In order for the jelly to be hearty and rich, you need enough fatty meat. An excellent jelly is obtained from mutton, although this is not quite the usual option. I will share with you a proven recipe in all the details and details step by step.
Ingredients
- Leg of mutton - 2 pieces
- Mutton (shoulder blade) – 600 g
- Onion - 1 piece
- Bay leaf - 2 pieces
- A mixture of peppers with peas - 1 tsp.
Step-by-step cooking recipe
Wash the lamb, cover with water and bring to a boil.
Add the onion and cook for 3.5 hours on low heat.
Strain the broth, and remove the meat from the bones and chop.
Add the meat back to the broth. Add spices to taste.
Cook everything together for another hour on low heat.
Pour the jelly into the molds, let it cool and put it in the refrigerator.
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