How to make
The lamb is cut into portions and placed in a pot of salted water to boil.
When ready, the broth is strained and set aside.
The onion and carrot are cut into small pieces and stewed in fat. As soon as they soften, add the pieces of lamb.
After ten minutes, paprika and grated tomatoes are added.
The dish is stirred several times and then the canned peas are poured.
Pour the strained broth into the pot and let the pea stew boil.
Add the peeled and chopped potatoes. The temperature of the stove is reduced and the lamb stew is left to simmer for about 40 minutes.
When it is almost ready, the lamb stew is thickened with flour dissolved in a little water. Cook for another five minutes and remove from heat.
The lamb and peas stew is served with finely chopped parsley.
