How to make
Cut the meat into bite sized pieces and sprinkle it well with salt, black pepper and ground cumin. Mix the pieces so the spices distribute evenly and add the ouzo. Leave for 1 hour to cool. Then heat oil in a wide, deep container and braise the meat well.
Top up with a glass of wine or water, and let it stew until tender. Then add the coarsely chopped vegetables and let them stew until they soften too.
If necessary, top up with a little more fluid and oil. Toward the end, the cooked sailor-style kebabs should remain mostly in just oil. Sprinkle them with salt, black pepper and freshly crushed parsley / dill. Mix in the cream and then remove the dish from the heat.
