Lori Borani
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories186.1kcal
Proteins9grams
Fats14.9grams
Carbohydrates4grams
1
Cut the prepared lamb (rack or brisket) into small pieces, place them in a pot with heated oil, and fry.
- Lamb: 150 g
- Clarified butter (ghee): 20 g
2
After that, add the fried finely chopped onion, sorted and washed finely chopped greens, washed halved tomatoes, salt, and pepper.
- Onion: 25 g
- Fresh herbs: 100 g
- Tomatoes: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Cook the meat in a tightly closed container until done.
