Ingredients:
• 2 kg lamb (back part),
• ½ cup rendered pork fat,
• 3-4 tablespoons of vegetable oil,
• 5-6 onions,
• 2 tablespoons paprika,
• 1 hot pepper,
• salt,
• a sprig of thyme.
Preparation:
Cut the processed and prepared lamb into small pieces and fry in a cauldron in fresh fat.
Separately fry the onion, cut into half rings, in vegetable oil.
Add paprika and hot peppers cut into strips to the prepared onion.
Add vegetables to browned meat, pour in water or broth so that it covers the food, add salt and a sprig of thyme.
Simmer over low heat until done. Remove the thyme sprig before serving.
