Lamb with Narsharab sauce

Category: Meat dishes
Kitchen: azerbaijani
Lamb with Narsharab sauce

Ingredients

lamb (hind leg, saddle) 3 steaks
lemon juice 2 tbsp. l.
lemon zest 1 tbsp. l.
Narsharab sauce 3 tbsp. l.
onion 1 PC
garlic 3 cloves
dry red wine 200 ml
salt pepper taste

Cooking method

  • I propose to cook lamb in a light marinade from Narsharab sauce and lemon. Red wine will add its own bright aroma and taste to the meat.
  • Lamb with Narsharab sauce Wash pieces of lamb, dry.
  • Lamb with Narsharab sauce Sprinkle with Narsharab sauce.
  • Lamb with Narsharab sauce Pour lemon juice.
  • Lamb with Narsharab sauce Sprinkle with lemon zest and leave to marinate for a couple of hours.
  • Lamb with Narsharab sauce Make diagonal notches on the side of the lamb steaks.
  • Lamb with Narsharab sauce First fry from the side of the notches, holding with tongs.
  • Lamb with Narsharab sauce Next, fry on both sides for a couple of minutes.
  • Lamb with Narsharab sauce We take out the fried pieces to a dish.
  • Lamb with Narsharab sauce In the lamb fat remaining in the pan, simmer the onion and garlic, cut into rings.
  • Lamb with Narsharab sauce Put the meat in a baking dish, put onion and garlic on top. Fill with red dry wine.
  • Lamb with Narsharab sauce Close the meat dish tightly with foil, add salt, pepper and send to the oven.
  • Lamb with Narsharab sauce We bake at 190 * C for 30-35 minutes. Then remove the foil, remove the onion and garlic (put them in the sauce) and continue to bake on the upper level for another 10-15 minutes or under the grill for 8-10 minutes.
  • Lamb with Narsharab sauce Cover the finished meat for 5 minutes with foil - let it reach readiness, and then serve, decorating with pomegranate seeds, herbs, with Narsharab sauce.
  • Lamb with Narsharab sauce The meat is very juicy, medium rare. Bon Appetit!

The dish is designed for

3 servings

Time for preparing:

1 hour + marinating 2 hours

Cooking program:

oven

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Kapet
What a beauty! You should definitely try to portray this, but only on the plate in tagine. True, this will be a somewhat different dish ...

IMHO it would be better to just call the sauce "pomegranate"

because besides the Azerbaijani and Georgian Narsharabs, a bunch of such Turkish sauces are brought to us, called something like this: Nar Eksili Sos, Nar Eksisi Sosu, Pomergranate Souce, etc. We have about 15 types of such Turkish sauces, and they all differ in thickness and acidity / sweetness. However, we also have about 8-12 different Narsharabs producers of such a sauce, and they are all different too ... It is interesting that Azerbaijani and Georgian Narsharabs are usually more expensive than Turkish ones. Turks in some cases indicate an honest composition, with additives and preservatives. Azerbaijani and Georgian Narsharabs on the label, in the composition, as a rule, indicate only natural pomegranate juice, which cannot but rejoice, and, at the same time, cannot but raise doubts about the sincerity of the manufacturer. Where is the truth, and where is the lie - shrouded in the darkness of mystery ...


Anyway - Thank you !!! I'll go have breakfast, otherwise I have no strength to look calmly at such beauty!

Shl. Perhaps it is better at the second (according to the pictures) stage to sprinkle the meat not with sauce, but with pomegranate vinegar 4% (Nar Sirkesi, Pomergranate Vinegar). And pour the sauce over almost or completely ready-made steaks ... But this is just an assumption ...

Shl. Shl. Finally, at least someone does not put soy sauce into the marinade where necessary and not necessary ...
OlgaGera
My dumpers!
Quote: Kapet
Finally, at least someone does not put soy sauce into the marinade where necessary and not necessary ..
Hmm ... I just don't put it in tea and coffee. It's not tasty. So you don't know how to cook it))). Maybe the sauce is wrong.
Quote: Kapet
a bunch of these Turkish sauces
Turkish pomegranate sauces are a dream. There is no sugar, or very little. I'm talking about those that are sold there, but I don't eat what they bring.

Boil pomegranate juice and you will be happy

Actually, I will make pomegranate juice with wine (a little) and simply designate a lemon. Thanks for the idea and recipe.
Kapet
Quote: OlgaGera
It's not tasty. So you don't know how to cook it))). Maybe the sauce is wrong.
Sorry for a little offtopic, but

99% of the soy sauces we sell and you sell are incorrect, made from concentrate. Let the producers of such "sauces" eat this pile.
I like, according to my mood, real soy sauces - naturally fermented, which are made from only four natural ingredients: soybeans, wheat, water and salt. For example, Japanese Yamasa, or Dutch Kikkoman, which are in glass. But they are expensive, and it does not occur to me to spend them on the marinade, and not directly inside myself ...
And everything else that we do with you, that is, a local spill, or a spill of theirs for a ruble-meter - a burda of concentrate ... As they say - danke shon!


