Lamb shulam outdoors
Description
A hearty first course. The recipe for preparing lamb shulyum outdoors is quite simple, and I think it's something every cook can handle! Even beginners, even those who aren't used to cooking anything serious "on the go." And that's a pity—while you're chopping all the vegetables and starting a conversation, then waiting for the soup to cook, you'll have plenty of time to chat! So let me tell you how to make lamb shulyum outdoors! Wishing you pleasant times and warm gatherings.
Instructions
- 1
Step 1
1. Heat the cauldron well with vegetable oil, and fry the ribs on all sides. Season with salt and pepper to taste.
- 2
Step 2
2. When the meat develops a crust, add the chopped onion, carrots, and pepper.
- 3
Step 3
3. When the vegetables are sautéed, add the cabbage, and gradually reduce the heat, ideally letting the dish finish cooking on residual heat.
- 4
Step 4
4. After the cabbage, add the chopped tomatoes. Immediately pour water into the pan to cover the vegetables and meat. Simmer until the cabbage becomes tender.
- 5
Step 5
5. When the broth comes to a boil again, add the potatoes and continue cooking until the potatoes are fully done.
- 6
Step 6
6. Now remove the shulyum from the heat, add beer, herbs, and minced garlic. Let the dish steep, preferably covered with a lid.
- 7
Step 7
7. That's it!