Mutton in garnet marinade - simple, but tasty option for a picnic. It is better to cook meat on a brazier, then it will turn out more fragrantly and is much more juicy. The main thing, is previously correct to pickle mutton for several days.
It is required to you
- - 800 g of mutton (back);
- - 6 bulbs;
- - 250 ml of pomegranate juice;
- - salt, spices, pepper.
Instruction
1. As you can see, many ingredients aren't required, prepare them all. Clean all bulbs, cut with thin whole rings that they could be strung then on skewers together with meat pieces.
2. Put a half of onions in a small saucepan, you remember hands, but it isn't strong - try not to damage rings. Wash out mutton, cut with portion pieces (they have to be convenient to be eaten), compactly lay meat pieces to onions. From above fill up other half of onions, again you remember hands a little. Fill in with pomegranate juice, leave to be pickled for 1.5-2-oye days. If to leave to be pickled for more smaller term, then meat will turn out harsh.
3. For this recipe it is better not to take tinned pomegranate juice, take natural. You can take three whole pomegranates and wring out from them juice independently, so will turn out even better.
4. String pieces of the kept waiting meat together with onions rings on skewers, pepper and salt, send to a brazier. It is possible to fry meat and on a grill grate, then mutton can be cut more largely. Fry until ready meat. In the course of frying water meat with onions the decanted garnet marinade from time to time. Give on a table at once while meat is hotter. It is possible to give with a fresh vegetables.