pour two liters of water, bring to a boil, remove the foam, put the potatoes and cook for seven minutes.
Next, pour the rice and cook for another ten minutes.
After that, put a leaf of lavrushki, pepper peas, salt, cook for five minutes and remove from heat.
Rinse dill, cilantro, dry, grind, add to the soup, close the lid and let it brew for about 15–20 minutes.
Before serving, refuel the soup of the yogurt.
