Lambs in caps is one of old recipes of this region. Thanking a combination of lamb meat, spinach and herbs, this dish takes a special place on all menus.
Lamb caps - Recipes and Cookbook online
Lamb capama is one of the old recipes of this region. Thanks to the combination of lamb meat, spinach and herbs, this dish occupies a special place on all menus.
- 800 g lamb meat
- 2 heads of red onion
- 3 cloves of garlic
- 2 pieces of carrot
- 300 g of spinach
- 150 g canned beans
- so
- beaver
- 1 teaspoon ground paprika
- 500 g tomato puree
- landing
- 0,5 teaspoon basil (spice)
- Wash the lamb meat and let it drain. Cut into smaller, equal pieces. Salt and pepper to taste.
- Heat a medium-sized pot to a moderate temperature and grease it with a little oil. Sear the lamb on all sides for 5-7 minutes. Remove the lamb meat. Add the chopped red onion and fry until translucent. When the onion is ready, add allspice and chopped garlic. Fry for 1 minute.
- Add the lamb meat to the pot, and pour water over it to soak it. Cook at a moderate temperature for about an hour and 45 minutes. If necessary, add a little water.
- Put the spinach cut from a smaller strip into the pot. Add carrots cut into rings and canned beans. Cook for about 15 minutes. Add basil seasoning. Add the tomato puree and let it simmer at a low temperature for about 30 minutes (check whether the meat is done). Taste and, if necessary, add salt and pepper to taste.
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