Kuyrdak of Meat

Ingredients

 * 800 g of mutton or beef, or horse-flesh, or camel's flesh, or saiga's flesh, or wild goat's flesh
 * 3 onions
 * 150 g of fat for frying
 * 250 g of broth
 * greens, salt, spice and sour cream to taste.

Garnish

 * 2 kg of potatoes
 * 150 g of green peas
 * 250 g of tomatoes
 * 250 g of carrots

Marinade

 * a piala of 3% vinegar
 * 50 g of oil

Directions

 * 1) Meat is cut in pieces 30-40 g each and fried in hot fat with onion and pepper, salted to taste; then laurel leaf and broth are added and the meat is stewed to readiness.
 * 2) If kuyrdak is made of saiga's or wild goat's flesh the meat must be beforehand soaked in 3% vinegar with addition of a small quantity of oil for 4–6 hours.
 * 3) As garnishes to kuyrdak boiled, fried or stewed with the meat potatoes, boiled carrots, green peas and tomatoes can be served.
 * 4) The dish is strewed with greens to taste.