ROASTING WITH YOGURT (TURKEY)


  • 0,55 lbs yoghurt
  • 2,2 lbs bone-in mutton
  • 1 clove of garlic
  • Salt

Wash the fatty meat, chopped in egg size, well and put it in a pot that it will fill up to three-quarters of the way. Add some salt and close the lid of the pot. Cook on medium heat for the first five minutes and then for an hour and a half on low heat until the meat absorbs the juices it releases and begins to sizzle. Don't forget to stir once in a while. When it starts to sizzle, open the lid and cook for another 23-25 ​​minutes, stirring constantly. Add the garlic, pour the yogurt you whipped with a fork on top and serve immediately.

 

ENJOY YOUR MEAL


 

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