The recipe Chef Afgan Khankishiyev Zafferano restaurant.
for frying or cooking any good lamb, but for cooking on the grill is taken only fresh lamb (lamb). It does not need pickling — just add salt and pepper, and send to the BBQ.
Cut the lamb ribs. Season with salt and pepper (do not need to rub). Put on two skewers. Broil Charcoal 8 minutes, turning several times.
To prepare the sauce for our brisket, take equal proportions of red peppers and tomatoes. Tomatoes peel. Chop the vegetables into a meat grinder. Add fragrant green — red basil, cilantro and garlic, a bit of dried chili pepper, salt, black pepper and a little olive oil.
This sauce can be stored in the refrigerator for a week. It is well suited to meat cooked on the grill, in the same way as a classic sauce Azerbaijan narsharab (thickened pomegranate juice).