- 1 kg lamb ribs
- 1 tbsp. l zira
- 1 tsp black pepper peas
- a pinch of red hot pepper
- salt, freshly ground white pepper
- olive oil
- grain 1 pomegranate
- 1 large white onion
STEP-BY-STEP COOKING RECIPE
Chop the lamb into portioned slices, gently chopping the connective tissue between the ribs.
Rub meat with salt and white pepper, grease well with olive
oil. Cover the meat with a film, put in a cool place for 2 hours.
Meanwhile, prepare a mixture of spices, resins all in a coffee grinder or grinded in a mortar and sifted through a fine sieve.
Heat the grill as much as possible or light the coals – they should burn well and turn into white ash.
Dry the lamb lightly with paper towels. Grate each piece with spicy mixture and fry on the grill or grill for 2–5 minutes. on each side, depending on the desired degree of frying.
Put the finished meat in a bowl, sprinkle with pomegranate seeds and thinly
chopped onion. Let stand for 5 minutes. and serve with pita bread.
Servings Per Container
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom