Stew lamb lung and orache

Ingredients
600 g lung
1 kg salt bush
1 bunch spring onions
2 sprigs fresh garlic
2-3 canned tomatoes or tomato paste 1 tbsp
1 carrot
1 tbsp flour
1/2 cup sunflower oil
salt
mint
Stew lamb lung and orache
Photo added on
Photo author
tillia
Method
Lung is boiled in salted water. Drained and cooled down cut into pieces the size optional. In the heated sunflower oil sauté briefly in large pieces planed carrot and the white part of the onion and garlic. Add chopped green leaves of onions. Once they stew, sprinkle with flour and after 3-4 minutes add chopped tomatoes (or fuzzy in a little cold water tomato paste), liver and cut salt bush. Stew dish 10-15 minutes, remove from heat and sprinkled with chopped mint and green leaves of garlic.
Containers:
Difficulty
Easy
Tested
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Author
tillia
16 May 2011