Quote: OlgaGera
Hmm ... I just don't put it in tea and coffee.
Real natural soy sauce

is a decently salty substance. Otherwise, without other preservatives, such a sauce will not last long and will not reach the counter. There is a natural slightly salted sauce, but vinegar, alcohol, sugar are added a little there, again for preservation. And there is a sauce made from a concentrate with EXXX preservatives.

MariS
Kapet, Constantin, thanks for your interest in the recipe and in particular the sauces! Marinating in Narsharab, of course, is very wasteful, but I added lemon juice there (in order to save money and not only). He's there, too, very handy!

With regards to soy sauce, I agree 100%. High quality - usually in glass and not cheap.

Quote: OlgaGera
I make pomegranate juice with wine (a little) and I'll just designate a lemon. Thanks for the idea and recipe

OlgaGera, Lelya, thank you. Your sauce is great! I would also add red and green tabasco there, but even without them, the marinade sauce will be great.





Constantin, I also wanted to note that in tagine it can turn out very well - first fry a little harder and salt at the end.
Kapet
Quote: MariS
Constantin, I also wanted to note that it can turn out very well in tagine - first fry a little harder and salt at the end.
Marina, if I am honored, then I will report here. But all the same, it will not work as beautifully as yours ... In the tagine on the stove there will be fried and stewed, not baked meat, which is with a thin crust, and juicy due to its juices, fat, and marinade ... All the same, you need to bake it in the oven! Thanks again!
Admin
Quote: MariS
Marinating in Narsharab is, of course, very wasteful,

I would put the question differently. If you need to cook a dish that is initially conceived with some ingredients, then this is how you need to cook. Even if these ingredients are expensive. This means that the author of the recipe knows in advance what is going on, and what result should be obtained.
Otherwise, the result may not work.

Yes, you can also make a substitute for products, but be careful not to spoil the taste.

Marinka, the meat looks great!

Narsharab very easy to make at home.
I cooked it last year, and I will repeat this fall when the new harvest pomegranates go. Yes, good pomegranates, sweet and dark red, will be expensive, and the way out will be small - but worth it
Two options for use: either do not spare money and cook a lot of syrup, or use it sparingly I spend on the second option
Erhan
Tatyana, but is it possible to cook sauce from sweet pomegranates? We only use sour varieties. I have six sweet varieties of pomegranate so I am without sauce. But if you used sweet pomegranates, and you got it tasty, then I went to the kitchen.
Marina, thanks for the great recipe. We have a lot of young lamb and pomegranates here, so I will try to prepare your version.
Admin

Sveta, we have Moscow ones, there is no choice what we have I choose the ripe, dark, sweet and sour - it turns out very tasty, even tastier than the purchased one
Erhan
My pomegranates are practically sour-free. I'm afraid it might turn out too sweet.Maybe I should boil them with lemon juice.
Admin
Sveta, start cooking, this is a long process - and then along the way you will decide on the taste. Maybe I'll have to add something.
Now I spoke with a seller in the market, the grenades for me will be in about a month - these are the ones that I need
Erhan
Tatyana, and where do these grenades come from? I have already collected mine, many have even cracked. Yours are probably from more northern countries.
Long, is it about how many hours?
Admin

My grenades come from Azerbaijan or Turkey - there is only one market.
I cook until thick. How much - see for yourself. At first, the mass is watery, mixed with thick juice, but then the liquid-water evaporates and the mass thickens. It's like cooking trade wind tomatoes from tomatoes, the principle is the same.
But, there is a nuance, while the mass is hot, it is liquid, after cooling it becomes much thicker.
Look at this too.
How long, I can't say, I did not notice
MariS
Quote: Kapet
All the same, you need to bake it in the oven

Kapet, I hope everything will work out and you will have the opportunity to enjoy the lamb cooked in the oven. I will wait.

Quote: Admin
you can also make a replacement for products, but carefully, so as not to spoil the taste

Tanyush, I agree completely. I also conceived a small amount of narsharab + lemon juice and lemon zest. And then everyone adds the sauce at will.
Thank you for the kind words - it’s very nice to receive them from the guru!

I haven't tried cooking pomegranate sauce yet, but I feel that you and Sveta have already seduced me ...
Quote: Erhan
I will try to prepare your version.

Svetlana, thanks for the compliment. : rose: I hope you enjoy this mutton as well.
Kapet
Quote: Erhan
My pomegranates are practically sour-free. I'm afraid it might turn out too sweet. Maybe I should boil them with lemon juice.
Lemon juice will definitely not be superfluous here ... From Wiki:
Narsharab (Azerb. Narşərab) is an Azerbaijani seasoning obtained by thickening pomegranate juice. [1] Contains up to 10% citric acid and up to 45% sugar.
Narsharab is a sauce with its own specific spices and ingredients, and not just evaporated thickened pomegranate juice.
MariS
Quote: Kapet
Lemon juice will definitely not be superfluous here ..

Kapet, Constantin, it will not be superfluous at all!

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