The European cooks very often use tea in cookery. It is suitable for aromatization and a pungent flavor of meat, a bird and fish.
It is required to you
- - cutting of mutton 1 kg;
- - prunes of 150 g;
- - juice and dried peel of 1 lemon;
- - garlic 2 tooth;
- - onions of 2 pieces;
- - tea black (tea leaves) of 2 tablespoons;
- - sugar 2 of Part l;
- - Provence herbs seasoning of 3 tablespoons;
- - vegetable oil, salt.
Instruction
1. Mix a large amount of water with salt, lemon juice and a dried peel. Put meat - the piece has to be completely covered with liquid. Remove in the fridge for 12 hours.
2. Peel onions, cut in cubes and a spasseruyta on the warmed oil. Fill in prunes with boiled water, let's cool down, cut with straws. Tea leaves fill in 400-500 ml of water. Add sugar and leave for insisting, filter.
3. Wash out mutton and dry. Make deep cuts on a piece. Grease with the garlic which is passed through a press. Fry in the frying pan warmed with oil till golden color from all directions.
4. Lay out several layers of a foil at each other and create a pallet with sides. Put meat, salt. Enclose prunes in cuts. Strew with herbs, onions, fill in with tea. Bake 1-1.5 hours at 180-200os.
5. Cut meat flank steaks and together with prunes lay out on a dish. Water with the juice formed during roasting, decorate with greens. It is possible to serve with potatoes or salad from a fresh vegetables.