How to prepare mutton edges

How to prepare mutton edges
How to prepare mutton edges

Mutton has a specific smell which is pleasant not to all. However it is possible to prepare mutton so that from a smell there will be no trace also, and taste will be pleasant even to the most captious gourmet.

The preparation time of 32 minutes is required to you mutton edges of 1 kg; wine vinegar of 1 tbsp; tomato paste of 100 g; seasoning of khmeli suneli of 1 tbsp; sugar; salt; sunflower oil. The sponsor of placement P&G Articles on the subject "How to Prepare Mutton Edges" How to prepare mutton in a pot How to prepare a liver with potato How to bake mutton in a foil



If you bought edges one big piece, before preparation they need to be cut so that each edge was separately. Leave as much as possible meat on each rib.


Prepare marinade. For this purpose take a deep bowl and mix in it tomato paste, 1 tbsp of vegetable oil, wine vinegar, khmeli suneli, salt and 1/2 teaspoons of sugar. Carefully mix marinade to a uniform consistence.


Cover each edge with marinade. Put edges in deep capacity, close a cover and clean in the refrigerator for 12 hours.


Fry the pickled edges on a frying pan with the heated sunflower oil. When roasting between edges there has to be a distance therefore it is better to fry in some calling.


Put the fried edges in a deep frying pan. Fill in them with hot water so that water did not cover an edge completely. Put a frying pan with edges on fire and weary 2 hours. Water in a frying pan should not boil. If it is more convenient to you, edges it is possible to weary in an oven at a temperature of 120-150 degrees. Periodically check water level. If it completely boiled away, it is necessary to add a little more. Ribs it is necessary hot to give to a table. Rice or mashed potatoes will become a good garnish to stewed edges.