Description Edit

For one portion.

Ingredients Edit

Directions Edit

  1. Veal 140 – 160 g for one portion. Choose leg or shoulder joint and cut into smaller pieces.
  2. Cut onions into small pieces and braise with the meat.
  3. Add salt as needed, as well as ground pepper, and a little of red pepper.
  4. Pour water over it and let it cook slowly; add some tomatoes cut into dice, a lot of chopped parsley. Cook around 30 minutes.
  5. Prepare bamijas in the meantime.
  6. Clean them, wash and braise, cook onions with spices (salt, ground pepper, a little of prepared seasonings).
  7. When bamijas are almost tender remove them from fire.
  8. Put meat into a ceramic pot with bamijas and cook for 5 more minutes in the oven at 200 degrees. Serve warm.

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