We cut half a pound of lamb meat into medium chunks, sprinkle it with salt and pepper and give it a quick fry into two tablespoons of vegetable oil. Take out the meat and use the same oil to fry two rough chopped onions. Add a pinch of salt on it, so it could release its juices, stir and add two rough chopped red bell peppers and let them fry together for five minutes. Add fine sliced mushrooms, about two cups, add one tablespoon of curry powder and half a tablespoon of chili powder, half a cup of tomatoes puree (optional) salt and pepper. Add the lamb meat in the pot and mix everything with one cup of white wine, cover with a lid and put the pot into the oven until the meal turns… bubbling dark brown. It’s delicious with some sour cream on top of it.


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