Kapma (Bosnian lammekødsret)

Ingredients for Kapma (Bosnian lammekødsret)

Instructions for Kapma (Bosnian lammekødsret)

To prepare the Kapma (Bosnian lammekødsret) recipe, please follow these instructions:

The meat is cut into as many pieces as there are persons, add salt, invert in flour and FRY in fat. So be pieces of meat on a plate, while the onions Sauté in the same fat, in which the meat is added back, and the whole thing is steamed in yet another neighborhood.

So you take a heat-proof serving dish and put pieces of meat and onions in it, fill it with water and add salt and pepper to taste. The dish must be left in the oven until half the liquid is boiled away and the meat was tender.

Finally, stir the eggs out, add salt and pour over, and the right to stand in the oven for a moment more before it is served from the refractory dish.

Yoghurt or curds are served to.

You can usefully do right with leeks and/or spinach.

Tips:
This speciality should preferably be prepared by Bosnian lamb. Outside Bosnia are found also in other parts of the sheep, often without eggs, but rarely without yogurt or junket. It can be prepared with bean leaf or vine leaves.