- lamb - 28.2 oz (800 g) boneless
- potatoes - 4
- carrots - 3
- celery - 1 head
- butter - 2 cups (500 g)
- oil - 3 tbsp
- onions - 1 head
- garlic - 5 cloves
- curry - sweet powder 1 to 2 tbsp
- paprika - 1 tsp
- raisins - 1 tbsp white
- tomatoes - 4/5 cup (200 ml) sauce
- chicken broth - 1 cup (250 ml)
- parsley - 1/2 connection
- black pepper
Dry the washed meat and dice it as a kebab. Peel the potatoes and celery and cut them in chunks and then, the carrots - diced. Boil salted water in a saucepan and blanch the vegetables in it for 3-4 minutes.
Then pour them into a colander to drain. Put the meat in a deep dish, sprinkle it with curry, paprika and pepper to taste. Leave it for 15-20 minutes. Meanwhile chop the onion and press the garlic.
Heat up the butter and oil and fry the meat for 5-6 minutes, stirring constantly, until browned. Add the onion and garlic. Stir and leave on the fire a few minutes. Pour in broth, tomato juice and raisins.
Once the dish boils, leave on the for fire another 3 minutes. Place the dish into a fireproof container with a lid with vegetables. Sprinkle lightly with salt and pepper.
Put it to grill in a preheated oven at 356°F (180°C), for about 35 minutes.
Before serving, top with parsley.