Chuzma lamb

Chuzma lamb

Ingredients

• lamb 500 g
• cabbage 150 g
• onions 2-3 pcs.
• bitter paprika 1 pc.
• garlic 8-10 cloves
• vegetable oil 50-70 ml
• fat tail fat 50 g
• fat
• arrows of garlic (jusai)
• ground coriander
• star anise

Directions

1. For pouring, chop the meat coarsely, fry in fat tail fat along with half rings of onions.
2. Grate the carrots.
3. Cut sweet peppers and cabbage into strips.
4. Chop the tomatoes with a pinch of sugar and transfer to the meat.
5. Season after 5-7 minutes with spices and salt.
6. Allow half of the liquid to evaporate.
7. Add the remaining vegetables, stir, pour over the broth, but the mass should remain thick enough.
8. Add hot pepper.
9. Reduce heat to low, simmer with a barely visible boil for about 40 minutes.
10. Put star anise (1 star) in a quarter of an hour.
11. Remove from the stove, let it brew.
12. Put the slightly cooled meat on a dish with noodles, pour over a mixture of vegetables.
13. Separately prepare the sauce (laza-chang) for the lamb chumza.
14. Grind a few cloves of garlic with a little coriander and 4 tablespoons of the broth left over from cooking the noodles.
15. Salt, pour in wine vinegar (1/2 tablespoon), stir, pour into a container with a sealed lid.