Ingredients

• 4 pieces of lamb shank, neck or 500gr / 17 oz /1 pound boneless largely diced boiling meat
• 1 piece of potato
• 1 piece of medium size onion
• 1 piece of carrot
• 10-15 roots of tiny spinach
• 4 table spoon of olive oil or 2 table spoon full of margarine
• Salt
• Black pepper
• Flaked red pepper
• For Mariner: 1 piece of lemon, 1 egg

Directions

Add the margarine or olive oil into the brasier. Roast the meat by stirring in the oil until the color changes. Chop all of the vegetables, except for spinach, in medium size cubes and add them into the brasier. Cook it in the pressure cooker for 15-20 minutes. Open the cover. Whip the lemon juice and egg properly in another pot. Get one ladle of the meal sauce and add it slowly into the marinate sauce by whipping. Then add the whole marinate sauce into the braiser slowly and whipping. Add the tiny spinach without dicing. If your spinach is large, you can crop them into 4-5 pieces. Cook the spinach for another 5 minutes without fixing the pressure cooker cover.

NOTE: If you don’t like the lemon mariner you can also cook boiled lamb without adding it. But it tastes really good especially in winter. We actually cook it really often.

Enjoy your meal...