It is preferable to take a lamb saddle or lamb loin.
Salt the meat and string on wooden skewers.
Place the meat on the saj or in a large flat skillet fat side down. Drain the fat over medium heat. Check the color of the fat underneath. Turn the meat occasionally.
Set the meat aside. Put 4 medium onions cut along the meridian into the fat. Fry until golden brown. Salt and add turmeric. Chop the green onion, cut the head of garlic in half and add to the onion.
Cut a medium sized tomato in half. Mix salt and dry herbs in a bowl. Dip sliced ​​tomatoes in salt and herbs, arrange around the onion.
Slice the zucchini or eggplant. Spread around the onion.
Add bell pepper and hot pepper. Add basil and half the herbs.
Spread the lamb in the pan, ribs towards the center, Cover with vegetables and cover with a small lid. Tomatoes on the edges of the pan do not need to be covered. The pan should only heat up in the center.
Turn meat over and cover.
Cut any flat bread - Uzbek flatbread, several layers of lavash, churek, chapati or any other. The bread will absorb meat and vegetable juice and become very tasty.
Bon Appetit!
You can buy my autographed books here: stalic.ru