Kufta Bozbash

From Recidemia English
Jump to: navigation, search




  1. Cook broth from lamb bones with peas.
  2. Grind lamb flesh and onion in a mincer, combine with rice, salt, spices and shape balls, hiding in the middle a cherry plum.
  3. Put diced potatoes, lamb balls and finely chopped onion into the broth, then add pieces of fat, salt, pepper and saffron extract.