Many of this dish not only did not try, but even never heard of it. What is kaurma? In Georgian cuisine, this word means stew from the offal. In some other oriental kitchens, kaurma is lamb, fried with spices. To prepare such a dish as kaurma, there are many recipes. Let's try to cook the most interesting and delicious of them.
How to cook kaurma?
Kaurma in Georgian
A very nutritious, beautiful dish of offal, with sour pomegranate seeds.
Ingredients:
- liver - 400 g;
- heart - 300 g;
- light - 300 g;
- onions (large) - 2 pieces;
- grains of pomegranate - 0.5;
- fat interior;
- salt, pepper - to taste.
Preparation
We cut all by-products and fat into small pieces, preferably cubes. Fill with water, three quarters of offal, and cook for 20 minutes.
We add ringlets of onions and do not close the lid anymore. To taste, add salt and pepper. Once the onion is ready, our dish is cooked. We decorate it with pomegranate seeds and enjoy it.
Recipe for "Kaurma Lagman"
What is the difference between this dish and the previous one? In fact, it's a completely different dish. It is made from lamb meat with vegetables. The dish adds ready-made or homemade noodles - lagman and egg.
Ingredients:
- lamb - 200 g;
- noodles - 100 g;
- Bulgarian pepper - 1 pc .;
- carrots - 1 piece;
- onion - 1 pc .;
- deodorized oil - 100 g;
- salt, pepper - to taste.
Preparation
The preparation of this dish is somewhat like the preparation of pasta. We boil the lagman noodles until half cooked, we recline it on a sieve, wash it a couple of times.
We cut lamb into small pieces and fry with vegetables in oil. Add spice to taste. As soon as we see that the meat turns rosy, we spread noodles to it, make more fire and fry intensively.
Do you have a desire to cook lagman noodles on your own? Let us teach you how to do it.
Ingredients:
- flour - 0,5 kg;
- egg - 2 pieces;
- water - about 1 item;
- salt - 1 teaspoon.
Preparation
All ingredients should be cold.
Mix the water, egg and salt. Pour a little flour and knead a very steep dough. After half an hour, when the dough a little rest, roll it millimeter by three thick. Constantly pour the flour. Let the flour even lie on the rolled up test with a small layer.
Fold the dough roll and cut the noodles. We pour the noodles with flour, so as not to fuse, and put it in the freezer for half an hour. Home-made noodles for own soup is ready.