Preparation
Cut the lamb meat into small portions, brown them in a saucepan or casserole in the oil and season. add 2 liters of water, the chickpeas soaked since the day before and cook over low heat for 1 hour. Add the tomatoes, peas, and stock and complete cooking. beat the egg with the vinegar and a little of the cooking water of the stew. stir continuously and bring to a boil until the stew thickens. serve hot.
Ingredients
- • 1 kg of lamb breast
- • 3 oil tablespoons
- • 1 chili pepper
- • 200 g of chickpeas
- • 1 can of diced tomatoes
- • 1 can of peas
- • 1 cube of meat broth
- • 1 egg
- • 1/2 teaspoon vinegar
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