Stuffed lamb ribs with buckwheat | What to cook for New Year? ENG SUB

What to prepare for the New Year? And how to surprise guests invited to a dinner party?
Do you want to cook a super dish that no one has seen or tasted before?
Then first you need to learn how to cook delicious buckwheat porridge!
To make a delicious buckwheat porridge you must first make a vegetable stew.
Pour the vegetable oil into the cauldron or pan, fry the onions first, add mushrooms, you can even take champignons, then carrots, paprika and garlic.
You can add spices to the vegetable stew, ot simply add salt and pepper,
Wash a large glass of buckwheat and put it in the cauldron, let it fry with vegetables.
To get not a crumbly porridge, but a nice fragrant filling, you need to refill the water - twice as much as the volume of buckwheat. I took two glasses of water for one glass of buckwheat. Do not forget to salt!
In a word, cook as if buckwheat pilaf, but without meat: • Готовим плов из гречки... .
Separate the front part of the ram from the lumbar part, the ram's neck, brisket and necklace. How to cut the ram, what cuts and parts of meat and what are they used for is decribed in my updated book "Kazan, the ram and dastarkhan" - soon it will be available on my website stalic.ru.
You will cut the lamb no worse than the ptofessional butcher from a market!
Look how the mutton is cut by the master: • Секреты Сталика о рынк... .
In the meantime, take a knife and carefully cut a layer of meat from the lamb ribs to form a pocket. Mutton shoulder blade should remain in place, cutting under it, resting the knife in the ribs and reach the ridge. Cutting the film between the ribs on their lower part should be made as if teeth, and in the meat, which was cut from the ribs, make a knife hole opposite each rib.
When buckwheat porridge is almost ready, put on a tray, so it would rather cool down. Cut the lamb's fat (not the turkey's) into rhombics. Salt the meat on top, season with black pepper. Zira (cumin), ground cilantro seeds (coriander) will be suitable for the spices.
Start mutton side buckwheat porridge, and then as if zip a layer of meat on the ribs, so that all the buckwheat is between the ribs and meat. Place the side on a baking tray, pour a little water over it, cover with a layer of baking paper, and on top of the foil.
To be honest, two years ago I already showed you a similar recipe: • Фаршированная пловом Б... only without buckwheat, and stuffed with ordinary pilaf!
Bake in the oven for 1 hour at 160C, and then another two hours at 130C. After that, to form a beautiful lacquered crust, mutton side must be taken out, lubricated with extracted juice with butter or ready thick marinade and put into the oven again at 160-180C, the temperature to select depending on the desired color of the crust. And bake under supervision - it will take about 10-15 minutes, no more, just to prepare the side dishes of vegetables, baked potatoes and bulgur, which I will tell you about next time.
If this recipe seemed too complicated to you, try to look here: • Баранья туша - лучшие ... .
On my channel you will find the real men's food, Asian cuisine, Caucasian cuisine, cauldron, barbecue, mutton, spices and spices, vegetables, turkey and rice, guests, and home chores will bring a lot of pleasure. This is not Italian cuisine, which I also love, but Uzbek, Azerbaijani, Turkish, and other oriental cuisine. I try to improve international relations through our common table, a friendly dinner is better than war, scandals and scolding on the Internet.
My cookbooks with autographs can be bought here: stalic.ru.