You will need
- For meat:
- 1 shoulder of lamb;
- olive oil;
- 3 bulbs;
- 2 tomatoes;
- 1 tourneps;
- 5 lobes of garlic; 1 large leek
- 2 bay leaves; 1 sprig of
- 1 sprig of rosemary;
- 50 g butter;
- 2 tbsp tomato paste;
- 150 ml white dry wine;
- chicken broth;
- For garnish:
- 1 kg of potatoes;
- vegetable oil;
- 2 bulbs;
- 3 slices of garlic;
- black ground pepper;
- parsley and dill greens.
Take the scapula, rinse under cold water, lightly discuss and trim all excess fat from it, but do not throw them out. Be sure to leave a thin top layer of fat Then remove the inner scapular bone, cut it very gently in a circle, jab it and separate from the scapula.
After that, put the meat along with the trimmings of fat in a well-heated deep pan to simmer with a little olive oil. Salt it and roast over medium heat until a ruddy crust.
Finely chop the onion, tomatoes and tourneps cut into cubes, garlic skip through the garlic crush, grind the leeks and send the vegetables to pot of meat. Then add bay leaf, thyme, rosemary.
Lightly reduce the heat and put a small piece of butter. Start roasting vegetables, stirring them periodically. When they make friends, add the tomato paste and roast for another five minutes.
Pour the white wine and let it boil lightly. Then add some chicken broth, wait for it to boil, simmer for ten minutes.
After that, close the pan with a lid and send in a preheated to 200 degree oven for one hour.
After time, take the pan out of the oven, remove the blade and set aside on a plate, drain the sauce through a colander. Add paprika, allspice, marjoram, cumin and a little salt. Over a low heat, bring the sauce to a boil, cook for five minutes.
Then put the meat in it and send back to the oven for ten minutes. After every two to three minutes, water the meat with sauce so that it turns juicy.
Cook the potatoes on a side dish. Roast it in a frying pan in a little vegetable oil. Add semi-ringed onions, finely chopped garlic, salt, pepper and mix well.
Ready potatoes put on a plate, cut into pieces of meat, pour everything with sauce and garnish with greens. Serve the dish on the table in hot form.