Lamb dish with dill


  • 1 Portioned pulp
  • 1 white onion
  • 1 green onion string
  • 1 canned tomatoes in broth
  • tomato paste
  • 1 glass of white wine
  • dill
  • parsley
  • spicery
  • curry
  • vegetate
  • paprika
  • thyme
  • 1 grated carrot
  • 1 red bell pepper
  • a few garlic cloves


Sauté the chopped onion in a little olive oil, then add the carrot and finally the chopped pepper. Add the lamb that was seasoned the night before and kept cold. After braising, I added enough hot water to cover the meat and covered with a lid. After the meat is cooked, take out 3-4 cups of juice for the garnish and add the tomato puree mixed with the tomato paste to the food and put it in the oven. Towards the end, add the wine, herbs and season with salt.