163 gr mutton 20 gr sheep fat
72 gr onions
100 gr potatoes
50 gr chestnuts
20 gr fresh alycha or 10 gr dried one
10 gr coriander
0,1 gr saffron
pepper
salt
Cut mutton into 30-35 gr pieces, pepper, salt and brown with onions on sheep fat. Pour on broth and cook. Add potatoes, peeled chestnuts,
alycha and bring to readiness for 30 minutes. Season with saffron infusion and sprinkle with herbs before serving. In summer time one can
replace saffron and alycha for 50 gr of red tomatoes.
