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Roast goat meat in the oven

 

Ingredients

mutton lamb chops

 
  • Goat meat - 1.5 kg
  • Green onion – 4 bundles
  • Mint - 1 bundle
  • Parsley - 1 bundle
  • Paprika - 1 s.s.
  • Pepper - 1 t.s.
  • Oil - 1 c.c
  • Salt - 1 t.s

 

Preparation of Roast goat meat in the oven
It is preferable to leave the meat for one night in water mixed with vinegar and spices – pepper, onion.
Then, you need to strain off the meat. Mix the oil and the spices (salt, pepper, paprika) and rub the meat very good with the obtained mixture.
Cut the onion, the parsley and the mint in well oiled pan. Pour with some salt. On top of that you can arrange the pieces of the goat meat and fill the pan with ½ glass of hot water considering that you can replace half of that quantity with white wine.
Put an aluminum foil on the pan and put it in oven for about 150 minutes in 200 degrees. After that you can remove the foil, reduce the temperature to 180 degrees and roast for half an hour like that until there is a tasty crust on the top.

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Stomna kebab with young goat

 

Ingredients

agneshko13

 
  • Goat meat - 1 kg, from the rump
  • Green onion - 20 pieces
  • Parsley – 1 bundle
  • Fresh mint – 1 bundle
  • Savory – couple of bundles
  • Peppers - 5 - 6 pieces
  • Salt
  • Paprika - 1 t.s..
  • Pepper - 1 t.s.
  • Flour - 1 table spoon + 1 tea cup for mixing the dough
  • Butter - 1 tea cup

 

Preparation of Stomna Kebab with young goat meat
For preparation of this traditional and tasty Bulgarian meal you need a big stomna with wide hole.
Cut the goat meat on little pieces. Add about 20 bundles of onion and one bigger bundle parsley, one bundle of fresh mint, one bundle savory and 5-6 pepper (not cut). Put salt according to the personal taste, pour tea spoon pepper and paprika, 1 spoon flour and the butter.
Stir everything really good, pour it in the stomna and inundate with 1 tea cup hot water. Cover the hole of the stomna and gloss over the container with water and flour. The prepared kebab needs to be roast in the oven for about 2 hours.