Ingredients
1 leg of lamb, partitioned
500 g grated peeled tomatoes
100 ml white wine
2 cloves
pinch of cinnamon
hot water
flour
butter
salt
pepper
Method
Pieces of meat are seasoned with pepper and salt, rolled in flour and fry in butter. Stew tomatoes wine, meat returns, add cinnamon, cloves and some warm water. Simmer until ready. Can be served with steamed rice with mushrooms and mint.
Containers:
Difficulty
Easy
Tested
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