Fried lamb with champignons


  • 600 g of lamb
  • 1 glass of sunflower oil
  • 1 tomato
  • 5 heads of spring onion
  • 50 g of champignons
  • broth
  • sour cream
  • salt – to taste
  • black ground pepper – to taste


Cut off the lamb fat. Cut meat into pieces. Fry them on the sunflower oil until they get golden color. Place lamb on a plate. Wash tomato, onion, and champignons. Peel mushrooms. Slice tomato, onion, and champignons. Fry the ingredients on the sunflower oil. Salt and pepper everything. Combine cooked garnish with lamb. Add broth, sour cream. Place everything in a pan and stew.

Serve lamb with fried potato.

Enjoy your meal!

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