Rosa Cooking

A bunch of colorful or lamb stew. .

My mother, a Macedonian girl, visited me and brought diced lamb. .there was nothing to say. .my grandmother's spirit dawned in my little kitchen. .

Preparation steps

  • Cut the lamb into cubes and add salt. .Chop three onions into large rings and simmer together with a large carrot in 3 tablespoons of oil. .add one green and one red horn pepper cut into strips. ..
  • Add red sweet peppers. .mix and add the hot pepper. .of course we have to pay attention to the amount of anger because Macedonians can eat very hot and not feel it. .add lamb. .pick up. .we put in the garlic that we just cleaned but should stay in one piece. .
  • Cut the large tomato into quarters and add the already softened vegetables. .let stand for about 15 minutes and then add about a liter of foundation. .red pinch of red hot pepper and a dcl of wine you have. .let it boil. .add laurel and cover. .
  • I have already written that Macedonians mostly thicken dishes with a bunch of vegetables and onions and very rarely with flour. .in this case I used my gluten-free bread which I ground into crumbs and tossed. ..
  • After about 45 minutes of cooking over low heat, uncover and try to see if anything is missing. .add more tomato juice and after it boils for ten minutes, turn it off. .



You might also like...

Baked lamb

The custom of turning lamb skewers on every road in Croatia is not older than a few decades. It spread together with tourists, who were delighted by the simplicity and closeness to nature with this way of preparing meat.

Lamb entrails with artichokes

Guts you either like or you don’t like. However, it is good to know that once this dish was prepared only by those who could not afford better pieces of meat, while today it can be found in restaurants that nurture the tradition of Judeo-Roman cuisine.

Lamb meatballs

The meatballs are of Danish origin, and for those who are wondering what it is, we will explain to them in one single word - popečak! They are fried in oil, so after baking it is good to put them on a paper towel to soak up excess fat.

Lamb stew from the oven

You can prepare the meat combination for this recipe according to your own taste and enjoy apricot and pomegranate seeds prepared with stock.

Lamb with vegetables

Roast lamb is suppressed by roasts of other types of meat and lamb prepared in another way, especially on a spit. Completely unjust because - it is divine. You don’t have to believe the word, just bake it.

Roast lamb leg

The lamb prepared in the classic way will be a delight to all fans of lamb. Served with spring onions and cooked vegetables, it will turn your lunch into a small celebration. The secret is in the simplicity.

Spring lamb

Spring is the ideal time for roast, lard. With a side dish of new potatoes, carrots and peas, you will get a real spring rhapsody of flavors.