600 gr of lamb meat
3 cut Katahdin potatoes (in 4 pices)
1 cup of cooked wheat
250 gr of peel broad beans
250 gm of pumpkin
¼ of minced cabbage in julienne
1 onion cut in cubes
1 peppermint branch
1 tomato cut in cubes
200 gr of chard
1 spoon of BATAN ground sweet pepper
1 spoon of BATAN garlic salt powder
1 spoon of ground oregano BATAN
2 ½ of water
Boil at medium heat lamb meat previously cut in medium pieces, then cut and add a peppermint branch with 2 ½ liters of water for one hour.
One hour after getting off the peppermint branch and down the heat.
Add of beans, potato, wheat, pumpkin, and cabbage.
Then add some salt and continue cooking for 15 minutes more or less.
On a skillet heat some oil, add onions, garlic salt powder and ground sweet pepper.
Include on this dressing tomato, oregano, chard and some leaves of peppermint.
Stir all together in the same pot of lamb meat.
Let it cook for 3 or 4 minutes and serve.