בשר כתף אפונה ותפוחי אדמה

על המתכון

מצרכים

• A pound of roast shoulder-cut meat
• 800g frozen garden peas (whole bag)
• 800 grams of tuna (whole package)
• 1 whole garlic head
• A quarter pack of coriander
• 2 large onions
• 1 tomato
• A tablespoon of chicken broth powder
• A teaspoon of sweet paprika
• Half a teaspoon of cinnamon
• Spoonful of turmeric
• Teaspoon of salt
• 2 tablespoons oil
• The preparation process
• 1 Slice 2 large onions into rings and set aside.
• 2 in a wide saucepan (preferably a sage) over a medium flame, heat 2 tablespoons oil for about 2 minutes. When the oil is hot add the rings
• Fry the onion until the onion is done.
• 3 When the onion becomes transparent, add the meat cubes and burn them in all directions. Add 2 cups of boiling water,
• Bring to a boil and lower flame.
• 4 Remove one-third of garlic head and add to pot. Slice the remaining cut garlic cloves and sprinkle them in a saucepan.
• 5 Scrape tomato in rough grater and add to pot. Add a teaspoon of sweet paprika, turmeric spoon, black pepper spoon,
• Half a teaspoon of cinnamon, stir, cover and cook for two hours.
• 6 After two hours, put the frozen peas into a glass bowl and pour boiling water over it. After 5
• Minutes drain the fluids.
• 7 Peel the skewers and add to the pot, add the peas, a teaspoon of salt, a tablespoon of chicken broth and mix.
• 8 thin chop quarter coriander, sprinkle over the casserole, close the lid and turn off the flame after an hour / when the meat
• Spicy. (S