Lamb Chops with Onions in a Cauldron

Method

• Take 0.35 lbs. of lamb chops, rinse them in cold water, and then blot them with paper towel. Take a hatchet knife and separate each chop to cook the meat faster.

  

• Pour oil into a cauldron, let it heat up, add the chops. Use tongs so you don't burn yourself. They will fry instantly, stir to fry evenly on all sides. The meat should lighten a little, you can hold until golden brown, but do not fry too long. Cooking should take about 7 minutes on each side.

  

• Fry for about 5-6 minutes over high heat. Add spices and few pinches of salt to the chops and mix everything. Let it fry for 5-7 more minutes.

  

• Take an onion, rinse it thoroughly under cold water and peel off the husks. Cut off the top and the root. Cut the onion into rings and put a layer on top of the meat, salt the onion layer, but do not mix. Reduce the heat over vey low heat and cover the cauldron with a lid. Cooking time is 40 minutes.

  

• Open the cauldron, increase the heat to the medium and immediately start stirring the onions and chops. Stir for another two or three minutes, until the liquid reduces and the consistency thickens into a sauce.

  

• Put on a plate and serve with any side-dish. Preferably with grilled vegetables. You can also find out how to prepare them on our website. Enjoy your meal!