Preparation

the garlic cloves are fried in oil, until they are very golden and they are removed. the meats are fried in this oil, until golden brown. Add the carrots cut into half rodelas and the diced onion. After frying until the onion is transparent, add 1 cup of water and simmer, until the meat is very soft.

Then add the diced potatoes and boil for 15 minutes, add the peas and continue to boil until they are well cooked. add water, if it gets too dry. adjust salt and pepper, and thyme if the lamb is of advanced age.

Ingredients

  • 1 kilo of lamb pulp
  • 1 medium onion
  • 3 cups of peas
  • 2 carrots
  • 4 potatoes
  • 3 garlic cloves
  • ½ cup oil
  • 1 tablespoon thyme
  • salt and pepper