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