Butcher stew

Ingredients
300 g plucks without lung
700 g lamb
1/2 cup (100 ml) fat
2-3 heads (150 g) onion
7-8 (400 g) red tomatoes
8-10 (400 g) green peppers
6-7 (500 g) of potatoes
1/2 pm .ch. (100 g) rice
1 tsp (5 g) red pepper
parsley
pepper
salt
5-6 pc chili peppers
Method
Meat and entrails are cut into pieces and fry in the oil with chopped onion. When the onions soften, add 2-3 chopped tomatoes. After stifling tomatoes put red pepper. Pour over the broth or hot water, add salt and boil. When the meat is tender, add the peppers, cleaned of seeds and coarsely chopped, spicy peppers and objectives. Once the dish boil again, add coarsely chopped potatoes and other red tomatoes. After ten minutes, put the cleaned and washed rice. The dish pour in the pan, add salt further if necessary, and put in a moderate oven. After baking, sprinkle with chopped parsley and crushed pepper.
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Difficulty
Difficult
Tested
0 users
Author
vg
01 Dec 2002

Comments

Not bad going for a meal.

butcher stew can become even more flavor if before red tomatoes in fat suffocate 1-2 eggplant, cut into polukragcheta.