Ingredients
750 g lamb
1/3 cup sunflower oil
30 g butter
1 tbsp flour
1 tbsp tomato puree or 2-3 tomatoes
2 bunches of spring onions (20 sticks)
1 bunch parsley
3 sprigs of mint
1-2 sprigs fresh garlic
1 tsp paprika
3 cups Water
salt
Method
Cut into portions of meat fry in heated vegetable oil. To it was added chopped onion (without the green part) and garlic, tomato paste and red pepper. Diluted with hot water, add salt and boil until tender meat. To the dish add the remaining chopped into pieces 2-3 cm long green onions, flour, fuzzy with little water, the butter and mint. Boiling was continued for 5 minutes. The dish is served sprinkled with parsley.
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Difficulty
Average
Tested
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