Boiled Lamb Collar

With the arrival of winter, my readers' requests for juicy food have increased considerably. For me, who drains the food and eats it, maybe this will be an excuse to warm up to juicy dishes :)

You can leave the names of the dishes you want to describe as a comment under this article. Remember, everything is for you!

Now let's come to our meal, one of my mother-in-law's dishes is boiled lamb neck. It's a flavor that even me, who doesn't like stewed meat, likes. Apart from being practical, it is even more delicious with the vegetables you add. When it is served with rice like lamb neck in the same oven, it is not enough to taste.

If you want fried like pomegranate instead of boiled, my fMy lamb neck recipe that I prepared in the oven you can try.

Love…

Materials:

• 6 lamb neck
• 2 medium onion
• 2-3 medium carrots
• 4 medium potatoes
• 4-5 tablespoons of oil
• 1,5 liter of hot water
• Salt,
• Black pepper,
• Red pepper

Fabrication:

1. Wash and drain the lamb necks (sometimes it can be lamb's hair). Peel and chop the potatoes and carrots coarsely. Peel the onions and cut them into 4-5 parts.
2. Take oil in a large saucepan and heat it. Lightly fry the drained lamb necks front and back.
3. Add the onion and water to the browned necks. Cook with the lid closed for about 30 minutes until the meat is tender.
4. When the meat starts to soften, add the carrots and cook for another 10 minutes.
5. Finally, add the potatoes and spices and boil for another 15 minutes. Before removing from the stove, check the softness of the meat with a fork, if necessary, boil it for another 5-10 minutes (without melting the potatoes). Serve hot.