Ingredients
1 lamb
5 cups (1 kg) beans
3 bunches of spring onions
1 cup (200 ml) vegetable oil
1 tbsp (10 g) red pepper
2 bunches of parsley
pepper
salt
1/2 cup (100 ml) vegetable oil spreads of lamb
Method
Beans are boiled until soft and add salt. In fat stew chopped onion, then add the red Pierre, pepper, cooked and cut into small pieces of lamb offal, beans, parsley and salt to taste. The mixture after mixed well, filled lamb, pre-washed and salted inside and outside. Sutured to the abdominal opening, then the lamb is smeared with oil and bake in a moderately hot oven.
Containers:
Difficulty
Difficult
Tested
0 users
Comments
In the recipe lacks tomatoes and mint. After roasting the beans will absorb a large part of the oil and filling will be hard for consumption. Mint killing of the smell of lamb and becomes easier to eat.