Composition / ingredients
Cooking method
Meat is better to take a young animal, as the meat of an old badger will be very tough. The meat is washed, we remove the fat, because it smells quite unpleasant. Coarsely chop the meat.
Boil the green lentils, according to the instructions on the package, usually 20-30 minutes.
Peel the potatoes, send them to boiling salted water, and cook for 5 minutes. Then we put them in a heat-resistant mold and send them to the oven, preheated to 200 degrees, for half an hour.
Heat the frying pan, pour in vegetable oil, add crushed garlic and aromatic herbs - oregano and rosemary. We send the meat to this fragrant bath and fry it from all sides. Then we send it to the oven to the almost ready potatoes, laying it on top, for about 20 minutes in time.
In a fragrant bath, instead of meat, we put chopped onions, coriander, boiled lentils. Fry for 5-7 minutes.
On a large flat dish, spread the resulting mix - potatoes, meat, lentils, decorate with strips of bell pepper, tomato slices and fresh herbs. We serve it on the table.
Bon appetit!
Calorie 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
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Oregano - 25 kcal/100g
- Green lentils - 323 kcal/100g
- Badger meat - 240 kcal/100g
