Lamb with vegetables

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This Mediterranean spring dish is known differently as Navarin or ragoût in France

It is prepared with lamb and vegetable season, which adds a fresh aroma and special flavor.

A really good and hearty dish, perfect for Sunday’s dinner!

Recipe by Renato Mekolli

Ingredients:

⦁ 800 gr of lamb (tul)
⦁ 1/2 cup of red wine
⦁ 50 gr of white cheese
⦁ 1 green squash
⦁ 1 carrot
⦁ 1 potatoes
⦁ 1 onion
⦁ 1 tomato
⦁ 1 green spec
⦁ 1 eggplant
⦁ 1 green onion
⦁ 5 basil hudhre
⦁ 1 rozmarine stalk
⦁ 2 laurel leaves
⦁ 1 tablespoon of oregano
⦁ Salt
⦁ Piper
⦁ Olive oil



instructions:

1. Look forward to flesh in large cubes.

2. Blend well and then add the cut vegetables to the dome until it softens.

3. Rinse with red wine and add spices and 1 liter of water.

4. Let it boil for 1 hour and 30 minutes.

5. We remove it from the fire and place the minced white cheese.