Ingredients:
1 / 2 kg shoulder or part of the thigh (lamb)
4 to 5 small onions
2 cups Smoked wheat grain purified and washed
Black peppercorns
2 tablespoons butter
2 sticks cinnamon
4 beads cardamom
5 beads cloves
1 tablespoon black pepper
1 teaspoon allspice
2 teaspoons salt
4 cups water 100 g almonds garnish
Preparation:
Deep-fry the meat in butter until tender, then add 4 cups water and add the allspice, cinnamon, cloves, cinnamon, onion and left in the pressure cooker from 10 minutes to a quarter of an hour. Deep fry whole onions with the spices and two tablespoons of salt till the onions are tender. Drain the gravy from the meat and add it to the smoked wheat and leave to cook. When ready decorate with meat and fried almonds.
