SERVINGS : 4
1 kg lamb meat with bones, shoulder or loin
3 tablespoons margarine
3 green salads
12 green onions
1 bunch dill
2 teaspoon salt
– The meat should be from loin or shoulder parts of the lamb, cut together with the bones into large onion size pieces.
– In a saucepan put the meat, washed green onions cut into small pieces, whole leaves of green salads, peeled onion cut into 7-8 pieces, salt and 2 glasses of water.
– Cover and cook on low heat for 1 and 1/2 hours, until the meat is very tender.
– Add chopped dill, cook for 3 minutes more.
– Serve at once.