Composition / ingredients
Cooking method
1. Rinse the meat under running water, dry it with paper towels. Then remove the fat. In general, it is better to take meat from a young animal. Keep in mind that the older the animal, the tougher its meat will be.
2. Now you should cut the meat into cubes (all very approximately) about 3 cm long and 1 cm thick.
3. Peel the carrots, cut into cubes similar to meat.
4. Peel the potatoes, rinse, and cut them in the same way as carrots.
5. Peel the onion as well, cut into half rings (try bigger).
6. In a hot large frying pan (without adding oil!) quickly fry the meat on all sides until golden brown.
7. Put the prepared vegetables and fried meat in a baking sleeve, add olive oil.
In a small bowl, mix flour with salt, spices and herbs: turmeric, cumin, paprika, basil, rosemary, ground black pepper. Add the resulting dry mixture to the baking sleeve to the bulk of the ingredients, put the bay leaf, secure the sleeve and shake vigorously to evenly distribute the spices.
Bake in a preheated 180 degree oven. It will take about two hours to prepare.
Set the table and start eating soon.
Have a nice appetite for you and your family!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Turmeric - 325 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary dry - 131 kcal/100g
- Badger meat - 240 kcal/100g
