Sunday, August 24, 2008

Mutton Shanks Kebab

  • 800 Gr. Mutton Shanks On The Bone
  • 1 Tablespoon Margarine
  • 1 Carrot
  • 1 Onion
  • 1 Garlic Clove
  • 1 Tablespoon Tomato Paste
  • 1 Celery
  • 1 Small Can Of Peas
  • 4 Tablespoons Olive Oil
  • 5 Tablespoons Floor
  • Thyme
  • Salt
  • Black Pepper
  • 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 on 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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