Calories
520.1 kcal
Protein
50.1 g
Fat
42.3 g
Carbohydrates
21.4 g
Separate with a knife and wash the chops, transfer to a pan, pour a little olive oil on them, cover with the pilled and diced onions, cover and simmer over medium heat for 10-15 minutes, so that the meat and onions release their juice.
Now reduce the heat, add salt, spices to taste, squeeze the garlic, mix everything and leave to stew over low heat for about an hour. Then, turn the chops on the other side and leave for another 30-40 minutes.
That's all! The chops are ready! Serve with mashed potatoes, pour with melted fat from meat on top with onions and garlic!
Don't open the lid during cooking to keep the food juicy.
The color of the meat should be light red, the fat should be white and not crumbly. Dark red color, yellow fat veins, yellow joints indicate that this ram is old. Preferably, the meat should be soft. Give it a smell, and if you don't like it, avoid this piece of meat.
Strong semi-sweet wine, dark tart beer, cognac will do well with the lamb meat. If you like low-fat and slightly dried meat, choose light drinks, with a small degree.
Bon Appetit!
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