1 1/2 kilo lamb
1 onion dry chopped
5 onions freshly chopped
2 cloves of garlic chopped
1 bunch of dill finely chopped (we hold some dill for the end)
2 tablespoons of olive oil
1 glass of wine white wine
2 laurel leaves
Juice of 1 lemon
In a saucepan we put the oil to burn and saute the lamb.
Remove a lamb and put it in a bowl.
With the same oil, sauté the fresh onions, dried onion, and garlic for 2 minutes.
Then put the sausage lamb back in the saucepan, garlic, wine, laurel, and 1 glass of water.
When boiled add the dill.
Lower the fire, cover the pot and simmer for 1 hour and 15 minutes.
It is time to put artichokes and potatoes.
Cover the saucepan and let it simmer for 20 minutes longer, equal to the artichokes and potatoes.
Five minutes before turning off the fire add the dill that we had kept for its aroma and we throw the laurel.
Our fag is ready.