Ingredients
1 kg lamb
1/2 cup (100 ml) fat
1 (50 g) carrots
1/2 head (50 g) celery
3-4 bunches of spring onions
1 tsp (10 g) tomato paste
1 tbsp (10 g) flour
1 pm .ch. (200 ml) wine
salt
mint
savory
pepper
parsley
Method
Meat, cut into small pieces, fry lightly in fat. In the same oil after removing the meat sauté until tender carrots and celery, cut into small cubes. Then add chopped onion and also stew until soft. Place a tomato paste and return meat. Add the flour, wine and spices. Pour over 1 cup broth or hot water, add salt and leave to simmer. After removal from the fire sprinkle with chopped parsley.
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Difficulty
Difficult
Tested
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