What can you make in the Afghan cauldron
Lamb with vegetables in the Afghan cauldron
The other day I bought Afghan cauldrons. Written in detail how to prepare not seem to operate. And, of course, on the same day it was cooked something. That's what this "something" and I will tell.
Having seen a few clips to YouTube «how to cook in the Afghan cauldron," I brought for several important rules that will not spoil foods and fiasco in cooking.
The 10-liter cauldron to cook any meat should be at least 4 hours; Fire under a cauldron after boiling should be constant and small, because the pressure inside the cauldron can spoil you "bon appetit day"; During cooking, do not open the cover of the cauldron; Pour water is not necessary; Keep steam before opening the cover.
All elementary simple, when you know.
Now, about my first dish cooked over an open fire in the Afghan cauldron.
Ingredients:
Steaks from the saddle of lamb - 9 portioned pieces;
Onions - 2 large heads;
Tomatoes - 4 pcs .;
Potatoes - 6 pcs .;
Fresh cilantro;
Spices Garlic;
A pod of hot peppers.
Onions finely cut and placed evenly on the bottom of the cauldron
Put in two layers mutton. Each layer must salt and pepper.
Again, salt and add the spices.
Then, put a layer of chopped tomatoes.
Potatoes put entirely, top greens.
Close the lid and send it to the fire.
After 4 hours, remove from heat, open the lid and enjoy the scents and the softest meat. It is surprising that the potatoes in 4 hours is not turned into a puree, and was "in shape", not falling apart.
Of course, every day is not going to cook, but sometimes to please the visiting guests as possible.