Tatar-Style Lamb for a Healthier Diet

Yes, you will have to tinker, but you will get an original dish. According to Tatar tradition, kalzha is prepared from a young lamb for a woman in labor for forty days. All this time she feeds the baby with richer and healthier milk. But not only mothers need to take care of their health. Letʼs prepare kalja in a different dietary version? Youʼll like it! This dish can be served not only on weekdays, but also on a holiday table and even on a picnic — by taking it with you in foil and baking it over a fire. What to serve with it? It depends on whether it has filling. But kalja is good with any side dishes, especially pasta
cook time: 2h 50 min
Elijah Stroud
Tatar-Style Lamb for a Healthier Diet

Nutrition Facts (per serving)

204
Calories
17g
Fat
7g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 4 clove
Salt to taste
Ground hot pepper to taste
Vegetable oil 2 tbsp
Dry spices to taste
Mayonnaise 2 tbsp
bell pepper 80 g
Greenery 25 g
Fillet of beef 500 g
Adjika 2 tbsp
Dried apricots 80 g

Recipe instructions

Step 1

Step 1
The first thing to do is cook a piece of meat. According to the rules, its thickness should be 2 cm. There should be no films or fat on it. Letʼs remove everything unnecessary and even out the piece.

Step 2

Step 2
To make the kalja juicier, letʼs beat the meat with a chopper. To prevent the pieces from flying around and making holes, cover them with cling film.

Step 3

Step 3
When cooking for women in labor, meat, of course, is not anointed with spices. And in our version we will rub it with spices.

Step 4

Step 4
Crush the garlic.

Step 5

Step 5
And season the meat with garlic and sprinkle it with vinegar. Let it sit for an hour and a half.

Step 6

Step 6
Then lightly salt and pepper the meat, grease the layer with a mixture of mayonnaise and adjika (or something tomato).

Step 7

Step 7
Cut the bell peppers into strips.

Step 8

Step 8
Chop a small head of white onion into half rings.

Step 9

Step 9
Chop the greens.

Step 10

Step 10
Letʼs make a thin layer of greens on the meat.

Step 11

Step 11
Closer to the edge we will begin to place pepper strips, onions and dried apricots (no need to cut them).

Step 12

Step 12
Letʼs roll it all up and tie it with twine or thread so that the filling doesnʼt fall out during cooking.

Step 13

Step 13
Heat a frying pan and fry the roll until done.

Step 14

Step 14
Turn over regularly. Once you know the kalja is ready, remove the string and cut nicely.

Additional rubrics

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