|
Serves
4
Ingredients:
|
800g |
Mutton
Shanks on the bone |
|
1 tbsp |
Margarine |
|
1 |
Carrot |
|
1 |
Onion |
|
1 |
Garlic
clove |
|
1
tbsp |
Tomato
paste |
|
1
stick |
celery |
|
250g |
peas |
|
4
tbsp |
Olive
oil |
|
5 tbsp |
flour |
|
pinch |
dried thyme |
|
Salt &
freshly ground black pepper to taste |
Method:
Scrape the carrot, slice thinly or grate. Grate the celery, and the onion.
Pound garlic in a mortar. Put the margarine and olive oil in a pot
and place on heat.
Put flour in a bowl and coat the shanks with it.
When the oil is heated, put shanks in the pot and fry well until
golden brown.
Season the fried shanks with salt and black pepper and put the
vegetables over the shanks in the pot. Saute the vegetables slightly,
constantly stirring. Mix tomato paste with 1/4 glass of warm water or
meat broth, and pour it over vegetables.
Cover and cook, occasionally stirring. Rinse and strain the peas and
add them to the kebab 20 minutes later.
Allow to cook for 45 minutes, before seasoning kebab with thyme.
Check for water while the kebab is cooking and add water if necessary.
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