Kapama lamb or veal
Ingredients
750 g lamb or veal
1/2 cup (100 ml) fat
5-6 bunches of spring onions
2-3 (150 g) carrots
1 tbsp (20 g) tomato paste
1 tbsp (10 g) flour
1 tsp (5 g) red pepper
3 -4 (250 g) red tomatoes
3-4 (300 g) potatoes
1 cup (200 g) yogurt
500 g spinach
parsley
salt
Method
Meat fry lightly in fat and subtract. In the same fat stew of finely sliced ‚Äč‚Äčonion with carrots, diced. After softening of carrots add tomato paste, flour and paprika. Pour with hot water or broth and diluted to the sauce, in which, after boiling, it is returned to the meat. When the meat is tender, put the rest of the onion, coarsely chopped, and then at intervals of ten minutes add the potatoes, spinach and tomatoes, coarsely chopped. Dish dovaryava low heat. Sprinkle with chopped parsley and serve with yogurt.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00