2 1/2 kg of mutton meat
salt and thyme to taste
6 tablespoons of olive oil
5 cloves of garlic, crushed
5 large carrots, cut into 5 cm pieces
1 large onion, cut into slices
2 tablespoons of oregano
4 sprigs of rosemary
5 tablespoons of all-purpose flour
9 tomatoes, peeled and seeded, chopped
3 tablespoons of tomato extract
1 1/2 kg of potatoes, peeled and cut into quarters
250 g of small peas
1 tablespoon of fresh mint, chopped
2 1/2 kg of mutton meat
salt and thyme to taste
6 tablespoons of olive oil
5 cloves of garlic, crushed
5 large carrots, cut into 5 cm pieces
1 large onion, cut into slices
2 tablespoons of oregano
4 sprigs of rosemary
5 tablespoons of all-purpose flour
9 tomatoes, peeled and seeded, chopped
3 tablespoons of tomato extract
1 1/2 kg of potatoes, peeled and cut into quarters
250 g of small peas
1 tablespoon of fresh mint, chopped
Cut the mutton meat into cubes about 5 cm in size
Generously season with salt and thyme
Heat the olive oil in a large pot
Add the garlic
Add the mutton meat to the pot and cook until browned
Transfer the browned mutton to a large pot, adding the carrots and onion as it cooks
When all the mutton is cooked, add the potatoes, peas, and mint to the pot
Stew everything together until the mutton is tender
If any foam forms on the surface, remove with a skimmer
Serve hot, garnished with fresh herbs.
