Sweet and sour lamb from Boris Burda

Category: Meat dishes
Kitchen: Jewish
Sweet and sour lamb from Boris Burda


Mutton 1 kg
Bulb onions 2 large heads
Lemon 1-2 pcs
Vegetable oil about 200 ml
Pitted prunes 300-500 g
Almonds or walnuts 1/2 cup
Salt, black pepper

Cooking method

  • Boris Burda, as always, is verbose and encyclopedic, but if you omit the artistic details, you get a divine meat according to the Greek recipe. So: Cut the lamb into pieces. If there are bones - let them be! Season with salt and pepper, add chopped onions and lemon juice. Mash the meat well with your hands to make friends with onions and lemon, and send it to the refrigerator for a couple of hours.
  • Pour oil into a cauldron and fry our pickled meat with onions on it until browning and crusting on the meat. Pour water over and leave to simmer over low heat and covered. In the meantime, wash the prunes, crush the nuts and add all this to the meat. Simmer until the meat is ready, at the end add (if necessary !!!) 2-3 tablespoons of sugar, salt or lemon.

Time for preparing:

4 hours


Even ardent haters of lamb will taste this dish!
Use the oven or slow cooker for cooking.
In the photo - baked in the oven.

I love mutton very much! Thanks for another way!
To your health! It will be delicious!
Thanks for the recipe!
I'll try to make it with prunes and nuts.

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