LAMB MEAT WITH SPINACH AND INNARDS

Ingredients for 1 Recipe

1 kg Lamb's shoulder
1/2 kg Lamb's innards
20 sticks Spring onion
1 kg Fresh spinach
Black pepper, red paprika pepper
1 cube Dry bouillon
1 bunch Fresh mint
Salt

Procedure:

1. Boil (but not completely) the meat together with the innards.
2. Place the cut spring onions, the spinach leaves and the fresh mint in a baking tray to stew.
3. Add the meat (cut into portions), the cut innards, the bouillon cube,
   the red and the black pepper and the salt.
4. Stew for about 90 minutes in a moderate temperature.

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