Kavarma kebap - 5


3/4 kg of tender pork
1/2 cupful of lard
4-5 leeks
1 spoonful of tomato paste
1 teaspoonful of red pepper
1 teaspoonful of pepper
1/3 cupful of wine
1 onion,
1 small hot pepper

How to make:

Chop the meat and fry it in the lard. Take it out of the fat and put it in a dish.
Stew the fine-cut leeks in the same fat. Add salt, the tomato paste, the pepper and the red pepper.
Pour in 1/2 cupful of water, add the wine and put the meat back.
Stew on low fire until left in its own juice.
Serve sprinkled with chopped onions, parsley and a small hot pepper.

Note: Boiled rice or fried potatoes are suitable garnishes.