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Butcher’s Lamb Kebab

Rosi TrifonovaRosi Trifonova
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Butcher’s Lamb Kebab
15/09/2014
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Preparation25 min.
Cooking90 min.
Тotal115 min.
Servings4-5
"When asked to choose between a romantic getaway and a serving of Butcher`s Lamb Kebab, 80 percent of surveyed men chose a double serving of kebab."

Ingredients

measures

How to cook

Cut the lamb and offal into bite-sized pieces and fry them in the oil. Add the finely chopped onion and green onions, whole chilies, coarsely chopped ripe tomatoes, chopped parsley and spearmint.

Season with salt and black pepper and add 1/2 cup of hot water. Stew the dish until soft, add the white wine and boil until ready on low heat.

Pour it into a tray, pour on a sauce made of the eggs beaten with the milk and bake the butcher's kebab stew in a hot oven.

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