Crete Kebab

Materials:
6 cleaned artichoke dish
600 grams coarse chopped lamb
1 cup vegetable oil
20-25 shallots
1 head of garlic
A pinch of dill
Salt and pepper
If desired; 1 cup peas

Preparation:
Peeled shallots, garlic and oil in a pan accepted. Saute onion and garlic over medium heat for five minutes on a plate is removed.
Cubed meat is placed in the same oil, meat is roasted it until the water has left. Placed a sufficient amount of hot water until soft cooked meats.
Divided into small triangles of cooking meat on artichokes, roasted onion and garlic with the salt and pepper are discarded. If desired, a sufficient amount of peas artichokes by removing the lid closed over medium heat until done is boiled.
Is taken from the fire, sprinkled with finely chopped dill is served hot.

Note: Crete kebab, pilaf can be served with plain rice.

Recipe Features:
Product types: meat and vegetable dish.
Cooking techniques and features: in the furnace for about 1 hour
Used in preparation tools: knives, cutting boards, pots, spoons.
Presentation and service types: fine cut onto serving platter sprinkle with dill.
Number of Servings: 10 persons.
The main materials are supplied and the nutritional value of: meat because protein contains abundant vitamins and minerals because of the artichoke.
Cost: £ 23