- 1 leg of lamb
- 1 tsp. (teaspoon) cinnamon
- 1 teaspoon salt
- It is served with rice and ayran.
Wash the meat and put in a colander to drain excess water. Rub it with salt and cinnamon. Set aside for 30 minutes. Place it in a big saucepan. Put a weight on it. Cover it. On very low heat, simmer for 4-5 hours with the lid on. (If you need to, use a special instrument to decrease the heat).
Place rice on serving dish. Put the browned side the meat up on top of the rice.