1 kg lamb goulash
400 g fresh or frozen peas
1 tsp cayenne pepper, turmeric and cumin (ground), 3 tbsp paprika, salt
parsley and / or mint
Photo added on
Chop the onion slices and fry with meat in the heated olive oil until poizpari juice. Put them spices and salt, fry is to leave almost fat. The smell must be very intense, because then takes pea. Pour 1 l. Of boiling water, reduce kotlonat boil about 40 minutes. When the meat is cooked (try to) put peas and boil for another ten minutes (try to). Season again with cumin and salt and sprinkle with chopped parsley and / or mint. * If frozen peas are put directly and time is only after the boil.