Ingredients
4 lamb legs
8 tbsp yoghurt
garlic
butter
paprika
Method
Lamb legs are cooked and deboned. The meat is chopped into small pieces. In each plate put 2 tbsp milk, seasoned with crushed garlic. Place top cuts. Sprinkle with pepper. The butter becomes heated, fry it in a little red pepper and pour the resulting roux appetizers.
Containers:
Difficulty
Average
Tested
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