A filling meat dish with a good amount of protein and fat that is convenient to prepare for several portions at once. Onion and herbs soften the flavor, while slow cooking in a jar keeps the juices inside. Once cooled, the meat becomes even firmer and more aromatic.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Lamb shoulder, Onion, Water, Cilantro, Parsley, Table salt, Ground black pepper, Bay leaf
Slice: 10 min. Mix: 5 min. Bake in the oven: 2 h. Cool down: 30 min.
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Odessa
Cut lamb shoulder (400 g) into roughly 2×2 cm cubes, add onion (200 g), cilantro (10 g), parsley (10 g), salt (5 g), and ground black pepper (2 g), then mix well and massage lightly.
Transfer the mixture to a clean 1-liter jar, pour in water (200 g), place bay leaf (2 pcs.) on top, and close the lid loosely. Put the jar into a cold oven, cook at 170 °C for 1.5-2 hours, then cool at room temperature and refrigerate for up to 7 days.
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