Difference between revisions of "Karvarma"
RealRecipes (talk | contribs) m (Text replace - "Category:Bulgarian Meat Dishes" to "Category:Meat Recipes Category:Bulgarian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 120ml/4fl.oz. Dry Wine | * 120ml/4fl.oz. Dry Wine | ||
* Freshly chopped [[parsley]] to serve | * Freshly chopped [[parsley]] to serve | ||
| − | == | + | == Procedures == |
# Heat the [[lard]] or [[oil]] in a large saucepan, add the meat and brown on all sides. Remove with a slotted spoon and set aside. | # Heat the [[lard]] or [[oil]] in a large saucepan, add the meat and brown on all sides. Remove with a slotted spoon and set aside. | ||
# Re-heat the fat then add the [[leek]]s and [[onion]]s and sauté, stirring for 5 minutes. | # Re-heat the fat then add the [[leek]]s and [[onion]]s and sauté, stirring for 5 minutes. | ||
Latest revision as of 13:56, 15 July 2012
Description
Ingredients
- 3 tbsp lard or oil
- 675g/1 ½ lb Pork (leg or fillet), cubed
- 4 leeks, thinly sliced
- 1 Large Onion, chopped
- 1 tbsp tomato Paste
- 1 teasp paprika
- salt and black pepper
- 120ml/4fl.oz water
- 120ml/4fl.oz. Dry Wine
- Freshly chopped parsley to serve
Procedures
- Heat the lard or oil in a large saucepan, add the meat and brown on all sides. Remove with a slotted spoon and set aside.
- Re-heat the fat then add the leeks and onions and sauté, stirring for 5 minutes.
- Add the tomato paste, paprika, salt, pepper, water, wine and the browned meat , mix well and bring to the boil.
- Reduce the heat to very low, cover and cook very gently for 2 hours.
- Serve sprinkled with chopped parsley.
