Over-Egged

Name: Over-Egged
Yield: 6
Ingredients: 1/4 cup of olive oil; 2 tablespoons of chopped parsley; 2 tablespoons of chopped chives; 2 tablespoons of chopped spinach; 2 tablespoons of chopped sauce; 1 tablespoon of salt; 1 kg of lamb shoulder cut into small cubes; 100g of fresh pork rind cut into small cubes; 3 liters of water; 2 cloves of crushed garlic; 2 sprigs of rosemary; 1 large onion finely chopped; 1 pinch of paprika

1
1/4 cup of olive oil
2
2 tablespoons of chopped parsley
3
2 tablespoons of chopped chives
4
2 tablespoons of chopped spinach
5
2 tablespoons of chopped sauce
6
1 tablespoon of salt
7
1 kg of lamb shoulder cut into small cubes
8
100g of fresh pork rind cut into small cubes
9
3 liters of water
10
2 cloves of crushed garlic
11
2 sprigs of rosemary
12
1 large onion finely chopped
13
1 pinch of paprika

Ingredients

1
1/4 cup of olive oil
2
2 tablespoons of chopped parsley
3
2 tablespoons of chopped chives
4
2 tablespoons of chopped spinach
5
2 tablespoons of chopped sauce
6
1 tablespoon of salt
7
1 kg of lamb shoulder cut into small cubes
8
100g of fresh pork rind cut into small cubes
9
3 liters of water
10
2 cloves of crushed garlic
11
2 sprigs of rosemary
12
1 large onion finely chopped
13
1 pinch of paprika

Directions

1
Fry the meat in the olive oil until it's nicely browned
2
Add the pork rind, onion, paprika, salt, garlic, and water
3
Let it cook for 1 hour and 30 minutes at high heat or until the meat is tender and falls apart
4
If necessary, add more water
5
When done to taste, stir in the parsley, chives, spinach, and sauce
6
Serve.