STEAMED LAMB WITH CEREAL PUREE
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Chef
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Kitchen
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WARE
Ingredients
| Mutton | 300 gr. |
| Bulb onions | 500 gr. |
| Celery | 300 gr. |
| Carrot | 30 gr. |
| Salt, Pepper, Zira | (optional) |
| Bay leaf, thyme | |
| Garlic | 3-5 cloves |
| Water | |
| Tomato paste |
STEP ONE
CUTTING MEAT
Cut the lamb into pieces 5 * 5cm, shift into a heated ladle and greased with a small amount of oil
You should choose the lamb correctly to make it juicy. You should pay attention to the color of the meat. The lamb should be a light red in color and the layer of fat should be white. The blood mustn’t ooze out during the pressing, this can happen only with over frozen meat.
STEP TWO
FRYING MEAT
Fry the meat until golden crust, add tomato paste and then fry over medium heat for 7-10 minutes. After that add some water and scald, then reduce to a minimum fire and stew for 2 hours. Add 2 tablespoons of tomato paste (optional) and stew another 30 minutes
How can we check the readiness of dishes for frying? You need to wait until the dishes become as hot as possible. But make sure that it does not start to “burn” and smoke. The easiest way is to drop water: if the water starts to “jump” over the entire surface, then the dishes are ready. Then we spread out the meat and begin to fry. It is better to use dishes with a thick bottom for frying meat as it better distributes heat
STEP THREE
PREPARING PUREE
Peeled celery root, onions, carrots and cut into cubes 1 * 1 cm
STEP FOUR
FRYING VEGETABLES
Pour oil into a heated pan and transfer chopped vegetables, bay leaf, a sprig of rosemary, peppercorns. Fry it all until golden crust.
STEP FIVE
Pour WATER AND boil BEFORE READY VEGETABLES
STEP SIX
PUREE
Punch the finished vegetables with a blender. Use the culinary ring to serve the mashed potatoes
STEP SEVEN
DECORATION
Decorate the dish with cherry tomatoes, red onion rings and herbs.