Recipe sent by:
- Onions; potatoes
- Garlic; chilli; pepper; fine salt; mustard; vinegar
- Fresh tomatoes; dark kidney beans; sweet corn; peas; carrots; vegetable stew; mayonnaise; cucumbers; lettuce
- Chilli: green, red; coriander; spring onion; peppers: green, red, yellow; bread, green and black olives, gherkins, palm hearts
- Butter Margarine
- 2 litres of oil
- Cubes Jumbo Jumbo and Jumbo Deubaalé
Clean and cut up the lamb. Peel the garlic gloves and crush them in a mortar, adding pepper, chilli and Jumbo cubes and Jumbo Deubaalé to marinate and stuff the meat; add the salt, mustard and margarine. Place the meat in a saucepan with the onions, bay leaves and cooking salt.
Cook on a low heat for 20 minutes, stirring from time to time.
Remove the meat from the saucepan and prepare the oven to roast it.
Fresh tomatoes, dark kidney beans, gherkins, sweet corn, peas, vegetable stew.
Cut up the peppers, cucumbers, boiled eggs and carrots.
Serve the Mechoui on a large tray nicely decorated with the ingredients mentioned in this “decoration” section.