1 kg of ewe
1 large chopped dried onion
2 cloves garlic toast
4 ripe chopped tomatoes
1 glass of wine
1 cinnamon stick
500 g popcorns
In a saucepan put the oil to burn, sauté the meat on both sides and put in a bowl.
Then saute the onion and garlic and add the tomatoes.
Let them boil all together and put in the meat, cinnamon, salt, pepper, paprika, wine, and a glass of water. Leave the pot open to evaporate the alcohol.
Then close the saucepan lid and let it boil for 35-40 minutes depending on our saucepan.
If the meat is cooked without a saucepan then cover with water and cook over medium heat until soft and add water if needed.
Put the salt water in a saucepan and cover to boil.
When the water has cooled, pour the popcorn and stir to prevent it from sticking.
Boil them for 20 minutes or as long as we want them boiled.
When ready, drain them and put them back in the pot.
If we want we can burn them with butter.
But if we burn them with olive oil, their aroma is unique.