How to make
Cut the lamb and offal into bite-sized pieces and fry them in the oil. Add the finely chopped onion and green onions, whole chilies, coarsely chopped ripe tomatoes, chopped parsley and spearmint.
Season with salt and black pepper and add 1/2 cup of hot water. Stew the dish until soft, add the white wine and boil until ready on low heat.
Pour it into a tray, pour on a sauce made of the eggs beaten with the milk and bake the butcher's kebab stew in a hot oven.
