for 4 people
- 4 pieces of lamb shank
- 3 cups of barley noodle
- 2 pieces of onion (edible)
- 4 green peppers (chopped)
- 3 tomatoes (grated)
- 3 cloves garlic (chopped)
- 2 tablespoon butter (for 1 spoon sauce)
- 1 tablespoon tomato slice
- 1 tablespoon chili pepper
- 1 sweet spoon salt (can be reduced or increased)
- 1/2 cup oil
- 3.5 cups of hot water (to be used for 1/2 water glass sauce)
You can pre-cook the meats in a whirlwind pot and place them over the city, so you can cook them in the oven.
How is it prepared?
Saute with a tencered oil and 1 tablespoon butter until the colors change.
After changing the color, take it out of the quarry and publish the towns on a tray that can enter the fountain.
Cook the lamb shanks half-cooked for about 20-25 minutes to make all sides flush equally. The oven will not be raw because it will continue to cook.
In a separate pan, saute 1 tablespoon butter and onions until pink.
Add the peppers and garlic on the onions and continue to fry.
Add the tomatoes and pepper slices on top and add the grated tomatoes to roast until smell.
When the grated tomatoes are baking, pour 1/2 cup of hot water over the moss and remove it from the heat after boiling.
Pour the tomato sauce you bought from the roaster over the roasted barley and mix.
Then place the lamb shanks on the city and add enough hot water to pass the two fingers over the city.
Bake the meat at 190 degrees, cook for about 40 minutes until the water of the city is pulled and serve hot.