Lamb khash with spices

You can cook khash not only from beef, but also from lamb. It turns out to be more "lean", ie. not very bold.

Ingredients

• lamb (neck) 2 kg
• bulb onions
• garlic
• carnation buds
• greens
• allspice peas

Directions

1. Wash the meat thoroughly.
2. Make cuts on it, reaching the bone.
3. Put it in a saucepan, pour in water, put it on fire.
4. Let it boil and drain.
5. Repeat the procedure several times.
6. Wrap clove buds, bay leaves and peppercorns in cheesecloth.
7. Immerse it in broth, if desired (and available), you can also put parsley roots.
8. Boil lamb khash with spices for about 3.5-4 hours.
9. Remove the lamb, cut into pieces.
10. Arrange on deep bowls, add broth, season with crushed garlic and herbs.