How to make
Saute the cut into small pieces lamb in the oil and a little water. After removing the meat, sauté the finely chopped onions, carrots, celery in the same oil.
Add the tomato paste, flour, wine, spices, stirring well after each ingredient. Return the lamb and pour in either broth or warm water over the dish. Boil until the meat softens.
Once ready, serve with some chopped fresh parsley.
