Ingredients
- 1 can (400 g) diced tomato
- 1 kg lamb fillet
- 0.5 kg kopecny of the lamb
- 1 large onion
- 1 medium size carrots
- 2 large stalk celery
- half of chili
- 2 cloves of garlic
- 1 can (400 g) of canned chickpeas
- a handful of any small pasta (fusilli, Penne)
- 1 tsp seeds of cumin
- red pepper and ground cloves on the tip of a knife pinch of saffron threads
- salt
- vegetable oil
How to Make It
- Put all the meat in a large pot, pour the brim with cold water, bring to boil, remove the foam and cook over low heat for 2 hours.
- Cool completely and chill: it will take 2 hours plus another 2 hours in the refrigerator. Empty into a bowl formed on the surface of the fat.
- Chile clean seeds and white partitions mixed in a bowl with cut tomatoes with juice. Remove the meat from the bones, finely chop and return to broth. Onion cut into small cubes, carrot thin slices, the celery into thin slices.
- In a frying pan heat the part removed from the broth of the fat, fry the onions until soft, 5 minutes. Add the carrots and chilli, fry 3 min.
- Bring the broth with the meat to boil, place in nagovisi, add the celery, tomatoes, chilli and chickpeas. To salt, put spices, bring to a boil and cook on low heat for 30 min.
- 10 minutes before the end to prigotovleniya pasta. Serve with plenty of greenery.
