Lambs in caps - a slightly tender dish with a spicy taste of lamb with the addition of yogurt and sour cream makes it a delight on spring days.
Lamb in caps - Snezana Orlović - Recipes and Cookbook online
Lamb with capsicum - a slightly tender dish with a spicy taste of lamb with the addition of yogurt and sour cream makes it a delight in spring days.
- 500 g of cleaned spinach
- 500 g of boneless lamb meat
- 2 bunches of spring onions
- 5 cloves of garlic
- 2 dl sweet milk
- 4 tablespoons of oil
- 2 spoons of wheat semolina
- 1 spoon of allspice
- so
- beaver
To serve
- jogurt
- sour cream
- Cook the meat as for soup and lightly salt it.
- When the meat is almost ready and the water boils halfway, remove it from the stove, remove the meat from the soup and cut it into smaller pieces.
- Separately clean the onion and cut it into circles.
- Fry the onion in 2 tablespoons of oil and when it is soft, add the previously cleaned, washed and cut into strips spinach.
- Stir and when the spinach has softened a little, pour over it the soup that we set aside. Then add the chopped meat, mix carefully and cook on low heat for 10 minutes, stirring occasionally.
- Check the taste, add salt and pepper.
- Pour sweet milk, stir and let it cook for another 10 minutes on low heat. Pour the semolina into the pan, as if salting, with gentle stirring.
- Mix allspice in 2 tablespoons of oil on the stove and add to the dish.
- Leave to cook for another 7-8 minutes on low heat, stirring occasionally.
- Be careful now that the dish does not burn.
- Remove the cooked dish and serve it on separate plates.
- Add one scoop of sour cream and yogurt to each, as desired.
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