Tas kebab (2)
Instructions
Heat half the butter in a pan and rosolarvi pieces of meat.
Put them aside.
Join the rest of the cooking butter and cook the onion and bell pepper, consumandoli.
Add tomatoes and water, combine the spices, salt, pepper and half of the parsley.
Also get back the meat, stir well and cook for 1 hour, until the lamb is tender.
Serving at the center of a large platter surrounded by roasted eggplant puree.
Sprinkle with the remaining chopped parsley.
Ingredients and dosing for 4 persons
- 1000 g of boneless lamb, cut into small cubes
- 2 medium onions sliced thinly
- 50 g of butter
- 5 chopped tomato
- 1 cup of water
- 2 tablespoons of chopped parsley
- 1/2 sweet chopped green pepper
- 1 teaspoon of nutmeg powder
- Cinnamon
- Cloves minced
- Salt
- Pepper