Ingredjenti
- Veal pieces1 kilogram
- Carrots5 pieces
- Large potatoes4 pieces
Piselli1 cup- Fresh tomato juice2 cups
Pasta tat-tadam1 tablespoon
Bżar1 piece- Garlic cloves6 cloves
Bżar iswed1 teaspoon
Kummin1 teaspoon
Żejt tal-oliva0.3 cup
Salt0
Passi
- 1
In a pot, heat a little vegetable oil, add the chopped veal and stir until it changes color.
5 minGħodda meħtieġa:
Kazzola - 2
In another pot, heat the olive oil, add the chopped onion and stir until it wilts, then add the chopped garlic, followed by the meat, pepper, cumin, and salt, and continue stirring until the meat absorbs the flavor.
5 minGħodda meħtieġa:Kazzola - 3
Add enough hot water to cover the meat and let it simmer until cooked.
10 min - 4
When the meat is almost cooked, gradually add the vegetables: first the carrots, then the potatoes, and finally the peas.
5 min - 5
Heat the tomato juice and add the tomato paste, then the meat broth, and let it cook over medium heat with the vegetables and meat.
5 min - 6
Pour the stew into a suitable dish and it is ready to serve.
2 min
Fatti tan-Nutrizzjoni
Piselligħal kull 100gPasta tat-tadamgħal kull 100gBżargħal kull 100gBżar iswedgħal kull 100gKummingħal kull 100gŻejt tal-olivagħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.