- young lamb 1 kg.
- potatoes 1 kg.
- carrots 3-4 pcs.
- onion 3-4 pcs.
- tomatoes 1-2 pcs.
- cabbage st. 1/2 head of cabbage
- salt 1-1.5 tsp
- ground black pepper
- ground red pepper
- fat tail fat 150-200 gr.
- bay leaf 2 pcs.
- black peppercorns 10 pcs.
- ground cumin
- hot peppers in pods 2 pcs.
- juniper berries 8 pcs.
- 1 pinch nutmeg
- greens (I have celery)
Step-by-step cooking recipe
Chop the lamb (ideally young, steamed, on the bone) about the size of a matchbox. Add coarsely chopped onions and stir. Leave for 3-4 hours, you can overnight.
Fry the meat and onions in a cauldron in fat tail fat until golden brown.
Peel the vegetables and chop coarsely at random. Remove the skin from the tomato.
Put the carrots in a cauldron with meat and lightly brown.
Pour water, put bay leaf, peppercorns, potatoes and cabbage.
Bring to a boil and simmer under a closed lid until the cabbage is cooked.
Then add the tomatoes and the rest of the spices and simmer for another 20-25 minutes.
The total stewing time took me 2 hours. When cooking on a fire, time flies unnoticed and I cannot clarify such a nuance.
Shulum should not be dry, and if the liquid has evaporated, you need to add more boiling water or broth.
Place on a large platter and sprinkle with herbs.