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I ate the lamb steak for Easter, now it's stew time.
- 1 kg lamb (ribs and chop)
- 6 green onion bundles
- 6 cloves garlic
- 100 ml oil
- 2 tablespoons tomato paste
- salt pepper
- 1 link parsley
Preparation time: less than 60 minutes
RECIPE PREPARATION Lamb stew:
The meat is washed and put to heat in hot oil. Allow to brown on both sides. Add a cup of water and salt and let it boil with the lid on, about half an hour. The meat must be cooked, because, together with the onion, it will not stay on the fire or in the oven for long. Onions and garlic are washed, cleaned and cut into larger pieces. Put to harden with 2-3 tablespoons of oil and a little salt, stirring gently so that they remain somewhat whole. Then add the tomato paste and mix until smooth. Pour the onion and garlic over the cooked meat and leave for 10 minutes over medium heat. Chop the parsley and sprinkle it on top, put the pepper then transfer to the hot oven until it drops. Serve with puree or natural catorfi.