Ingredients
500-600 g boneless lamb
6 tbsp sunflower oil
3 sprigs of onion
1 carrot
1 tsp paprika
750 g frozen peas
1 tsp salt
1 tbsp flour
1 tbsp tomato paste
3-4 sprigs of mint
Method
Cut the meat into in small pieces and place in a saucepan with the hot sunflower oil. Cut the onion rings, carrots - diced. Stew with meat 20-30 minutes. If necessary, you can add a little water to not burn the meat. Season with paprika, pour hot water, put peas and after Pozo, add the tomato paste. In a small saucepan bake the flour with a little water. When ready, pour into the meat to the sauce thickens, allow to simmer for 5 minutes. Before serving, sprinkle with plenty of finely cut mint.
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Comments
Svakarva me cook, also with mint and other spices, ras el Hanoun, etc. Much love and lamb and peas. I think tomorrow to do it in your recipe!